31 Jan WildAire Pinot Blanc gets love from Wine Enthusiast
2017 WildAire Pinot Blanc – 91 Points – Wine Enthusiast – Editor’s Choice
“Matthew Driscoll’s wines hit a consistently high standard, and this young Pinot Blanc deftly mixes several emerging trends in Oregon: whole cluster pressing, native yeasts and light exposure to all- (or mostly) neutral oak. Apple, peach and pear flavors come with a touch of cinnamon, and the sur lie aging adds a crunchy/creamy texture throughout. – P.G.”
Stater Vineyard is owned by Stater and is located in the Dundee Hills AVA near Dayton, Oregon. With an elevation of 500 to 600 feet this 20 acre organically farmed vineyard has vines spaced at 6’ X 4’ for a vine density of 1815 vines per acre. The site is made up of volcanic based Jory soil. The vineyard sits on a south facing slope just above Sokol Blosser Vineyard and below Durant Vineyard.
The 2017 vintage was yet again one of the warmest growing seasons in recorded history in the Willamette Valley. It began with a very chilly Winter with several major rain and snow events that gave way to a cool and wet early Spring. Moderate temperatures in late Spring led to ideal growing conditions throughout the region and continued into summer. This culminated in the warmest August in recorded history. Thankfully, the smoke from the Gorge fire did not cause any smoke taint in the finished wines. The smoke actually helped filter the intense sunlight and protected the grapes from getting sunburn. The warm days continued into late October which allowed extended hang times with very ripe fruit. Total Degree Days for McMinnville topped out at 2559 with wineries reporting higher yields and little need for extensive hand sorting on the crush line.
The grapes were picked from Stater Vineyard on October 9th and then gently whole cluster pressed. The juice was left to settle in tank overnight and then was racked to french oak. The juice was left to spontaneously ferment on it’s own until dryness and then sulfured and aged for 7 months. The wine was heat and cold stabilized, filtered, and then bottled on May 9th with 835 ppm of carbon dioxide and a pH of 3.29.
This wine is available in our online shopping cart We’ll see you on the trail……cheers!