Lot 1 & 2 Open Monday, November 9 at 8 am PST
Lot 1 Closes Wednesday, November 11 at 7 pm PST | Lot 2 Closes Wednesday, November 11 at 8 pm PST
Pelos Sandberg Vineyard, Eola Amity Hills with clones of Pommard, Wädenswil and 777. The Pelos Sandberg vineyard has always produced approachable and delicious Pinot Noir that is fruit forward, with soft tannins and balanced acidity.
Usually picked first thing in the morning, cold fruit is put into fermenters and allowed to slowly warm and ferment with whatever yeast blows in the door. Once fermentation is complete the contents of the fermenter are put into a basket press and the new wine goes directly to barrel. Wine completes malolactic fermentation and stay in barrel for 10-11 months. The wine is racked, blended and bottled just before the next vintage.
Start with the best fruit we can, picked at the optimal moment and then let that be the guiding light. Ferments are uninoculated, about 20% new barrels are used, bottled without fining or filtration leaving the vitality of the wine intact. To us, balance is of utmost importance.
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