BIG FIRE PINOT NOIR
COLORS
ruby, with a hint of garnet
AROMAS
cherry, blackberry, black pepper, baking spice, small touch of graphite
FLAVORS
plum, cherry, cranberry, violet, graphite
STRUCTURE
great balance of acid and texture. Rich middle and a soft, long finish
Food Pairing Ideas
- Café Azul’s Tinga Pie
- Classic spaghetti and meatballs
- Chicken Saltimbocca
We destemmed this fruit into one-ton fermenters in Mid-October 2016. We then inoculated with our proprietary concoction of cultivated yeast and fermented the wine to approximately 5 brix. Then it was delestaged (a kind of rack and return that softens tannins) and eventually pressed to tank 6 days later. We let this settle for 3 days, inoculated for malolactic fermentation and then racked the wine into 5-year-old neutral French oak barrels. We made the final vineyard blend II months later. It was racked from barrels back to barrels three times before bottling.
TECH SPECS:
Alc: 14%, TA: 5.5 g/L
pH: 3.72, RS: <0.2 (dry)
COMPOSITION:
100% Pinot Noir
VINEYARDS:
82.4% Courting Hill (Willamette Valley AVA), 17.6% Tukwilla (Dundee Hills AVA)
CASES PRODUCED:
2017
2016 BIG FIRE PINOT NOIR
$19/bottle
Wine Club members enjoy 15% to 20% Savings
2016 BIG FIRE VINEYARD INFORMATION
APPELLATION
Willamette Valley, Dundee Hills
COMPOSITION
100% Pinot Noir
VINEYARDS
82.4% Courting Hill (Willamette Valley AVA), 17.6% Tukwilla (Dundee Hills AVA)
ELEVATION
Varies
SOIL
Varies
CLIMATE
Varies
