Stone Fruit, Pear, Nutty Aromas
The 2019 season began with a winter that was cold and wet, but was followed by a warm spring. Near record precipitation amounts during late June and early July brought increased disease pressure to the estate vineyard. The 2019 harvest will be mostly remembered for the early rains in September and rapid cool down into October which attempted to force winemakers’ hands across the Willamette Valley. Degree-day totals were marked by the lowest heat accumulation experienced in September and October since 2007. While waiting for flavors to set, higher humidity caused some damage in the Pinot noir blocks. Suspect bunches were meticulously culled with several passes in the field dropping fruit and long hours were spent on the sorting table making sure only the best fruit made it to tank. In the end, all of the hard work proved worthwhile as the wines show classic Oregon Pinot Noir flavors of hibiscus and dusty cherry, but with exceptional length and elegant textures. The first vintage of Chardonnay to be harvested from the estate vineyard was bright, lean and fruity. However, there were a few barrels of the clone 76 had truly exceptional qualities, enough to mark them as our first ever Reserve bottling of Chardonnay. Our first vintage of Syrah harvested from Cockburn vineyard on the Oregon side of the Walla Walla AVA was allowed to hang a bit longer than their previous vintages as the area had a dry but cooler harvest conditions. This beautiful Syrah fruit has made an amazing barrel aged wine.
"The 2019 Barrel Select Pinot Gris is made in the classic style in Alsace and the early Oregon wine industry employing barrel fermentation and aging. The aromatics are similar to those of the stainless steel Pinot Gris with it's pear and apple notes, but the difference really stands out as the wine enters your mouth. Barrel fermentation and contact with the lees (yeast cells) creates a complexity on the palate much rounder and richer that than the Hawks View stainless steel offering. Much like traditional barrel fermented Chardonnay, this Pinot Gris changes in the glass offering nutty aromas that mix with the stone fruit and pear beautifully. As for pairing, the classic roasted chicken and root vegetables would do nicely with this traditionally made Pinot Gris." - Winemaker, Don Crank III