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.