The Wine:åÊElouan Pinot Noir
Tastes Like:åÊRed plum, bright cherry, sweet tobacco
Pair With:åÊPork loin, roasted meats, mushroom sauces
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. 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.