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100% Pinot Noir from the Cassin vineyard within the Yamhill-Carlton AVA, carbonic fermented. Think roasted strawberries and a hint of forest floor; serve chilled.
Kate Norris is the co-owner and winemaker at Division Winemaking Company; she learned her trade making wine in France’s Beaujolais, Burgundy and Loire regions. For carbonic fermentations, they created a pied de cuve with a small amount of grapes to build a strong yeast population and added it to the ferments after a few days of CO2 enrichment. After, they were all fermented based on site in a stainless steel closed top tank for 20-25 days on skins.