Oregon Wine Harvest – Updates

Oregon Wine Harvest 2009 updates – from the blogs etc -

Et Fille brought in 25 tons of grapes so far, up to 35 tons by the end of the day. Howard says “the grapes look healthy and beautiful!”  Et Fille’s 2007 Pinots are sumptuous – esp the Kalita.

Below, Howard checking Et Fille’s Palmer Creek Pinot noir grapes, 9-25-09


Belle Pente is picking their estate Pinot gris and their first Dundee Hills fruit today, rushing to get it in ahead of a change in the weather predicted in 10-12 days. Last Monday was their biggest day so far, pushing their harvest to 34 tons and counting.

Brian has gotten some wonderful press on his Riesling. His 2006 Riesling (“our finest Riesling to date”) is still available. The 2005 was New York Times #7 on their list of top ten American Rieslings.

The 2006 includes fruit from the 1968 planting at Chehalem Mountain Vineyard – source of several of Oregon’s top rated Rieslings over the years. 2006 was the last vintage in which he was able to purchase fruit – the vineyard changed hands.  I just don’t understand why. Highly rated wines made from a vineyard do more to enhance the prestige of the vineyard than anything else.

Below, Belle Pente’s estate vineyard, looking down to the winery


Todd Hamina (Biggio Hamina Wines) says “2009 is going to be rockingly good.” He started harvest today at Zenith Vineyard (the estate vineyard of St. Innocent Wines).

“Harvest begins today. What’s it mean? Time to capture another slice of Heaven.” – A winemaker and a poet….

Boedecker is harvesting their Shea Vineyard fruit tomorrow (Friday). Steward walked the vineyard yesterday, says “Even with this little misting, the fruit is ripe, tannins are great, and it’s ready to come in.”

below, Shea Vineyard, 9-25-09, harvesting Chardonnay grapes


Stewart took some snapshots of grape processing. He says: “I took some quick snaps of the sorting line crew while we were sorting fruit from Cherry Grove, Hirschy, and Shea vineyards. In both the Cherry Grove Pommard and the Shea 777, we decided to go with a 30% whole cluster ferment. We still sort the fruit, but you’ll see how we pull the destemmer back to let the whole clusters fall straight into the fermenter.”

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