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2006 Dry Riesling Reserve

(new release October 2007)

The Wine

Our dry riesling is produced in very limited quantities from selected lots from our Corral Creek and Stoller Vineyards. Our intent is to reflect ripe fruit that is highly focused with pinpoint acidity. This is a serious Riesling, not a quaffer, a big wine with brilliant, rich fruit, bright acid and a weighty palate. The acidity provides ageability and great structure, making it perfect with food and cleansing on the palate. It continues the viscous, intense, Alsatian-styled wines that our Pinot Gris Reserve starts; it is harvested late (almost always in November) with full ripeness and a touch of botrytis, giving the most intense dry Riesling we can make.

The Vineyards

Corral Creek was begun in 1983 by John and Diane Howieson, founders of Veritas Winery from whom the vineyard was purchased in 1995. A 25-acre vineyard predominantly planted to Pinot Noir, with grafts of Dijon Chardonnay, Pinot Gris, and, recently, Riesling, to augment the prime 1.1-acre block of 16-year-old Riesling sited on a low bench above Corral Creek. Soils are Laurelwood, a blown sedimentary loess soil series that, although low in elevation, is well drained.

Stoller Vineyards currently has a 1.5-acre block of riesling, grafted from Pinot blanc in 2001 in one of the highest elevation blocks. A south-sloping, 125-acre vineyard on a 350-acre parcel, Stoller Vineyards commands a dominating view of the southern end of the Red Hills of Dundee and is planted on jory soil. Newly grafted Riesling onto 2.7 acres of 108 Chardonnay at Ridgecrest and at a higher elevation of Corral Creek began to bear in 2004.

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 10/2/06–10/23/06 @ 20.5–23.2 brix, 3.04–3.14 pH, and 5.9–7.2 g/L TA, from 2.5–3.7 tons per acre cropload

Fermentation:

Tank fermented with 4 yeasts (VL3, SIHA7, R2, VL1) in small stainless vessels

Cooperage/Aging:

None

Bottling:

Cold stabilized, filtered, and bottled 3/28/2007

Bottling Analyses:

13.1% alcohol, 3.22 pH, 6.4 g/L acid., 0.6% residual sugar

Cases Produced:

781

Suggested Retail:

$21

Release Date:

October 2007

Winemaker's Comments

Stereotypical Chehalem Riesling as blended from the three vineyards, with effusive white blossoms of orange, apple, jasmine, and gardenia, centered by a fleshy mouthful of tangerine, lime, and apricot flavors, and structured with firm, bright acid. Will age well, despite the richness and early approachability. Balance was nailed!

Quotes

Wine Spectator, December 15, 2007, Harvey Steiman, 90 points: A dry style, reminiscent of Alsace, offering vivid green apple, lime and mayflower aromas and flavors on a lean, lithe frame, balanced with refreshing acidity.

Wine Press Northwest, Winter 2007/2008, Recommended: Harry Peterson-Nedry blended grapes from two vineyards, Corral Creek and Stoller, to produce this steely Riesling... It shows off aromas of minerals, baked pears and cloves, followed by flavors of limes, apples and tropical fruits. The bright acidity shines from first sip through the ample finish, making us think about Asian or Tex-Mex dishes to pair with it.

Oregonian, October 16, 2007, Experts Weigh in on Fall Pairings, Katherine Cole. Pairing: Chicory Salad with Apple, Blue Cheese, Hazelnuts and a Champagne Vinaigrette (by Jeff Moore, wine director at Wildwood). Made in an Alsatian style, this wine has it all: apples, spice, aromas of white flowers, and a blast of minerality and acidity on the finish. The acidity makes it stand up well to the vinaigrette and the bitterness of the chicory while the spice complements the strong flavors of the hazelnuts and the blue cheese.