This vintage brought the ‘nice weather’ late in the season allowing us to let the fruit hang 15 days longer for fantastic flavors and better pH and acid balance. Winemaker, Adam Campbell, comments, “the late and cool vintage really highlight why we choose to grow grapes on the viticultural edge. Extremely long hang time gave us wines with concentrated ripe fruit flavors, beautiful freshness and lower alcohol. These wines are why we love Oregon!” Reminding Oregon vintners, once again, those who held on patiently will be richly rewarded in the wines.
Pat and Joe Campbell named La Bohème vineyard after the family who sold them the property – and their favorite Puccini opera. This picturesque vineyard overlooks the winery and the coast range mountains and rises to 800 feet, making it one of the highest elevation vineyard sites in the Willamette Valley. Fruit for this Brut Rosé was sourced from the lower blocks of La Bohème and harvested early at a lower ripeness. The lower initial sugar level of 20.3 brix helped us keep the final alcohol level at our desired 12-13%.
Our first Sparkling wine since our 1999 Blanc de Noir, this 2011 “méthode traditionnelle” Brut Rosé was cool-fermented in stainless steel tanks to retain freshness of character using a traditional Champagne yeast. This pink bubbly was initially bottled on site at Elk Cove. After 3 years in tirage (on the lees in bottle) the wine was riddled in an automated “gyropallette” then disgorged in 2015 with the help of our friends at Radiant Sparkling Company. We used a small amount of our ultra-sweet Ultima wine for the final dosage to adjust sweetness to a classic Brut level.