Inspired to make a stainless steel fermented white wine with character, the Pinot Blanc project was launched with a “wait and see” approach, no grand designs! We had the wine fermenting with indigenous yeast for nearly a full year while the winter cellar temperatures dipped and eventually came back up to finish the wine as Spring moved into Summer. The resulting wine is always aromatic and complex with a wonderful texture delivered by long lees contact and full malolactic fermentation. There really is not a Pinot Blanc like it, which was the idea. Bottled with minimal SO2 and a light polish filtration, this wine will age as well as our barrel fermented Chardonnay.
Willamette Valley Chardonnay
The Four Winds vineyard has both Wente and Dijon clone Chardonnay planted. As usual, the Wente clone carries the austerity of this wine while the Dijon clone offers the warmer, softer components. This blend is amazing for the price and satisfies both analytical and casual Chardonnay fans. Versatile and distinct, this wine is amazingly drinkable and will cellar for years to come. Entirely whole cluster pressed and barrel fermented, its aged 11 months and bottled with minimal SO2 and filtered for polish. Four Winds typically deliverers citrus, pear and mineral and usually maintains alcohol around 12.5 %.
Four Winds Chardonnay
We’re passionate about Chardonnay and happy to grapple with it year after year to turn out lean, bright, Burgundian-style Chardonnay. This vineyard is SE facing and over 700 ft. in elevation and is always harvested late which allows exceptional maturity and ripeness. Fresh and distinct, this wine demonstrates lemon, lime and pear components that pair perfectly with the gentle lees influence to create a refreshing yet rich Chardonnay. We whole cluster press the grapes and do not add SO2 until malolactic fermentation is complete thus allowing oxidation of the juice early on which stabilizes the wine against future oxidation. Yeast selection is a mix of 50% native and 50% commercial which promotes complexity and distinction. Aged 16 months and bottled after light polish filtration.
Pinot Noir Willamette Valley "Entre Nous"
Entre Nous is always a blend of Pommard and Wadenswil clones which have always had a wonderful complimentary relationship as blending partners. Whereas Pommard is long and supple and graceful, Wadenswil has more attack and density and is somewhat exotic in nature. Together they form this quintessential Oregon Pinot Noir that is complex and serious. Formed by fruit from just 2 vineyards, Laurel Hood and Four Winds, Entre Nous is a focused and lean wine owing to each sites’ sedimentary soils. Both lots fermented with indigenous yeast and rested 14-16 months in mostly neutral oak. Bottled without fining or filtration.
Willamette Valley Pinot Noir
The Willamette Valley Pinot Noir has a light garnet hue, medium body and perfect Pinot Noir texture. Low alcohol (barely 13%) lends a satisfying buoyancy to go with its generous amount of acid. The general impression of the wine speaks to the vintage and the minimalist style that we employ in order to gain the maximum amount of transparency. As it represents all of our vineyards this wine combines the alluring combination of the earth and floral spice from volcanic Dundee Hills Jory soils as well as the dark fruited leanness of the sedimentary soils. Perfect for any occasion but certainly best with food!
Four Winds Pinot Noir
After receiving two exceptional vintages of the Chardonnay from this vineyard we jumped at the opportunity to make wine from the Four Winds Pommard clone pinot noir in 2012. As it is for the Chardonnay, this 26 year old high elevation vineyard is ideal for fresh, acid driven and austere Pinot Noir. Fermented 21 days with indigenous yeast, this wine rests for 14-16 months in mostly neutral oak and is bottled without fining or filtration. Four Winds soils are uniquely shallow for winegrowing with low total available moisture. The resulting wines have pronounced leanness and mineral tones to go along with exceptional length delivered by the classic Pommard clone.
Pinot Noir Dundee Hills
This Dundee Hills blend consists of Gehrts Vineyard and La Colina Vineyard, a combination of the barrels that do not make it into the Single Vineyard designates of the same names. After long cold soak and fermentation both lots rest for 14-16 months in mostly neutral oak with malolactic fermentation occurring naturally. Both sites are SE facing and the Pommard and Dijon clones compliment one another to create a dynamic blend. Gehrts is darker and fruit forward while La Colina is softer and has great length. A hint of whole cluster aromatic may come from the La Colina but the blend is largely destemmed.
Pinot Noir Dundee Hills "Gehrts"
Gehrts is a warm site which boasts great SE exposure at an elevation of 650 ft. Meticulously farmed by good friends Richard and Nancy Gehrts, it’s an exceptional sight for broad shouldered and rich Pinot Noir. The wines show off the spicy and floral Dundee Hills as well as the punchier fruit style of the Dijon clones. After 10-12 day cold soak, Gehrts is fermented with indigenous yeast and aged 14-16 months in neutral oak. After natural malolactic fermentation, the wine is racked and bottled without fining or filtration. Tending to carry plenty of structure, we do not include stems in the winemaking, opting for all whole berry destemming.
Pinot Noir Dundee Hills "La Colina"
The beautiful 600 ft elevation SE facing La Colina Vineyard was our first vineyard holding and it’s been an exceptional site from the very beginning. It turns out many of our favorite barrels in the cellar year after year. Aromatically, we use a small amount of whole cluster which lends amazing complexity and layering as well as solid structure. La Colina has amazing unique character, highlighted by tea and citrus components. As with all our Pinot Noir, La Colina is fermented with indigenous yeast only, after a 10-12 day cold soak period. We press and settle 48 hrs and age underground in mostly neutral French oak barrels. Typical elevage lasts 14-16 months with malo lactic fermentation happening naturally. We bottle with minimal SO2 and do not fine or filter.
Le Communard Blanc
A blend of Gewürztraminer from the organic old vine Oak Ridge Vineyard in White Salmon, Grüner Veltliner from the Biodynamic Johan vineyard and old vine Riesling from Crow valley vineyard. All dry farmed. Whole cluster basket pressed directly to older French oak barrels, exclusively native yeast fermentation, aged 6 months in older French oak barrels. No fining but lightly filtered.
Grenache "Les Nouveaux Garcons"
100% whole cluster carbonic fermentation exclusively with native yeasts, vin (de) primeur, not fined. Fruit sourced from Mae’s Vineyard, Applegate Valley AVA. 70 cases produced.
Viognier "The Mineral Selection"
100% Viognier from Mae’s Vineyard, Applegate Valley, Oregon & Evans Vineyard, Underwood, Washington (Columbia River Gorge AVA). Pressed whole-cluster direct to and then aged in concrete egg, stainless steel barrels, older French oak barrels & French acacia puncheon. Exclusively native yeast fermentation, not filtered, not fined.
Syrah "Garde Manger"
A Northern Rhône styled Syrah from a blend of 6 -7 vineyards (including Stillwater, Red Willow, Deux Soldats, Jaxon, Granite Block Vineyards) from across the Columbia Valley AVA. Exclusively native yeast fermentation, 70% whole cluster, aged 11 months in older French oak barrels, puncheons and foudre. Bottled unfiltered and unfined.
Cabernet "Le Boucher"
From the top of the ridge at Outlook Vineyard in the Yakima Valley, Le Boucher is a Cabernet blend from the Yakima Valley Picked around 21 brix, fermented whole-cluster and aged for 42 months in older Bordeaux barrels.
Pinot Noir “The Vegetable Lamb”
115/667 from the oldest blocks of the biodynamic Momtazi Vineyard and Wädenswil clone from the leanest and rocky portion of the organic Sojourner Vineyard, both dry farmed Willamette Valley AVA. Exclusively native yeast fermentation, not filtered, not fined. 80% whole cluster Grenache fermented and aged 16 months in older French oak barrels & puncheons. 160 cases produced.
Les Vignes de Marcoux Syrah (Red Willow Vineyard)
A Northern Rhône styled single-vineyard 100% Syrah from Red Willow Vineyard, Yakima Valley, 80% whole cluster. Exclusively native yeast fermentation, not filtered, not fined. Aged 24 months in older French oak barrels. 70 cases produced.
Grenache "Les Garcons"
Old school styled Grenache from the New world, we only use older large format barrels and whole clusters to add backbone to the high toned Grenache fruit. Exclusively native yeast fermentation, not filtered, not fined. Fruit sourced from Outlook Vineyard, Yakima Valley, AVA - 2.5 tons per acre. 90% Whole cluster fermentation, aged in old 500l puncheons for 24 months. 100 cases produced.
Post Feast Muscat Dessert
Puncheon fermented Grenache from Outlook vineyard 100% whole cluster with carbonic fermentation stopped using muscat marc from Clear Creek (an Iconic Portland distillery). Aged 5 years untopped in 400L puncheon. Bottled unfined and unfiltered. 70 cases produced.
Semillon and Sauvignon Blanc, combined in the Bordeaux style, create the luscious Gemini. The grapes were whole-cluster pressed and the juice was co-fermented in a stainless steel tank at 45 degrees F for two weeks, then sent to barrel and aged sur-lie for five months (80% 1 to 2 year old Ailler from Treuil) with monthly lees stirring. 20% new French oak barrels help frame the wine’s prominent floral and citrus notes, while adding to its structure and age ability.
The Cabernet Sauvignon is known for its elegance, depth and complexity. The Cabernet blocks were harvested in five separate passes during the first two weeks of October. Aged 24 months in 50% new French oak barrels from Treuil cooperage (i.e. Ailler and Troncais).
Terzetto is a unique proprietary blend of co-fermented Cabernet Sauvignon, Cabernet Franc and Merlot. Aged 24 months in 70% new French oak barrels from Treuil cooperage (i.e. Ailler and Troncais).
Syncline Grenache Blanc
"This intriguing wine has aromas of orchard blossoms and wet stone, complimented by flavors of apple and star fruit. The overall acid structure and enticing aromas make this a standout wine.
Located at high elevation, the celebrated Boushey Vineyard produces wines of distinct character with balanced acidity. Layered soils and long, cool, slow ripening time allow for complex flavor development. 2011 was the first harvest using Boushey fruit for Syncline Winery. We are so impressed by the quality, delicious complexity and brilliant acidity, we plan to keep working with this vineyard for the long term.
The fruit was hand harvested and transported to the winery in the early morning on September 18th. It was then whole cluster pressed and settled overnight. In the morning, the juice was racked to a mix of: stainless tank, 500L Acacia puncheon, and 4 year aged light toast french oak Ermitage “cigar”. Native fermented, blended and bottled in March 2016."
"Uniting Red Mountain’s intensity, brilliant acidity, and tannin structure with Horse Heaven’s lush fruit flavors and texture; we have created a wine that offers juicy plum, blackberry, cassis and savory flavors with hints of wet stone. A rich, layered mouthfeel and bright finish complement the intense aromas.
The fruit was hand harvested and 80% de-stemmed with no crushing, mixed with 20% whole clusters. Native fermentation occurred in 33 hectoliter concrete cubes, with a max temp of 81 degrees, twice daily pump-overs and early delestage. This bottling contains 100% free run juice that was aged in concrete cubes (90%) and older french oak barrels. Unfined. A light, polish filtration preceded bottling. 16 months elevage."
Pont Neuf "La Fontaine" Pinot Noir
"The 2014 Pont Neuf "La Fontaine" Pinot Noir was a favorite during it's complete evolution from early fermentation to bottled wine. The Pinot Noir selections in this single vineyard wine originated in Chambolle Musigny and Vosne-Romanée. They perform in great harmony and capture the elusive quality of Pinot Noir; its ability to deliver power and elegance. The fermenting pinot was dark hued , intensely perfumed with bold and intricate flavors. "La Fontaine" transitions effortlessly from enticing aromas of cassis and fragrant flowers to savory spices and earth enveloped in black fruits. Delicious now, but you will be rewarded to cellar it ten years or more. 50 cases produced. Drink now through 2030."
Pont Neuf "Pont Marie" Chardonnay
"The "Pont Marie" Chardonnay is Douglas indulging me by letting me choose my own cuvee of two barrels from the Lancel Creek Vineyard and making it my namesake. What struck us about the wine was it's minerality and finesse. Textural, intricate and subtle but not shy in flavor and extremely fragrant. The élevage is identical to the other wines. The barrels differed slightly in that they were very long slow toast, a method preferred by one of our favorite coopers.
The Pont Marie is also a bridge which crosses the Seine in Paris. Built in 1635, it is said among some Parisians that Pont Marie is the "lovers' bridge" beneath which it is an "old tradition" to kiss the person next to oneself and make a wish."
Pont Neuf "Le Pont Neuf" Chardonnay
"We apply traditional Burgundian winemaking techniques to allow the single vineyard Martinelli Vineyard Russian River grapes to show their origins clearly. Pont Neuf distinguishes itself with finesse, complexity, and depth of flavor. With complex layers of aromas and flavors, we make wines that are precise, finely nuanced, savory, and gracious at table. We make wines for the cellar that age gracefully, giving pleasure at every stage of their evolution.
The vineyard that produces our top chardonnay is less than 5 miles from the ocean on the Sonoma Coast. Planted exclusively to Montrachet clone, this wine shows great balance, concentration and distinct style in barrel. 60 cases produced."
Pont Neuf "La Source" Pinot Noir
"We apply traditional Burgundian winemaking techniques to allow the grapes to show their varietal & origins clearly. Pont Neuf distinguishes itself with finesse, complexity, and depth of flavor. With complex layers of aromas and flavors, we make wines that are precise, finely nuanced, savory, and gracious at table. We make wines for the cellar that age gracefully, giving pleasure at every stage of their evolution.
Pinot Noir for Pont Neuf is sourced exclusively from French clones thus the vineyard name “ La Source”. Its name echoes one of the natural features in the vineyard, a natural spring or “ la source’ in French. 2 barrels."
POE Van Der Kamp Pinot Noir
Picked at night at around 22.5 brix, the grapes are then delivered to the winery just before sunrise. 30% of the grapes are kept in whole cluster while those remaining are de-stemmed. Because the fruit is not sulfured the grapes ferment naturally in native yeast. The tanks are foot-treaded gently two to three times per day for two weeks before being pressed into barrel and aged on the lees for 12 months in 30% new French oak, 70% neutral French oak before being bottled un-fined and unfiltered
Picked at night at around 21.5 brix, the grapes are then delivered to the winery just before sunrise. The grapes are pressed immediately and settled overnight in an un-gassed tank before fermenting in barrel. The juice was not sulfured, and thus fermentation occurred naturally with native yeast. The wine is aged on the lees for 18 months in 100% neutral French oak. Around 80% of the barrels are allowed to through malolactic naturally.
Manchester Ridge Chardonnay
Picked at night at around 21.5 brix, the grapes are then delivered to the winery just before sunrise. The grapes are pressed immediately and settled overnight in an un-gassed tank before fermenting in barrel. The juice was not sulfured, and thus fermentation occurred naturally with native yeast. The wine is aged on the lees for 18 months in 10% new French oak, 90% neutral French oak. The majority of the barrels are allowed to through malolactic naturally.
Manchester Ridge Rose
The Rose is “direct to press” as opposed to from saignée. The grapes are hand-harvested at night and pressed lightly first thing in the morning. The juice is transferred into a stainless steel tank where it is fermented naturally at 48 degrees for 3 weeks. Malolactic fermentation is inhibited and the wine is sterile filtered to prevent malolactic in bottle.
Ultraviolet Cabernet Sauvignon
Comprised of 95% cabernet sauvignon grapes and 5% cabernet franc grapes, this wine is aged in 10% new French oak, 90% old French oak barrels for 10 months.
Van Der Kamp Pinot Meunier
Picked at night at around 22.5 brix, the grapes are then delivered to the winery just before sunrise. Fermentation is broken into two vessels - one was 100% whole cluster, while the other was entirely de-stemmed. The grapes were not sulfured, and thus fermentation occurred naturally with native yeast. The tanks are foot-treaded gently two to three times per day for two weeks before being pressed into barrel and aged on the lees for 12 months in 10% new French oak, 90% neutral French oak when it is then bottled un-fined and unfiltered.