2009 Riesling

Brooks Estate Vineyard

45 Cases Produced

unfined and unfiltered

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Label – Chanterelles found here on the farm in fall of 2009 

Many of you have asked about a white wine and my pat answer has been – when the right vineyard presents itself. Amazingly we were offered 1 ton of fruit from the ripest spot in this biodynamically farmed vineyard planted in the early 70’s in the Eola-Amity Hills. Picked at the beginning of November this was the last fruit to come in. Whole cluster pressed directly to barrel and fermented the juice in older neutral barrels and let it take its’ own sweet time – it didn’t finish until June – it is bone dry and yet fills your mouth with mouth watering richness and an amazing array of flavors. This wine has an exceptional balance of acidity, fruit and dryness. Aromatically complex with a lingering finish. Clare says this is her favorite wine of the vintage. Only 45 Cases bottled – unfined and unfiltered. We asked for two tons for 2010 – so hopefully there will be a little more to go around.

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Like a shy child this wine is peeking its head around the corner and is ready to be introduced. The fruit is mostly from the Johan Vineyard about 20 minutes south of McMinnville.  It was the last pinot we picked at the end of October - it is a cool site and was relatively unaffected by the warm spell in September.  Yields were carefully managed by friend Dan Rinke to just 1.4 tons to the acre.  The wine was fermented with native yeast, about 75 percent whole cluster, aged in french oak for ten months with one new barrel, and two used.  The whole cluster aspect of the wine is prominent in the spicy aromatics of wet brush and smoky mole, with cherry fruit underneath. The palate is balanced between a core of umami and dark fruit and tannins that cleanse and compliment food in a hand in glove sort of way. Pumpkin the pig graces the label.

 

2009 Pinot Noir

Cattrall Brothers Vineyard

94 Cases Produced

unfined and unfiltered
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For those of you who have tried our ’09 rose this wine will seem familiar to you, and yet so much more. Picked the 3rd week of October, this vineyard seemed to ride the fence – not ripening too quickly during the September heat spell and yet far enough along that we weren’t forced to pick due to more rain. The fence riding could be due to the elevation of 650’ in the Eola-Amity Hills or the fact that it’s the oldest certified organic vineyard in Oregon – planted in the early 70’s. Regardless the resulting wine is exceptionally well balanced and delightful now, yet we are sure it will pick up even more complexity as tertiary bottle flavors develop. This wine is fermented with native yeast and 70% whole cluster fermentation. The clone is 100% Wadenville. Maybe a perfect year for this vineyard creating a wine that’s amazingly complex with ethereal texture. There are notes of spice, fruit, brown sugar and cola. Drinking well now and will age gracefully. Just under 100 cases bottled (and yes hopefully more in 2010) we are proud to share this wine with you.

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  ‘The Pig’ Willamette Valley - 2008 Pinot Noir - The Willamette Valley blend primarily sourced from the Johan Vineyard, farmed by our good friend Dan Rinke. Dan has studied biodynamics and organics and is using environmentally responsible farming practices and working toward Biodynamic certification. Dan gathers the manure from our cows here at Big Table Farm and is using it in the preparations for the vineyard rows he's farming for us. Oak Profile  - 1/3  new oak, 1/3 once used, 1/3 twice used - 50% whole cluster fermentation

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  ‘The Cow’ Resonance Vineyard - 2008 Pinot Noir - This vineyard, located just west of Carlton in Oregon’s Yamhill-Carlton AVA, is farmed by friends and very talented growers Kevin and Carla Chambers. The Resonance Vineyard is certified as Biodynamic®.  Kevin and Carla’s nearly 20 years of growing for Oregon’s premier wineries shows in this ultra premium fruit. Oak Profile  - ¼ new oak,  ¼ once used , and ½  twice used - 25% whole cluster fermentation

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2007 was an exceptional vintage in ca and we are proud to offer this intense opulent wine. I think that most people don’t know what to expect when they taste syrah – we’ve found that once people taste this wine they are hooked. Bold and yet generous, this wine fills your mouth and then politely asks (no begging) for some dinner. Anything will do, something from the grill to start, maybe some cheese and then for dessert something creamy with maybe a little fruit. If you have invited other wines to dinner, this one will remain tried and true – ready for dinner tomorrow night. Drink now, all at once or over successive evenings and put some in your cellar for more good meals down the road. – Aromatically presents rich fruit, coffee, roasted meats that follow to an expansive palette of even more of the same. The finish of silky tannins and dark fruits lingers and compliments grilled meats or your favorite hearty fare


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‘knives forks and spoons’ White Hawk Vineyard – 2006 Syrah - The fruit for this wine comes from a very special vineyard in Santa Barbara Co. The White Hawk Vineyard is planted on ancient sand dunes on the south facing slopes the Los Alamos Valley in Santa Barbara County. This region is recognized as a top producing wine region. The grapes were hand sorted and cold soaked for five days to pick up flavor from the skins before fermenting. The grapes were then fermented in two lots – one completely destemmed, and the other  75% whole cluster. The resulting wine aged in 40% new French oak and was bottled after 14 months in barrel.