The wine is medium intense, complex with floral, mineral and red cherry, black plum fruit tones and a long round finish.
The majority of fruit comes from our Eola-Amity Hills neighbors, but some Hyland Vineyard fruit was added this year to the AVNI blend, increasing the fruit intensity.
AVNI Pinot Noir has about 35% whole cluster fruit in 2016 for added structure. The grapes are fed bin by bin, not pumped, into small format stainless steel fermenting tanks of between 2 to 5 tons capacity. Fermentation begins with gentle pump overs and may include one or two punch downs toward the end of the cuvasion. The foulage and pigeage are done traditionally by foot. After fermentation, the wines age in a combination of 20% new and 80% old French oak barriques for 12 months and four in tank prior to bottling.