A dark substantial version of Willamette Valley pinot noir, with juicy finishing acidity, balanced tannins and a hint of oak. Earth and spice on the nose and dark berry character rounds out the palate. The multiple clones grown in the volcanic soils of small Chehalem Mountains and Eola Hills vineyards bring pleasing complexity.
Serve with: Herb roasted chicken, grilled vegetables and most of all, mushrooms.
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