2016 Vintage Summary

Similar to the last two vintages, the 2016 growing season continued to push the envelope for defning the new normal in Oregon as one of the earliest on record. An unusually warm spring gave way to moderate summer conditions, which provided even growing conditions through véraison. Though it was an intense growing season due to the early start, the fruit produced throughout the state resulted in wonderful concentration and complexity with characteristic natural acidity.

The 2016 vintage saw practically immaculate fruit with few signs of disease, pest or bird effects. Vineyards and wineries in the Willamette Valley were largely finished with harvest by the end of September to early-October, while wineries in other regions carried on through mid-to-late October depending on the varieties planted. Because of the cooler temperatures in September and October, Growing Degree Days (GDD) accumulation in the western valleys ended up between the totals seen in 2013 and 2014. Lower GDD was also seen in eastern Oregon and Washington where the coolest conditions in the Pacific Northwest were experienced.

Vinification

The Pinot Gris fruit was whole-cluster pressed immediately upon arrival at the cellar and the juice allowed to settle for 36 hours. e juice was then racked clean into stainless steel fermenters and underwent fermentation for three weeks at medium to low temperatures of between 60°F and 66°F. The wine was then filtered and bottled.

Harvest Date:

September 6 to 18, 2016

Brix at Harvest: 23.1 Ph: 3.32  Alc.: 13.8%

Winemaker’s Tasting Notes

Nose: Mineral, slate, white peach, candied oranges, vanilla and fennel.
Palate: Lively and focused with green apple, pear key lime, honey suckle and ocean
breeze.

2016 Vintage Summary

Similar to the last two vintages, the 2016 growing season continued to push the envelope for defning the new normal in Oregon as one of the earliest on record. An unusually warm spring gave way to moderate summer conditions, which provided even growing conditions through véraison. Though it was an intense growing season due to the early start, the fruit produced throughout the state resulted in wonderful concentration and complexity with characteristic natural acidity.

The 2016 vintage saw practically immaculate fruit with few signs of disease, pest or bird effects. Vineyards and wineries in the Willamette Valley were largely finished with harvest by the end of September to early-October, while wineries in other regions carried on through mid-to-late October depending on the varieties planted. Because of the cooler temperatures in September and October, Growing Degree Days (GDD) accumulation in the western valleys ended up between the totals seen in 2013 and 2014. Lower GDD was also seen in eastern Oregon and Washington where the coolest conditions in the Pacific Northwest were experienced.

Vinification

The Pinot Gris fruit was whole-cluster pressed immediately upon arrival at the cellar and the juice allowed to settle for 36 hours. e juice was then racked clean into stainless steel fermenters and underwent fermentation for three weeks at medium to low temperatures of between 60°F and 66°F. The wine was then filtered and bottled.

Harvest Date:

September 6 to 18, 2016

Brix at Harvest: 23.1 Ph: 3.32  Alc.: 13.8%

Winemaker’s Tasting Notes

Nose: Mineral, slate, white peach, candied oranges, vanilla and fennel.
Palate: Lively and focused with green apple, pear key lime, honey suckle and ocean
breeze.