Beaux Frères - The Upper Terrace Pinot Noir | Oregon Red Wine

Fermentation is allowed to occur spontaneously, relying on “wild” indigenous yeast, and tended to the old-fashioned way with punch downs and pump overs by hand throughout the day (and night). The tanks are emptied into the press and the new wine is then moved into French oak barrels. The proportion of new barrels vs. neutral ones varies according to the strength and concentration of the vintage, usually about 30 to 50%. Secondary fermentation occurs naturally at a rather relaxed pace by comparison with the ‘norm’ in their very cool barrel cellar. Once in barrel exposure to oxygen is intentionally reduced.