St. Innocent winemaker Mark Vlassak recounts, "In 2006 I approached Moe Momtazi and asked if St. Innocent could contract for Pinot Noir fruit from his bio-dynamically farmed vineyard. From my first trip to France in 1998, I observed that the greatest domaines in both Burgundy and Alsace had one thing in common, they farmed bio-dynamically." Momtazi Vineyard is certified biodynamic by Demeter and the source for some of Willamette Valley's most sought-after Pinot Noir grapes. St. Innocent's allocation comes from the 4 highest blocks of the vineyard, planted in 1999 and 2004 on thin, poor soils, facing south and southwest. The grapes are destemmed and fermented with no SO2 before spending 16 months in French oak barrels (27% new). Aromas of meaty black cherry and moss, with a hearty, dark-fruited palate inflected with licorice, cola, rhubarb, and lots of earth meld marvelously with meat and mushrooms. Some time in the decanter (or overnight on the coffee table) reveals spicy floral garrigue, silky kirsch, and funky blue fruit. Ariana Rolich
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