2013 Shea Vineyard Magnum
In 2013, this vineyard was harvested on September 29. The grapes were 100 percent destemmed and cold soaked for seven days. Vats were inoculated with commercial yeast strains from 71-B, and fermented for 19 days before pressing and settling in tank. After two days, the wine was racked into 100 percent French oak, by Atelier, Remond and Meyrieux, giving the wine a 31 percent new oak intensity and aged for nine months.
In the glass, this elegant beauty is ruby in color. The nose is sweet with early picked blueberries, red currants, pomegranate and violets. Shea’s palate is soft on the entry, then builds with ripe cherry and cola. The wine finishes with dynamic notes of cinnamon, nutmeg and bright acidity. Pair with classic Pinot-friendly dishes like Pacific Northwest salmon, or wild foraged chanterelle risotto.