Region: Oregon, United States
Appellation: Willamette Valley
Color/Style: Red Wine
Grapes: Pinot Noir

The red wines at Walter Scott are de-stemmed - typically 100%. Of course there are always exceptions - sometimes up to 15% whole bunches are added in the center of the fermenter. Fermentation kicks off naturally with indigenous yeasts. Ferments are done in two ton lots. The wines are mostly pumped over, with some gentle pigeage at the heart of fermentation to manage structure and texture. After fermentation, the wines are pressed off, settled, and put to barrel. 30-40% of the barrels are new and all are from French cooperages. The length of time in barrel varies, with the Willamette Valley Pinot Noir staying in barrel for around 10 months and the single vineyards staying in barrel for around 15 months. The wines are racked once in July to harmonize the blends.