April 2018


Winemaker Jeff Herinckx

What’s happening at the winery
We’ve had record-breaking heat in Hillsboro. Temperatures were into the 90s, but it seems that temps will be headed back toward normal before month’s end. I hope that it cools down enough to allow the grapes to slow down a bit. When they ripen slowly, they have more hang time on the vines, which greatly improves their flavors and quality.  When they ripen too quickly, they lack the fruit flavors that are so desirable in wine. The winemaking process is much more complicated when working with fast-ripening grapes:  the pH is high and the acid is low, so there’s more for us to manipulate.

Last month, we bottled the semi-sweet Riesling and the Gewurztraminer. Bottling is pretty much an on-going process for us, so there’s always more to do.

Pinot Report
Our 2015 Pinot Gris is 50% in tanks and 50% in stainless steel barrels. We tasted it recently and I’m very happy with how it’s progressing.

We have 500 gallons each of the 2013, 2014 and 2015 Pinot Noir vintages. Each will be bottled for our wine club as barrel select releases. The 2011 is still available to the public in our tasting room.

I’m often asked which grape I most enjoy working with. In recent years, I’ve especially enjoyed working with Pinot Noir to make Rosé and White Pinot Noir. The weather from year to year really makes a big difference on the outcome of the wines, so it’s been a different experience each year and lots of fun for me. I look forward to what 2016 brings in terms of grape yield and quality – we’ll see what we can do with the vintage once the growing season is over.

What’s going on in June
Toast to the Tunes, our summer concert series, begins on June 30th. We’ve been busy getting the grounds ready for this popular event. Happy hour continues on alternating Friday afternoons at 4:00. We love meeting our customers face-to-face at these events and during tasting room hours. Please, come

Winemaker Journal Archives:

January 2018
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