From the winemaker:
The delicate nature of Oregon Pinot Noir requires a soft hand in the cellar. The clusters were 100% destemmed with a few select lots having small amounts of stems added back to the fermenter for phenolic augmentation. The must underwent an extended cold soak, ranging from five days to two weeks, and during fermentation both punch-down and pump-over techniques were utilized. We monitor the separate lots and tailor the extraction methods to the needs of each one. We find this style of reactive winemaking is the best way to coax the optimal terroir qualities from Pinot Noir, truly exemplifying the prime coastal vineyards from where it is sourced. The wine was aged for ten months in a mix of new and seasoned French oak and racked upon completion of malolactic fermentation.
Stephen Tanzer's International Wine Cellar 90 Points Bright red. Spicy dark berries and cola on the deeply scented nose. Plush and appealingly sweet, offering juicy blackberry and peppery spice flavors...
Connoisseurs' Guide 92pts From the winemaker: Bright aromas of raspberry, currant and fresh plum explode from the glass, and draw us toward flavors which are similarly bright and possess amazing...