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2020 Fossil & Fawn Pinot Noir, Willamette Valley, Oregon

2020 Fossil & Fawn Pinot Noir, Willamette Valley, Oregon


  • 2020 Fossil & Fawn Pinot Noir, Willamette Valley, Oregon
    • 2020 Fossil & Fawn Pinot Noir, Willamette Valley, Oregon

    2020 Fossil & Fawn Pinot Noir, Willamette Valley, Oregon

    $24.99 Excl. tax

    In stock (10)

    The wine exhibits what we consider to be the signature terroir characteristics of Silvershot Vineyards: delicate aromas and flavors of red berries and violets, brick dust and walnut shell, with a finish of dried herbs and saline. It has bright acidity and

    Product information


    As the stems were less ripe in this vintage, we decided on whole-cluster fermentation for just a third of the fruit, destemming most of it into one-ton fermenters. All of our fermentations are kicked off with a little wild yeast pied-de-cuve, which we culture from the vineyard prior to harvest. For fun, we co-fermented the Pinot noir and Chardonnay together, which adds to the depth of color in the wine and some unique flavors. We did foot treading on the fermenters at least once a day (twice, sometimes three times when they were unruly) for 19 days until primary fermentation finished, and then into a mix of mostly neutral French and Oregon oak barrels for nine months to go through spontaneous secondary over the winter and spring.


    Fossil & Fawn started out as a completely reasonable idea in the late summer of 2011, and quickly spiraled into a much more complex, frustrating, terrifying, and unbelievably rewarding venture. We began with the notion of making a small amount of wine from our family vineyard as a single-site bottling, simply because no one else had done so before. The plan was to have a nice example to show to potential buyers of the Pinot noir and Pinot gris grown there. Somewhere along the line we figured that for all the effort, we might as well make it an official wine label. After a series of fits and starts (mostly fits), Fossil & Fawn was born proper as a wine label, nearly two years after we had that very reasonable idea.

    We aren't too interested in bold manifestos or style declarations - our goal is to make wines that we like. We've found that the kind of wines we like, and thus the wines we make, are executed with a natural approach that allows the vineyard to do the talking. That means instead of buying yeast, we culture it from the vineyard itself, with no other additives or enzymes. It also means as-little-as-necessary sulfur additions and aging all of our wines in barrels, with very little new oak. The minimalist, natural approach is a nice way of saying we do things the hard way, by-hand.  The upside is that we end up with wines that we like. Wines that have acidity, structure, and balance that will brilliantly compliment dinner tonight, or be a worthy reward for patience after a few years in the cellar.   


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