Well
for farming out loud, we’ve got a harvest coming our way!
The
first sign of harvest arrived Thursday, August 1, 2013 (day 213 of the Julian
calendar.) Yep, it always begins with one little berry just starting to blush,
and then before you know it, they’re all gettin’ purple. Wineberries that is,
and Pinot Noir in particular.
We’re
not the only ones to notice. Here’s Big Nose checking out the crop.
Typically
we see this phenomenon manifest itself around the middle of August, or day 227
of the Julian calendar. In that character building vintage of 2011, we were
held out until day 237. Think about that, we were over 3 weeks later in 2011 v
2013. For some odd reason 2012, came in right about “average” at day 229. You
can read all about it right here in our 2012
Harvest After Action Report (AAR.)
Other
than jotting it down for posterity, what does this mean? It means that the
birds may very well go hungry this year! Wouldn’t that be something? Actually
it means we had better get the oil changed in the tractors, the harvest bins
washed up and the winery ready to go because, in about 60 days, we will be
harvesting our very first Pinot Noir from the 2013 vintage.
Ernie
is quite excited about the Syrah and Viognier hanging out there. While they
have ripened every year, this year holds a little more promise, at least on
paper. The vines had an early start and have been the beneficiary of some great
summer weather. The trick to growing a great cool climate Syrah on our site is
hang time. The extra days, or in the case of 2013, perhaps weeks of sun, wind
and a little rain on those skins all adds up to more interesting flavors and
aromas. Of course, we won’t really know until November when we bring them in.
While
we are enjoying the last few weeks of summer, how about a little “Pinot in
Pink” Rosé to set the tone? This 2012 vintage wine is 100% Pinot Noir and
fermented dry. It is terrific for welcoming the end of a long day, or just
relaxing WTF (Wafting The Fruit.) Check it out here and send
Dena an E-mail to hook you up! Ernie highly recommends the smoked duck
breast.
Tasting Notes: Refracted pink twilight sets the mood. A brief chill
returns spring wildflowers, fresh picked strawberries and cut Rhubarb stalk
(without the dog influence.) The palate is lively and accessible, bringing a
svelte experience backed by delineated acidity, as if taunting you for a taste
of something nice. A tribute to the allure of a casual afternoon, or the
seriousness of a sunset rendezvous. 30
case production.
Suggested Food Pairings: Fresh Gala apples and your favorite cheeses are a
wonderful beginning. Grilled vegetables and the antipasto plate in the picnic
basket means you are good to go. Smoked duck breast and fresh Oregon
Before
we return you to your regularly scheduled activities, we would like to remind
you about the most misunderstood vintage in Oregon ’s history. That’s right sports fans,
it is the 2007 vintage. If you are new to Oregon Pinot Noir, or this vintage in
particular, have a read
through our 2007 Vintage Primer.
By now
it seems “common knowledge” that the early reports of the vintage were somewhat
less than kind to this very expressive and sublime vintage. A lighter body
vintage with lower alcohol seemed to be what the mainstream press was clamoring
for after a string of very warm vintages, but they blinked. That being so, many
bottles of 2007 were consumed very early and not allowed to fully express
themselves through bottle maturation.
Now we
find ourselves nearly 6 years after the vintage and the wines are, as Glenn
Miller would say “In the Mood.” Amalie’s Cuvée and Estate are our “Hers
and His” reserves and they are on the band wagon. Our whole cluster
fermentation, along with great acidity from the vintage, is standing the test of
time by developing layers of flavors and aromas.
If you
have been holding onto to these wines to see what they would develop into, your
dedication and patience will be rewarded. While we believe they still have many
years of life left, and they are providing great pleasure now. If you are short
on these wines, please let Dena know
and she can kit you out.
Kindest
Regards,
Dena
& Ernie
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