Wine

Grapesmith & Crusher Pinot Noir

Viti/Vini
Sourced from top sites in the Willamette Valley, predominantly Hyland Vineyard. No chemical fertilizers in the vineyard and certified Live Sustainable. Hand harvest. De-stemmed and crushed. 7 day cold soak, with an additional 18 days of skin contact. Malolactic fermentation in barrel. Aged for 8 months in French Oak.
Producer

Our partner for Grapesmith & Crusher Pinot Noir farms and manages nearly 600 acres of prime vineyard sites across five AVAs. The historic Hyland Vineyard is in the mix, with Pinot Noir plantings dating back to 1971. It is one of Oregon’s oldest vineyards, located at 600-850 feet elevation in the foothills of the Oregon Coastal Range. Hyland has one of the largest plantings of own rooted Cloury clone. There is a huge commitment to responsible farming, with all vineyards live certified and 80 acres dedicated to biodynamic practices. Impeccable fruit forms the basis of every vintage of G&C Pinot Noir and results in a classic example of Willamette Valley Pinot Noir, produced in a traditional style. Our partner for Grapesmith & Crusher Cabernet is a multi-generational family and is a pioneer in the region. The family is responsible for helping to establish two top AVAs: Ancient Lakes and Wahluke Slope. They own several responsibly farmed sites across the Columbia Valley region that amount to almost 2,000 acres of vineyard land. Fruit for the white and rose harks from the cooler, higher elevation (just under 1500 feet) Ancient Lakes. The aim is freshness and highly expressive minerality. Cabernet Sauvignon fruit is mainly from the warmer Wahluke Slope. Though warm, Washington enjoys the benefit of extreme diurnal temperatures. This aids in complex flavor development from a longer, slower, growing season, as well retaining a higher level of freshness, one of the hallmarks of Washington State Cabernet.

Winemaker:
Laurent Montalieu, Kendall Mix
Country: USA
Region: Willamette Valley
Type: Red
Variety: Pinot Noir
Farming: Sustainable
Age of Vines: Planted around 1994
Production: 6,000 bottles
Soil: Volcanic, sandy loam

Communal Brands

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