Intense aromas of lime leaf, nutmeg, coconut, lemon oil, pastry, saline and toasted grain lead the opening. With time, notes of tangerine, green apple, gardenia and matchstick appear on the aromatics and combine with base notes of peach and fresh pineapple. On taste, loads of sinewy citrus and chalky stone fruit notes including tangerine, key lime, and nectarine are followed with resonating flavors of saline and cream. Mouthwatering and brimming with extract.
Viticulture
Vineyard Parcels:
Bracken Vineyard – Eola-Amity AVA – High elevation, West facing site. Cooling coastal
onshore winds
Planted: 2016
Clones: 76 and 95 on Volcanic Soils
Farming: Dry-Farmed, Uncertified Organic
Percentage in this blend: 10%
Profile: Resinous yellow fruits, firm in acid, fruit presents with more flesh likely due to vine age
Johan Vineyards – Van Duzer Corridor AVA – Low elevation, East and North facing. Cooling
coastal onshore winds
Planted: 2002
Clones: 95 on Sedimentary Soils
Farming: Dry-Farmed and Demeter Certified Biodynamic
Percentage in this blend: 26%
Profile: Canned peaches, dried apricot notes, firm
Molly’s Vineyard – NE Willamette Valley (Nearby Cascade Foothills) – Low elevation, riverside
Planted: 2000
Clones: 75,96, 95 originally planted | Some Pinot Noir grafted to clones Wente, Draper, 352 in
2019 on Missoula Flood Soils
Farming: Dry-Farmed, Uncertified Organic
Percentage in this blend: 30%
Profile: sweet white floral notes, star fruit, citrus zest, firm
Stormy Morning Vineyard – Tualatin Hills AVA – Low elevation, south facing. Fog rolls
through late summer mornings along the 26.
Planted: 2014
Clones: Wente and 96
Farming: Dry-Farmed, Uncertified Organic
Percentage in this blend: 20%
Profile: resinous tropical notes, lime leaf, soft
Vojtilla Vineyard – Chehalem Mountains AVA – High elevation, east facing. Grown between a
corridor of pines with cooling air rising from the foothills of the Cascades.
Planted: 1993
Clones: 96 and 76
Farming: Dry-Farmed, Uncertified Organic
Percentage in this blend: 14%
Profile: Citrus blossoms and just ripe nectarines, firm
Vinification
The parcels were harvested and fermented separately as below:
40% Whole Cluster Pressed utilizing champagne press cycles
- 60% crushed and pressed utilizing champagne press cycles
- Two Press fractions for each lot
- First press fraction lightly sulfured while the second press fractions receives no sulfur
- Settled overnight before barreling down
Percentages and Vessels for Fermentation
Highlights: Fermentation in
25% new wood (all impact from large vessels 1000L | 600L | 350L
26% concrete egg
49% three fills or greater
Bracken Vineyard: 10% Neutral Barriques
Vojtilla Vineyard: 14% 1000L Austrian Foudre
Stormy Morning Vineyard: 20% Twice filled 500L Puncheon
Johan Vineyard: 26% Concrete Egg
Molly’s: 30% Mix of new and used 350L and 600L Puncheons
Fining/Filtration : Lightly fined with Casein, followed by light bentonite, and a polish filter with size 700 micron prior to bottling in June 2022 (10 months of élevage) Closure : Diam Origine 5