Vintage: 2015

Vineyard: Silvershot Vineyards

Appellation: Eola-Amity Hills AVA

Harvest Date: September 6th and September 17, 2015

Clones: Own-rooted Pommard, Dijon 114 & 115, Espiguette 374 and some mystery clones ("suitcase," if you will)

Soils: Marine sedimentary

Brix at harvest: 20.5-22

Assemblage: 100% direct-pressed Pinot noir

Aging: 6 months in neutral French oak (plus an extra month of barrel fermentation)

Final Alcohol: 12.1%

Production: 147 cases

Our Thoughts: We didn't think anything could top the craziness of the 2014 season...until 2015. Records again were completely busted. Heat, tonnage, insanity. The good news is that we learned from 2014 (and 2013, and 2012), and harvested in two passes, once at the beginning of September (our earliest pick at the vineyard yet) and again in mid-September as moderating temperatures that month allowed. Crowley Station Vineyards produced its highest crop load ever in 2015 (a whopping 2 tons/acre with no fruit-thinning), which allowed us to experiment even more than before.

Given that we had some extra Pinot noir to play with, we tried our hand at making a "blanc de noirs" style wine. It's composed entirely of gently direct-pressed Pinot noir with zero additional skin-contact. Despite this, the deeply-pigmented fruit that is the signature of SIlvershot Vineyards kind of crashed our idea and gave this guy a peachy-blush tint. Oh well.

The wine was barrel fermented from start to finish, using native yeast from the vineyard and allowed to go through spontaneous malolactic fermentation with no added sulfur until just prior to bottling. We aged this as we would a red wine, with about ten months in barrel. We hand-bottled this with no filtration or fining, which is partly why its retained some of that tint, but also allows you to enjoy the full richness of that leesy goodness.

Suggested Retail Price: $22