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35% Cabernet Franc and 5% Cabernet Sauvignon
Fermentation relies on brewery propagated koji (a rarity) and either kimoto or bodaimoto fermentation methods
the fermentation continues for three weeks in cement cuves at a temperature controlled 18 degrees Celsius
Organic/Biodynamic The estate name
Rich chocolate sherry goodness
Bow & Arrow Pinot Noir 2022 2019 35% Cabernet Franc and 5%An approachable Pinot from Scott Frank, who seeks to make terroir driven wines in the Willamette valley in the style of the Loire valley. The wine is 100% Pinot Noir which has been fermented partially whole cluster (15% to be precise). The wine is aged mostly in oak barriques as well as a few oak puncheons, for 1 year before bottling. This fun wine has notes of blackberries, cured olives, rosemary and black cherries. Try it with hanger steak, mushroom
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