Varietal: 95% Maréchal Foch, Oregon Tilth Certified Organic, and 5% Pinot noir
Start of Harvest: October 13, 2010
Sweetness at Harvest: 22.7º Brix
Vinification Techniques: Cold soak, native yeast, open top with punch down and pump over 2x daily, fermentation arrested by brandy, maceration 2-3 days, pressed to neutral French Oak, unfiltered and unfined
Soil Type: Willamette Valley heavy clay loam
Clone Name: Maréchal Foch and Pommard, Dijon 777
Alcohol by Volume: 16.7 %
pH Value: 3.43
Titratable Acidity: 8.9g/L
Residual Sugar: 5.1g/L
Cases Produced: 114