Crafted in 6 ton fermentors, the cap management was primarily pump and pour overs combined with a few rack and returns. Spontaneously fermented by indigenous yeast, each fermentor reached temperatures between 87-90 degrees F. About 25% whole cluster and 20% extended maceration, the wine yields approachable and classic Willamee characteristics with structured, smooth tannins.
Light ruby-red. A complex nose of fresh, red berries, cologne, autumn leaves, crushed rock, cigar tobacco, and pungent moss. The palate is soft and gentle, but packs a plenty of flavor into each sip. Strawberry, raspberry and cherry are accented by tanned leather, fines herbes, and cinnamon.
Our love of otters runs deep. Their prominent role on our family crest inspires our passion for helping organizations that protect these beautiful animals and their habitat. Raise a glass of Three Otters, and you also help our otters in the Pacific Northwest.