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2006 CERISE™

(new release May 2008)

The Wine

Cerise™ is our name for a predominantly Gamay Noir blend with Pinot Noir. Both varietals are best done in Burgundy and both exhibit a palate of cherry flavors and aromas. "Cherry" in French, Cerise is our tribute to a high fruit, moderately serious red wine. In Burgundy they do one, too, called passetoutgrains, blended at approximately 80% Gamay Noir to 20% Pinot Noir, for drinking while waiting for their highly structured Pinots to develop. Ours is made with the same casual purpose in mind.

The Vineyard

Our oldest estate vineyard, Ridgecrest is a 55-acre vineyard on a 176-acre property. Beginning in 1980, this site pioneered grapegrowing on Ribbon Ridge, a small ridge on the western end of the Chehalem Range and Valley. Soils are Willakenzie, a transition soil series exhibiting characteristics of both volcanic and sedimentary underlying structures. The rich, supple black cherry and blackberry fruits are characteristic of Ridgecrest Vineyard and the Willakenzie soil type. Excellent acidity and a finesseful texture and finish are hallmarks of the vineyard site, being relatively high in elevation, mature in vine age, and deeply rooted. There are two acres of Gamay Noir planted at the site, in perhaps the oldest commercial planting in the United States.

The Vintage

I have the highest regard for the Pinot Noirs in barrel, not having seen better fruit EVER from selected blocks or vineyards, including 22 harvests from Ridgecrest! The reds should be held to high expectations. The whites are the surprise, since a very warm vintage often blunts the acid, raises alcohol to unbalance the wine, and softens the fruit to soft and fleshy. Not so in 2006. The Pinot Gris, Chardonnay, Riesling, and Pinot Blanc are crisp, bright, and scintillating in fruit aromas and complex in spice and fruit flavors. The warmth that came during the growing season abated before most fruit seriously began ripening, with cooler days and, especially important, acid-saving nights giving finesse to the wines. Appealing early, they should age respectably, too. Color me pleased.

Stats

Harvest Data:

Harvested 9/30 & 10/14/2006 @ 23.1–27 brix, 3.26–3,61 pH, and 5.9–6.4 g/l TA, from 2.1–2.6 tons per acre cropload

Fermentation:

14–20 days total fermentation with 7–9 days pre-maceration

Cooperage/Aging:

9 months in barrel, racking twice

Wine Selection:

Gamay noir (80%) and Pinot noir (20%)

Bottling:

Sterile filtered and bottled 08/2/07

Bottling Analyses:

14.6% alcohol, 7.3 g/l TA, 3.32 pH

Cases Produced:

391

Suggested Retail:

$24 (TO ORDER)

Release Date:

May 2008

Winemaker's Comments

Deep, deep red to purple in color, characteristic of Cerise™ and Gamay Noir, which makes up 80% of this wine. Forceful red and black fruit aromatics, laced heavily with blue fruit components of plum, huckleberry, and blueberry. A more complex and well-appointed Cerise than normal, with peppercorns, spice, red and black licorice, forest floor, and exotic notes layered atop the strongly acid-structured frame we expect from Gamay Noir. Good balance, decent length, and a freedom from alcohol or astringent impact in this big, warm vintage. One of the best two or three since we began in 1992.