Processing and Fermintation
The fruit was pressed in a Wilmes 8000 bladder press. It was allowed extended skin contact for increased phenolic and tannin extraction. Fermentation was done in 7 neutral oak barrels with 2 types of yeast, 57% VL3 and 43% Steinberg. The Steinberg was cultured in house before inoculation. VL3 creates a strong grapefruit and citrus aroma profile, and chalky texture that is softened and integrated by the oak. Steinberg is primarily used on dessert wines. It has a slow fermentation curve, produces a thick velvety body, and creates high levels of esters. The aroma profile is watermelon, apricot, and tropical fruits like coconut and pineapple.

Fermentation temperature was kept below 53o F to cause a slow, cool fermentation. Total fermentation time was 5 months with a sur lees program of every 2 to 3 days to help build a thick and soft body. The wine was then sulfured, racked to tank at the end of March, and taken to 30o F for cold stabilization. The wine was racked again in July and X-flow filtered. Bottling then occurred in September.

Finished Wine Analysis

Vineyard Source
Maresh Vineyard, Dundee Hills, Oregon
This vintage has aromas of honey, meyer lemon, spiced tea, and mineral notes. On the palate the wine starts out soft and silky with hints of honeysuckle. This is followed by bright acidity of tangy key lime and citrus ending in a clean mineral and lemon grass finish, with hints of poach granny smith apple.

Yeast selection and a cool, 5 month fermentation with lees stirring in neutral oak barrels gave way to the abundant flavors, perfect balance, and crisp acidity. The citrus fruits, mineral notes, and high acid characterize this excellent vineyard.

Finished Wine Analysis

Processing and Fermintation
The fruit was cluster and berry sorted by hand. The must was then cold soaked for 2 weeks, during which I did 1 pump-over per day. I used BRL 97 yeast for fermentation. Fermentation took 14 days, and the must received 3 manual punch downs per day to increase skin contact and maintain a moist cap.

After fermentation the must was drain and pressed to tank. After 2 days of settling, I racked it to 1 new, 1 once filled, and one neutral French oak barrel. The wine took 2 months to complete Malo-lactic fermentation, and received lees stirring weekly. March 6th 2009 the wine was racked off lees. The wine then aged for another 6 months before being racked to tank for filtration and bottling.

Finished Wine Analysis

Vineyard Source
Crawford-Beck Vineyard, Eola Hills, Oregon

This wine has a bright clean nose of cherry, raspberry, sweet spice, and vanilla with hints of fired wood and walnut. It is light and silky on the palate with surprising dark fruit flavors of ripe black cherry and black raspberry. This is accompanied by balanced acidity with a clean crisp finish of soft tannins and lingering cherry and vanilla.

Finished Wine Analysis

Processing and Fermintation
The fruit was pressed...

Finished Wine Analysis

Vineyard Source
Stone Ridge Vineyard, Willamette Valley, Oregon
The aroma and flavor profiles of this wine set it apart from other Pinot Gris. The nose is bombarded by blooming citrus flowers, and grapefruit fruit. These are interwoven with aromas of stone fruits including white peach and apricot, linalool, and mineral notes. The palate is tantalized by initial hints of honeysuckle opening up to abundant fruit flavors of honeydew, peach, apricot, grapefruit, and kumquat followed up by a clean mineral, and lemon grass finish. All the complex flavors are accompanied by a thick, soft, full body and bright acidity.

Extended skin contact at pressing allowed increased phenolic extraction adding to the complexity of the texture. Yeast selection and a cool, 3 month fermentation in neutral oak gave way to the abundant flavors, perfect balance, and crisp acidity characterizing this vintage.

Finished Wine Analysis