WINEMAKING: Fruit from Mount Richmond is fermented in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in 50% new french oak barrels. After 10 months of aging in barrels, only the barrels that are most representative of the Mount Richmond profile are carefully blended to create a big, luscious Oregon Pinot Noir.
Tasting Notes: Candied aromas of kirsch and fresh raspberry jam counter-balanced by dark notes of toffee and fresh tobacco. Fresh blackberry and red plum on the palate play against a ferrous background of orange peel and licorice notes that add interest to the clarity on the finish.
92+ Points – Robert Parker’s Wine Advocate (August, 2018)“…a lovely open nose of black cherry preserves, blueberry compote and boysenberry with notions of floral perfume, tilled soil and dried leaves. Light to medium-bodied, it fills the mouth with warm black fruits and layers of baking spice and earth, with a good frame of finegrained tannins and great freshness, finishing very long and spicy…”- E.B.
92 Points – Wine Spectator (October, 2018)
93 Points – Wine Enthusiast (December, 2018)