Earthy red in color, with cranberry, cherry, and red apple aromas. A touch of vanilla, baking spice, coffee, and moist earthy soil lead to a clean, dry finish.
Meats...many different meats. And cheese...firm cheese like Asiago, dry jack, or manchego.
The marine-influenced Willamette Valley, with its wet winter and spring months, provides a longer growing season. After night harvesting, the grapes are cold soaked for three days. Punch-downs and pump-overs are used to get the best flavor and color. After fermentation, the juice is carefully pressed and racked into barrels and undergoes malolactic fermentation for softness and complexity.