Importer Notes: Scott Frank oversees a small collection of organically farmed, higher elevation, cool and/or coastal climate vineyards in Oregon’s Willamette Valley. For many years, Scott was the second-in-command at Cameron Cellars where he mastered traditional Burgundian techniques before starting Bow & Arrow, which has been producing low/no sulfite, low ABV “natural wines” from traditional Loire varieties (Melon, Chenin, Cab Franc, Gamay, Pinot Noir etc) since the late 2000’s. Scott often harvests in late October and early November which give his wines incredible phenolic complexity and depth – but because he works in TRULY cool microclimates, the wines are always fresh, bright and extremely low in alcohol. This combination of long hangtime and high, natural acidity creates what we believe to be the most consistently delicious and terroir-driven “natty” wines in the US.  Fruit is from the original Willamette Valley Vineyards sites, which - so far as I know - is the single oldest Pinot Noir vineyard in Oregon that's never seen chemicals of any kind. 40% whole cluster, the rest destemmed, everything done in Burgundy barrel.

Our Tasting Notes: A light medium ruby with a perfumed earthy nose of mushroom, potting soil, pomegranate, raspberry jam, and dark cherry.  Bright acidity with medium fine grained and flavors of bright raspberry, peony, dark cherry, and strawberry preserves with a finish of bright fresh fruit and minerality.