2016 cedar + salmon Willamette Valley Pinot Noir

14.5% alc., pH 3.78, TA 0.56, $25. Fermented on skins for 15-20 days, aged in a mixture of oak and stainless steel for 7 months before racking prior to blending and bottling. · Complex nose offering aromas of savory herbs, timber, sweet pipe smoke, pine and timber. Middleweight flavors of boysenberry, blackberry and Damsel plum with an underlying herbaceous oak thread. Balanced tannins, with juicy acidity and a dry, modest finish. Score: 88. Reviewed November 12, 2017

Winery: 3 Badge Beverage Corporation
From article: Sips of Recently Tasted Pinot Noir & Chardonnay