Made from a blend of Nero D'Avola and Frappato grape varieties from old vines that at between 300 and 600m above sea level. The frappato is picked at optimum maturity with the Nero d'Avola grapes left on the vine to lightly with and natura
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This premium pinot noir displays bright aromas of pomegranate and raspberry on the nose and the palate as well as a light touch of nutmeg and cinnamon. Elegantly textured with seamlessly integrated with silky, textural tannins.
Ninety-four percent of the grapes used in this wine were sourced from 10 of Adelsheims estate vineyards: 53% from the Chehalem Mountains and Ribbon Ridge American Viticultural Areas (AVAs), 16% from Yamhill Carlton, 22% from the Eola-Amity Hills,and 3% from the Dundee Hills. The remaining 6% was derived from non-estate vineyards throughout the Willamette Valley. After hand-harvesting, the grapes were gently de-stemmed into open-top fermenters, followed by a four to six day cold soak for greater flavour and color extraction. The grapes were then inoculated with a commercial yeast and punched down two or three times per day during their 7 day fermentation. After pressing, the wine was transferred into traditional small French oak barrels (20% new) where it was aged for approximately 10 months.
|wine style||Light and Fruity Red|
|wine grape||Pinot Noir|
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