White Wines

Notes: The oldest section of the Sauvignon Blanc in the Estate Vineyard was planted in 1990 making them what are we believe the oldest Sauvignon Blanc vines left in the Willamette Valley. Another section planted in 2001 and 2002 has begun to come into full maturity giving us a little wider range of options to choose from in terms of coming up with the best possible example of an Estate Vineyard designated bottling. The fruit that comes from there has definitely developed over the years and has different and special characteristics to it that make for a wine that will stand alone and stand out. To further accentuate the differences between our Willamette Valley bottling and the Estate Vineyard bottling 100% of the Estate Sauvignon Blanc is fermented and goes through elevage in Acacia wood puncheons. In 2022 two of the five puncheons used to create this bottling were once-used, two were twice-used and the other one was thrice used. The Acacia wood provides greater and rounder texture. Acacia wood accentuates natural floral aromatics and definitely plays off any “lemony” flavors by concentrating them to a lemon meringue pie sort of flavor profile. The Estate Vineyard Sauvignon Blanc is a denser, richer more stately version of Sauvignon Blanc than one would generally find in the universe of this grape. Along with the denser textural aspects of the wine the fruit is buffered by the same soil characteristics that make our Estate Vineyard Old Vine Pinot Noir unique. That specific characteristic is the natural proclivity of the older vines to pick up on the inherent minerality in the soil and water on the property. This underlying tone offsets Sauvignon Blanc’s general fruit driven tone making for a wine with both rich high fruit tones and crystalline notes that fill out the back of the wine.

The wine finished with numbers of a TA of 7.6, a pH of 3.23, a free sulfur level below 20 ppm and a total sulfur below 55 ppm.

Notes: Tempranillo is a great grape for rose and in the Willamette Valley it is particularly well-suited for it since there is really no possibility for it to get ripe enough to turn into a viable red wine grape. Therefore, it can receive a lengthy hangtime without risk of losing acidity or gaining brix in manners that would risk the overall integrity of the wine’s balance and structure. Ros is a favorite of mine and is probably the single category of wine that I drink the most on the regular. Great examples of it are aromatic, refreshing, delicious, light yet intense and a perfect foil for so many types of food. We certainly wanted to create a wine that was well in line with the types and styles of ros that we enjoy. This bottling has great acidity, but is tempered just enough to allow it to walk the fine line that allows wines of this nature to still feel like it has a level of sweetness to it that makes it completely enjoyable (despite being completely bone dry). This wine is truly balanced. It has lovely fruit mixed with a rich mouthfeel and a complex midpalate and finish. This bottle is likely to disappear over a quick Thursday lunch.

AVA: Ribbon Ridge

LOCATION: North Valley Rd.

SOIL TYPE: Wellsford (Marine Sedimentary)

YEAR PLANTED: 2000

CLONAL MATERIAL: Dijon 76 and Dijon 96

VINEYARD SIZE: 30-acre vineyard, 2-acre block

PICKING DATES: October 7, 2022

TONS/ACRE: 2.5

OWNERS: Patricia Green Cellars

PRODUCTION: 290 cases bottled

AVA: Ribbon Ridge

LOCATION: North Valley Rd.

SOIL TYPE: Wellsford (Marine Sedimentary)

YEAR PLANTED: 2000

CLONAL MATERIAL: Dijon 76 and Dijon 96

VINEYARD SIZE: 30-acre vineyard, 2-acre block

PICKING DATES: October 7, 2022

TONS/ACRE: 2.5

OWNERS: Patricia Green Cellars

PRODUCTION: 290 cases bottled

Notes: The oldest section of the Sauvignon Blanc in the Estate Vineyard was planted in 1990 making them what are we believe the oldest Sauvignon Blanc vines left in the Willamette Valley. Another section planted in 2001 and 2002 has begun to come into full maturity giving us a little wider range of options to choose from in terms of coming up with the best possible example of an Estate Vineyard designated bottling. The fruit that comes from there has definitely developed over the years and has different and special characteristics to it that make for a wine that will stand alone and stand out. To further accentuate the differences between our Willamette Valley bottling and the Estate Vineyard bottling 100% of the Estate Sauvignon Blanc is fermented and goes through elevage in Acacia wood puncheons. In 2022 two of the five puncheons used to create this bottling were once-used, two were twice-used and the other one was thrice used. The Acacia wood provides greater and rounder texture. Acacia wood accentuates natural floral aromatics and definitely plays off any “lemony” flavors by concentrating them to a lemon meringue pie sort of flavor profile. The Estate Vineyard Sauvignon Blanc is a denser, richer more stately version of Sauvignon Blanc than one would generally find in the universe of this grape. Along with the denser textural aspects of the wine the fruit is buffered by the same soil characteristics that make our Estate Vineyard Old Vine Pinot Noir unique. That specific characteristic is the natural proclivity of the older vines to pick up on the inherent minerality in the soil and water on the property. This underlying tone offsets Sauvignon Blanc’s general fruit driven tone making for a wine with both rich high fruit tones and crystalline notes that fill out the back of the wine.

The wine finished with numbers of a TA of 7.6, a pH of 3.23, a free sulfur level below 20 ppm and a total sulfur below 55 ppm.  

Notes: Tempranillo is a great grape for rose and in the Willamette Valley it is particularly well-suited for it since there is really no possibility for it to get ripe enough to turn into a viable red wine grape. Therefore, it can receive a lengthy hangtime without risk of losing acidity or gaining brix in manners that would risk the overall integrity of the wine’s balance and structure. Ros is a favorite of mine and is probably the single category of wine that I drink the most on the regular. Great examples of it are aromatic, refreshing, delicious, light yet intense and a perfect foil for so many types of food. We certainly wanted to create a wine that was well in line with the types and styles of ros that we enjoy. This bottling has great acidity, but is tempered just enough to allow it to walk the fine line that allows wines of this nature to still feel like it has a level of sweetness to it that makes it completely enjoyable (despite being completely bone dry). This wine is truly balanced. It has lovely fruit mixed with a rich mouthfeel and a complex midpalate and finish. This bottle is likely to disappear over a quick Thursday lunch.

Notes: Tempranillo is a great grape for rose and in the Willamette Valley it is particularly well-suited for it since there is really no possibility for it to get ripe enough to turn into a viable red wine grape. Therefore, it can receive a lengthy hangtime without risk of losing acidity or gaining brix in manners that would risk the overall integrity of the wine’s balance and structure. Ros is a favorite of mine and is probably the single category of wine that I drink the most on the regular. Great examples of it are aromatic, refreshing, delicious, light yet intense and a perfect foil for so many types of food. We certainly wanted to create a wine that was well in line with the types and styles of ros that we enjoy. This bottling has great acidity, but is tempered just enough to allow it to walk the fine line that allows wines of this nature to still feel like it has a level of sweetness to it that makes it completely enjoyable (despite being completely bone dry). This wine is truly balanced. It has lovely fruit mixed with a rich mouthfeel and a complex midpalate and finish. This bottle is likely to disappear over a quick Thursday lunch.