High above the Valley floor, Tom & Marion Vail lovingly tend each of Calamity Hill Vineyard's Pinot vines. Communiqué has reaped the rewardsof this attention to detail with our 2015 Calamity Hill Pinot Noir. The intense color introduces aromas of black cherry and anise accented by smoke and leather. Their 500+ feet of elevation provide an elegant acid balance to the powerhouse Pinot of a hot year. Try with seared duck & marionberry gastrique for a pairing that could inspire one to write verse.
VINEYARD: Calamity Hill Vineyard
AVA: Eola-Amity Hills
AVERAGE VINE AGE: 14 years
HARVEST DATE: September 30, 2015
BRIX AT HARVEST: 24.2ºBrix
WHOLE CLUSTER: 22%
COLD SOAK: 10 days
YEAST SELECTION: Native (Wild) Yeast
FERMENTATION SPECS: Length: 24 days FERMENTATION SPECS: High Temp: 87.7ºF FERMENTATION SPECS: Cap Management: Mix of pump-over & punchdown
Tunkalilla's south facing aspect, high elevation, steeply terraced slopes, and The Eola-Amity Hills famed Jory soil all work together to help shape one of the Valley's great Riesling vineyards. Honeysuckle Blossom, tropical fruit and ginger spice Create an alluring bouquet while flawors of ripe nectarine, river stone, and passion fruit play on the palate. Enjoy Communiqué 2016 off-dry Riesling with Cinnamon braised pork belly and roasted peach!!!
VINEYARD: Tunkalilla Vineyard
AVA: Eola-Amity Hills
AVERAGE VINE AGE: 18 years old
HARVEST DATE: September 28, 2016
BRIX AT HARVEST: 22.8ºBrix
ON THE CRUSH PAD:
TREATMENTS & FERMENTATION: Small post-racking tartaric addition to boost TA and lower pH. Juice allowed to warm naturally until native yeast kick-off fermentation. Fermentation begins October 3, 2016. Extended low-temperature fermentation on solids continues through second week of May 2017. Lees stirring took place every two weeks through final racking & sulfuring May 12, 2017.
BOTTLED: June 9, 2017
Info @ Bottling: pH = 3.28 Info @ Bottling: TA = 5.9g/l Info @ Bottling: AbV = 12.8% Info @ Bottling: RS = 21g/ltr
Hanson Vineyard's old vine fruit comes together with high elevation Pinot Noir from Stormy Morning Vineyard all work together to help shape a Provençal style Rosé rife with floral aromatics and mouth-watering fruit. Crisp acid is tamed by hints of wild strawberry and watermelon on the palate while 7 months in French oak provides the structure & texture needed to make this Rosé more than just a summer sipper. Enjoy chilled with grilled pork chops & strawberry chutney.
VINEYARDS: 50% Stormy Morning & 50% Hanson Family Vineyard
AVA: Chehalem Mountains & Willamette Valley
HARVEST DATE: September 8 & September 6, 2016
BRIX AT HARVEST: 21.8ºBrix & 20.4ºBrix
ON THE CRUSH PAD: Both lots direct pressed with skin contact limited to transportation time. Stormy Morning pressed to flex tank for 48 hours settling, then racked to 1000ltr VC tank. Hanson pressed to flex tank for 72 hours settling then racked to 750ltr VC tank.
FERMENTATION & CELLAR: Both lots allowed to begin native yeast ferment on September 10, 2017. Hanson concludes primary fermentation September 19 with 0grams sugar. Stormy Morning concludes primary fermentation September 22 with 0grams sugar. September 23, 2016 both lots racked to neutral French Oak Barrels. All barrels lees stirred every 2 weeks and allowed MLF. All barrels racked and blended May 7, 2017 in preparation for bottling.
BOTTLED: May 22, 2017
STYLE: Dry Provence style Rosé of Pinot Noir
Info @ Bottling: pH = 3.21 Info @ Bottling: TA = 6.6g/l Info @ Bottling: AbV = 12.4%
An exceptionally hot & dry growing season provided the Willamette Valley the rare opportunity to ripen grapes to their fullest potential. Harvest came quickly seeing sugar levels of nearly 26 Brix. Despite the high sugar the early harvest allowed for necessary acids to maintain a beautiful balance. The result is a wine with power and structure that still shows the delicate nuances prized by Pinotphiles the world over. At first glance the deep rich ruby red color sucks you in like a snake charmer’s pungi playing its mesmerizing melody. Then waves of black cherry, marionberry, and ripe plum give way to subtle hints of cinnamon, vanilla, and a touch of Grandpa’s pipe tobacco on the nose. In the mouth the 2014 Yamhill County Pinot abounds with ripe fruit flavors ranging from dark bramble berries to lifted hints of wild strawberry accented with a pinch of fresh ground tellicherry pepper. The beautifully balanced acid provides this wine the necessary backbone for easy pairing with meats as rich as Muscovy duck or as delicate as Pacific salmon. Please enjoy Communique’s first offering from now through 2025.
AVA:Dundee HillsEola-AmityCLONES:Pommard, Wadenswil, 115828HARVEST DATE:September 17, 2014September 27, 2014BRIX AT HARVEST:25.8 (average)25.2 (average)WHOLE CLUSTER:28%15%COLD SOAK:8 days11 daysFERMENTATION TIME:17 days22 daysALCOHOL:14.1% by volume14.1% by volumepH:3.653.65TITRATABLE ACIDITY:6.1 grams per liter6.1 grams per literBARREL AGING:11 months10 months