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Most of the fruit was sourced from Kraemer vineyard near Mount Angel in the Willamette Valley appellation. The rest is from saignee (bleeding of Pinot Noir fermenters) from all our single Pinot Noir bottlings in the Dundee Hills (20.55%), Chehalem Mountains (7.39%), Yamhill-Carlton (4.62%) and Eola-Amity Hills (2.68%).
Harvested on September 27 (64.77%) at 19.6 Brix; and from single vineyards, September 29 to October 15 at 23 to 24Brix, this Rosé was produced from 16 to 36 hours skin contact in Pinot Noir fermenters after destemming. The juice was inoculated with D47 yeasts and fermented in small tanks for 10 to 25 days. The wine didn’t go through Malo-Lactic fermentation and was racked and sterile filtered at bottling.