Deep ruby red color, pure Pinot Noir aromas of fresh, farmstand cherries and raspberries develop complexity with the scent of walking through a grove of Port Orford Cedar, loamy forest floor and gentle spice notes. Generous flavors of fresh baked cherry tart with a hint of clove and cardamom, finishing with a mix of dark plum, black tea and toasted hazelnut. The texture is plump on entry, silky through the mid-palate, with very fine lingering tannins supporting the finish.
Pair with grilled pork tenderloin finished with a tart plum sauce served with wild rice and mushrooms.
Our 2014 Farandole is crafted from a blend of Dijon 777 and Pommard sourced from the Chehalem Mountains and Dundee Hills AVA’s respectively on September 15th. It was aged in 40% new French oak from coopers Francois Freres and Remond. The fruit was hand-sorted 2 separate times on the morning of harvest; once on an inclined sorting table feeding the de-stemmer and once again as de-stemmed individual berries passing over a grated, vibrating sorting table that sifts out any green berries, raisins, or other un-desirable material. The fruit was then allowed to cold soak for up to seven days while the native yeast fermentation slowly but surely began. The fermenting must was then punched down three or four times daily during peak fermentation, which lasted about 10 to 14 days. The fermented wine was then drained directly to barrel via gravity (i.e. no pumping), then pressed. Following Malolactic fermentation, the wines were given a meager dose of Sulfur and allowed to age on lees until the following spring, when they were racked off lees and blended. The wine was bottled August 26th, 2015, un-fined and un-filtered.