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Big Fire Pinot Noir


TASTING NOTES


Wild rose, tea leaf, mushroom, violet and spice. Pomegranate, tarragon, red plum and cranberries. So soft!

How delicious will this be!?

With Piquant Cioppino. With eggplant & tofu with tomato curry sauce.

Wait, another idea – let’s invite friends for lamburgers!

How delicious. Did I say that already?

You’ll love it – bottle and soul.

 


ENJOY WITH…


Good Friends
Steak
Someone You Love
Lamb Shanks
A Good Movie
Salmon

 


OUR FAVORITE RECIPE


Friday Night Steaks with Pinot Noir Mushroom Sauce

 


TECH DATA


Harvest

Vineyards:  Melrose, Tukwilla, Courting Hill, Falcon Glen, Wells, Ana, Weber, Winderlea, Temperance Hill, Daffodil Hill

Vineyard Practices:  Sustainable, Organic, and Biodynamic

Harvest Date:  October 1 – October 27, 2009

Brix:  Average 23

Acid:  Average 8.2

Ph:  Average 3.74

 

Winemaking

Fermentation:  1-ton and 7-ton open top fermentors, hand punched or pumped over, delestaged, pressed at dryness

Malolactic:  100%

Fined:  Yes, with egg whites.

Filtered:  Rough filtration

Barrels:  French Oak

Age of Barrels:  New to 7 years

Time in Barrel:  10 – 14 months

 

Winemaker’s Additional Notes

- Oregon Appelation due to 58% Melrose Vineyards

 

Finished Wine

Cases Produced:  8309

Alcohol:  13.4

Acid:  5.9

Residual Sugar:  <0.2%

Vegan:  Ovo-Lacto Vegetarian