Anne Amie Pinot Noir Winemaker’s Selection

The ultimate food wine this Pinot noir is a brilliant match for any fare. From traditional Northwest cuisine such as cedar-planked salmon or wild mushroom soup to smoked or grilled meats – even just a great burger and truffle fries! VINIFICATION Grapes were hand-picked and brought directly to the winery in 1/2 ton totes in perfect condition. They were meticulously hand sorted on a shaker table then destemmed into 2- ton open top stainless steel fermenters. The must was cold-soaked for seven to ten days which was followed by fermentation that was completed in about a week. This is followed by an extended maceration where the wine is evaluated daily for softening of tannins and roundness of palate. The wine was on the skins for a total of 21-28 days. After draining the fermenters by gravity the free-run and light pressings were combined and settled for 48 hours. The wine was then racked by gravity into a mixture of new and used French oak barrels. The wine was aged on lees in F