Im a home winemaker and live in Washington State so obviously I go to Yakima or Walla Walla and big Rhône or Bordeaux varietals, right? Nah I love leaner wines and also love a challenge. I wanted to find cool climate site (the gorge does not count as cool climate) in Washington that can deliver leaner more acid driven wines while still achieving full phenolic ripening.
There is a pocket of farmers just north of Portland in Washington that have been growing great Pinot since the early 80s and have added Chardonnay, SB, Gamay, etc.
The wine industry as a whole has taken a hit over the last few years and these vineyards are happy to reserve me the smaller amounts I needed.
This year I was able to get some 1980 pommard and wadensvil that was dry farmed and own rooted 🤌
Some lean and mean Gamay on its 6th leaf
Chardonnay from 2010 (I’ve never tasted Chablis on the vine but I’d imagine this is similar)
Just thought I’d share a nugget about an area that isn’t even an AVA (they are in the process of certification for mt.st Helen’s Ava) but is pretty special nonetheless.
Cheers! 🥂
There is a smol pocket of farmers just no
by Spare-Use1650
3 Comments
Rainier Beer, nice! Garage Wine, even better!
Do you sell?
How much do you buy? I’ve had a tough time in ca Bay Area getting anyone to reserve 1 ton for not crazy $$$
It’s sure fun to make wine. I bought a couple tons of Grenache and Syrah from a well known vineyard in southern Oregon a years back and had Joe Dobbes make it for me. We had some great conversations about what I was shooting for and it turned out great. Fruity and smooth. Cost me $5 a bottle final cost including labeling. So yeah, this was in like 2010 I think. Bought the grapes from Don and Traute Moore…may they Rest in Peace 🙏