Glass White Pinot Noir

Owner/winemaker Jim Prosser is widely credited with helping bring back Pinot rosé to the Willamette Valley, having stepped out in 2001 to craft a serious, dry rosé that went beyond its American reputation as simply sweet, pink and insipid. 100% Pinot noir -- from our higher-elevation, acid-preserving vineyards -- is whole cluster pressed and barrel fermented (all older French Oak) to dry using a long, slow, low-temperature, wild-yeast regimen. Native yeasts metabolize the sugar under the pressure of clean carbon dioxide, thus delivering massive high-tone fruit esters that make it seem all sweet fruit and summery, with no residual sugar. A short aging period features Chardonnay lees addition and stirring to strip color to its pale onion-skin hue and broaden an earthy mid-palate. For this bottling, think summer patio and a turn-of-the-century dry rosé Champagne with no bubbles.