Picked: September 21-25, 2015
Yield: 3.5 Tons/acre
TA: 6.4 g/L
Fermented in 100% Stainless Steel
Duration: 20 days
5 months in 100% Stainless Steel
February 2, 2016
TA: 6.4 g/L
Residual Sugar: 0.9% Dry
Production: 1000 cases
We are the second oldest vineyard in the McMinnville AVA. McMinnville AVA is known for having intense, enduring wines. Some of our top soils were brought here over 15,000 years ago in the Missoula floods, which makes this area incredibly unique. We have the perfect climate, being in the rain-shadow of the Coastal Foothills, with winds that form from the Van Duzer corridor, and western facing sloping hillsides. All of this makes for unique wines of quality grown 100% from our Estate.
2015 was the warmest year on record in the Willamette Valley, bud break started in mid-March, and a warm spring supported vine growth in preparation for flowering and fruit set, which again were both earlier than usual. The early start in spring was followed by a warm dry summer, which gave winegrowers flexibility to pick earlier than usual, and make calls based solely on perfect ripeness and flavor development in mid September before rain and birds arrived. 2015 was a stellar and rare Oregon growing season.
Grapes were hand-picked and delivered to the crush pad where they were meticulously hand sorted, de-stemmed and pressed right away. Juice was settled overnight, and then racked and inoculated. A slow, cool fermentation encouraged a full bouquet to accompany complex flavors.