This wine exhibits a dark garnet color and aromas of cherry,
clove, and leather. On the palate the wine is supple and round with
integrated flavors of berry and cinnamon spice, framed by subtle
notes of vanilla and a hint of oak. The wine possesses a fruity
fruit forward style ready to drink.
Red Hill Vineyard is a highly maintained vineyard operation,
totaling 172 acres of hillside vineyard, situated on Red Hill in
Northern Douglas County, Oregon. A seven acre vineyard was
originally established in 1970 with plantings of Pinot Noir.
Additional plantings were started in 1990.
The Vineyard is located with the recently designated AVA Red
Hill of Douglas County, Oregon. This is a single vineyard
appellation having south and southwest slopes with elevations
between 880-1175 feet. This combination of the above factors allows
for warm days and cool nights which are ideal for premium wine
production. The Red Hill's geology is an elongated volcanic dome
with a reservoir of residual Jory soils to depths of 20 feet. Jory
loam, Oregon's premier vineyard soil is well drained but quite
infertile, resulting in small berry clusters with intense, ripe
fruit flavors, displaying the uniqueness of the Red Hill AVA. Today
the extensive plantings are developed with 132 acres of 6 different
clones of Pinot Noir.
After 100% destemming, approximately 80% of berries were
crushed. This is the third vintage for us of a new winemaking
style. The must was moved to an open top ferment which releases CO2
faster to aireate the wine to enhance fermentation. The wine was
left to cold soak for 1 week before fermentation to extract flavors
from the skins, this brings out the fruity characters of the grape.
After 1 week in the tanks the yeast was then added to begin
fermentation. Two different styles of yeast were used, 60%
fermirouge, which creates more body in the wine and 40% Ruby which
intensifies the fruit flavors. The juice was pressed, settled, then
racked into small French Oak cooperage. These subtle changes that
our winemaker has made are to create a more approachable wine at an
earlier age and decrease the hard tannin that our earlier vintages
had, which can take years in the bottle to mellow. The winery
relies primarily on Tonnellerie Remond and Francois Freres for its
Pinot Noir barrels. These Burgundian coopers, along with Saury and
Sansaud, are utilized to provide the winery with predominately
medium-toast barrels from the Nevers, Allier, Borgogne, and Vosges