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Fossil & Fawn Wilamette Valley Pinot Noir

OriginWillamette Valley / Umpqua Valley, Oregon

Grape(s): 100% Pinot Noir

About The Wine / Winemaking Process:

“Our Willamette Valley Pinot Noir is a blend of fruit from No Clos Radio (53%), Silvershot Vineyards (40%), and BeckenRidge Vineyard (7%)—three own-rooted, organically farmed sites. Vine age ranges from 20 to 48 years. The majority of the fruit was destemmed, but there is about 17% wholecluster inclusion. All fermentation was spontaneous and the average length of maceration was 14 days before pressing off into a mix of French, Hungarian, and Oregon oak. The wine aged for 9 months in barrel before being racked once then bottled without fining or filtration.” — Jim Fischer + Jenny Mosbacher, Fossil & Fawn

 

About The Winemaker:

Fossil & Fawn started out as a completely reasonable idea in the late summer of 2011, and quickly spiraled into a much more complex, frustrating, terrifying, and unbelievably rewarding venture. They began with the notion of making a small amount of wine from their family vineyard as a single-site bottling, simply because no one else had done so before. The plan was to have a nice example to show to potential buyers of the Pinot Noir and Pinot Gris grown there. Somewhere along the line they figured that for all the effort, they might as well make it an official wine label. After a series of fits and starts (mostly fits), Fossil & Fawn was born proper as a wine label, nearly two years after they had that very reasonable idea.

They aren't too interested in bold manifestos or style declarations—their goal is to make wines that they like. They’ve found that the kind of wines they like, and thus the wines they make, are executed with a natural approach that allows the vineyard to do the talking. That means instead of buying yeast, they culture it from the vineyard itself, with no other additives or enzymes. It also means as-little-as-necessary sulfur additions and aging all of our wines in barrels, with very little new oak. The minimalist, natural approach is a nice way of saying they do things the hard way, by-hand. The upside is that they end up with wines that they like. Wines that have acidity, structure, and balance that will brilliantly compliment dinner tonight, or be a worthy reward for patience after a few years in the cellar.


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