Winemaking: The Continuation of Terroir by Other Means.®

Welcome to the Amalie Robert Estate Farming Blog, aka FLOG. By subscribing, you will receive regular FLOGGINGS throughout the growing season. The FLOGGING will begin with the Spring Cellar Report in April. FLOGGINGS will continue each month and detail how the vintage is shaping up. You may also be FLOGGED directly after the big Cluster Pluck with the yearly Harvest After Action Report. Subscribe now and let the FLOGGINGS begin!


"This is one of the Willamette Valley’s most distinguished wineries, but not one that is widely known."

- Rusty Gaffney, PinotFile - September 2016


"Dena Drews and Ernie Pink have been quietly producing some of Oregon's most elegant and perfumed Pinots since the 2004 vintage. Their 30-acre vineyard outside the town of Dallas, abutting the famed Freedom Hill vineyard where Drews and Pink live, is painstakingly farmed and yields are kept low so production of these wines is limited. Winemaking includes abundant use of whole clusters, which is no doubt responsible for the wines' exotic bouquets and sneaky structure…"

- Josh Raynolds, Vinous - October 2015


"...Dallas growers Dena Drews and Ernie Pink... showed me this July three of their reserve bottlings and thereby altered my perception of their endeavors. Since these are produced in only one- or two-barrel quantities, they offer an extreme instance of a phenomenon encountered at numerous Willamette addresses, whose really exciting releases are extremely limited. But they also testify, importantly, to what is possible; and what’s possible from this site in these hands revealed itself to be extraordinary!... And what a Syrah!"

- David Schildknecht, The Wine Advocate - October 2013

Wine & Spirits

"Finding that their whole-cluster tannins take some time to integrate, Pink and Drews hold their wines in barrel for up to 18 months - so Amalie Robert is just releasing its 2008s. And what a stellar group of wines: Bright and tart, they possess both transparency and substance, emphasizing notes of rosehips and sandalwood as much as red berries. The pinot noirs alone would likely have earned Amalie Robert a top 100 nod this year. But the winery also produces cool-climate syrah that rivals the best examples from the Sonoma Coast. And the 2009 Heirloom Cameo, their first attempt at a barrel-fermented chardonnay, turned out to be one of our favorite Oregon chardonnays of the year. Ten vintages in, Amalie Robert has hit its stride."

- Luke Sykora, Wine & Spirits Magazine – September 2011


© 2005 – 2017 Amalie Robert Estate, LLC

Thursday, April 20, 2017

Amalie Robert 2017 Spring Cellar Report: Interview with a Clone - Wadenswil 2A

Hello and Welcome,

This is the 2017 Spring Cellar Report from Amalie Robert Estate. The 2017 vintage brings us the inaugural “Interview with a Clone – Wadenswil 2A” feature story.

Let’s begin with the status of the cellar – it is cold. And not only is it cold, being encased in 1,200 tons of concrete, it is also damp. That pretty much sums it up: cold and damp, which is ideal if you are an oak barrel entrusted to hold some of the most ethereal and sublime Pinot Noir on the planet (from Willamette) known as Wadenswil clone 2A.

What’s in a name? Some names you have to live with, other names you get to choose. Kind of like the old adage: you pick your friends, but God picks your neighbors. Kind of like trying to name a sub-ava, we can try to gain government approval for a name everyone agreed to use, or we can accept a government issued name that no one wants or agreed to. Hmmm…

The Wadenswil clone was named by the Swiss. That is the origin of the clone as there happens to be a very cute little hamlet in Switzerland outside of Zurich named Wadenswil with a population of around 20,000 people. Which is why you cannot label a wine as Wadenswil, but you can label it as Wadenswil Clone. The umlaut, while serving a phonetically important function in Switzerland, is really just a pain-in-the-ass for most Americans. If it were so important stateside our keyboards would have a key for it. While we respect the Swiss, their language, culture and Wadenswil clone, we have abandoned the umlaut for our domestically produced Wadenswil clone Pinot Noir. We love the clone, but you can keep the umlaut on your side of the pond.

However when the Wadenswil clones were sent to America in 1952 and cataloged by the farming geniuses at the University of California in Davis, they named them clone 1A, 2A and 3A. It seemed that clone 1A was late to ripen and that can cause you trouble in a marginal climate. Clone 2A was more in line with how Pommard (clones 4 and 5) was ripening, however clone 2A was reported to make less compelling wine than clone 1A, in years when clone 1A could be successfully harvested (by humans and not the birds.) Clone 3A was culled from the selections due to virus.

Farmers, being the risk-averse people they are, tended to go with clone 2A. However Pinot Noir growers are a breed unto themselves, and so it was that David Lett came to Oregon in 1965 with a carload of clone 1A cuttings from California. For anyone who has had the pleasure of tasting his 1975 Eyrie South Block Reserve Pinot Noir, you know that he knew what he was doing.

And it is really hard to mention David Lett without referencing his philosophy on Pinot Noir, Wadenswil most likely, so we will do that right here and now. Pinot noir “should be approached like a beautiful woman—with respect, some knowledge and great hopes.”

So that, with a pretty bow on top, is why Wadenswil clone 2A is widely planted at Amalie Robert Estate. But the question that we need answered is: Why Wadenswil clone at all?

Right. Let’s get started with the interview. Here is a nice looking barrel of wine, let’s pull a sample and check it out. What can you tell me about yourself?

Well, it was mid October last year, and I was just hanging out in block 3 with a bunch of other clusters when this guy comes up and snatches me off the vine and drops me in a bucket.

A drop in the bucket? That sounds pretty harsh.

Yeah, well its farming. You should see the hedging machine this guy’s got. We all just pray he gets a good night’s sleep and keeps the tractor centered in the row. So me and about 80 other clusters are sitting in this bucket when someone grabs us and starts spreading us out in a harvest bin. Then this other guy starts turning everyone over, looking at our backsides, and front sides and then he actually plucked a wine berry off one of the other clusters and ate it right there in the vineyard!

And this was harvest, last year?

Yeah man, that was last year. We had an idea what was coming though. There was some of that “Pommard” in block 14 and they took those clusters a few days before us. We had some time to prepare, but when the harvest trailers and crews start rolling up at the end of your rows, you gotta figure your number just came up. And these guys are precise. I mean it was 36 buckets of clusters per bin and that’s it. Full stop. Show’s over, move to the next bin.

I see your point. So how did you get from your harvest bin to this barrel?

Well, once they got us all in our harvest bin, they snapped a lid on us. Something about yellow jackets being around, but they ended up trapping one of them inside with us. That was a big surprise for somebody when they took the lid off at the winery. I can tell you that for sure! And then we all got weighed. That was nice.

Then something very interesting happened. It was all kinda surreal. When it was our turn, we were loaded in this tilter that lifted us above this inclined elevator. It looked more like an escalator, but they called it an elevator. And it had paddles that came up every foot or so. We never saw anything like that all year in the vineyard.

The tilter started to tilt and clusters just started falling into this elevator. The paddles would come up and catch them and take them to the top. I couldn’t see where they went, but I kept hearing this thud, thud, thud. And there were two guys, maybe three, one on each side and they would pull out leaves and other stuff that got in with the clusters. I was holding
my own pretty good for a while, but then I could feel the clusters below me give way and then I fell into the elevator. Those guys on the sides, they were some kind of inspectors. They would pick up random clusters and look them over for mildew or anything they didn’t like. I tried not to make eye contact. Once I made it to the top of the elevator, I found out in a hurry what was making the thud sound – it was me as I dropped into a fermenter! Not everyone made it in, but those of us that did were still intact. We were still whole clusters.

Then everything went full stop. It was break time and they were having coffee and chocolate banana bread. It must have been real good too, because there wasn’t a peep out of anyone. Then things started to move around us. They wheeled this machine over the top of our fermenter and we could hear a motor running. A second motor, not just the elevator.

We found out it was a destemmer and I am glad to tell you we were the first bin to go in the fermenter, because the next 3 bins had it real bad. They raised the elevator as high as it would go, and the clusters would drop into the destemmer. They were trapped in a rotating cage and then a paddle bar would rotate inside the cage. There was no way through without getting knocked off the stem. And that’s what happened. All the berries were de-stemmed and they dropped in on top of us. Their stems were ejected out the backside of the destemmer, and that was the last we saw of them.

For the next four weeks we just sat in that fermenter, stewing in our juices. Once a day they would take our plastic cover off and punch us down. But day by day we were able to mount more and more resistance. You see, we were starting to ferment and I am not so sure they knew we could do it on our own. But we did it. Each day we would form a cap, mostly the de-stemmed berries would do this as the rest of us were trapped at the bottom of the fermenter. By the third week we put up a cap that was about 20 inches thick! Yeah, they were working up quite a sweat trying to put us down.

By the end of the fourth week, we were spent. All of our sugars had fermented out. At the end, I made it to the top of the fermenter and I could see the writing on the wall. We were fermenter Q and we were scheduled to be pressed the next day.

I don’t really remember much about that except I woke up in a very dark and cold place. I later found out I was in this barrel. A guy comes by about once every 3 months or so and tops me up. You know how it is, a little evaporation and maybe a sample or two and then I need to be topped up.

Speaking of barrels, how did you like this barrel? It is a Billion barrel, right?

I don’t really know what kind of barrel I am in. Its all pretty dark in there and I don’t get out all that much. And the guy that tops me off, sometimes he gets my bung pushed in too far, and that is somewhat, ah, uncomfortable.

What has been you favorite part of the process so far?

I still think about our first day at the winery. Getting weighed was the highlight for me.

What about the other clones? Are they all a pretty good lot?

Yeah, well the guy that farms us is pretty strict. If anyone gets out of line, they are more likely than not to be thinned off before harvest. Then you’re farmed off, sitting on the ground, unripe, desiccating in the sun. Not even a raccoon is going to look at you with any interest. Sometimes one of the harvest guys will add one to his bucket, but it gets picked out almost right away at the harvest bin.

Let’s move on and talk about aroma and flavor. You said you were from block 3. That is all sedimentary soil and you are about 1,200 vines grafted onto 101-14 rootstock. Is that right?

You got that right, Leroy! HOOA!

Don’t you mean Hoah?

Do I stutter? Do your ears flap over? I mean HOOA!

Right. Duly noted. So as Wadenswil clone 2A, grown in block 3, what are your most profound characteristics?

Well block 3 happens to be one of the coolest blocks out here in this prized piece of dirt. I mean we are east facing with just a little slope, maybe 3 to 5 degrees. We get the cool morning sun and are protected from the harsh afternoon sun by the virtue of the small forest at the edge of the property. Those Pommard guys in blocks 5 and 6 can get hammered with birds, but we are pretty safe out here. And all that adds up to hang time my friend, sweet and simple hang time.

You see, the cooler it is the longer it takes to build sugars. But our aromas and flavors only develop if we are out here long enough. So hang time in block 3 can mean more aromas and favors at lower sugars. I see those guys in block 15. They are due south facing and they take a lot of heat. They do their best, and they make great wine, but I like it here in block 3. And, get this, our rows run east west, not north south like all of the rest of the Wadenswil clone 2A planted out here. Except block 35, but they are at the top of the vineyard. We can’t see each other, but I know where they live. We call it the “nose bleed” section!

Wow, block 3 sounds like a place I would want to hang out in a warm vintage.

We may be cool, which is certainly to our advantage in a warm year, but we can kick some serious acid in a tough year like 2007. At the end of my barrel maturation period, I am going to end up in some bottle and they are going to stick a label on me. I won’t be able to see it, but the other guys will tell me what it says. Turns out, block 3 was made into a wine called The Reserve back in 2007. And, it was the highest rated Pinot Noir from the vintage racking up 94 points. That was all the points they gave out that year, and we got them all! HOOA!

Alright, this has been very informative. I appreciate your time and I must say what a lovely color. Let’s move over to another rack and see if we can find another block of Wadenswil clone 2A.

This looks like block 10 from Fermenter XX in a first fill barrel. Hello there.

That’s right honey. It’s a brand farming new barrel, so don’t be dripping anything on it. You know, there are some people who come in here and they show respect and they don’t drip and if they do, they clean it up and they apologize. I just want you to know where you are at.

Thank you. It appears that block 10 has an attitude.

Are you showing me lip? It’s OK if you do. I mean you have to if you are going to try the wine. But don’t get all carried away with it.

Certainly. I understand. Now, block 10 is also sedimentary soil, but you are grafted onto 5C rootstock and your rows are oriented north south. Did I miss anything there?

Elevation baby. And aspect. Elevation and aspect. I am a little bit higher in elevation than that crazy block 3 character, but not enough to slow me down in cool vintages. I also face southeast, which is a blessing when you are trying to tease out the seductive and sultry side of Wadenswil. Are you getting me?

Yes. In fact I am getting you right now. Wow. These flavors and aromas are blowing my mind. Tell me how and why this is.

Say it like you mean it, honey! Aroma and flavor, flavor and aroma. That is what I do and I do it really farming well. There are a lot of things happening here, so try and keep up. First off, we have to talk about leaf pull. Even in my particular idiom, I don’t want to over expose my assets, if you know what I mean. A little is fine, but always leave them wanting more. If you take too many, the aromas and flavors move beyond pheromonic and turn gaudy. Not too pretty in Pinot Noir.

And then we need to get down to it, and that means rootstock. Do you know what I am talking about? There are plenty of rootstocks out there, but only one can give me the hang time to get my clusters so amped up. And that rootstock is 5C. Deep rooted? You don’t know the half of it. 5C comes up from Texas, and you know those roots are looking for anything wet they can grow into. And if they can’t find it, they start heading deeper into the soil profile until they get what they are looking for. And that is the story behind developing those sublime olfactory experiences. Let’s just say, I am not the first block to be taken off the field at harvest time. But honey, when it’s good, it is so good. And at about 1,500 vines, there ain’t that much to go around, if you get my drift.

Ok. Thank you. Ah, let’s move along the rack here.

Block 30 is high elevation Wadenswil 2A grafted onto 3309 rootstock facing due south. How are things?

Well, you know he didn’t want me, at first. We were at the nursery when he was loading all of the other vines and I heard the nursery man say the Wadenswil 2A on 101-14 plants had all died. Bad fertilizer or something. But he said he had extra Wadenswil clone 2A on 3309 and he could substitute that. I guess he wanted the vines more than he wanted to keep that acre open, so they loaded me up and brought me home. Things were fine the first three years. All of us upper blocks were planted at the same time and we went from 2-buds, to heads to canes together. The first year we fruited was OK, but I knew he was putting me under a lot of scrutiny.

You see, 3309 rootstock has trouble with nematodes. These are extremely small little worm like creatures that tap into our roots and draw energy from the vine to live. This used to be an old cherry orchard, which are notorious for hosting nematodes. All of the other rootstocks are pretty resistant, but that’s not me. I had nightmares that he was going to rip us out and replant with a different rootstock.

But clearly, that has not been the case. What happened to change his mind.

I am the only Wadenswil grafted onto 3309 out here, and it seems that nobody else can do what I do. And what I can do is deliver the goods in any growing season from hot to cold, dry to wet and anything in between.

I knew we were safe a couple of years back when they had to pick a single barrel of wine for the Salud Pinot Noir auction. It’s got to be the best. People bid on just 5 cases of wine from a single barrel and the rest of that barrel gets blended into a top end wine, like Amalie’s Cuvée or something. That’s some pretty good juice, by the way.

So they picked our barrel a couple of years back. Best of the cellar they said. Turns out their top field guy also happens to like block 30. Sometimes in the morning he sings while he is working with us. It’s really cute. Anyway, our lot was pretty well received, and we earned about $1,500 a case for the Salud cause. That is when I knew were safe, for now. But we could be living on borrowed time.

Well, from what I am getting in this glass, I would have to say you have established yourself as a top performer.

The one thing I can do really well is texture. All of the blocks are different and he tries to farm us to maximize the elegant side of Pinot Noir, but the whole cluster tannin is kind of an unknown variable for each block. It just so happens, that I can get it right more often than not.

You notice whole cluster influence in the aroma as herbal or tea leaf. It’s so funny when he is down here he keeps saying “Darjeeling” like it is some code word for the secret op’s guys. Clearly it’s not. They use “Hashbrowns” but don’t tell anybody.

As the wine starts out, the mid palate and finish are pretty unyielding and show a lot of astringency. Some guys will add an egg white to the barrel to soften the stem tannins before bottling, but not this guy. No way, never, never. So we sit on the stem tannin and let it naturally evolve. I have been here for over a year, and I still have more time to go.

After we all get to bottle for a few years, that’s when it really starts to unwind. The astringency softens and turns into a refined spice, tingly tannin sort of thing. At least that’s what he says, like every damn time! And something about skin tannins are more monolithic and don’t much evolve with time, but stem tannins do. Apparently aged Pinot Noir is really his thing. That and duck, he is always going off about duck and Pinot Noir. As if that’s not bad enough, you should hear him go on and on and on about those Syrah barrels. There is just no end to it.

Block 30, thank you for your insight, and textural connotations.

Final interviewer comments: That wraps up my interview with a clone – Wadenswil 2A, sans umlaut. There were certainly some differences in the clone based on where they were planted and the rootstock they were grafted onto. The barrels obviously impart some influence, if not attitude. All good stuff to be sure.

However, I can’t help but wonder if the guy farming this field just got lucky with his site. Clearly Wadenswil in the Willamette Valley is not that widely planted, certainly not to as much acreage as Pommard. David Lett made it work, but that was with clone 1A. Maybe it’s true, that luck favors the prepared mind and some hard work.

But I think he might be onto something here in light of his experimental planting of Wadenswil clone 2A on 4 rootstocks. And they are all right next to each other. Surely, his regime will be to keep all of those small blocks separate as they ferment and barrel mature. Add in the weather variability from year to year, and these blocks may very well produce some compelling testimonial to Wadenswil clone 2A in the Willamette Valley.

I would very much like to return in a few years time to make the acquaintance of these new in-plants. And it looks like the 3309 in block 30 is going to be hanging tough, but I have a feeling that this grower knows that lightning rarely strikes twice. And if it does strike twice, you had better be ready for it.

Kindest Regards,

Dena & Ernie

Friday, March 24, 2017

Amalie Robert Estate: The March Memo - It's a Pinot in Pink Thing!

March brings out many wonderful things in the Pacific Northwest. Mother Nature really puts on a show with her kaleidoscope of colors and textures as the spring blooms intrepidly emerge. Surely the vines, and vintage 2017, cannot be far behind. And what a lovely vintage this is going to be!

As they say, hope springs eternal. But after living through the last Oregon winter, we are hoping for eternal spring! From record lows, and multiple snow events to hail storms and torrential rains, we are over received from old man winter. And then, we were robbed of an hour of sleep in mid-March. Maybe this Russia thing really has gotten out of hand.

As with the color spectrum of spring, the range of colors in Rosé wines can be overwhelming, limited only by the breadth and depth of your imagination. Each variety from Cabernet Franc to Zinfandel emulates a sliver of a rainbow. And if you have ever heard of someone who describes aromas and flavors as colors, then the rainbow of Rosé’s color palette is yours to complete. Alas, it is the same dilemma every year, so many wines, so little time…

And what better time for new Rosé wines than spring? Things are all anew and refreshed after a long winters nap. Brisk mornings and sunny afternoons are the order of the day. Dressing up the garden for an endless summer’s cornucopia of blooms and fresh produce is certainly a gateway activity to enjoying a chilled glass of Rosé as you admire your handiwork. Sunlight is captured and shimmers brilliantly as the wine swirls against a backdrop of apples, cheeses, strawberries and cured meats. If there were ever a reason to look forward to completing the Spring cleaning chores, a refreshing glass of Pinot in Pink Rosé would certainly be it.

First blush: 2016 Pinot in Pink Rosé
As harvest begins, we find there is always a bit of juice and a few wine berries at the bottom of our harvest bins. As it turns out, it is always the most developed wine berries that fall off the cluster and end up stranded in the harvest bins. We rescue these wayward wine berries and juice throughout our Pinot Noir harvest.

Each day that of harvest brings a few more gallons of juice and wine berries. They wait patiently in a fermenter for all of their clonal relations to come together. A few of the Dijon clones are usually represented in the first days of harvest. The Pommard clone is very gregarious and seems to be part of almost every harvest day. But it is the Wadenswil clone that is the hold out. Maybe it is the rootstocks, or the locations on the hill, or maybe they just need a little extra time to develop their magic. Ernie is patient with the Wadenswil clone and tries his best to make sure they get all the time they need. But whatever the reason, it seems Wadenswil is usually the last clone to leave the vineyard.

Once harvest is finally wrapped up, the complete lot of juice and whole wine berries is pressed to release all of their aromas and flavors and then fermented to dryness in stainless steel. The result is a vivacious Rosé with a striking color that presents the essence of Pinot Noir - Pinot in Pink Rosé. And next up will be the Bellpine Pearl, but that is a release for another month.

The 2016 Vintage: Playing chicken with Mother Nature. Vintage 2016 was another barn burner for the record books, but with a twist. The continuing pattern of warm night time temperatures established way back from 2012 was in full effect.  But this year the water spigot did not get fully turned off during the summer and we recorded measurable precipitation every month during the growing season.

We bore witness to the blogosphere reporting the Willamette Valley once again had pre-mature fermentation with one of the earliest harvests on record. And once again, Ernie would not get out the harvest bins until we saw a little mid-September rainfall. Note: Playing chicken with Mother Nature is not for the weak kneed or timid.

And pretty much right on par with 2015, our first significant rainfall occurred overnight on the 16th of September with 0.36 inches being recorded. We could not believe it. The soils were as dry as the day before, but the rain gauge does not lie. The wine berries were drawing up that soil moisture and continuing to develop aroma and flavor, just as if we had planned it that way, which, in fact, we had.

The 2016 harvest began in earnest at Amalie Robert Estate on September 23. It was a young block of Wadenswil grafted onto 44-53 rootstock at the highest elevation of the property that began the show. And then the mystery of the vintage began to unfold. The 28th of September recorded 0.86 inches of rainfall followed the next day by 0.27 inches. The first couple days of October brought another 0.93 inches. That’s over 2 inches of rain in a week! Now, we are getting somewhere, but only if you were able to hold out for the rains.

Is ripeness sugar accumulation or aroma and flavor development with moderate tannins? When and why do you harvest and who gets to make that decision? This is where the motivation behind contract vineyards and estate grown vines becomes apparent. Some blink, some don’t.

And that is when we got with the program. With each passing day of harvest, the sugar concentrations were dropping and the aromas and flavors were coming on strong. And since we leave leaves to shade our Pinot Noir, the aromas and flavors were elegant and perfumed.

The temperatures also began to cool considerably in September. The vintage accumulated 2,177 degree days, but only 300 of those were in September and the last 40 came in by mid-October. The heat came on just like voting - early and often. And then it was over. Vintages have consequences…

You can read the full Harvest After Action Report (AAR) on our FLOG (Farming bLOG):

Kindest Regards,

Dena & Ernie

Friday, February 10, 2017

Amalie Robert Estate: 2017 Star Trek into Wine Country - Australians & Romulans

[Captain Kirk] Welcome Aboard, Ensign.

Mr. Scott, you seem a bit more irritable than usual these last few days.

[Scotty] I just can’t get the balance right, Captain!

[Captain Kirk] Is there a problem with the matter anti-matter balance in the warp core?

[Scotty] No, Captain, the warp core is purring like a kitten. It’s the food replicators. Ever since we brought on supplies at the starship base on Berengaria VII, the protein to starch ratio has been way off. It’s like we are all getting an extra portion of beans with every meal. Our supplies might be showing some residual effects of when the Romulans took over the planet.

[Bones] The routine physicals over the past few weeks have shown elevated blood pressure and slight weight gain.

[Captain Kirk] Hmm. Yes, I have noticed my belt has expanded out a notch or so. Well Mr. Scott, you are not going to get the food replicators balanced up here on the bridge.

[Scotty] Aye Captain, I’ll get right on it.

[Captain Kirk] What was that sound?

[Scotty] Oh, that was, ah, a squeak in these boots, Captain. I just had them resoled.

[Mr. Spock] That seems to be a recurring phenomenon across all decks Captain. Logically, it would seem all of the resoled boots are in some way… defective.

[Captain Kirk] Captains log, Stardate 1709.2. We have just completed our mission to resupply the outpost at Farpoint station and are making our way to Earth. We will be passing by the Napa-Sonoma Nebula, which is quite a beautiful phenomenon to witness – from a safe distance. Those that enter seldom return. And those that do return are irreparably harmed. The Neutral zone will be off our port side. The threat of Romulan intrusion into Federation space is always a real and unwelcomed possibility.

[Background discussion] “Live long and prosper. Before I met Mr. Spock, I always thought that was a punch line to a wiener dog joke.”

[Captain Kirk] Keep that to yourself helmsman. Mr. Spock does not have much of a sense of humor.

[Mr Chekov] Approaching the Napa-Sonoma Nebula, Keptin.

[Captain Kirk] Steady as she goes.

[Bones] It’s quite a sight to behold, Jim.

[Captain Kirk] Yes, it is Bones. It reminds me of the Aurora Australis. The Southern Lights of Earth most visible from the southern continent of Australia.

[Scotty] There was a wee couple of islands off the southern coast of Australia. Were they part of the Australian continent as well Captain?

[Captain Kirk] No, those North and South islands were called New Zealand and they were part of a separate and submerged continent called Zealandia. Not to be confused with Portlandia. What is that smell?

[Scotty] Ah, that’s the warp core Captain. We had to vent a wee bit of drive plasma.

[Mr. Spock] It seems that after Earth’s New Year celebration of 2024, everyone in Sydney, Melbourne and Adelaide, Australia flushed at the same time and that completely submerged the Zealandia continent.

[Scotty] We lost a lot of good sheep that day, Mr. Spock.

[Captain Kirk] New Zealand reminds me of Farpoint station in relation to the Napa-Sonoma Nebula. They were such a small colony in a far away corner of the planet bordered by a much larger Australian continent. They also grew some of the same wines. It was called Syrah in New Zealand and the rest of Earth’s wine growing regions, but it was called Shiraz in Australia. Sometimes co-grown and co-fermented with Viognier, as we see in this picture from Amalie Robert Estate. Lt. Uhura, can you get that on the main viewer?

[Mr. Spock] Highly illogical. Why did the Australians choose to ostracize themselves by calling the wine Shiraz? And why would you grow white grapes right next to black grapes?

[Bones] That is a matter of speculation Mr. Spock. It seems that many of the vine cuttings made their way from Hermitage in France to Australia via the penal colony boats coming out of England. Quality control was not really a French “spécialité” at the time and the vine cuttings got mixed together. Anyway, the English solution to crime, sickness and “deplorables” was to simply ship them off to penal colonies in Australia like Port Aurthur in Tasmania. Better than ending up in Perth, I guess.

[Mr. Spock] Australia was a relatively new and undiscovered continent. And it is worth pointing out that those vine cuttings were not about to plant and tend themselves. They needed labor, deplorable or not.

[Scotty] It was rumored that before the Australians flushed them, the New Zealanders had developed warp drive capability. The Australians got wind of this technology and they were able to make it work.

[Bones] There seems to be some breaking wind here on the bridge.

[Captain Kirk] You know, Amalie Robert Estate grows and produces some of the finest Syrah in the galaxy and they are going to be open this weekend. They will be pouring a vertical of their Satisfaction Syrah. I received the communication via subspace just a few days ago.

[Mr. Spock] The timing of this open house and the recent intergalactic publication of Wine & Spirits Magazine seems highly correlated.

[Captain Kirk] Strike while the iron is hot, Mr. Spock.

[Mr. Chekov] Keptin, Amalie Robert Estate is a long ways away from our present course.

[Captain Kirk] Mr. Checkov, could you be more vague?

[Mr. Chekov] Probably not, Sir. But, I could try.

[Lt.Uhura] Captain, Romulan warbid decloaking off the port side!

[Captain Kirk] What was that sound, Ensign!?

[Ensign] I said “Oh Shit!” Captain.

[Bones] It looks like he meant it.

[Captain Kirk] Red Alert! Battle Stations! Spock, have they entered the Neutral Zone!?

[Mr. Spock] They have not, Captain.

[Captain Kirk] On Screen! Lt. Uhura, hailing frequencies open.

[Captain Kirk] This is Captain James T. Kirk of the USS Federation Starship Enterprise. State your purpose.

[Romulan Commander] Earth vessel Enterprise. We have been following your warp engine signature for some time. It seems to be highly correlated to a noxious gas that is emanating from your life support diffusers.

[Captain Kirk] Thank you for pointing that out Commander. Yes, we picked up some bad dilithium crystals at our last stop on starship base Berengaria VII. I believe you know of it.

[Romulan Commander] Yes. It seems to be going around. We were never able to domesticate the dragons there. I see you have made them an endangered species. Your wisdom in this matter escapes me. In monitoring your subspace communications Captain, we have ascertained that you are planning to make a maximum warp speed run back to Earth.

[Captain Kirk] Commander, I have said no such thing. We are observing the Napa-Sonoma Nebula from our side of the Neutral Zone and perfectly within our rights of the agreed treaty to do so.

[Romulan Commander] Quite. So am I to understand you will not be acquiring any Shiraz or Viognier from Amalie Robert Estate?

[Bones under his breath] Jim! He’s an Australian!

[Captain Kirk] I know Bones. Once the Australians figured out the warp core design the New Zealanders had developed, they built a ship and filled it with their deplorables and sent it off into space. They landed on a planet similar to Uranus and called it Romulus. Where the Ale comes from is still a mystery.

Commander, we might be passing by Earth in a few days time. What interest does this hold for you?

[Romulan Commander] Captain Kirk, as you are very well aware, Earth is the only planet in this or any other galaxy that grows wine. That is why we have spared it from any attack and even protected it from the Ferengi, but that is a future episode so don’t spoil the plot. May I call you Jim?

[Captain Kirk] Commander, yes, I am aware we have the only wine terrorr in all of the known, and by definition, unknown galaxies. Jim is fine. What’s your name?

[Romulan Commander] Jim, my name is unpronounceable in your language, unless you have a mouthful of marbles and even then only your Chief Engineer would be so gifted as to even attempt it. You may address me as “My Buddy the Romulan Commander” if it pleases you.

[Captain Kirk] Alright Buddy, what is your interest in wine from Earth?

[Romulan Commander] Dear Jim, you must understand, we have nothing even close to wine to placate our palates during meals, or for meditational purposes. That’s what I meant Jim, meditational purposes. You see on our home world, we seek enlightenment through meditation. We can meditate for hours, and often do. Without wine, it is a sparse and meager existence, but one we are forced to embrace. We have also very recently lost our poppy fields.

[Captain Kirk] But you have Romulan Ale. Romulan Ale is coveted throughout all the galaxies.

[Romulan Commander] Yes Jim, this is true. Have you ever tasted Romulan Ale? Sure, we make an ocean of it and it is virtually all exported. It is like the wines from the Napa-Sonoma Nebula - highly allocated, but never consumed. It is often bought and then resold on It is not for us. We seek the holy grail of wine. We seek Shiraz.

[Captain Kirk] Well listen here, buddy. What if I told you to go pound sand?

[Mr. Spock] Captain, I believe you have made a “Fau-PAUX!” That is Klingon, but roughly translated it means to soil in your own mess kit.

[Romulan Commander] Well Jim, we would not care to “go pound sand.” How would you like us to substitute all the liquids aboard your vessel with Romulan Ale? You would remember us often, but I assure you, not fondly.

[Captain Kirk] I see your point. We could be going past Amalie Robert Estate and they have a very compelling cool climate Syrah. And it has a very appropriate name, “Satisfaction.” Would that be of interest to you? Would you like to get some Satisfaction, buddy?

[Romulan Commander] Oh Jim, yes. We would be very pleased to get some Satisfaction. And I have seen that you are on the “A-List” with Amalie Robert Estate which affords you discounts and other benefits and privileges. Would you be so gracious as to extend your A-List discount to me, your buddy the Romulan Commander? As you know, we are unable to cross to Neutral zone to sign up for the A-List.

[Mr. Spock] Jim, this could go a very long way in advancing interstellar relations between Earth and the Australians, I mean Romulans.

[Captain Kirk] It hasn’t stopped them before. But it confirms one thing, Mr. Spock. They are not A-List material.

Very well then. We shall return to these exact coordinates in one week’s time.

[Captain Kirk] Mr. Scott, I am beaming down to Amalie Robert Estate to get some Satisfaction. I want the food replicators rebalanced and the diluthium crystals changed out before I get back. I can’t seem to stop my eyes from watering.

[Scotty] Will do Captain, even if I have to take the Enterprise apart piece by piece.

[Scotty] Well that should do it Captain. I have beamed a case of Satisfaction aboard the Australian vessel. I mean Romulan vessel.

[Captain Kirk] Yes. And what a vintage… Earth 2010. They had to retrieve this from their “library.”

[Mr. Spock] How curious Captain. The people of Earth were using wine for meditation in their libraries.

[Captain Kirk] Not exactly Mr. Spock. Alright, let’s get out of here. Full Astern! Emergency warp speed!

[Mr. Checkov] What is that, Keptin?

[Mr. Spock] I suspect the Romulans have just discovered that the Satisfaction they have received has been kidney filtered.

[Captain Kirk] Yes, Mr. Spock it would seem, they “can’t get no Satisfaction!”

[Scotty] Captain, we’ve got to dodge that gas cloud. I just got the air cleaned up in here!

[Captain Kirk] Mr. Chekov, take us up to the edge of the Napa-Sonoma Nebula, but do not enter. There is a pretty steep tariff just for going in. With all of the reduction in there, no one will notice this gas cloud.

[Mr. Chekov] Approaching the Cab-Franc sector, Keptin.

[Lt.Uhura] Captain, the gas cloud is dissipating. It seems to have a distance limitation.

[Captain Kirk] Out of gas, are they? Well then, let’s give them a proper send off. Fire phasers!

Friday, January 6, 2017

Amalie Robert Estate: 2017 January Reset

Hello and Welcome,

This is the January “Reset” from Amalie Robert Estate. Happy New Year!

 Go ahead and push it. We know you want to.
Go ahead and push it. We know you want to.

Each quarter we will be updating our website to reflect the transition of the seasons. This e-mail provides you with a glimpse into what’s happening “back on the farm.” You can always check out the full details on our “Back Home” page at And we know it’s been a while since you have been FLOG’d, but rest assured you will continue to receive monthly FLOG’s as the growing season heats up in April.

The biggest, little news we have to share is that the neighborhood came together before harvest this year and completed a sub-Willamette Valley AVA Petition. This was a fairly lengthy process, in that the original motivation arose in March of 2016 when Ernie polled the neighborhood to determine if everyone wanted to be part of a very large sub-AVA being proposed by a very large global wine company, or should we take control of our own destiny and go it alone. After the obligatory bit of yibber-yabber and back and forth, the dust settled and we had agreed boundaries (based on geology, soils and climate) and a name. And the very coolest thing of all is that the geology and resulting soils supporting our sub-AVA are unique not only to our little area, or even the Willamette Valley, but the entire world! Suffice it to say, it is good dirt and we are fortunate to have put our roots down here.

The Willamette Valley stretches about 150 miles from above Portland to down past Eugene. Our perfect little piece of dirt is located in the mid-point of the Willamette Valley, longitudinally speaking, about 60 miles south of Portland and nestled into the foothills on the western side of the valley. Practically speaking, we are about 15 miles west of Salem.

Oh, and it is a tiny little sub-AVA of about 4,100 acres comprised of the following producing vineyards and wineries that you may have heard of: Amalie Robert Estate (100% sub-AVA sourced fruit and estate bottled), Freedom Hill Vineyard (our neighbor to the east with whom we share a fence line), Croft Vineyards (tucked into the corner and bordering Freedom Hill Vineyard), Erratic Oaks Vineyard (across the road from Croft Vineyards and Freedom Hill Vineyard.) Then up and around the corner is Illahe Vineyards and Winery, Ash Creek Vineyards (across the road from Illahe Vineyards and Winery), Open Claim Vineyards (the next property north of Ash Creek Vineyards), and completing the loop is Mistletoe Vineyards, planted closest to Mt. Pisgah which forms the geological basis for our sub-AVA petition. It’s a pretty good crowd, all in all. And yet to bear fruit is Fern Creek Vineyard.

Based on the TTB’s schedule (who reviews these sub-AVA petitions,) we should know more in about 4 years.

It was a late Christmas present when we noticed this come across the wire. Rusty Gaffney publishes the PinotFile covering California and Oregon Chardonnay and Pinot Noir. And he does the work. He travels around his covered territory and not only tastes wines, but meets the people who farm the vineyards and blend and bottle the wines. He seems to be in touch with his agrarian roots. We can dig on that. This is the 2016 Oregon Pinot Noir All-Americans.

And while we typically do not run with the crowd, if you are going to be in a crowd this is another good crowd to be in. Especially if you can get to the top, or as we like to say, “It’s a long way to the top if you got some grapes to haul!” Queue the bagpipes…

What you do not see here, from the voluptuous 2012 vintage, is The Other Reserve. That’s a story for another time. Maybe when our sub-AVA is approved…

The theme for the first quarter of our brand spanking New Year is “Champagne Deconstructed.” Note: this is not to be confused with the Champagne Riots of 1910, which was not nearly as much fun as you might think it could be.

While it may not be a proven fact, it certainly is a known fact that we (as in all of us) liberate more bubbles (release CO2 into the atmosphere) during the holidays than any other time of year (climate change be damned.) What you may not know is that those metal cages that keep the corks secured until that magic moment presents itself, are held in place by six twists. Each and every one of them, from every corner of the planet, as if the planet had corners. Could that be globalization interacting with your wine experience? However if you are brave and daring, the sabre may be your preferred method of bubble liberation.

So here they are. The three grapes you have been enjoying over the past few weeks, whether you knew it or not! Click here to read the story on Champagne Deconstructed:

Chardonnay is the most widely planted variety on the planet. We produce a very scintillating stainless steel fermented Chardonnay called Her Silhouette. Here is the latest press from the 2014 vintage (not so bad for whole cluster pressed, stainless steel fermented Chardonnay):

All stainless-fermented and aged, this deserves to be on your short list of can't-miss choices in a domestic Chardonnay. Year after year it scores well, with fresh, vivid fruit, a crisp and inviting mouthfeel, lively spices and ripe tree fruits. There's a seam of wintergreen running alongside in this new vintage, leaving your mouth feeling scrubbed clean.
          - Paul Gregutt, Wine Enthusiast, August 2016 - 91 points, Editors' Choice

Pinot Meunier mind you, is not damaged goods - used maybe, but aren’t we all? Often the unsung hero in Champagne, it can add body and texture to the final assemblage. And while the Parisians will not come right out and say it, the most acreage under vine in Champagne is planted to Pinot Meunier. This wine completes the “Alt-Red” part of the program.

We do this too. In fact it is the highest rated still Pinot Meunier from Oregon according to Vinous and the Wine Advocate. This Forbes article “The Grape Divide” featuring Dena is also a good reference for this variety.

2014 vintage: Deep red. Aromas of dried cherry, redcurrant and rhubarb, with a mineral element adding vivacity. Bitter cherry and anise flavors are enlivened by juicy acidity, picking up a smoky nuance on the back half. This lively, focused wine finishes with very good cut and smooth, late-arriving tannins.
          - Josh Raynolds, Vinous, January 2017 - 92 points

Pinot Noir, be still my beating heart. With the exception of the miniscule plantings of Chardonnay, Pinot Meunier, Syrah, Viognier and 24 Gewürztraminer vines, the rest of our 55,000 estate grown and produced vines are Pinot Noir. And on our farm, we make some blends - EIEIO. And they are all pretty farmin’ good - EIEIO.

And just like wine, there are all kinds of different dogs for all kinds of different pee-poles. Note: This is Ernie seeing if you are still paying attention.

Today we are talking about the Dijon Clones bottling - One of the most diverse Pinot Noirs in our portfolio. It is a blend of all 7 of the Dijon Clones we grow throughout our 35 acres of producing vines. Each small block of vines represents a single clone and is grafted onto a rootstock to best match our undulating soils. Fermented in small 1.5 ton fermenters, punched down by mere mortals with indigenous yeast and whole clusters for that ever evolving stem tannin goodness. Matured for a year and a half in barrel to soften those alluring stem tannins and another year in the cellar before release. The Dijon Clones is a consistent performer and built to evolve gracefully over time.

2008: Light, bright red. Seductively perfumed, expressive aromas of dried red berries, allspice and cinnamon, with a slow-mounting floral quality and a hint of blood orange. Light in body but potent, offering sweet redcurrant and raspberry flavors that stain the palate. An intense spicy overtone carries through the nervy, mineral-driven finish. Lots of flavor intensity here but there's zero fat on this wine.
          - Josh Raynolds, Stephen Tanzer's International Wine Cellar, July/Aug 2011 – 92 points

2009: Bright red. Sexy, spice-accented aromas of red berry preserves, potpourri and sandalwood, with a touch of cola in the background. Shows very good intensity and sweetness, offering lithe raspberry and cherry flavors and a hint of bitter blood orange. Closes on a spicy note, with excellent clarity and persistent sweetness.
          - Josh Raynolds, Stephen Tanzer's International Wine Cellar, July/Aug 2012 – 92 points

2010: Bright red. Heady, exotic aromas of fresh red berries, Asian spices and potpourri, with subtle smoke and mineral nuances adding complexity. Silky, expansive and appealingly sweet, offering intense raspberry and rose pastille flavors and a strong spicecake quality that builds on the back half. Pure, focused and strikingly persistent on the finish, which is firmed by fine-grained, harmonious tannins.
          - Josh Raynolds, Stephen Tanzer's International Wine Cellar, July/Aug 2014 – 92 points

2011: Bright red. Potent red berry, floral pastille and incense aromas, with an exotic hint of blood orange emerging slowly. Lithe and sharply focused, with its intense raspberry and bitter cherry flavors communicating a suave blend of power and finesse. Delivers a wallop of sweet red fruit character without any excess weight and finishes spicy and very long, with a bright mineral note.
          - Josh Raynolds, Vinous, October 2015 – 91 points

2012: Vivid red. Pungent red and dark berry scents are complemented by underbrush, mocha and sandalwood, with a mineral element adding lift. Juicy and concentrated on the palate, with spice-tinged black raspberry and bitter cherry flavors becoming sweeter with aeration. Dusty tannins sneak in late on the long, focused finish, with the berry and spice notes echoing emphatically.
          - Josh Raynolds, Vinous, October 2015 – 93 points

2013: Vivid red. Smoky red berries and cherry cola on the pungent, mineral-tinged nose. Pliant and seamless in texture; a spicy element emerges on the back half and adds bite to sweet raspberry, cherry and floral pastille flavors. Sappy and very well-balanced, displaying impressive depth for the vintage. Closes long, floral and seamless, with supple tannins adding gentle grip.
          - Josh Raynolds, Vinous, December 2016 – 92 points

And that, in some combination, is what you have been enjoying – with gas of course. Hopefully it was Rosé. We love a good Rosé. In fact we have two of them queued up for Q2 - Scooby Do!

Happy New Year!

Dena & Ernie