Vintage 2013 had both the merits and the challenges of our cool climate. Wet weather during bloom led to low yields, requiring minimal thinning. A warm, dry summer followed, with a long season ideal for developing delicate flavors and concentration.
Adam’s mantra of great winemaking “starting in the vineyard” rang true – each day he checked multiple weather reports and walked the vineyards, tasting and testing juice for flavor development and brix. The goal: carefully time picking to avoid dilution, splitting and rot, while achieving optimum physiological ripeness. Although Tropical Storm Pabuk broke 100-year rainfall records in late September, it had a minimal effect on fruit quality with less than 1/3 of our fruit coming in that week.
We don’t grow grapes here because it’s easy, but because of the beautiful, complex flavors we get from our Pinot Noir, Pinot Gris and other cool-climate varietals. 2013 will likely be a year that gets mixed reviews, with comparisons to 2010 and 2011. Those in the know rely on these vintages for beautiful elegance, great freshness and amazing longevity.
We only produce our Riesling Late Harvest in years when we can allow the fruit to ripen fully on the vine. In Oregon, this depends both on the timing of both harvest and the fall rains.
Our Late Harvest Riesling is made from very ripe fruit with 5-20% botrytis (noble rot) which adds an earthy honey character to the wine. The grapes are whole-cluster pressed and fermented at very cool temperatures in small stainless steel tanks to retain the freshness of the Riesling grapes. Some of the original sweetness is always retained in the final wine, without sacrificing structure and acidity.
- Vine Age 3-20 years
- Yield 1.6 tons/acre
- Harvest Sugars 22.5 brix
- pH 2.98
- Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks
- Cases Produced 200