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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 UCD18 - Mahoney Estate Vineyards, Carneros, Sonoma CA (More Info)
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Pinot Noir has become a favorite for wine drinkers as well as winemakers. Made almost exclusively as a varietal wine, some winemakers add small amounts of Petite Sirah or Malbec to darken the resulting wines.
Brehm Vineyard's offers fine California and Columbia River Gorge Pinot Noir.
Availability
Our Carneros Pinot Noir offerings will be available as fresh whole berries or crushed must at harvest (pick up in Petaluma CA) or as frozen 5 gallon pails after harvest.
Our White Salmon and Underwood Mountain Pinot Noir will be available as fresh whole berries or crushed must at harvest (pick up in Underwood WA) or as frozen gallon pails after harvest.
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Pinot Noir Vineyard Information
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Photo: White Salmon Pinot Noir.
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 firmentation 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. Recomended 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: Frozen 5 gallon Pails
As of January 24, 2008:
28 pails available in Richmond CA
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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 funk, 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, Cameron Winery, Sass Winery, Torii Mor Winery
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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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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
As of January 24, 2008:
61 pails available 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.
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 with in 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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| Availability: Sold Out
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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 & sand 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 UCD18 - almost through veraison.
2006 Carneros Pinot Noir Clone UCD18
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Carneros, Las Brisas Vineyard, Sonoma County CA
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Grape Code: 06CPN18 / Freezer Code: 314
Harvested 9/24/06 with warm nights and long hang time. Add 25 ppm SO2 upon opening. Malic acid content is substantial. These grapes always require a good addition of complex yeast food. After mixing extremely well, add acidulated water if brix in excess of 25° to 24.5° based on yield of 3.2 gal per pail. Suggest Assmanschausen, RC212, Burgundy, or all purpose DV10 yeast. Ferment warm reaching at least 85°F in cap. Add malolactic bacteria at end of sugar fermentation (0.2 % residual sugar). Rack at 5 - 10 days after pressing. May bring over a light coat of lees - if wine smells clean. At end of malolactic check acidity & add at least 30 ppm SO2. Maintain SO 2 additions at racking and before bottling. Do not rack often. French oak cubes or French oak barrels recommended. Think weeks with a small oak barrel. Play with the fruit & balance.
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| Availability: Sold Out
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Carneros - Clone UCD18
- Region: Sonoma County CA
- Age: Planted 1994.
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, spur pruned, flat Bay level vineyard with unique loam & sand 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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Average Harvest Statistics:
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Carneros Pinot Noir Clone UCD18 (since 2001)
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Brix
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TA
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pH
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25.8
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0.77
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3.32
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