de la boue Willamette Pinot Noir Chenin Blanc Cold-temperature settling is followed by

Cold-temperature settling is followed by temperature-controlled fermentation in stainless steel tanks without malolactic in order to retain the signature crisp and fresh aromas

gives it complexity and depth

It has great length and balance to be enjoyed by itself or with a wide array of foods and meats

With aeration nuances of ripe plums

baked sole and grilled citrus chicken

de la boue Willamette Pinot Noir Chenin Blanc Cold-temperature settling is followed byBlend of his single vineyard sources from Eola, Yamhill, and Laurelwood. Medium plus nose shows the floral elements nicely, bright fruit, raspberry, fresh herbs, cherry notes. Palate hits Oregon really well, lovely acidity, Burgundian style but with more spice and weight, light style. Cherry, raspberry with blood orange and tea on the nose, supple tannins add structure that is balanced with striking acidity.