2016 Vintage Summary
Similar to the last two vintages, the 2016 growing season continued to push the envelope for defining the new normal in Oregon as one of the earliest on record. An unusually warm spring gave way to moderate summer conditions, which provided even growing conditions through véraison. Though it was an intense growing season due to the early start, the fruit produced throughout
the state resulted in wonderful concentration and complexity with characteristic natural acidity.
Bud break kicked off the vintage two to four weeks earlier than normal. A short heat spell at bloom condensed the flowering period, resulting in a smaller fruit set for most producers. Summer provided average conditions with fewer heat spikes than the 2014 or 2015 vintages, which led to smaller berry size and a higher concentration of flavors. Warmer than normal conditions in most areas in August shepherded along the early vintage and most vineyards started to harvest early ripening varieties during the last week of the month or early September.
If 2014 and 2015 made very good wines, the 2016 vintage may be headed
toward greatness.
Vinification
All grapes were hand-harvested and hand-sorted to ensure the highest quality fruit. Twenty percent of the fruit came from Yamhill-Carlton AVA and another eleven percent came from McMinnville AVA, giving this wine added complexity and style. The fruit underwent a two-day soak prior to fermentation for a total of nineteen days of skin contact. 100% malolactic fermentation occurred over a five month period. The wine was aged for eight months in French oak barrels from a variety of coopers.
Harvest Date:
September 16 to October 13, 2016
Brix at harvest: 23.9 Alc 13.5 pH: 3.61
Winemaker’s Tasting Notes
N: Cranberry, black cherry, citrus peel, clove, leather
M: Medium body, supple tannins, juicy red and black fruits, savory notes
2015 Vintage Summary
In a similar fashion to the 2014 vintage, the Willamette Valley experienced another extraordinary, nearly ideal growing season. 2015 was a dry season, though never critically hot. This led to perfect ripeness and beautifully balanced fruit. High yields with exceptional quality allowed for another harmonious vintage, albeit almost a month earlier than the previous year.
Higher than normal temperatures in spring allowed for early bloom, flower and fruit-set in perfect conditions. The last rains were waved away on the second of June and the Willamette Valley enjoyed a warm and dry growing season with temperatures never threatening over-ripeness. The harvest began in the last week of August, almost a full month earlier than normal. Grape clusters were larger than usual as a result of a very giving vintage, allowing for larger yields at high levels of quality. A twin to 2014, although a year apart, the 2015 vintage provided pristinely clean fruit with minimal ill-effects due to disease, pests and birds. With the wines showing extraordinary balance between fruit, sugar and acidity, the harmony of the 2015 vintage sets the stage for some stellar Oregon wines.
Vinification
All grapes were hand-harvested and hand-sorted to ensure the highest quality fruit. Twenty percent of the fruit came from Yamhill-Carlton AVA and another eleven percent came from McMinnville AVA, giving this wine added complexity and style. The fruit underwent a two-day soak prior to fermentation for a total of nineteen days of skin contact. 100% malolactic fermentation occurred over a five month period. The wine was aged for eight months in French oak barrels from a variety of coopers.
Harvest Date:
September 4 to October 5, 2015
Brix at harvest: 23 – 25 Alc 13.5 pH: 3.62
Winemaker’s Tasting Notes
Fresh raspberry aromas open immediately on the nose followed by darker fruits, brambles and a touch of black pepper. The flavors on the palate are exuberant red berries with a slight hint of dried herbs. The mouthfeel is fresh with balanced fruit and the finish lingers with a soft velvet texture.