|
WINEMAKING GRAPES
FOR SALE
|
|
|
|
|
|
|
Peter Brehm's
Grape Musings
Read Peter's thoughts on our Grape Offerings (click here)
|
|
|
| Picking Up Grapes |
|
|
|
| Shipping Grapes |
|
|
|
| Commercial Wine |
|
|
|
| Recommended Reading |
|
|
|
| Harvest Reports |
|
|
|
|
- Columbia River Gorge Underwood WA
"Viognier is highly aromatic, with a nose of peach, apricot and violets. It has a mineral mouth with peach flavor and moderate acidity. Pale pink-gold color, Viognier is grown in the north Rhone Valley (France)...In California, it produces richer, more tropical wines, often low in acidity. It is sometimes confused with Roussanne." - Taken from Nova Vine - Grapevine Nursery flier (www.novavine.com)
2010 Columbia Gorge Viognier
|
|
|
|
|
|
|
Grape Code: 10CGV Freezer Code: 1015
30 ppm SO2 added prior to freezing
Should be blended or chapitalized.
Harvested on 11/6/10
Availability: Frozen 5.25 gallon pails in Richmond CA
|
2009 Columbia Gorge Viognier
|
|
|
|
|
|
|
Grape Code: 09CGV Freezer Code: 920
No SO2 added.
Harvested on 10/17/09
Availability: Sold Out
|
2008 Columbia Gorge Viognier
|
|
|
|
|
|
|
Grape Code: 08CGV
Harvested on 11/1/08
Availability: Sold Out
|
2008 Harvest Report: Viognier: This may be the coolest grown Viognier in the States. Last year we made this wine at our winery, White Salmon Vineyards. The sugar was low, the acids very high. The wine was fermented and a malolactic fermentation induced. The under valued fruit made an aromatic, vibrant wine quite different from your hot climate Viogniers. It became a great blender to many wines and quite enjoyable on its own. This vintage requires a bit of acid reduction to raise the pH to 3.2 or above. Do a cool fermentation and do a malolactic fermentation. No SO2 was added at the press, add after malolactic fermentation.
Recommended Yeast: Rhone 4600
|
|
