Growing season 2015 was a vintage of ideal conditions, with the warmest February on record with bud break observed earlier than usual, between March 18 and April 2. Bloom phase was seen June 6 through 9, and optimal bloom conditions resulted in a large crop. Warmer than average temperatures resulted in a short lag phase with color development begninng on July 22. Veraisonhappened very quickly, with all clusters reaching full color by early August. The growing season broke numerous records for heat, resulting in an early harvest, August 26 through September 27. Perfect ripening conditions in September allowed all fruit, regardless of elevation, to reach full maturity and develop complex flavors. Following a light whole-cluster pressing in our membrane press, the juice settled for three-to-five days to allow for clarification. A variety of cultured yeasts were used for added complexity. The wine underwent a slow, cool fermentation to retain primary fruit characteristics. For enhanced textural richness, 18% was fermented, but not aged, in older, neutral French oak barrels. The wine was then aged sur lie in tank for several months to enhance mouthfeel. In order to preserve varietal character the wine did not go through malolactic fermentation.
The style of this wine is bright, elegant with crisp acidity. It reflects the cooler northern provence of Oregon with fresh apple, keffir lime, and white flowers with a vein of minerality. The palate shows tremendous balance between bright youthfulness and rich texture.
It pairs well with rich seafood and poultry dishes, and hard Alpine cheeses - comté, fontina, cave-aged gruyère.