Sokol Blosser Wine Blog

There are so many elements to a successful harvest, and one of the lesser known but incredibly important parts to getting the best Pinot Noir happens during the fermentation process. After being hand sorted and destemmed, whole Pinot Noir berries and juice go into a 2 3/4 ton stainless steel fermenter (pictured). During the process of fermentation (whereby the yeasts help convert the sugars into alcohol, with CO2 being the byproduct of that process), the juice falls to the bottom and skins, seeds and yeast rise to the top, forming a cap. It is critical to punch down through this hard cap and mix up the skins, seeds and yeast with the fermenting juice two to three times a day. In the "olden days" (and by that I mean prior to 2003!), we used to do this by hand. Our cellar crew and winemaker became quite muscular doing this because breaking through the cap and mixing up the contents for 30-50 fermenters was quite a chore! In 2003 we decided to give their sore muscles a break and purchased a gentle, pneumatic-powered punch-down device (pictured, breaking through the cap and mixing up everything).

To date during this harvest, we have brought in 48 tons of Pinot Noir which are fermenting in small stainless steel tanks, being gently punched down two or three times a day.

Posted by Susan Sokol Blosser at 11:18 AM | Permalink | Comments (0)

The last day of summer saw the first day of harvest at Sokol Blosser — eight tons of young Pinot Noir. Because of bad weather during bloom, a light set, and a very dry summer, the clusters were small and weighed in lighter than expected. We expect the whole harvest to be down this year, the first year in a long time that we haven’t had to thin the crop to hold the yields down. Harvest will continue for the next month and we are hoping for warm (not hot) days and cool nights to bring the rest of the vintage in at peak quality.

This photo shows Russ Rosner, winemaker (right), and Doug Vuylsteke, Cellarmaster (left), looking at the grapes before they are spread out on the conveyer to be hand-sorted before going through the destemmer and into the fermenter.

Posted by Susan Sokol Blosser at 11:19 AM | Permalink | Comments (0)

We haven't started harvest yet but expect to in about a week. The weather is perfect - warm days in the high 70's and cool nights. Not too hot, which is what we fought the last 2 years. It could all change overnight, of course, but at this point we are cautiously optimistic it will be a terrific vintage. The only problem is that the crop is much lighter than we would like, due to the heavy spring rains and difficult weather during bloom.

Posted by Susan Sokol Blosser at 11:21 AM | Permalink | Comments (0)

Today was a fabulous day - we received our official USDA organic certification! It's been three years in the making and we're thrilled this day has finally come. Read our press release below for more information:

Sokol Blosser Winery Receives Organic Certification
Notable Oregon Pinot producer continues to reinforce its environmental leadership

Dundee, OR – September 8, 2005 – Sokol Blosser Winery announced today that it has received full USDA organic certification from Oregon Tilth. The official recognition marks the latest acknowledgement of Sokol Blosser’s decades-long passion for producing top-quality wines with respect for the environment.

“Clearly, organic farming is better for the land. The soil, as a living entity, is more sustainable and there is no pollution from chemicals,� said Susan Sokol Blosser, president of Sokol Blosser Winery. “But it is also better for the vines, giving them a longer, healthier life. They become self-sufficient and better prepared to withstand the vagaries of Mother Nature.�

Additionally, the care taken to farm organically can improve the end product. “To be successful, organic growers must farm with a careful appreciation for the smallest detail,� said Sokol Blosser. “It involves a constant monitoring of the growing process, and every decision is critical. In the end, our grapes taste better, which allows us to craft superior wines.�

Sokol Blosser Winery has received consistent acclaim for its Pinot Noir, and recently released the first wine in Oregon to be labeled with the new “Dundee Hills� appellation, the Sokol Blosser 2002 Dundee Hills Pinot Noir.

As the vineyard’s manager, Susan Sokol Blosser was responsible for driving the lengthy transition period necessary to conform to the national organic standards. “After experiencing the arduous three-year conversion and application process,� she said, “ I have a deepened respect for all organic products and their producers.�

Sokol Blosser Winery, in Dundee, Oregon, continues to seek environmentally friendly and sustainable practices throughout its business, and has for many years. In 1996, it was the first winery to be certified “Salmon-Safe� by the Pacific Rivers Council.

The following year, Sokol Blosser joined LIVE (Low Input Viticulture and Enology), a new international sustainable viticulture program run through Oregon State University. Most recently, in December 2002, it became the first winery in the world to receive the U.S. Green Building Council’s prestigious LEED certification for its new underground barrel cellar.

“We feel a sense of social responsibility in conducting our business and our lives the way we do,� Sokol Blosser said. “This is the only way we could imagine doing it. Not only are our methods healthier for the soil, the vines, and those of us who work in the vineyard, they also lead to better wines. This is the final test that proves the value of our considerable efforts.�

Posted by Alison Sokol Blosser at 11:21 AM | Permalink | Comments (0)

To celebrate the 1st of September and to properly introduce my mother-in-law to Newberg’s fine dining, my husband and I took her to the “Painted Lady� on College St. We have been there numerous times and have a hard time staying away from their exquisite cuisine for long. So, when the opportunity of taking guests to dinner comes up, we instantly decide to head over to the beautiful Victorian home, also know as “Painted Lady�. (if you’re wondering about the name - The Painted Lady moniker came from a style of architecture by the same name. The movement started in San Francisco, where people began “reinterpreting� old Victorian houses. A chief characteristic was painting the house with bright new colors. Hence, the painted lady.)

We took along a bottle of 2003 Dundee Hills Cuvée Pinot Gris and enjoyed every last drop. It paired well with the Pork Cheek, the Eggplant and Prosciutto Salad and the Seared Ahi Tuna. Unfortunately, we ran out of wine before the cheese and dessert course came out, so Jessica, (co-owner) came out with a 20-year Port to seal off the evening. Perfect!

I highly recommend visiting “Painted Lady� to anyone who will be looking to dine while visiting wine country. Just be sure to call ahead for reservations because they are usually pretty full. Bon Appetit!

Posted by Patty Meuchel, Tasting Room Manager at 11:23 AM | Permalink | Comments (0)