Description
“The color is peach quartz. On the nose it’s sherbet (not sherbert, you lovely dilettante). The mouth opens as the head goes back and offers lime PEZ, tangerine, and Granny Smith apple. It finishes acid-centric and clean on crème brûlée.
Fermentation: 100% Pinot noir, whole-cluster pressed and barrel fermented to dry using a long, slow, low-temperature, wild-yeast regimen. Those native yeasts metabolized the sugar under the pressure of clean carbon dioxide, thus delivering massive high-tone fruit esters that make it seem all sweet fruit and summery.
Elevage: 100% barrel aged in older French oak barrels. Aged using lees addition and incorporating Champagne methodologies from 100 years ago to strip color and broaden an earthy mid-palate, similar to a rosé Champagne from that era, without the bubbles. Racked once and filtered prior to bottling in January 2025.
Vineyards: Once again in 2024 this wine came from two certified organic, high-elevation, acid-preserving vineyards: Our own St. Dolores Estate on Parrett Mtn., in the Chehalem Mountains AVA, and Temperance Hill Vineyard at the top of the Eola Hills AVA.”
— Jim Prosser, owner/winemaker