Firesteed aims to produce wines that are true to type with a forward and accessible character, offering great value for money. The estate owns 121 hectares of vineyard in the Willamette Valley of Oregon and buy the remainder of the grapes they need from growers with whom they have long term contracts. Established in 1992, the change from 'virtual' to 'physical' came in 2003 for Firesteed when Howard Rossbach bought the Flynn winery in Oregon, allowing the brand to evolve from the virtual winery it had been since its inception to something more tangible. The estate is now one of the leading wineries in Oregon, particularly renowned for its complex Pinot Noirs.
The grapes were sourced from a number of regions in Oregon including the Willamette, Umpqua, Rogue and Walla Walla Valleys.
In 2014, a warm spring and the earliest bloom in 25 years set the stage for Firesteed's earliest harvest ever, beginning in Southern Oregon’s Rogue Valley on 13th September and a week later in the comparatively cooler Willamette Valley. Excellent weather continued throughout picking, which concluded on 7th October.
The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation and racked as soon as the wine finished malolactic fermentation. A small amount of barrel-aged wine was included in the blend to round out the flavours and enhance complexity.
Lively and expressive, this wine's aromas of raspberry, cinnamon, blueberry and flavours of cocoa powder and ripe cherries encourage a second sip before flowing into the soft, lingering finish.