Adelsheim Vineyard - All Wines / Adelsheim whites

2011 Auxerrois

Tue, 24 Apr 2012 14:43:00 GMT

2011 Auxerrois
Buy Now: $22.00

2011 Adelsheim Auxerrois

Vineyard/Wine

Appellation: Ribbon Ridge

Alcohol: 13.0%

pH: 3.10

Production: 1,045 six-bottle cases

Wine Background:

When two clones of Auxerrois (oak-sair-wah) were brought intoOregon from Alsace in 1977, we knew next to nothing about thevariety. Still, after tasting some test wines made at Oregon StateUniversity, our interest was piqued. DNA testing has shown thatAuxerrois, like Chardonnay, Aligoté, Gamay and 10 other varieties,is a cross between Pinot noir and an ignoble variety called Gouaisblanc. Auxerrois is also the name of the area surrounding the townof Auxerre near Chablis, but the variety has disappeared from thatarea and all other parts of Burgundy. There are probably less than5700 acres of it planted in the world. Its early ripening hasallowed it to flourish in Luxembourg (even achieving Premier Crustatus), but in Alsace, the variety is now mostly used with Pinotblanc in the production of Crémants d'Alsace. In the U.S., we knowof only two other producers.

Growing Season:

A cool spring caused bud break to occur 22 days later thanaverage on May 8th. However, perfect warm weather during bloom(which occurred on July 7th) allowed for an amazing fruit set.Large cluster sizes warranted heavy cluster thinning, leaving a lowamount of clusters - at times below one cluster per shoot onaverage - to ripen. Berry ripening progressed throughout the coolersummer until veraison occurred on Sept 13th (20 days behind). Thefirst part of September brought excellent warm and dry weather withhighs in the 80's and 90's. October began with cool temperatures,highs in the 60's, and high rainfall. One week prior to harvest theweather took a turn for the better providing near perfectconditions for the rest of harvest. The cool season and long hangtime allowed the grapes to develop slowly, increasing complexityand flavor profiles. Grapes for this Auxerrois were harvested onOctober 18.

Winemaking:

The whole clusters were gently pressed in our membrane pressto yield juice as free of bitter tannins as possible. The juice wassubsequently settled in tank prior to racking and yeastinoculation. The wine was then completely tank fermented at a lowtemperature to retain fruit purity and aromatic freshness.Malolactic fermentation was prevented in order to preserve thewine's varietal character. After the cool fermentation, the winewas sur lies aged in tank for added richness and complexity.

THE PLACE

We planted Auxerrois soon after its release from Oregon

State University back in the mid-eighties. Neither

this original vineyard, nor a second planting, ever gave

us reason to treat the wine as anything more than a

blending tool. The 1.65 acres we planted in 2002 on

a north slope at our Ribbon Springs Vineyard proved

so exciting that we since added another 2/3 acre.There

are two keys to growing Auxerrois so that it can become

exciting wine. The first is planting on a cool site.

The second is avoiding vineyard drought stress. Our

vineyard management at Ribbon Springs incorporates

both, and the white wines from Ribbon Springs seem to

gain in complexity each year.

THE WINE

This wine has aromas of tarragon and fennel bulb,

plus green pear, mineral, and citrus blossom. In the

mouth, these flavors reoccur and you'll find a lively,refreshing

texture. With its balance of acid, alcohol and

fruitiness, the wine has body and length on the palate,

yet remains fresh. Auxerrois is wonderful on its own

as an apéritif, or with many courses at the beginning

of a meal. It would pair well with crab salad or cured

salmon with tarragon dressing.

16800 NE Calkins Lane, Newberg, OR 97132

Tel: (503) 538-3652 www.adelsheim.com

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2011 Rosé Willamette Valley

Mon, 19 Mar 2012 12:23:00 GMT

2011 Rosé Willamette Valley
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2011 Adelsheim Rosé Willamette Valley

Appellation: Willamette Valley

Composition: 100% Pinot noir

Alcohol: 13.4%

pH: 3.46

RS: 0.2%

Production: 1,208 cases 750 ml

Wine background:

Our co-owners Lynn and Jack Loacker broached the subject ofproducing a dry rosé from Pinot noir back in the spring of 2005. Wewelcomed the intellectual challenge of creating a wine that wasneither white (crisp, clean and refreshing) nor red (round, fulland savory).We wanted a wine that had elements of both but was itsown wine, and was recognizably "Oregon."

Growing season:

October began with cool temperatures, highs in the 60's, andhigh rainfall. One week prior to harvest the weather took a turnfor the better providing near perfect conditions for the rest ofharvest. The cool season and long hang time allowed the grapes todevelop slowly, increasing complexity and flavor profiles. Harvestofficially began on Oct. 26th at our lowest elevation and warmestsites.

Winemaking:

A saignée was used to make this Rosé, in which a portion ofjuice was bled off from a Pinot noir fermenter 6 to 12 hours afterbeing filled with grapes. A slow, cool fermentation in ourtemperature-controlled stainless steel tanks helps to retain theprimary fruit esters. For enhanced textural richness, 19% of thewine was fermented in older, neutral French oak barrels. The Roséwas bottled on February 23, 2012.

THE PLACE

The fruit for this wine came from six vineyards in the

Chehalem Mountains (73%) and Eola-Amity Hills

(27%) AVAs of the northern Willamette Valley.

THE WINE

This delicious wine offers aromas of fresh strawberries,

raspberries, peach, watermelon and a touch of baking

spices. The aromas follow through on a rich, welltextured

palate that offers great intensity and persistence

to the finish. Though a perfect summer beverage on

its own, this Rosé will pair with all manner of that

season's meals, from bouillabaisse and grilled shrimp,

to goat cheese, ham and poultry entrees.

16800 NE Calkins Lane, Newberg, OR 97132

Tel: (503) 538-3652 www.adelsheim.com

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2010 Willamette Valley Chardonnay

Fri, 9 Mar 2012 17:53:00 GMT

2010 Willamette Valley Chardonnay
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2010 Adelsheim Willamette Valley Chardonnay

Vineyard Wine

Appellation: Willamette Valley

Alcohol: 13.8%

pH: 3.20

Production: 849 cases (750 ml)

Wine Background:

clusters and ripened in tandem with Pinot noir. He suspectedthat planting clones with these characteristics might be a boon forOregon's wine industry. David followed through by helping create asystem at Oregon State University that dealt with all the red tapeand mandatory quarantines and allowed both Chardonnay and Pinotnoir clones to be imported. These so-called "Dijon" clones wereeventually released for planting in 1989. As the vines havematured, we've found we can produce excitingly rich Chardonnay withvery minimal influence from oak.

Growing Season:

cool on average but daily highs reached above 70 at times anda satisfactory set was the result. Berry development progressedthrough to veraison on September 9th with temperatures well belowaverage for our summers. Mid-September brought some ripeningweather when highs began to extend into the mid 80's and90's.

Near perfect weather arrived in October, allowing for longhang times to develop the complexity and physiological maturity ofthe fruit. Chardonnay grapes for this wine were harvested onOctober 16th, 21st and 22nd. Berries were small and concentrated,while yields remained low.

Winemaking:

Gentle, whole-cluster pressing was used to separate the juicefrom the skins as quickly and as cleanly as possible for thisChardonnay. The majority (85%) of the juice was fermented instainless steel tanks to retain fruit purity, flavor and aroma. Theremaining juice was fermented in neutral barrels to augmenttextural richness and create a more balanced and complex wine. Inorder to preserve freshness and acidity, this wine did not undergomalolactic fermentation. The wine was bottled on June 23,2011.

THE PLACE

This wine is crafted of grapes from two vineyards in

the Chehalem Mountains - Quarter Mile Lane (12%)

and Boulder Bluff (9%), one site in the Dundee Hills

Stoller (40%), and one site in the Eola-Amity Hills -

Crawford Beck (39%).

The contributing vineyards are sited on bothbasalticorigin

and sedimentary soils. Basaltic (clay loam)

soils hold enough moisture to get the vines through our

summer drought without irrigation. The sandstonebased

sedimentary soils require clean cultivation to

reduce competition for moisture and, in warm years, a

bit of irrigation.

THE WINE

This Chardonnay features intense fruit character

and a luscious texture. It offers fresh, crisp flavorsof

pear, white peach, star fruit and kiwi. It pairs well

with rich seafood and poultry dishes, and hard Alpine

cheeses - comté, fontina, cave-aged gruyère.

16800 NE Calkins Lane, Newberg, OR 97132

Tel: (503) 538-3652 www.adelsheim.com

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2010 Caitlin's Reserve Chardonnay

Tue, 11 Oct 2011 13:53:00 GMT

2010 Caitlin's Reserve Chardonnay
Buy Now: $45.00

2010 Adelsheim Caitlin's Reserve Chardonnay

Wine Background:

Oregon's pioneer winegrowers planted using selections ofChardonnay that had been chosen for California's climate. Theywere very late ripening - in Oregon, two or three weeks afterPinot noir. In 1974, David Adelsheim worked harvest in Burgundyand realized that the vines there produced fewer and smallergrape clusters and ripened in tandem with Pinot noir. Hesuspected that planting clones with thesecharacteristics might be a boon for Oregon's wine industry.David followed through by helping create a system at OregonState University that dealt with all the red tape andmandatory quarantines to allow both Chardonnay and Pinot noirclones to be imported. These so-called "Dijon" clones wereeventually released for planting in 1989. As the vinesmatured, we've found that the resulting wines are much differentthan what Oregon could formerly produce, much more in thedirection of white Burgundy.

Growing Season:

Average daily temperatures around 50 degrees for the firstthree months of 2010 led to an April 12th bud break, which isfairly normal for the Chehalem Mountains. Following bud break,average daily temps increased only slightly above 50 degrees forthe three months leading to bloom. The conditions at bloomremained cool on average but daily highs reached above 70 attimes and a satisfactory set was the result. Berry developmentprogressed through to veraison on September 9th with temperatureswell below average for our summers. Mid-September brought someripening weather when highs began to extend into the mid 80'sand 90's. Near perfect weather arrived in October, allowingfor long hang times to develop the complexity and physiologicalmaturity of the fruit. Chardonnay grapes for this wine wereharvested on October 16th, 18th, 21st and 22nd. Berries weresmall and concentrated, while yields remained low.

Winemaking:

The techniques used to produce this wine are, unsurprisingly,quite similar to those employed by the finest vintners inBurgundy. The grapes were hand picked and pressed as wholeclusters with a gentle bladder press. The wine was 100% barrelfermented in small French oak barrels (16% new). Aging for tenmonths allowed the Chardonnay and oak flavors to meld and thetannins to elongate, thereby softening and rounding the wine.The wine was bottled on August 25, 2011.

Vineyard/Wine

Appellation: Willamette Valley

Production: 476 six bottle cases

Alcohol: 13.8%

pH: 3.27

THE PLACE

Grapes for this wine were predominately sourced

from Stoller Vineyard (63%), which is located at the

southern edge of the Dundee Hills AVA. Three other

vineyards made a contribution: Crawford Beck in the

Eola-Amity Hills AVA (22%), Boulder Bluff in the

Chehalem Mountains (12%) and Redman in the Ribbon

Ridge AVA (3%).

THE WINE

The very complex aroma profile of this wine shows

artful layers of hazelnuts, lemon blossom, fresh apples,

honey and baking spices. Beautifully balanced on the

palate by the vibrant acidity found in our Northern

wine region, it features a long, polished finish and a

rich, velvety mouthfeel. Pair it with poached salmon,

lobster, smoked meats and cheeses.

16800 NE Calkins Lane, Newberg, OR 97132

Tel: (503) 538-3652 www.adelsheim.com

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2010 Pinot gris, Willamette Valley

Thu, 12 May 2011 14:26:00 GMT

2010 Pinot gris, Willamette Valley
Buy Now: $19.00

2010 Adelsheim Vineyard Pinot gris

Wine Appellation: Willamette Valley

Alcohol: 13.8%

pH: 3.13

Production: 12,800 cases (750 ml)

800 cases (375 ml)

Wine Background:

Pinot gris originated in Burgundy, like the other members ofthe Pinot family, and has had a long history all over Europe.In recent times, versions from Alsace and northern Italy havebeen the best known. Oregon winegrowers introduced Pinot gristo New World viticulture and in 44 years the variety has becomethe principal white wine of Oregon. Adelsheim Vineyard was oneof the very first producers of this variety outside of Europe.With this wine, our 27th vintage, our experience shows - we'velong been acknowledged as producing a reference standard forthe "Oregon style".

Growing Season:

Average daily temperatures around 50 degrees for the firstthree months of 2010 ledto an April 12th bud break, which is fairlynormal for the Chehalem Mountains. Following bud break,average daily temps increased only slightly above 50degrees for the three months leading to bloom. The conditionsat bloom remained cool on average but daily highs reachedabove 70 at times and a satisfactory set was the result. Berrydevelopment progressed through to veraison on September 9thwith temperatures well below average for our summers.Mid-September brought some ripening weather when highs beganto extend into the mid 80's and 90's. Near perfect weatherarrived in October, allowing for long hang times to develop thecomplexity and physiological maturity of the fruit. Pinot grisgrapes for this wine were harvested between October 7th - 22nd.Berries were small and concentrated, while yields remainedlow.

Winemaking:

The grape picking decision is based on flavor and phenolicdevelopment, supplemented with lab results. We gently pressthe whole clusters to limit the extraction of skin and seedtannin into the juice. We then choose a variety of culturedyeasts to bring forth different aspects in the range of flavorpossibilities. A slow, cool fermentation helps retain theprimary fruit esters. For enhanced textural richness, about10% was fermented - but not aged - in older, neutral French oakbarrels. The wine did not go through malolacticfermentation.This Pinot gris was bottled throughout the two weekperiod between April 15 - 27,2011.

Place:

In the 2010 vintage, the grapes used for our Pinot gris

came from 11 different vineyards. Six of these areestate

vineyards comprising 46% of the final blend. One of

the estate vineyards is Quarter Mile Lane Vineyard,

which includes one of the very oldest plantings of this

variety in the New World.

The Wine

Crisp, bright flavors have always been the hallmark of

Adelsheim Pinot gris. In this 2010, you'll find hints

of papaya, apples and pears. It pulls off the difficult

feat of providing a gentle creaminess that lends a

rich, mouthfilling texture and long finish, yet still

impressing as a wine that's crisp and clean. Try it

with mildly spicy foods (such as ceviche), not so mildly

spicy Thai cuisine, rich fishentrees, and even classic

oven-roasted fowl.

Adelsheim Vineyard

16800 NE Calkins Lane, Newberg, OR 97132

Tel: (503) 538-3652 www.adelsheim.com

Visit Adelsheim whites to see additional products in this category.

2010 Pinot blanc, Bryan Creek Vineyard

Thu, 12 May 2011 13:45:00 GMT

2010 Pinot blanc, Bryan Creek Vineyard
Buy Now: $22.00

2010 Adelsheim Vineyard Pinot blanc

WineAppellation: Chehalem Mountains

Alcohol: 13.2%

Production: 569 cases

Wine Background:

Esteemed in Friuli and Alto Adige, tolerated in Alsace, andabused in California, Pinot blanc has found an important homein Oregon. The same climate and soils that have made thisstate famous for Pinot noir and Pinot gris also work for theirsibling Pinot blanc, giving us wines that are racy, yet boldin character. By the 1970's in California, producers foundthat they had no true Pinot blanc in the state, soDavid Adelsheim led a program to import two clones directlyfrom Alsace to Oregon. Thus,we were in on the ground floor withthis variety - 1989 was our first vintage.

Growing Season:

Average daily temperatures around 50 degrees for the firstthree months of 2010 led to an April 12th bud break, which isfairly normal for the Chehalem Mountains. Following bud break,average daily temps increased only slightly above 50 degrees forthe three months leading to bloom. The conditions at bloomremained cool on average but daily highs reached above 70 attimes and a satisfactory set was the result. Berry developmentprogressed through to veraison on September 9th withtemperatures well below average for our summers. Mid-Septemberbrought some ripening weather when highs began to extend intothe mid 80's and 90's. Near perfect weather arrived inOctober, allowing for long hang times to develop the complexity andphysiological maturity of the fruit. Pinot blanc grapes forthis wine were harvested on October 21st.

Winemaking:

Following a light whole-cluster pressing in ourcomputer-controlled membrane press to separate the juice fromthe skins as quickly and as cleanly as possible, the juicewas allowed to settle for about 3 days to allow forclarification prior to fermentation. Then the wine underwent aslow, cool fermentation in stainless steel tanks to preserveits bright focused fruit. In order to preserve its inherentlyrefreshing and crisp qualities,this wine did not go throughmalolactic fermentation. It was bottled on April 15,2011.

Place:

Though our first bottlings of this variety were produced

from purchased grapes, we planted 3 ½ acres in the

mid 90's in our Bryan Creek Vineyard, on clay-loam

basaltic-origin soils in the Chehalem Mountains. Our

Pinot Blanc is planted at the highest elevationavailable

at Bryan Creek. At 800 feet, we are able to get

the fruit to ripen with the sun exposure it receives on

the southwest facing slope.

The Wine

This 2009 Pinot blanc features Granny Smith apple,

tangerine and meadowfoam honey aromas, accented by

hints of fennel. There's a rich mouthfeel that is offset

by the wine's general raciness. It pairs superbly with

a wide range of foods - from shellfish to quiche tospicy

Asian food.

Adelsheim Vineyard

16800 NE Calkins Lane, Newberg, OR 97132

Tel: (503) 538-3652 www.adelsheim.com

Visit Adelsheim whites to see additional products in this category.