Complex without being heavy. Vibrant notes of tart cranberry awaken the palate balanced by warm winter spices, currants and dark cherries. This true expression of Oregon pinot noir sparks memories of cool fall days, warmed by a wood fire.
On many lots of grapes, Benton-Lane uses the traditional, very small lot, hands-on technique that has been used for centuries to make the world’s finest Pinot Noir. They use 1 ¼ ton, open-top fermenters. The cap of skins, pulp and seeds that float to the surface of the fermenting wine is “punched down” by hand to get optimum extraction of flavor and color from the skins. Benton-Lane’s “FIRST CLASS Pinot Noir” is produced utilizing this method because of the richness and concentration it produces.