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Adelsheim Vineyard Grüner Restaurant wine dinner

Wed, 9 May 2012 12:58:00 GMT

Adelsheim Vineyard Grüner Restaurant wine dinner
Buy Now: $100.00

Thursday, May 24th at 6:30 pm

We will be pairing our 2010 Pinot Blanc, 2009 Elizabeth's ReservePinot noir, 2009 Bryan Creek Vineyard Pinot noir, and 2010 Deglacéwith some amazing dishes from Grüner as well as a welcome pour ofour newly released 2011 Rosé of Pinot noir.

$100 per person (gratutity not included)

We are extremely excited to be pairing our wines with thisinnovative Portland Restaurant, in a very intimate dinning setting.Only twelve seats will be sold for this dinner so book early toguarntee seating.

Grüner is located at 527 SW 12th Avenue, Portland, OR andtheir phone number is 503-241-7163. For more information onthis great restaurant please checkout their website: www.grunerpdx.com

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Adelsheim's Chehalem Mountains Vineyards Special

Tue, 8 May 2012 11:30:00 GMT

Adelsheim's Chehalem Mountains Vineyards Special
Buy Now: $210.00

We have put together this great special on these 2009 SingleVineyard Pinot noirs. and you have the option of ordering in athree pack with one bottle of each or a six pack with two of eachor a case with four of each, at three great prices:

3 Pack for $210.00

6 Pack for $400.00

12 pack for $785.00

*Shipping and Tax not included

The wines included in this special are the 2009 Boulder BluffPinot noir, the 2009 Bryan Creek Pinot noir, and the 2009 QuarterMile Lane Pinot noir. These are all prime examples of the Terroirin the volcanic soils of the Chehalem Mountains AVA. Boulder BluffVineyard being the newest planting in 2001, Bryan Creek Vineyardplanted in 1989, and our oldest plantings in the estate, the QuaterMile Lane vineyard planted in 1974. Each displaying richly fruited2009 vintage with beautiful concentration, texture, and complexity.These wines are drinking well now but could also use some time inthe cellar to reveal their true beauty.

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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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2010 Willamette Valley Pinot noir

Tue, 24 Apr 2012 14:08:00 GMT

2010 Willamette Valley Pinot noir
Buy Now: $32.00

2010 Adelsheim Pinot noir, Willamette Valley

Wine background:

The first vintage of this Pinot noir was in 1979. Ourobjective in producing this wine has always been a classic, intenseand elegant wine that pairs well with the foods we like to eat. Byblending the diverse flavors and textures of multiple vineyards,clones and elevations, we produce a richly supple and focused winethat typifies what Pinot noir can achieve each vintage in thenorthern Willamette Valley. With this wine, our 32nd vintage, ourexperience shows - we’ve long been acknowledged as producing areference standard for the “Oregon style.”

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 bloom remainedcool on average but daily highs reached above 70 at times and asatisfactory 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 and 90’s. Nearperfect weather arrived in October, allowing for long hang times todevelop the complexity and physiological maturity of the fruit.Pinot noir grapes for this wine were harvested between October 6thto 23rd. Berries were small and concentrated, while yields remainedlow.

Winemaking:

After hand-harvesting, the grapes were gently de-stemmed intoopen-top fermenters, followed by a four to six day cold soak forgreater flavor and color extraction. The grapes were theninoculated with a commercial yeast and punched down two or threetimes per day during their 7 day fermentation. After pressing, thewine was transferred into traditional small French oak barrels (20%new) where it was aged for approximately 10 months. The wine wasbottled August 9th - 18th, 2011.

Vineyard Wine

Appellation: Willamette Valley

Alcohol: 13.4%

Composition: 100% Pinot noir

pH: 3.50

Production: 14,800 cases 750 ml

600 cases 375 ml

24 cases 1.5L

THE PLACE

Seventy-six percent of the grapes used in this wine were

sourced from our 12 estate vineyards: 58% from the

Chehalem Mountains and Ribbon Ridge American

Viticultural Areas (AVAs), 12% from the Yamhill

Carlton AVA and 6% from the Eola-Amity Hills

AVA. The remaining 24% is derived from sixteen

other non-estate vineyards located in varioussub-regions

within the Willamette Valley.

THE WINE

With its broad array of origins and clones, this wine

displays red aromas (candied cherry, pomegranate and

raspberry) on the nose and the palate. In addition, one

finds a light touch of brown spices (nutmeg, cinnamon,

all-spice). True to our house style, it is elegantly

textured with seamlessly integrated, silky, polishedtannins.

Pair it with salmon or ahi, veal or pork, poultry

(think duck) or beef, or hearty vegetarian entrees.

AGING

The 2010 vintage has great structure and tannins, so

the resulting wines can age from 2012 - 2025.

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
Buy Now: $19.00

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
Buy Now: $22.00

2010 Adelsheim Willamette Valley Chardonnay

Vineyard Wine

Appellation: Willamette Valley

Alcohol: 13.8%

pH: 3.20

Production: 849 cases (750 ml)

Wine Background:

Oregon's pioneer winegrowers planted using selections ofChardonnay that had been chosen for California's climate. They werevery late ripening - in Oregon, two or three weeks after Pinotnoir. In 1974, David Adelsheim worked harvest in Burgundy andrealized that the vines there produced fewer and smallergrape

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 Ribbon Springs Vineyard Pinot noir

Mon, 5 Mar 2012 13:41:00 GMT

2010 Ribbon Springs Vineyard Pinot noir
Buy Now: $68.00

2010 Adelsheim Ribbon Springs Vineyard Pinot noir

Vineyard Wine:

Appellation: Ribbon Ridge

Elevation: 400-600 feet above sea level

Composition: 100% Clones (medium elevation) UCD 4 and 5("Pommard")

Orientation: southeast

Soils: sandstone-based, sedimentary in origin

Alcohol: 13.9%

pH: 3.53

Production: 390 cases

Lynn and Jack Loacker, co-owners of Adelsheim Vineyard,purchased this 120-acre rite on Ribbon Ridge in 1995. Withhigh-density plantings of Oregon's traditional clones - "Pommard"and "Wädenswil" - and the newer "Dijon" series, this 60-acrevineyard is now our largest source of Pinot noir grapes. Only thevery best

lots go into our single vineyard bottlings; this 2010 vintageRibbon Springs is only our eighth such wine from thisvineyard.

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 onlyslightly above 50 degrees for the three months leading to bloom.The conditions at bloom remained cool on average but daily highsreached above 70 at times and a satisfactory set was the result.Berry development progressed through to veraison on September 9thwith temperatures well below average for our summers. Mid-Septemberbrought some ripening weather when highs began to extend into themid 80's and 90's. Near perfect weather arrived in October,allowing for long hang times to develop the complexity andphysiological maturity of the fruit. Our grapes for this wine

were harvested on October 20 and 21.

After hand-harvesting, the grapes were gently destemmed intoopen top fermenters, followed by a four to six day cold soak forgreater flavor and color extraction. The grapes were theninoculated with a commercial yeast and punched down two or threetimes per day during a 6 day alcoholic fermentation. Afterpressing, the

wine was transferred into traditional small French oak barrels(32% new) where it was aged for approximately 10 months. Thisintensely red-fruited wine was made from two separate blocks thatwere planted with the "Pommard" UCD 5 and UCD 4 clones between 1996and 1998. This wine was bottled on August 24, 2011.

THE PLACE

Ribbon Springs Vineyard is a 60-acre Adelsheim estate

vineyard which sits at 400-600 feet above sea level

in the Ribbon Ridge appellation of the Chehalem

Mountains. The soils are sandstone-based, sedimentary

in origin, and so would tend towards drought-stress

problems in our usual July & August dry spell if not

for the eponymous springs, and a reservoir, which can

serve as a source for light drip irrigation ifnecessary.

THE WINE

This single vineyard wine shows dusky red cherry and

raspberry aromas with a rich, almost sweet structure.

This complex wine exhibits layered aromas of

pomegranate, strawberries, and a hint of black tea,

supported by a plush, smooth mouthfeel. It would pair

wonderfully with grilled salmon, domestic and wild

fowl and other savory main dishes.

AGING

The 2010 vintage has great structure and tannins, so

the resulting wines can age from 2013 - 2025.

16800 NE Calkins Lane, Newberg, OR 97132

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

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2009 Willamette Valley Syrah Magnum

Mon, 23 Jan 2012 13:42:00 GMT

2009 Willamette Valley Syrah Magnum
Buy Now: $95.00

2009 Adelsheim Syrah

Vineyard Wine

Appellation: Chehalem Mountains

Soils: Marine sediment

Elevation: 250-320 feet above sea level

pH: 3.49

Alcohol: 13.6%

Production: 160 cases

Syrah is one of the principal varieties grown up and downFrance's Rhone Valley. However, it is in the northern part of thatvalley where the variety really comes into its own as a purevarietal wine from such vineyards as Côte Rôtie and Hermitage.These great Syrah vineyards lie just north of the 45th parallel,like the vineyards in the north Willamette Valley. While we don'tput too much stock, from a wine standpoint, in being on the samelatitude, it did lead us to wonder how Syrah from our vineyardswould taste.

In 2003, we planted half an acre of one of theearliest-ripening clones of Syrah from France on our warmest site,the vineyard next to our winery at Calkins Lane.

The 2009 growing season began with three months of aboveaverage temperatures coupled with lower than average rainfall. Budbreak occurred around April 20th, giving the 2009 season a one weekhead start compared to 2008. Rainfall increased throughout thepre-bloom period and temperatures remained higher, resulting ingorgeous bloom conditions and bountiful fruit set. Temperaturesspiked into triple digits in July, but cooled to normal levels forAugust as we eased into veraison. Harvest began in mid-Septemberfor our lower elevation vineyards, which we had not seen since the2006 vintage. Lack of rain around our picking schedule meantgrapes

could hang until they reached optimal ripeness. Our grapes forthis wine were harvested on October 10th and 12th.

Gentle destemming was followed by a four to six day cold soakfor flavor and color extraction, and commercial yeast fermentationin an open-top fermenter that was punched down two to three timesper day. After pressing, the wine was transferred into traditionalsmall French oak barrels (27% new), where it was aged forapproximately 10 months. The wine was bottled on August 24,2010.

THE PLACE

Calkins Lane is a 40-acre Adelsheim estate vineyard

which adjoins our winery and tasting room at the

foot of the Chehalem Mountains. It sits just inside

the boundary of the Chehalem Mountains American

Viticultural Area. The road after which this single

vineyard wine is named honors a family that settled in

the area in the 1890's and lived here into the 1960's.

This vineyard, on sedimentary soils, is our lowestelevation,

warmest and earliest site.

THE WINE

This Northern Rhône-style wine opens to reveal aromas

of blackberry, blueberry and red currant, along with

the subtle hint of black pepper, and roasted meat. In

the mouth, you'll find a wonderful berry sweetness,

and rich, luscious tannins. Pair this wine, rich in

flavor and texture, with a pepper-crusted filet mignon.

AGING

The 2009 vintage has great structure and tannins, so

the resulting wines can age from 2012 - 2024.

16800 NE Calkins Lane, Newberg, OR 97132

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

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2009 Temperance Hill Vineyard Pinot noir Magnum

Mon, 23 Jan 2012 11:38:00 GMT

2009 Temperance Hill Vineyard Pinot noir Magnum
Buy Now: $145.00

2009 Adelsheim Temperance Hill Vineyard Pinot noir

Vineyard/Wine

Appellation: Eola-Amity Hills

Soils: basaltic origin

Production: 284 cases

Composition: 100% clone 667

Elevation: 660 - 725 feet

pH: 3.46

Alcohol: 13.8%

Wine Background

Edward and L.S. Koo established their now 100-acre vineyard inthe central part of the Eola Hills in 1981. When Dai Crisp tookover the vineyard management in 1999, he asked us to help themreplant one of the most ideal sections of the old vineyard. Whilewe have made intensely-flavored wines from the resulting grapes forthe past several vintages, this 2009 is our third single vineyardbottling.

Growing Season

Harvest began in mid-September for our lower elevationvineyards, which we had not seen since the 2006 vintage. Lack ofrain around our picking schedule meant grapes could hang until theyreached optimal ripeness. Our Pinot noir grapes for this wine wereharvested on October 12.

Winemaking

Production of this Temperance Hill Pinot noir followed ourtraditional winemaking approach: gentle destemming, cold soak forgreater flavor and color extraction, and fermentation intemperature-controlled, open-top fermenters. The wine underwent asecondary, malolactic fermentation in small, medium toast Frenchoak barrels (30% new) and was aged for 10 months.

The wine was bottled on August 11, 2010.

THE PLACE

Temperance Hill Vineyard is located in the central,

most densely planted part of the Eola-Amity Hills, just

nine miles northwest of the state capitol building in

Salem. The wines tend toward blueberry aromas and

bold textures. Our Pinot noir clone 667 plants ripen

at the end of the season, but still ahead of the major

rains. Much of this is due to the use of a devigorating

rootstock (101-14 Mgt).

THE WINE

This complex wine exhibits layered aromas of dark

plums and blueberries. On the palate, the wine

displays a sturdy and firm structure, complemented by

smoky spice and toasty, nutty qualities. It would pair

wonderfully with grilled lamb, Italian sausage, and

other savory main dishes."

AGING

The 2009 vintage has great structure and tannins, so

the resulting wines can age from 2012 - 2024.

16800 NE Calkins Lane, Newberg, OR 97132

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

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2009 Willamette Valley Pinot noir

Tue, 10 Jan 2012 09:44:00 GMT

2009 Willamette Valley Pinot noir
Buy Now: $32.00

2009Willamette Valley Pinot noir

Composition:100% Pinot noir

Alcohol:13.9% by vol

pH:3.51

Production:14,344 cases (750 ml)

1,000 cases(375 ml)

12 bottles(1.5 L)

Cellaring:Under optimum cellar conditions, this wine willcertainly

improve through 2019, and perhaps through 2029.

WINEBACKGROUND

The firstvintage of this Pinot noir was in 1979.

Ourobjective in producing this wine has always been a classic,intense, and elegant wine that pairs well with the foods welike to eat.

By blendingthe diverse flavors and textures of multiple vineyards, clones,and elevations, we produce a richly supple and focused winethat typifies what Pinot noir can achieve each vintage in thenorthern Willamette Valley.

With thiswine, our 31st vintage, our experience shows - we've longbeen acknowledged as producing a reference standard for the"Oregon style."

VINEYARDS

Sixty -twopercent of the grapes used in this wine were sourced fromestate vineyards: 59% from our seven vineyards in the ChehalemMountains AVA and 3% from the Eola- Amity Hills AVA . Theremaining 38% is derived from fourteen other non-estatevineyards located in various sub-regions within the WillametteValley.

Approximately 75% of the wine comes from several clones broughtinto Oregon from Burgundy, 20% is UCD 5 ("Pommard"), and the final 5% either UCD 1A (" Wädenswil") or a clonal-blend.

Soil type,appellation, vine age, and elevation varied considerably inthese lots, offering many options to create a unifiedblend.

"With itsbroad array of origins and clones, this

winedisplays red aromas (candied cherry,

pomegranateand raspberry), on the nose and

the palate.In addition, one finds a light touch

of brownspices (nutmeg, cinnamon, all-spice).

True to ourhouse style, it is elegantly textured

withseamlessly integrated, silky, polished

tannins.Pair it with salmon or ahi, veal or

pork,poultry (think duck) or beef, or hearty

vegetarianentrees."

Dave Paige,Winemaker

WINEMAKING

Afterhand-harvesting, the grapes were gently de-stemmed intoopen-top fermenters, followed by a four to six day cold soaktoachive greater flavor and color extraction.

The grapeswere then inoculated with a commercial yeast and gently puncheddown two or three times per day during their 7 dayfermentation.

Afterpressing, the wine was transferred into traditional small Frenchoak barrels (20% new) where it was aged for approximately 10months.

The finalblend was bottled over a week-long period, August 3 - 11,2010.

GROWINGSEASON

The 2009growing season began with three months of aboveaverage temperatures coupled with lower than averagerainfall.

Bud breakoccurred around April 20th, giving the 2009 season a one weekhead start compared to 2008. Rainfall increased throughout thepre-bloom period, and temperatures remained higher, resultingin gorgeous bloom conditions and bountiful fruit set.

Temperaturesspiked into the triple digits in July, but cooled to normal levelsfor August as we eased into veraison.

Sugaraccumulation was accelerated at lower elevations leading to amid-September pick , which we had not seen since the 2006 Harvest.Lack of rain around our picking schedule meant grapes couldhang until they reached optimal ripeness.

All of ourEstate fruit was in the winery by the second week of October.

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