Beginning with an aroma layered with sweet black currant and intense blackberries, blueberries and ripe plums. The flavors echo the sweet aroma with blackberries, ripe plums, blueberries and a touch of nuttiness, followed by the heat and sweetness from the alcohol. Aided by the tannins, the rich texture fills the mouth, integrating the alcohol with all the juicy flavors.

The grapes were de-stemmed and put into fermentation the following day, and stopped after 6 days, when the wine reached around 15 Brix, by adding 150 proof brandies produced from Torii Mor’s Pinot Noir. The wine now around 20% alcohol sat on the skins for another 12 days with many daily punch-down to extract additional flavors and let the alcohol integrate in the new wine. The fermenting bins were pressed on October 30th, and the wine put into neutral French oak. The wine was racked barrel to
barrel numerous times, and never topped off to allow slow oxidation, and maturation of the wine. Sulfur dioxide (preservatives) were never added.

LEED Certified Green - Gold

Gold certification, earned April 2010

The Dundee Hills AVA is practically a hotbed of LEED activity. Like their neighbors, Donald and Margie Olson decided to focus on sustainability when they constructed their new gravity-flow winery to make their vineyard-designated Pinot Noirs and other varieties. Along with the 45Kw solar-panel system that can handle all the winery and office energy needs during the summers, the Torii Mor project hits a lot of the green-building basics, from choosing native plants for landscaping, to installing low-flow faucets with a rate of 0.5 gallons per minute, to using green cleaning products in the office. Many of the decisions aren’t obvious to visitors; for example, the ultrablocks used in the retaining walls are made of concrete that would normally be dumped by mixer trucks at the end of pouring. And to ensure good air quality in the winery, a carbon dioxide sensor turns on vents when it detects certain levels. Torii Mor is also pursuing Oregon Certified Sustainable Wine accreditation and assessing its carbon usage.