Pinot Noir Carbonic Maceration

Pinot Noir Carbonic MacerationFeels: Cherry Slushies, Strawberry Rhubarb Pie, Fresh Arugula Tossed in Fruity Olive Oil Pairs: Wood fired Pizza, Tomatoes with Flake Salt, Cheeseburgers Techniques: 7 to 14 days of carbonic maceration in stainless steel. One lot pressed back to stainless steel on full solids with multiple other lots pressed to older, neutral flavored French oak. Assembled and racked to stainless steel one month before bottling. Serving Temperature: 45 55 Fahrenheit

Feels:

Cherry Slushies, Strawberry Rhubarb Pie, Fresh Arugula Tossed in Fruity Olive Oil 

Pairs:

Wood-fired Pizza, Tomatoes with Flake Salt, Cheeseburgers  

Techniques:

7 to 14 days of carbonic maceration in stainless steel. One lot pressed back to stainless steel on full solids with multiple other lots pressed to older, neutral-flavored French oak. Assembled and racked to stainless steel one month before bottling. 

Serving Temperature:

45 - 55° Fahrenheit 

Viticulture:

Farmed with one site organic Certified Organic by Oregon Tilth and two sites farmed organic without certification 

Labs:

4/10/2025
Titratable Acidity 5.6 g/L 
pH 3.45 
Volatile Acidity (Acetic Acid) 0.44 g/L 
Free Sulfur Dioxide (FSO2) 2 mg/L 
Total Sulfur Dioxide (TSO2) 30 mg/L
Molecular SO2 (MSO2) < 0.10 mg/L 
L-Malic Acid < 0.10 g/L 
Glucose + Fructose 0.1 g/L 
Ethanol 12.11 % vol