2011 Merriman Pinot Noir Rose
Yamhill-Carlton District

Process:
100% Saignee from the clones Wadenswil, Pommard, and Dijon 777 and 113. Prior to primary fermentation, juice from the destemmed fruit soaked on the grape skins for 15 days at very cold temperatures to allow the juice to extract the beautiful color and delicate aromas that are found within the skins of Pinot noir. Once the juice has achieved perfect balance between lythe acids and rich phenolic texture, a portion of this juice is removed or bled off (saignee) into stainless fermenters and allowed to slowly ferment at a very low temperature to dryness.

Wineamker's Tasting Notes:
There are aromas of ripe bramble vine, red currants, cherries and cinnamon. We like the unctuous, expansive palate, rich in silky tannins and mouthwatering acids carrying elements of strawberries, roses and brine. Serve cold.

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2011 Brasher Block
Old Vine Chenin Blanc

Process:
Clusters were destemmed and allowed to soak on skins for 4 hours prior to gentle pressing, allowing the juice to reveal the beautiful and delicate character of this Loire varietal. Once pressed, the juice underwent primary fermentation in stainless steel drums and then allowed to age in neutral french oak for 6 months.

Wineamker's Tasting Notes:
Aromas of bees wax, honeysuckle, gold raspberries guava and box elder. A caramel flan richness of texture shocked with vibrant acids and flavors of peach, myrrh and toasted pecans. Serve cellar temperature.

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