Have you ever wondered where all those wine descriptions come from? Who comes up with all those adjectives? Well, we’ve wondered that ourselves. So, we thought we’d conduct our own wine tasting and invited a select group of tasters—our friends—to come up with some descriptive terms for our wines.
So, here are the descriptions we’ve put together based on the tasting notes of our friends and customers. If you’d like to send us your own tasting notes for our wines—we prefer positive descriptors of course—we’ll try to incorporate them into our descriptions.
All our wines are available at the winery, vinoshipper, or at the Oregon City, Molalla, Winter Mercado and Moreland Farmers Markets.
Layers of aroma with hints of pineapple & vanilla in the nose. Bright acidity and full mouth feel, flavors of citrus and lemon peel.
Estate Dijon clone grapes were destemmed and crushed into totes. The grapes were left on the skins for 48 hours, then pressed into neutral oak barrels for fermentation. The lees were stirred during malolactic fermentation. The wine was aged sur lees for 20 months, then lightly fined, filtered and bottled. Harvested October 2012, bottled August 2014, released November 2014 Alcohol 13.5%
Bronze 2017 Cascadia Wine Competition
Tastes of caramel and tropical fruit; deep, ripe varietal flavors.
Jewel like ruby, garnet color with cranberry and cherry hues. Subtle nose with hints of strawberry and rose petals. Fruit forward taste of strawberry ,raspberry and hint of pepper with lingering finish.
Full mouth feel with hints of black currant, pepper, chocolate and cherry. Complex blend of Fruit and Earth.
A blend of Pinot and Leon Millot grapes.
Excellent clarity. Golden straw color. Layered aromas of honey, melon and apples. Tastes of honey and caramel apple. Full mouth feel with a complex lingering finish.
A nuanced, complex, inviting nose. Layered aromas of honey, melon and apples. Tastes of honey, grapes & pineapple.
Estate grown Chardonnay grapes were destemmed, lightly crushed and pressed. The juice was transferred to a special container for freezing. The juice was thawed and fermented in stainless steel tanks to 14.5% residual sugar. The wine was racked, fined and filtered into stainless steel tanks and then filtered and bottled.
Pineapple and caramelized brown sugar in the nose. A warm, lightly acidic mouth feel with undertones of sherry. Flavors of citrus, caramel, orange marmalade and nuts. Great with chocolate and roasted nuts.