ドルーアン・オレゴン ピノ・ノワール

Producer's note
The grapes were hand-picked into small boxes of 25 pounds and generally
de-stemmed. Fermentation began with indigenous yeast and was conducted
in the classical method of punching down the cap and pumping over the
juice. As is customary, the wine was aged in barrels sent from Joseph
Drouhin's inventory. New oak content was restricted to less than 20％ so
as not to hide the wine's true character. Malolactic fermentation was
completed naturally in barrels without inoculation.