After a series of challenging vintages, seeing a range of weather events from frost to heat domes and wildfires, the 2023 vintage was a sight for sore eyes. The spring started with cooler than average temps and received plentiful rainfall which delayed bud break to late April. But May saw record sunshine and little to no rain to quickly kick the season into high gear. From there, adequate temps and dryness throughout much of the summer lent to a condensed growing season after a slow start, which ripened the fruit to healthy perfection. In our opinion, 2023 will be viewed as an immaculate vintage in years to come.
Sourcing fruit from Eola-Amity Hills AVA was a calculated decision for Riesling. This region is known for its volcanic soils, as well as its natural cooling vectors- a combination of higher elevation sites and more importantly the constant winds inbound from a break in the Coast Range (the Van Duzer Corridor). This allowed prolonged hangtime on the vine to develop complex character while maintaining the fruits intense acidity. As anticipated, this was the last of our fruit harvested for the year.
We’ve had our eye on making a Riesling for years. Known to be naturally complex, vibrant and versatile, some of our favorite bottle aged wines have Riesling on the label. Trying to break the stigma of Riesling associated with sweetness, we decided to make this wine bone dry. Rather than sweetness being the star, without residual sugar, the focus shifts to the grape’s concentrated aromatics and piercing acidity. To help cut the bountiful acid, we barrel fermented in neutral French oak to bring richness and body to the palate. Balanced, dry and incredibly fragrant. A summer’s delight or a sushi lover’s dream.
