As a parent to Gamay noir this Austrian variety behaves similarly to that variety in the Willamette Valley, expressing lively acidity, vibrant purple hued wines at low pH and moderate alcohols. There are a handful of plantings of Blaufränkisch in the Willamette Valley and Chad has worked with the variety for nearly two decades here, feeling instinctually that this is a successful home for the grape.
In 2021 we fermented the small amount of Blaufrankisch with St. Laurent and Gruner veltliner in an amphora. vintage was the first, eagerly anticipated, fruit of the planting and it didn’t disappoint despite the challenges of the season for other common varieties in the valley. The fruit was 100% destemmed and fermented with ambient yeasts in the cool of the autumn in order to capture the true vineyard expression. Gentle punch downs and wetting of the cap for gentle extraction of the highly pigmented intensely colored grape variety. Fermentation finished after sixteen days it was taken neutral puncheon after a gentle pressing to preserve the aromatic perfume and structure. Neutral oak was preferred due to the complex and beguiling characterful nature of this grape, flashy oak works in opposition to the varieties wild perfume, blue fruits and peppery spices. The firm structure of this wine benefited from additional aging in puncheon, fourteen months in total
This site is oriented at the southeastern corner of the Chehalem Mountain AVA perched east of the Ribbon Ridge. A narrow valley, less than 300 feet wide, separates the two areas. In 1968, Oregon wine industry pioneer, Dick Erath, hand selected this site and planted the first vitis vinifera here. We continue to explore what this sight is capable of and continue to be inspired by and follow in the curious and bold footsteps of the pioneers of this place.
ABV: 13.2%
Vol: 750ml
