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Our goal is to make some of the most unique Pinot noirs around. To accomplish that goal, we employ innovative winemaking technology where appropriate, not innovation for the sake of novelty.
Eric Lemelson designed one of Oregon's most technologically sophisticated wineries with the assistance of noted winemaker Eric Hamacher and Portland architect Larry Ferar. The 12,000 case capacity gravity flow winery was completed in time for the 1999 harvest, the first commercial vintage of Lemelson wines.
Our multi-level gravity flow winery reflects our commitment to producing the finest Pinot noir and other cool climate varietals from the winery's six estate vineyards. While wine quality starts in the vineyard, it reaches its true potential in the winery. The use of appropriate technology, combined with respect for hundreds of years of time-tested winemaking tradition, makes all the difference in the final quality that you enjoy in each bottle of our wine.
Gravity processing helps preserve Pinot noir's subtle flavors and textures by treating the "magic juice" gently. We move wine from fermenter, to settling tank, to oak barrels in the cellar entirely under low pressure created by the wine itself.
Our one-of-a-kind, 14 foot high mobile sorting platform glides across the fermentation room like a huge metal spider. This unique system allows the winemaker to selectively position the destemmer over dozens of temperature controlled stainless steel fermentation vessels. The platform permits precise sorting of underripe and moldy grape clusters, and because it is elevated normal winery operations can continue while we are sorting fruit.
Our cellar's temperature and humidity controlled caves allow for extended aging of Pinot noir from each vintage. Every vineyard lot (78 at last count) is vinified and aged separately, giving the winemaker tremendous blending options, as well as letting each site bottled separately "speak for itself."
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