BACKGROUND The authentic Pinot blanc probably wouldn’t exist in the U.S. at all if David Adelsheim hadn’t facilitated the importation of true clones of this variety from Alsace in 1976. Thus, Adelsheim Vineyard got in on this particular game early – our 1989 Pinot blanc was Oregon’s second. A score of Oregon wineries have followed.
VINEYARDS With each year, we get more and more entranced by the Pinot blanc block which we planted in 1993 in our estate Bryan Creek Vineyard. Across the road from our original Quarter Mile Lane site, this section has a relatively high elevation (700-800 feet above sea level) but there is some compensation to be found in its steep slope and southwest exposure. It has deep clay-loam soils of basaltic origin, which insure that the vine roots find water even in dry years.
WINEMAKING Following a light, whole-cluster pressing in our computer-controlled, membrane press to separate the juice from the skins as quickly as possible, the juice was settled for approximately 24 hours to achieve greater clarity. The wine underwent a slow, cool fermentation in stainless steel tanks (and 15% in older neutral casks) to preserve its bright fruit. One-third of the wine went through malolactic fermentation to gain roundness and body. The wine was bottled in April 2007.
THE WINE This 2006 shows lemon and casaba melon fruit, refreshing acidity and a rich, mouth feel. It is a superb accompaniment to shellfish and quiches, or simply wonderful on its own as an apéritif.
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