2022 Pinot Blanc
In VINTAGE 2022 Mother Nature kept us on our toes with unusual weather at each end of the growing season. A wet, cold spring led into a long, temperate summer followed by a very sunny fall that brought us much-needed ripening.
What a surprise to have snowfall on April 11th, our region’s latest significant snow since 1942! Most of our vines had not yet leafed out and their tight woolly buds were well-protected. However, frost damage did mean a smaller crop at our Clay Court Vineyard. Other vineyard sites set a healthy crop, which we thinned heavily to increase intensity and encourage ripening. August and September were unseasonably warm, but the nights remained cool, helping us retain varietal character. Worries of late-season botrytis (rot) meant extra passes of hand-work in the vineyard pulling leaves to improve sunlight penetration and airflow. Thankfully, October welcomed a long string of sunny days and just exactly the hang-time and ripening we needed to bring grape sugar (brix) to ideal levels.
Harvest began in late September, with most fruit harvested during two very intense mid-October weeks. Many of our blocks achieved peak ripeness at the same time, so we are very thankful for our incredible crew for all of the early morning picking sessions in the vineyard and long days in the cellar. Expect complex, fruit-forward wines from this vintage.
The fruit for this Pinot Blanc is all hand-harvested from our own estate-grown hillside vines at our Five Mountain and Mount Richmond Vineyards.
The Willamette Valley has an ideal climate for Pinot Blanc, a delicate grape variety – enough sunlight and warmth for ripening, with cooler night temperatures that help retain varietal character. To preserve the freshness, our Pinot Blanc is whole-cluster pressed then fermented at very cool temperatures in small stainless steel tanks, all of which accentuates aromatics and enhances the richness and viscosity of the wine.
Viticultural & Enological Data
- Vine Age 7-29 Years
- Harvest Sugars 22 brix
- Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks.
Adam’s Crab Cakes
It’s our post-harvest tradition to rent a boat and go crabbing at Kelly’s Marina. While we don’t always make it to the coast to go crabbing ourselves, sitting around the table shelling cooked crab from the fishmonger is also a great way to catch up while anticipating the great meal ahead, usually while savoring a glass of what we in the Campbell family call “cooking wine” (wine poured for the cooks). Dungeness crab season in Oregon runs from December to August.
These crab cakes pair beautifully with our Pinot Blanc. Cheers and bon appétit!
For the cakes:
1/4 cup mayonnaise
1 large egg
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons minced fresh dill
3 teaspoons minced fresh tarragon
4 teaspoons minced fresh parsley
4 teaspoons minced fresh cilantro
1 tablespoon Dijon mustard
ground black pepper to taste
1 pound cooked blue or Dungeness crabmeat
2 cups panko bread crumbs (divided)
1/8 teaspoon cayenne pepper
For the Skillet:
2 tablespoons (or more) butter
2 tablespoons (or more) olive oil or grapeseed oil
For the salad:
salad greens of your choice
3tbs olive oil
1/2 teaspoon dijon
juice of 1/2 lemon
1 tablespoon sherry vinegar
salt and pepper to taste
serve with crusty bread & hot sauce
In a large bowl, whisk ingredients the first 10 ingredients together. Mix in crabmeat, and break it up into a rough, chunky texture while feeling with your hands for any remaining pieces of shell. In a separate bowl, mix 1 cup panko with the cayenne then fold into crab mixture. Let stand while panko soaks up the liquid from the crab mixture. Place the remaining panko in a flat bottomed bowl or tray. Form crab into patties about 2.5 inches in diameter (about 12) then press both sides of patties into the panko. Chill the formed patties for 1 to 4 hours in the fridge.
To fry, add 1 tablespoon butter and 1 tablespoon olive oil to a skillet over medium-high heat. Cook crab cakes on both sides for about 4-5 minutes until they are browned, adding oil as needed to the skillet.
Make a vinaigrette with any remaining herbs, tossing lightly into your greens and serving alongside your favorite crusty bread. Season if desired with lemon wedges and Louisiana-style hot sauce – Crystal is our favorite but Tabasco or Texas Pete work equally well. Cheers!