Planted along the banks for the Columbia River, at the southern tip of Horse Heaven Hills AVA, Alder Ridge Vineyard’s site selection is second to none. Benefiting from the warmer continental climate of Columbia Valley’s growing season, but with cooling effects from the proximity of the river, high winds from the gorge, and large drops in nighttime temperatures- a beautiful balance of enough heat to optimally ripen but cool enough to retain the fruit’s vibrancy.

Sauvignon Blanc lives on a spectrum. On the extremes of this spectrum, New Zealand’s produce vibrant, tart Sauvignon Blanc’s known for their grapefruit, grassy & gooseberry flavors, while Bordeaux’s tend to be richer & more opulent, showcasing riper fruit qualities such as peach, citrus & floral notes. Sourcing our fruit from eastern Washington’s Columbia Valley, we find a sweet spot that lands us in a wonderfully tasty middle ground, drawing qualities from both extremes of the spectrum.

Four different ferments in three vessels were used to add a layered complexity, while also utilizing two distinct yeast strains. The stainless steel ferment was very reminiscent of a New Zealand style Sauvignon Blanc- bright acid backbone with a focus on grapefruit & gooseberry, as well as a lovely minty note on the aroma. The new French oak barrel ferment added richness, texture & toasted notes, while the neutral oak barrel ferments added roundness and stone fruit flavors.

The very first Pinot Noir from our family estate in the Chehalem Mountains (planted in 2018). Farmed, vinified & bottled by our family to yours.

Our estate vineyard is 4.3 planted acres of Pinot Noir. Small, yes, but this allows our family to farm it exclusively- keeping diligent contact with every vine from bud break to harvest.

Our site is home to four distinctive soils that we planted five different clones of Pinot Noir. Given that 2020 was our third growing season, we expected smaller yields due to younger vines, but combined with a smaller berry set during flowering in spring, we harvested just over five barrels of wine come harvest. Just enough to get one barrel from each clone. We harvest each clone separately, then isolate in ferment and age each clone in its own barrel. We’re happy to report that we love the flavors. Each barrel representing its own identity of the vineyard which resulted in a wonderful combination of red and dark fruits, with underlying notes of savory earthiness that we strive for and crave.

Harvested from the same blocks of Luminous Hills Vineyard as our 2016, the 2018 offers more power & richness as it reflects upon the profound structure & concentration that came from one of the warmest & driest growing seasons in the Willamette Valley. This five-barrel blend was harvested from the highest elevation blocks of Luminous Hills Vineyard, near 800 feet, providing a balance of crisp acidity to match its depth. Expect an assortment of red & black berries, considerable earthiness & baking spices on the finish. 50% Pommard, 25% Dijon 677 & 25% Dijon 777. 38% whole cluster fermentation with native yeast. 20% new French oak. Recommended drinking window: 2026 to 2030.  

• Data Sheet
• Vineyard Map

RESERVED FOR CLUB MEMBERS - MAX 6 BOTTLES PER CLUB MEMBERSHIP

In 2021, we decided to craft a serious rosé that deserves discussion. Not an afterthought during harvest, but an intentional wine that was preconceived at the start of the growing season.

Built from our very own Pinot Noir vines, our rosé was orchestrated from a farm-first mentality. Designating areas of our vineyard that would be farmed distinctly for rosé, rather than for red wine.

Being that we are family farmed, we were able to do something quite special in regards to rosé during harvest. We picked three separate days to meet the needs of the skin contact necessary before sending the wines to press:

• Dijon 114 picked 9/2/21: 18 hours skin contact
• Dijon 667 picked 9/5/21: 24 hours skin contact
• Wadenswil picked 9/7/21: direct press

After harvest & grape skin contact, the grapes were direct pressed (not saignée).

The Dijon 114 was fermented and aged separately in neutral French oak- a much slower ferment that caused in more weight & richness. The resulting flavors from the oak ferment ended up being the core notes of the wine with strong tropical notes, especially papaya. The Dijon 667 & Wadenswil were co-fermented in stainless steel. then racked into neutral oak to age- a much faster ferment which resulted in more peripheral flavors of strawberry & watermelon. Enjoy now or age.

This old vine, Alsatian-style Pinot Gris is fermented dry in neutral French oak barrels to add more weight, richness and texture to the palate. A food-friendly, aromatic white that gives notes of jasmine, lemon, pear on the nose. While the palate adds notes of salty roasted almond, honey and peach. Pairs best with variety of seafood: oysters, scallops, and fish; as well as lighter proteins and pastas. 

• Data Sheet

Our 2018 Tempranillo is a very limited release, with only 60 cases produced. Styled after the grape’s native Spanish roots, our Tempranillo used traditional winemaking techniques commonly used in Rioja- even to go as far as inoculating the wine with a strain of yeast isolated from Rioja itself. We then aged the wine in 16.5% American oak, a common Rioja tradition, which dazzles the wine with hints of coconut, dill & vanilla. The wine’s focused concentration of blackberry flavor is balanced with subtleties of plum, tobacco & leather. The wine rested in barrel for eighteen months to soften its quite defined tannins. It’s a bold drinker now, but will age gracefully for the next ten to fifteen years. Highly recommend drinking with your favorite barbeque dishes.

• Data Sheet
  
• Label
  

Use promo code CASE10 at checkout for 10% off when ordering a case or more.

Nebbiolo, a grape that is world renowned for the age-worthy wines produced in its home of Piedmont, which sits on the northeastern foothills of the Italian Alps. A grape that has everything naturally desired in a wine- firm tannins, elegant acidity, complex flavors, all beautifully woven together. Our 2018 Nebbiolo is a limited production release, with only 40 cases available. Grown and harvested from a small pocket within Columbia Valley’s Horse Heaven Hills AVA. This is one of the most complex aromatic wines, offering hints of rose, cherry, leather, spice & iron. On the palate, expect a bright burst of acidity at first, with an increasing tannin grip that last throughout the finish. Drink with your favorite pasta dishes for years to come. Drink now until 2030.

• Data Sheet
  
• Label
  

Harvested from the high elevations of Luminous Hills Vineyard, our 2016 Pinot Noir includes three different clones from three different blocks, grown on both volcanic and sedimentary soils. These individual factors work together to create a delicate bodied Pinot with layered complexity. The Pommard clone on Willakenzie sedimentary soil serves as the foundation, offering a velvety and fleshy mouthfeel with supporting black fruit character. Co-fermented in a Puncheon barrel, the majority of contrasting red fruit notes are found from the volcanic soils of clone 777; while the Dijon clone 667, grown on the steepest, eastern block of Luminous Hills, provides underlying baking spices and bountiful acidity, with just a touch of whole cluster fermentation. Recommended drinking window: 2024 to 2028.

• Data Sheet
• Tasting Notes
• Vineyard Map