APPELLATION
Willamette Valley AVA
BLEND COMPOSITION
100% Pinot Gris
INGREDIENTS
Grapes, yeast, potassium polyaspartate, SO2
5-5OZ SERVINGS PER CONTAINER
Calories: 119
Carbohydrates: 2.5g
ALCOHOL BY VOLUME
13.5%
PROPER CELLAR LIFESPAN
~5 Years
PRODUCTION
4,075 Cases
VINTAGE HIGHLIGHTS
2023 was our 3rd warmest growing season on record after the 2015 and 2014 vintages. We had the warmest and driest August on record and if it was not for the rain in early September our harvest would have started before Labor Day Weekend. Three cheers for the rain! One of the interesting things about 2023 was the arrival of our first hailstorm right after bloom. We have never seen a damaging hailstorm in our vineyard since we started in 1971, so seeing it happen and the resulting damage was at first a little scary. While it looked like our yields might have been higher, the hailstorm helped reduce the crop to our desired amount. The resulting fruit was excellent, with the heat in August producing lower acid in the grapes and nice full flavors.
WINEMAKING
The fruit for this wine was hand picked over a period of days between September 30th and October 21st. A portion of the Pinot Gris was picked with an acid focus and the other portion with a focus on higher brix and therefore more fruit weight. All the fruit was machine picked, being destemmed in the process, and went quickly to the press to avoid prolonged skin contact. The juice had long, cool fermentations in stainless steel tanks ranging from 15-20 days, using a diversity of ester focused yeasts. The resulting wines were all blended in a stainless steel tank with light lees where it was aged for about three months with lees stirring weekly for two months. As a result of the dual picking there is a weight and dimension in this wine. Additionally, lees stirring allowed the body and mid palette to build during the aging of the wine. The final product is a clean Pinot Gris with weight, dimension, minerality and aromatics of stone fruit with hints of citrus apple and pear in the palette.
WINE PROFILE
Slight notes of honeysuckle, apple blossoms, nectarines, pear, and apricots. A very complex Pinot Gris that is dry, with high acidity, and a long finish. Spring and Summer we found your perfect pairing!
PAIRINGS
Pair our Pinot Gris with stone fruit salad, Chicken Tikki Masala (Medium Heat Preferred), or spinach quiche.
SCORES
90 points – Wine Enthusiast
THE STORY
We produce a dry style Pinot Gris, which accentuates the minerality this varietal clearly expresses. In addition to fermentation size and temperature, the diversity of yeasts used to perform fermentation plus the extended period of lees contact prior to blending and bottling contributes greatly to the complexity of this wine.
APPELLATION
100% Yamhill-Carlton AVA
BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown
CLONES
777
AGE OF VINES
Planted in 2000
BOTTLED
August 2023
ALCOHOL BY VOLUME
14.3%
PROPER CELLAR LIFESPAN
10-15 Years
PRODUCTION
308 Cases
CERTIFICATIONS
Organic certification in progress
VINTAGE HIGHLIGHTS
What started as a dry winter turned into a deluge of rain in the springtime. We had the wettest and coldest April/May/June in recorded (130 years) history. Freezing temperatures on the morning of April 14th and 15th knocked back the fragile new growth, in fact, until crop estimates were done in late August, we thought our crop yields would be down across the board by 50-60%. The lesson learned is don’t second guess a grapevine. In over 51 years of growing grapes here in the Dundee Hills we have never seen a freezing event during the growing season, so we had no idea what was going to happen. The primary buds froze and died, but the secondary buds came on, produced fewer but larger clusters, and the vines made a miraculous comeback. The coldest and wettest spring turned into the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions (dry and warm) in the month of October since bloom was much later. Fortunately we got the warmest October in Oregon history, we were able to let the grapes hang, and the rains stayed put until all our Estate fruit was in on Thursday, October 27th. The fruit got nice and ripe, and we are thrilled with the wine produced from this vintage!
WINEMAKING
The fruit was hand harvested from Kalita Vineyard on October 17th and brought back to our Estate winery where 40% was destemmed and the rest left whole-cluster. The wine went through fermentation with both ambient and native Sokol A yeasts. We used three ton stainless steel tanks with punch-downs for cap management on the destemmed fruit and pump overs on the whole cluster. The wine was aged for 11 months in French oak barrels with 23% new oak. The whole cluster and destemmed fruit was kept separate the entire time and only blended after aging. This is the first year we have created this Trillium, it comes entirely from block 15 which is lower in the bowl of Kalita. We like the richness that the whole cluster brings to the wine and gives it a unique, spicy character, as well as being a single clone blend which we rarely produce.
WINE PROFILE
This Club-exclusive wine has aromas of raspberry and black cherry with a hint of earthy mushroom. On the palate rich, black cherries meet bright acidity with red currant and raspberry, with just a hint of spice on the finish.
PAIRINGS
Pair with grilled salmon with saffron, a roast chicken or creamy brie.
THE STORY
Kalita Estate Vineyard is located in the heart of the Yamhill-Carlton AVA in the Willamette Valley. This stunning, bowl-shaped vineyard was planted in 2000 by Arthur and Sherry Kalita; it is currently LIVE certified and we are transitioning the vineyard to organic certification.
APPELLATION
100% Dundee Hills AVA
BLEND COMPOSITION
100% Pinot Noir | 100% Estate Grown
CLONES
Pommard
INGREDIENTS
Estate Pinot Noir grapes, S02
5-5OZ SERVINGS PER CONTAINER
Calories: 115
Carbohydrates: 3.5g
BOTTLED
February 2024
ALCOHOL BY VOLUME
13.5%
PROPER CELLAR LIFESPAN
10-15 Years
PRODUCTION
343 Cases
CERTIFICATIONS
Made with 100% certified organic grapes
VINTAGE HIGHLIGHTS
What started as a dry winter turned into a deluge of rain in the springtime. We had the wettest and coldest April/May/June in recorded (130 years) history. Freezing temperatures on the morning of April 14th and 15th knocked back the fragile new growth, in fact, until crop estimates were done in late August, we thought our crop yields would be down across the board by 50-60%. The lesson learned is don’t second guess a grapevine. In over 51 years of growing grapes here in the Dundee Hills we have never seen a freezing event during the growing season, so we had no idea what was going to happen. The primary buds froze and died, but the secondary buds came on, produced fewer but larger clusters, and the vines made a miraculous comeback. The coldest and wettest spring turned into the 2nd warmest and driest summer on record, and then we got to October. Everything depended on good ripening conditions (dry and warm) in the month of October since bloom was much later. Fortunately we got the warmest October in Oregon history, we were able to let the grapes hang, and the rains stayed put until all our Estate fruit was in on Thursday, October 27th. The fruit got nice and ripe, and we are thrilled with the wine produced from this vintage!
WINEMAKING
The grapes for this wine were harvested October 7. Fermentation took place in 3-ton stainless steel tanks. The wine aged for 16 months in 29% once used, 36% twice used, and 36% neutral French oak barrels.
WINE PROFILE
On the nose there are dark fruit notes of plum and bramble berry accompanied by a floral bouquet of violet and rose. This Pinot Noir is well rounded on the palate, with a balance between the tannins and fruit characteristics
THE STORY
Bill and Susan Sokol Blosser tried their infamous and failed experiment of fencing in a block of Riesling and releasing a flock of geese to consume the grass. The experiment failed, but since then, the Sokol Blosser’s have always called this block “Goosepen.” When we had to re-plant the block due to Phylloxera, it was decided that the highest and best use of that site was for Pinot Noir and not for Riesling. To this day, Goosepen is Alex’s favorite of our single vineyard blocks. It does not have the rich tannins of its northern neighbor, Big Tree, nor the finesse of the Orchard Block. It has a lot of rich fruit that can be heavy some years and complex in others. Drinking a glass of Goosepen always reminds Alex that experimenting is a two edge sword; sometimes you get the goose, and sometimes the goose gets you!
