You have no items in your shopping cart.
Varietal: 100% Pinot noir, certified Salmon-Safe & L.I.V.E.
Start of Harvest: October 18, 2009
Sweetness at Harvest: 22.9º Brix
Vinification Techniques: Cold soaked, warmed, native yeast, open top with punch down and pump over 2x daily, pressed directly to 20% new French Oak barrel, 100% malolactic fermentation completed. Sur Lie Barrel aged 10 months
Soil Type: Young, volcanic and sedimentary Woodburn soil
Clone Name: Pommard and Dijon 777
Alcohol by Volume: 13.3%
pH Value: 3.9
Titratable Acidity: 5.1g/L
Residual Sugar: 0g/L
Cases Produced: 525
Start of Harvest: October 18, 2009
Sweetness at Harvest: 22.9º Brix
Vinification Techniques: Cold soaked, warmed, native yeast, open top with punch down and pump over 2x daily, pressed directly to 20% new French Oak barrel, 100% malolactic fermentation completed. Sur Lie Barrel aged 10 months
Soil Type: Young, volcanic and sedimentary Woodburn soil
Clone Name: Pommard and Dijon 777
Alcohol by Volume: 13.3%
pH Value: 3.9
Titratable Acidity: 5.1g/L
Residual Sugar: 0g/L
Cases Produced: 525



