"I contracted for one acre of 828-cloned pinot noir from Lia's Vineyard in 2015, a wonderfully managed, dry-farmed vineyard in the Chehalem Mountain AVA. It yielded exactly 2 tons of grapes - too many to fit comfortably into one macro bin for fermentation, and too little to fill two bins, so I fermented it as 100% whole-clusters. I figured the wine might be a little overly tannic but would be a good blending component.
It has became my favorite wine of the vintage and I decided to bottle two barrels as a single vineyard wine. Rather than being overly tannic it is pretty and feminine, but has a sinewy structure to frame it."
~ Pam Walden, Wine Maker
The whole clusters were cold-soaked for around 10 days prior to primary fermentation with native yeasts. The wine was aged in neutral adn one-year-old barrels for eighteen months and bottled in March 2017. Only two barrels produced. (47 cases)
It is a pinot that should pair with pretty much everything. We expect it to cellar well for 20 years.