past vintages of riesling

2012 Brooks Estate Vineyard Riesling

103 cases produced
unfined and unfiltered
$28 (small amount in library)
label - morels from big table farm

In the same fashion as past vintages - barrel fermented, bone dry - the warmth of the vintage has put its mark on this wine by making it more approachable now than in past years.

Great aromatic intensity with complexity. Mouth watering palate offers tight tannins and sweet cream, wet stones all with the classic acidity of this site.

That being said I really look forward to trying this wine with some age on it.

2011 Brooks Estate Vineyard Riesling

91 cases produced
unfined and unfiltered
$28 (sold out)
label - porcini from big table farm

Made in the same manner as 2010, barrel fermented to dryness with native yeasts and completed malolactic. The 2011 is very similar to the 2010 in structure, however aromatically it presents a bit more spice.

This wine shows: lemon custard, lime zest, vanilla, sweet cream, river water, wet stones, flint, petrol, hay, jasmine tea, orange blossom, toasted corn, white pepper. Subtle aromatic intensity but good complexity. Palate is soft on entry then becomes lean when the acidity kicks in.

Flavors are all minerals, subtle toasted bread element, very flinty, lime, grass. Reminiscent of good Muscadet Sevre et Maine with balanced sur lie texture and subtle fruit elements.

Best not to chill this too much. This wine has already proven to be wonderful to sip on with snacks on a sunny Sunday afternoon.

2010 Brooks Estate Vineyard Riesling

90 cases produced
unfined and unfiltered
$28 (sold out)
label – chanterelles found here on the farm in fall of 2009

The 2010 Riesling Brooks Estate Vineyard features a drawing of a chanterelle gathered last year from our woods.

This wine is barrel-fermented in neutral oak, fermented completely dry, and aged sur lie with batonage for 10 months before bottling without fining or filtration.

Aromas of white flowers, hints of caramel, toasted almonds and lemon greet you, and transitions into a mid palate of lemon along with a rich coating mouth feel. The smooth-texture is nicely balanced with a bright acidity and spice.

This wine was not cold stabilized which means, if you leave it in the fridge too long, tartrates (a harmless sediment) will form creating 'wine diamonds' - please take note.

2009 Brooks Estate Vineyard Riesling

45 cases produced (sold out)
unfined and unfiltered
label – chanterelles found here on the farm in fall of 2009

Many of you have asked about a white wine and my answer has been – when the right vineyard presents itself. Amazingly we were offered 1 ton of fruit from the ripest spot on this biodynamically-farmed vineyard, which was 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’s favorite wine of the vintage.

91 points- Robert Parker- Wine Advocate