2004 Riesling Estate

The 2004 vintage continues what has strangely become almost routine up in Oregon – a very warm growing season. However, cold Spring weather naturally lowered crop sizes, and early Fall rains challenged picking, but the extended warmth in late September produced healthy, balanced, and concentrated fruit – just a lot less than normal. Generally, the wines are light-colored, but with great varietal intensity and excellent structure.

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 from 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 29 years
  • Yield 2 tons/acre
  • Harvest Sugars 24 Brix
  • pH 2.95
  • Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks.
  • Cases Produced 780

Vintage

The 2004 vintage continues what has strangely become almost routine up in Oregon – a very warm growing season. However, cold Spring weather naturally lowered crop sizes, and early Fall rains challenged picking, but the extended warmth in late September produced healthy, balanced, and concentrated fruit – just a lot less than normal. Generally, the wines are light-colored, but with great varietal intensity and excellent structure.

Vineyard

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 from 1975.  These older vines give us fruit with a delightful complexity not often seen in domestic Rieslings.

Winemaking

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.

Viticultural & Enological Data
  • Vine Age 29 years
  • Yield 2 tons/acre
  • Harvest Sugars 24 Brix
  • pH 2.95
  • Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks.
  • Cases Produced 780

Accolades

Wine Enthusiast

90 Points
Wine Enthusiast (July 31, 2005)

San Francisco Chronicle

Top 100 Wines of the Year. “A dry, citrus-driven Riesling…”
San Francisco Chronicle (December 1, 2004)

Robert Parker's Wine Advocate

84 Points “… Its personality is engaging, offering a sweet, lush flavor profile filled with delectable tangerine flavors.”
Robert Parker’s Wine Advocate (June 30, 2006)