Something New & Fun

On November 3rd we picked our late harvest Pinot Noir, which we had left hang as long as possible to develop deep rich flavors. After crushing we did a long maceration until the wild yeast started the fermenter bubbling where the CO2 generated lifts the cap of skins and seeds. We gently "punched" down the cap at least 5 times a day to get maximum color and tannin extraction from the skins. When the sugar level dropped to 16 Brix, about 16% by weight, we added pinot noir grape distillate to stop the fermentation. After another couple of days of post fermentation maceration to extract even more color and flavor we pressed this adolescent pinot noir port into oak barrels to begin the long maturation process. To add to the complexity and fun we added roasted Oregon hazelnuts to infuse the port. Why only have one of Oregon's treasures when you can have two at once! Now patience...