Producers to Savor during Harvest 2018

Bottling has been the major activity in many wineries these past few months, an annual pre-harvest must. Preparation for bottling or crushing usually takes more time than the actual bottling or crushing. It all has to do with keeping everything — vessels, hands, filters, bottles, corks and hoses — that comes in contact with the wine clean.

California’s harvest began two weeks ago with sparkling wine producers who always pick early for slightly under-ripe grapes. in 2017, over 4,000 wineries crushed 4 million tons of wine grapes. Oregon has also had several banner years. Its 474 wineries had 84,949 tons of Pinot Noir, Chardonnay and other grapes to ferment, rack, age and bottle.

Washington state’s wine grape harvest is shaping up to be bigger than 2016’s record-breaking harvest of 270,000 tons. More than 940 wineries harvested 227,000 tons in 2017.

A ton of wine will typically produce 768 bottles of wine. And, 270,000 tons equals almost 5 million bottles of Washington wine. An average American drinks 18 bottles a year. Fortunately, American wines are enjoyed by our friends Downunder, in Europe, Japan, China and Canada to name a few countries.

Here are some wines, in no particular order, recently tasted. Going through my notes, I’ve picked out wines that I found particularly delightful. Some are still available, others you’ll just have to get the newer vintage.

Beaucastel Chateau Neuf du Pape 2004 was on the bottom of the cellar and was out of sight for 10 years. It needed to be drunk now, I thought. But when I pulled the cork, aromas of cinnamon and Asian spices filled the air. And it was a gorgeous ruby color without a touch of orange. A beautiful wine with a lamb chop.

And another from the cellar, Roberto Voerzio Vigna Serra 1990, vino da tavola della Lange, da una Nebbiolo e Barbera. The Nebbiolo Barbera blend was earthy and plummy with wonderful aromas. The critics say he makes age-worthy Barolos. This wine was beautiful at 18 years old.

Luigi Righetti 1990 Capiteldella Roari Amarone della Valpolicella Classico is produced from Corvina, Molinara, and Rondinella. After harvest, the grapes are dried on wooden racks for five months before they are pressed and then aged in oak barrels. On the back label, I was informed that in 1990, Righetti produced 28,000 bottles of this Amarone. I thoroughly enjoyed No. 24081 with friends.

Child’s Play Columbia Valley 2015 Zinfandel was made by Tendril Wine Cellars owner and winemaker Tony Rynders. This had a fantastic balance. Not a huge, jammy, high-alcohol type Zin but more in the early California style of a claret. The fruit and acidity balances the 14.2 percent ABV.

Cairdeas Winery Diffraction 2016 Yakima Valley is a blend of 37 percent Syrah, 20 percent Grenache, and 17 percent Petite Sirah. The remainder is other traditional Rhone grapes: Mourvedre, Cinsault and Carignan. This one had earthy, chocolate, spice and plum aromas and flavors with Asian spices on a long finish.

The Chehalem Willamette Valley Three Vineyard 2016 Pinot Gris also has fantastic balance. This certified sustainable winery in Newberg produced this wine in the French style, meaning it is not fruit-forward like a Pinot Grigio but rich with peach, lemon peel and spice. Like a Pinot Gris from Alsace, this wine is in a bottle similar to Riesling.

Another great find this year was a bottle of Greystone 2014 California Petite Sirah.  This wine caught my attention when I read Greystone and Petite Sirah. The back label said “cellared and bottled by Greystone Cellars.” Notice it didn’t say “produced by.” Only cellared and bottled. My guess is a negotiator bought some juice, made the wine and Greystone Cellars took it from there.

Greystone is this massive building built by a businessman to house the Christian Brothers winery and to store wines from other wineries. When it was built in 1889, it was the largest stone winery in the world. Its cavernous tunnels held 3 million gallons of aging wine. Today, the building houses the Culinary Institute of America, which owns the building and the name.

Joe to go Oregon Rosé wine is made in Oregon and is really good wine. Back label states that it’s Oregon Grapes, fermented in stainless steel, produced and packed (in a can) by Wine by Joe, Napa, California.

Vinted and canned by Canned Oregon is a non-vintage Oregon Pink Rosé Bubbles that bursts with red berries, apples and a bit of spritz to make it refreshing. This is the ticket at the beach or after the long hike up the mountain.

Canned Oregon hails from Dayton, Oregon, the heart of the Yamhill Carlton AVA. In this AVA are such heavyweights as Ken Wright Cellars, Lemelson Vineyards, Carlton Cellars, Soter Vineyards, Elk Cove Vineyards and Tendril Wine Cellars.

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