The 2014 Stewart Pinot noir was fermented in 1 – 1.5 ton fermenters, 30% of which was whole cluster, and uninoculated utilizing native yeast for primary fermentation and malolactic fermentation. The grapes went through a 5-7 day cold soak, 10-15 day primary fermentation, 2-10 day post-ferment maceration. The wine was then aged on the lees in 38% new French oak barrels for the first 10 months, then racked into seasoned barrels remainder of elevage.

The Vineyards used for this particular cuvée were the Cherry Grove Vineyard – Willamette Valley, Finnigan Hill Vineyard, Hirschy Vineyard, Shea Vineyard, and the Stoller Vineyard. On the nose the cuvée produces ripe red fruits such as cherry, huckleberry, & raspberries. A hint of earth and spices radiate out of the glass with each swirl. On the palate the wine is silky and enters bright red cherries, elegant and delightful, with a complex finish that balances between sweet fruit and forest floor notes.