2023 twill Cellars Willamette Valley Pinot Noir

Deep, crimson red. Immediate and sweeping aromas of rose petal, rhubarb,blood orange and raspberry. Brooding secondary notes of salt, cranberry and earth provide layers to the more agile and forward red aromas. Flavors feel pure, poised and tense with primary notes of pomegranate and nutmeg.

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Viticulture

All dry-farmed and representing five AVAs. Average vine age is 21 years.

Vojtilla Vineyard - 1991 - Volcanic Soils – Chehalem Mountains AVA - Uncertified Organic
Stormy Morning Vineyard - 2001 - Sedimentary Soils – Tualatin Hills AVA – Uncertified Organic
La Sierra Vineyard – 2006 – Volcanic Soils – Dundee Hills AVA – L.I.V.E
Johan Vineyards - 2006 - Sedimentary Soils – Van Duzer Corridor AVA - Biodynamic
Bracken Vineyard - 2016 - Volcanic Soils – Eola-Amity Hills AVA - Uncertified Organic

5% Johan Vineyards (115)
10% La Sierra Vineyard (Pommard)
15% Bracken Vineyard (828/777/Pommard)
25% Vojtilla Vineyard (115)
45% Stormy Morning Vineyard (115/777/828/943/Mariafeld/Swan/Pommard/Wädenswil)

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Vinification

The intention is to harvest the pinot noir at a time when malic acids recede, fruit notes deepen, and skins begin to thin. This ensures our attempt at flavourful, structural integral and nuanced pinot noir. Ambiently fermented in 1.5-2 ton lots for 3-4 weeks. Some pump-overs and punchdowns for cap management. 100% destemmed fruit. Raised in x1 1000 Liter Stockinger (Austrian Wood) Foudre (Once Fill) | x1 680 Liter Concrete Egg | x6 new 228 Liter Barrels | x20 neutral 228 Liter Barrels and 350-600L Puncheons for 11 months * All wood vessels are very tight grain and sourced from the highest quality and most sustainable forests in France and Austria. The length of curing and drying, paramount to quality wood, is top notch with the coopers we source from (3 years +) 71% Neutral Wood | 20% New Wood | 9% Concrete Egg . Unfined and unfiltered. 852 cases produced.