Sourced entirely from our estate fruit grown on a low elevation slope to absorb as much heat as the Willamette Valley has to offer, the fields that produced the Elizabeth's Reserve are crop controlled down to fewer than 2 tons per acre in order to optimize ripeness. Special procedures are used to remove proteins from the must early in the wine-making process, wich yields the vibrant ruby color. Over 27 months in 30% new Minnesota and French oak. Barrels are carefully monitored to achieve a very soft tannin structure without oxidation, loss of fruit aromas or over-oaking.
Spicy blackberry/currant on the nose, with subtle oak notes of vanilla and cinnamon. The palate shows off minerals, butter and plenty of dry tannins.
Time in barrel: 27 months
New oak: 30% new French & Minnesota oak
Clonal blend: Pinot Noir