2012 Riesling
Aromas of mandarin and peach, honeysuckle and cockleshell introduce a well structured palate of peppy Granny Smith apples and apricots. The fruit lingers on the smooth finish, complemented by subtle mint accents.
Wine Spectator: 90 Points & Smart Buy
“Dry, crisp and vital, with juicy pear and apple flavors at the core…”
– Wine Spectator (December 15th, 2014)
Wine Enthusiast: 91 Points & Editor's Choice
“Bone dry, this succulent, citrus-soaked Riesling is a textural marvel…”
– Wine Enthusiast (June, 2014)
Vintage
VINTAGE 2012 will go down as one of the finest in Oregon history in terms of quality of the raw materials. Mother Nature really smiled on us with not only a rain-free harvest season but perhaps more importantly with tiny berries and clus- ters. The small fruit allowed us to effortlessly and gently extract concentration and ripe tannins from the perfectly formed grapes.
According to owner/winemaker Adam Campbell “The wines from 2012 remind me and my folks of classic vintages like 1998 and 1994. Small clusters and berries give us an amazing skin-to-juice ratio, allowing us to be incredibly gentle through fermentation and still come up with powerful concentration and ripeness of fruit.”
Early reviews of the 2012 vintage use descriptors like “Stunning”, “Amazing” & “Epic” making Oregon winemakers giddy that 2012 could go down as the best vintage in our 50 year winemaking history.
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 back to 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 35-38 years
- Yield 4.15 tons/acre
- Harvest Sugars 20.7 brix
- pH 2.9
- Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks.
- Cases Produced 1,259
