Est. 1983: Stewardship of the land. Whole cluster fermented. Fermented from free-run juice that bursts from uncrushed Pinot Noir cluster, we believe this Whole Cluster process achieves lovely color, aroma and flavor in rose. The wine is balanced, smooth and food-friendly. Enjoy as an aperitif or with salad, pasta and light fare. These vines were tended by hand and cluster-thinned to increase flavor intensity. All of our vineyards are farmed sustainable. - Jim Bernau, Founder/Winegrower. - Joe Ibrahim, Winemaker. P.S. Please return this bottle to the winery for a 10 cent refund. Thank you for recycling. Technical: Pinot Noir Clones: Dijon 114, 115, 667, 777, Pommard and Wadenswil. Soil Type: Willamette Valley soils including Jory and Nekia (iron rich volcanic), laurelwood (windblown, glacial loess), and missoula flood sediment. Harvest: September 29 - October 2, 2017. Brix at Harvest: 20.4 degrees - 22.0 degrees. Peak Drinkability: 2018-2020. www.WillametteValleyVineyards.com. Vintage Facts 2017: After a few dry winters, the 2016-17 winter provided ample rain and snowpack statewide. The winter gave way to a relatively cool and wet spring compared to the last few years. As a result, bud break in Oregon started closer to normal in mid-April. The spring warmed up with record heat in late May that initiated flowering in most areas of the state. However, a cool down in early June slowed flowering through the second and third week of the month then was followed by a few days of record high temperatures. Growers statewide noted that flowering was very complete and produced a very good fruit set. Many also indicated that the warm conditions in 2016 set the stage for increased fruitfulness, producing more clusters per vine and larger clusters. July ramped up the heat moving the vintage rapidly to veraison. However, August saw multiple one day records for maximum daytime temperatures with heat stress events early and late in the month. The result was that August 2017 was the warmest August on record in the state and the majority of the western US. Growers noted that the heat stress did not produce much sunburn but may have delayed ripening in some varieties. There was no impact of smoke from forest fires on Willamette Valley producers, unlike Southern Oregon and the Columbia Gorge AVAs, except that the possible disadvantages of the hazy weather during early stages of ripening reduced sunlight intensity and could have caused reduced photosynthesis. A warm early September accelerated fruit development, but was slowed by a cool down mid-month. Feeling that the harvest was going to be fast and furious, growers breathed a sigh of relief with the cooler conditions and proceeded to have a slow and steady harvest. From grower reports, 2017 ended with near average to slightly higher than average sugar and acid levels with many touting beautiful flavors and well-balanced fruit. Courtesy of the Oregon Wine Board. Winemaking Notes: Our Whole Cluster Rose is hand harvested in the early morning and gently placed into a chilled tank. The soft gravity pressing created only by the weight of the clusters themselves, breaks open the berry skins and releases delicate free-run Pinot Noir juice. Initially, the color of the juice is a pale pastel pink, but after 24 hours of skin contact, the beautiful rose-hued pink juice is pulled from the tank. The remaining whole clusters are left behind in the vessel to ferment and become our Whole Cluster Pinot Noir. That pink juice is fermented cold in stainless steel tanks using yeasts which preserve and accentuate the delicate aromas. The wine is then split into three tanks and 1/3 of the wine is kept on its yeast lees to promote a soft mouthfeel. The remaining 2/3 is racked off its yeast lees to provide balance. We bottle this Whole Cluster Rose of Pinot Noir early in the year to preserve the fresh characteristics. Tasting Notes: This wine opens with vibrant aromatics of ruby red grapefruit, orange blossom, strawberry and watermelon. The palate is juicy and displays fresh raspberry, kiwi and floral honeysuckle flavors while remaining bright and balanced with refreshing acidity. The finish carries tropical papaya and guava essences well beyond the sip. Technical Data: Grape Type: pinot noir, clone 114, 115, 667, 777, pommard and wadenswil. Appellation: Willamette Valley. Harvest Date: Sept. 29 - Oct. 2, 2017. Harvest Statistics: Brix: 20.4 degrees - 22.0 degrees, Titratable Acidity: 7.09 - 8.02 g/L, pH: 3.12 - 3.22. Finished Wine Statistics: Alcohol: 13.5%, Titratable Acidity: 6.74 g/L, pH: 3.30. Fermentation: Whole Cluster Fermentation in stainless steel tanks. Bottling Date: March 15 - 20, 2018. Cases Bottled: 3,936. WineEnthusiast Magazine: 90 pts. & editor's choice. Alc. 13.5% by vol. Produced & bottled by Willamette Valley Vineyards.