2016 Riesling Estate
Current Release

Aromas of lush jasmine meld with notes of kaffir lime and apple pie. The broad palate is vibrant and fresh with pineapple, ripe green apples, a drizzle of honey and a lively finish of candied orange peel.

VINTAGE 2016 was a year of unusual weather that led to beautiful fruit at lower than average yields. In spring, an early heat spike meant a very condensed time frame for bloom. This gave us smaller than average berries and clusters and set us on the path for our third early harvest in a row. Thankfully, summer weather was cooler than average, which slowed down ripening and allowed flavor development to catch up to sugar accumulation. Due to our small initial crop estimates, we held off thinning until the last minute to delay ripening and add “hang-time”, an important factor in the development of complex flavors.

We were a little stunned when our first fruit hit the crush-pad in the last days of August, setting a record for our earliest harvest in 40 years. September and October brought relief from the heat with mild evenings and cool nights that allowed for slow, even ripening. We picked fruit that was absolutely pristine and perfectly ripe, at a gradual pace that allowed us to give our full attention to each block and work shorter hours than in a typical harvest season.

We are optimistic that 2016 will be an outstanding vintage, reminiscent of 2012 and 2014, with wines that show great balance and concentration.

Our Riesling Estate is made from hand-picked fruit from three of our estate vineyards: Elk Cove Estate, Five Mountain and Windhill. Our Riesling vines are some of the oldest in Oregon, with our Estate and Windhill vines dating back to 1975. These older vines give us fruit with a delightful complexity not often seen in domestic Rieslings.

We have the perfect climate for this delicate cool weather white wine – there’s enough sunlight and warmth for ripening, but our cool evenings help us retain the delicate varietal character. We whole-cluster press our Riesling grapes, then ferment the juice at very cool temperatures in small stainless steel tanks, producing an aromatic, crisp Riesling with a beautiful acid profile.

  • Vine Age
    9-41 years
  • Harvest Sugars
    23 brix
  • pH
  • Vatting
    Whole-cluster pressed and cold fermented in small stainless steel tanks.
  • Cases Produced


91 in Robert Parker's Wine Advocate

“…notions of lime cordial, lemonade and jasmine with a waft of honey-drizzled peaches…Crisp, clean and fresh on the light-bodied palate, there’s a compelling yeasty character lending savoriness…”
Robert Parker’s Wine Advocate (August 31, 2017)

93 Points in PDWR

“The nose offers tropical spice, coconut, apricot and pineapple. The palate is well-focused crisp white stone fruits in the core with beautifully integrated acidity…”
Purely Domestic Wine Report, Vol 6.3, Nov. 2017

92 Points and Editors' Choice in Wine Enthusiast

“Most of the estate vines used for this blend date back to the mid-1970s. It emphasizes bright citrus flavors, like lemon and lime, with lemon verbena, cilantro and other fresh herb notes that add detail to the finish. A very fine value, it can also age for a decade or longer. Editor’s Choice.” -P.G.
Wine Enthusiast Magazine (October, 2017)