2016 in Willamette Valley saw an early start to the growing season, followed by a modest crop set, and slightly warmer than average growing season. This resulted in a very early start to harvest, and beautifully ripe fruit. Stafford Hill pinot noir was pressed gently and fermented in small lots. The wines saw 18 months of aging in French oak barrels, 10% of which were new.Red cherry, cinnamon and clove aromas, with a hint of earthiness. On the palate darker fruit flavors are exposed, with blackberry and blueberry notes around a focused core of fruit. The finish expands as it lingers, with bright, high-tone notes.
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