The 2018 season was an outstanding year for Oregon Pinot Noir! A warmer than usual summer followed by sunshine into late fall gave us more hang-time and higher sugar levels. The gorgeous, ripe berries were harvested in the cool weather of mid-October. The fruit was processed in our gravity flow winery within two hours of harvesting. After destemming, which yields about 80% full berries, the juice was cold soaked for 40 hours and then inoculated. Fermentation was achieved at temperatures not exceeding 82F. The straight run and press wines were gravity fed into the barrel room located below the fermentation deck/crush pad. After 10 months the wine was racked into the blend tank to integrate the flavors from each individual barrel and then fed to the bottling lines.
Vineyards: 100% Cardwell Hill Cellars Estate Pinot Noir
Vinifera: Wadenswil, Pommard, Dijon 115 and Dijon 777 clones
Harvested: Mid-October 2018
Brix: 22.8- 24 Alcohol: 13.7% pH 3.28 R.S. nil (dry)
Aged: 10 months French Oak barrels
Bottled: August 6, 2019
Produced: 1499 cases mad