2019 Vintage Summary
2019 marked the return of a cool and mild vintage for the Willamette Valley. The winter months brought moisture and cool temperatures to the area, but gave way to warmer temperatures as we moved into spring. The warm temperatures in spring gave the vines a boost to start the growing season. As the summer months came and went, they brought with them cooler than average daytime highs and above average amounts of rainfall for that time of year. Cool temperatures continued into the fall as harvest approached. Rain was the story for the first part of September, which extended the ripening time of the fruit and pushed out harvest just slightly. Bright and sunny days with cool dry nights returned for the last half of September and continued into October allowing for ideal conditions to make picking decisions. Most consider the conditions to be that of a much more “classic” Oregon vintage. Overall the vintage produced wines with delicate nuanced aromas and balanced acidity.
Vinification
All grapes were hand-harvested and hand-sorted to ensure the highest quality fruit. The fruit underwent a two-day cold soak prior to fermentation for a total of twenty days of skin contact. 100% malolactic fermentation occurred over a five-month period. The wine was aged for approximately eight months in French oak barrels from a variety of coopers.
Harvest Date
9/27 – 10/4/2019
Tasting Notes
Aromas of rose petal, fresh sage, red cherry and black currants. The palate shows juicy red and black fruits, medium body, supple tannins and savory notes.
Brix at harvest: 23.6
pH: 3.69
Alc: 13.5%
Tech Sheet
