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.
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 www.amalierobert.com. 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
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
