2014 provided the ideal growing season for Riesling in the Willamette Valley. Rigorous hand labor and three different harvest passes over the course of six weeks allowed us to produce a drier Riesling from extremely healthy and ripe grapes. Skin Maceration times varied from 5-24 hours depending on the ripeness of the
grapes. Fermentation was started spontaneously and lasted over 6 months at cool temperatures in neutral oak barrels and stainless steel. This resulted in a complex and elegant Riesling displaying a lot of texture and concentration that will reward cellaring.
In 2013 My family and I moved to Oregon’s Willamette Valley after working and studying in the Pfalz region of Germany for several years. The cool climate, long growing season, and myriad of soil types makes the Willamette Valley perfectly suitable to the grape varieties and styles of Germanic wine. In 2014 we produced our first Oregon vintage using intensive hand-labor in the vineyard and traditional cellar techniques in our quest to produce Riesling in a pre-WW2 style. We strive for complexity and longevity.
325 cases produced
From the winemaker: Without a doubt, Dry Gewurztraminer has been an essential part of our operation over the past 32 years. We have been fortunate enough to have guests from...
From the winemaker: The most recent bottling of our 2014 Dry Riesling marks the thirty-second vintage of this signature wine. Our Alsatian approach to producing Riesling has made this wine...
Yes, this is where I took leave of my senses and slipped away from consensual reality. Gulp… an Auslese and two BAs, what was I thinking?!? Made from mostly dehydrated...