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- White Salmon Vineyard - Columbia River Gorge, Underwood WA (More Info)
- Underwood Mountain - Columbia River Gorge, Underwood WA (More Info)
- Carneros - Clone 115 - Mahoney Estate Vineyards, Carneros, Sonoma CA (More Info)
- Carneros - Clone Swan - Mahoney Estate Vineyards, Carneros, Sonoma CA (More Info)
Peter Brehm presents White Salmon Vineyard in the heart of the Columbia River Gorge in Underwood WA.
Photo: Carneros Pinot Noir 115 vines at the Mahoney Estates Las Brisas Vineyard. (Click to enlarge)
Peter toured Francis Mahoney's Las Brisas Pinot Noir vineyard in the Carneros (Sonoma County) a week before harvest. Please see the videos below along with an extended interview with Francis.
2008 Harvest Report: Pinot Noir: The Carneros and the Columbia Gorge offered the extremes of the vintage. Las Brisas was crippled by the Spring frost. Yields were down 40%. Secondary buds and primary buds, and late primary buds provided undersized clusters. The early Fall heat wave added a final insult to the harvest. Now the aim was to harvest the best possible fruit in the vineyard and forget about so many 115 or other clones. Francis Mahoney worked with us to provide the best-balanced, wine making Pinot from the vineyard. It was a combination of Dijon clones from selected parts of the vineyard. We were able to satisfy all existing orders with quality fruit.
The White Salmon Pinot Noir had a reasonable crop load; it just started two weeks late. An effective spray program and leaf management system allowed the grapes to endure rain and frost in excellent condition. We waited until the end of October to harvest, and how sweet it was. While expected yields were down 20% all home customer orders were filled with very nice Pinot Noir.
Las Brisas Pinot Noir has high sugar and strong acidity. If your well-mixed grapes have a sugar in excess of 25.5° brix, do consider an acidulated water addition before fermentation. No SO2 was added to either grape. Las Brisas has a much lower tannic structure than White Salmon. Both will benefit from a slow start and then active fermentation to 85°F. Both should have yeast nutrient at 12° brix. The White Salmon will benefit with a 'Rack and Return' at 12°brix, not as necessary for the Las Brisas. The WSV should be pressed before dryness and the end of fermentation should have less 'push downs' and agitation. Both require malolactic fermentations and SO2 additions after ML.
Recommended Yeast: AMH; RA17; RC212
Pinot Noir Vineyard Information
Photo: White Salmon Pinot Noir.
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Average Harvest Statistics:
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White Salmon Pinot Noir (since 2000)
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Brix
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TA
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pH
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23.7
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0.76
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3.37
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2008 White Salmon Pinot Noir
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Underwood WA, Columbia Gorge AVA
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Grape Code: 09WSPN / Freezer Code: 908
An addition of 22 grams to 28 grams of tartaric acid at yeast pitching is recommended, as is yeast food / DAP once fermentation begins and again before must falls to12° brix.
Harvested 9/30/09
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Availability: Frozen 5 gallon pails in Portland OR and Richmond CA
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2008 White Salmon Pinot Noir
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Underwood WA, Columbia Gorge AVA
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Grape Code: 08WSPN / Freezer Code: 726
Tartaric Acid: 8.36 g/L
L-Malic Acid: 4.43 g/L
Potassium: 2360 mg/L
Alpha-Amino Compounds: 134 mg/L
Ammonia: 67 mg/L
Yeast Assimilable Nitrogen: 189 mg/L
Click Here to Download Full Juice Panel from ETS Laboratories: Report 369353S (Adobe .pdf)
Harvested 11/5/08
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Availability: Sold Out
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2007 White Salmon Pinot Noir
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Underwood WA, Columbia Gorge AVA
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Grape Code: 07WSPN / Freezer Code: 521
Harvested 10/26/07 in excellent condition with dark skins and excellent flavors. Check sugar after rigorous stirring. Add yeast food at fermentation and at 12 Brix. With 25 ppm So2 addition, allow cold soak - mix to keep cap wet. Make a strong starter with Assmanshausen, RC212, Burgundy, or Fermirouge yeast. Once must has warmed up, add starter and ferment to 85 degrees F in cap. Recommended pressing early before dryness. Rack within 10 days of pressing. Monitor for H2S. If funky, rack and splash immediately. Do malolactic fermentation. Check ML completion with enzymatic test. Add and maintain SO2 based on pH. Benefits from French oak. Minimize racking.
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Availability: Sold Out
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2006 White Salmon Pinot Noir
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Underwood WA, Columbia Gorge AVA
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Grape Code: 06WSPN / Freezer Code: 316
Harvested 9/28/06 in excellent condition with dark skins, absolutely clean. Check sugar after rigorous stirring. Add yeast food at fermentation and at 12 brix. With 25 ppm SO2 addition, allow cold soak - mix to keep cap wet. Make a strong starter with Assmanchausen, RC212, Burgundy or Fermirouge yeast. Once must has warmed up, add starter and fermetn to 85 degrees F in cap. Recommend pressing early before dryness. Rack within 10 days of pressing. Monitor for H2S. If funky, rack and spash immediately. Do Malolactic Fermentation. Probably will need tartaric acid addition. Check ML completion with Enzymatic Test. Add and maintain SO2 based on pH. Benefits from French Oak. Minimize Racking.
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| Availability: Sold Out
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- Region: Columbia River Gorge, Underwood WA
- Age: Planted between 1995 and 1999.
- Irrigation: Dry farmed after 4th year
- Trellis: Vertical trellis, spur pruned
- Early October harvest.
- Pinot Noir in the Oregon style, expect 24° brix
- 3 - 4 tons / acre
- Premium vineyard & grapes,
- Produced by White Salmon Vineyard
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2007 Underwood Mountain Pinot Noir
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Underwood WA, Columbia Gorge AVA
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Grape Code: 07UMPN / Freezer Code: 540
Harvested 10/24/07 in excellent condition. Check sugar after rigorous stirring. Add yeast food at fermentation start and at 12 brix. With 25 ppm SO2 addition, allow cold soak - mix to keep cap wet. Make a strong starter with Assmanchausen, RC212, Burgundy or Fermirouge yeast. Once must has warmed up, add starter and ferment to 85 degrees F in cap. Recommend pressing early before dryness or cap falling. Monitor for H2S. If funky, rack and splash immediately. Do malolactic fermentation. Will require strong culture of malolactic bacteria. Check ML completion with enzymatic laboratory test. Add and maintain SO2 based on post-ML pH. Benefits from French Oak. Minimize racking.
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Availability: Frozen 5 gallon Pails in Richmond CA
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Underwood Mountain Pinot Noir
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Photo: Carneros Pinot Noir clone 115- the morning dew still clings to the berries.
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Average Harvest Statistics:
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Carneros Pinot Noir Clone 115 (since 2000)
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Brix
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TA
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pH
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24.9
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0.74
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3.53
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2009 Carneros Pinot Noir Clone 115
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Carneros, Las Brisas Vineyard, Sonoma County CA
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First Pick
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Second Pick
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Grape Code: 09CPN115 / Freezer Code: 906
First Pick: Harvested September 9, 2009
Second Pick: Harvest September 16th, 2009
Block 14 Las Brisas Vineyard
YANC 550 ppm; Malic 308.
Peter's notes: "Grapes were small clusters and very small berries. Yield was down in this block to less than 2.7 tons per acre. BV waited 11 days from the brix initially arriving 24+°. A very hot couple of days at the end of August drove the sugars up while the seeds and skin phenolics were slightly green. The wait did provide seeds and skins with decent maturity of the phenols / tannins. While a few days of cold soak are advocated for these fresh Pinot Noir, the frozen achieving a good long soak. The fermentation may go to dryness, if desired, and not too much seed tannins should be expressed. Achieve 85° in the cap for at least a day.
The addition of a limited amount of oak chips during the fermentation may help lock in the color. These grapes appear to have a good color release. While some enzymes may help with color, I do not believe they need to be used here.
There is a good chunk of malic acid. It will require addition of tartaric acid once malolactic fermentation is completed. No water or acid addition is necessary before fermentation. The fruit was clean without any rot. You may add 20-30 ppm SO2 before fermentation, and especially if allowing a cold soak. While YAN is sufficient, the addition of one half the yeast food once the fermentation starts and before 12° brix is recommended.
Your yeast selection may be aided by the selection at Scott Labs' web site or your local supplier.
My choice usually includes ASSMANSHAUSEN.
It is very important to check your pH after malolactic fermentation. You should store your wine at 3.65 pH or lower. Add tartaric acid to achieve this and maintain a good level of SO2."
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2008 Carneros Pinot Noir Clone 115
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Carneros, Las Brisas Vineyard, Sonoma County CA
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Grape Code: 08CPN115 / Freezer Code: 724
Harvested 9/3/08
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2007 Carneros Pinot Noir Clone 115
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Carneros, Las Brisas Vineyard, Sonoma County CA
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Grape Code: 07CPN115 / Freezer Code: 519
Harvested 9/5/07 with dark skins, small berries and clusters, very clean. Check sugar after rigorous stirring. Consider adding acidulated water or trading juice for water when brix above 24.5°. Mix to keep cap wet. Make strong yeast starter with Assmanchausen, RC212 or Fermirouge. Add when starter and must within 10°F of each other. Ferment to 85°F in cap. Press slightly before dryness. Rack off gross lees within 7 days of pressing. Monitor for H2S. If funky, rack clean with 10 ppm SO2. Do malolactic fermentation. Confirm MLF completion with enzymatic test. Add SO2 based on post-MLF pH - approximately 55 ppm. May need tartaric acid addition. Benefits from French Oak. Minimize racking and aeration.
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Carneros - Clone 115
- Region: Sonoma County CA
- Age: Planted 1994.
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, spur pruned, flat Bay level vineyard with unique loam & sandy soil, some clay in parts.
- Early harvest
- Well managed with balanced crop, expect 24° brix
- 4 tons / acre
- Premium vineyard & grapes
- Also produced by Lost Canyon Winery; Saintsbury; Bouchane; Flowers; Whitehall Lane; Niebaum Coppola; Carneros Creek
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Photo: Carneros Pinot Noir almost through veraison.
2009 Carneros Pinot Noir Clone SWAN
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Carneros, Las Brisas Vineyard, Sonoma County CA
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Grape Code: 09CPNSWAN / Freezer Code: 907
Harvested 9/16/09
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| Availability: Sold Out
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Carneros - Clone SWAN
- Region: Sonoma County CA
- Age:
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, spur pruned, flat Bay level vineyard with unique loam & sandy soil, some clay in parts.
- Early harvest
- Well managed with balanced crop, expect 24° brix
- 4 tons / acre
- Premium vineyard & grapes
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