Thanks for tagging me, didn’t know about this Rhone Ranger event either. Definitely let me know when you’ll be in the area, I’m usually gone then but will be around so let’s definitely meet up. You can come see my new spot, very close to the old one but finally a permanent home.
Vincent
Love that story Brig! My first experience of base tasting Champagne was working for Clicquot in 1996. We almost spent half the day tasting and remember not wanting to drink Champagne for a few days my palate needed a break 
We have not really ‘announced’ the event as of yet - still finalizing details as more wineries from up your way are signing up - and hoping to get a few more. Know anyone up there making some killer Rhones who may want to join?
Cheers
Hundred Suns makes Syrah, was from Walla walla but I think they’re transitioning to Willamette Valley sourcing. Trying to think of others, usually not a big part of anyone’s production around here so thinking of any sneaky producers who make a good one and might be interested.
Awesome post!
Thanks for the tour!
Seems like you hit the places with the nicest folks!
Color me envious.
I was going to say most famous Oregonian ever (or at least most famous Oregon Duck ever) (and, no, don’t come at me with Phil Knight or Marshall Manning).
@Marcus_Goodfellow will know, but pretty sure Twill, Day and Martin Woods all make Syrahs.
@BrianneDay of Day Wines is making Syrah from the Deux Vert vineyard.
Bergstrom / Gargantua
Ours run 10.0%-11.5%, with most between 10.7% to 11.1%.
TA is usually 7.5-9.0 and pH is typically 2.88-3.06, with most between 2.95-3.02.
Flavors are likely riper than @brigcampbell sample from Henriot. I tasted base wines for Bollinger once and they were, as Brig said, like battery acid.
Erica, it was great having you by! And great to see @Kenny_McMahon1 as well, he’s a great addition to both Willamette Valley sparkling winemaking and our list of nicest guys in the WV wine industry.
Hopefully, we’ll see you again soon and, as always, great job on the Chenin!
They pick the berries when they’re green peas. Brix have to be ridiculously low. The farmers that sold to the big houses were just mass producing fruit. They are just going for gross tonnage.
It’s very hard for me to distinguish between a grower champagne, picked ripe with low dosage, and a producer that hops up the dosage on unripe fruit.
My speculation but big house sparklers are probably easier to have “consistency” across vintages than a grower because the vintage specific grower fruit plays a bigger roll and has more variation.
For Willamette Valley Syrah: Twill, Golden Cluster, Day Wines, and Brittan all make very good versions.
I’m most familiar with @Chris_Dickson work at Twill, but Jeff Vagr at Golden Cluster also was making some very nice wines.
Syncline Winery in Lyle, WA.
I will probably be reaching out to many of these folks. We are getting quite a few members from the Columbia River area and the Rocks District at this point - would love to see more WV wineries become involved if at all posssible
Cheers
Will reach out to them - anyone in particular?
Cheers
Those numbers make sense - similar to the numbers on our Chenin Pet Nat in all honesty . . .
I’ll bring some bottles up when I’m up there in June!
Cheers
@larry_schaffer all I make is Grenache, though not grown in the Willamette Valley. I make our wine in Newberg.
The Tasting is available to wineries from anywhere. You simply need to become a member of the organization and then you can pay a Table fee to Pour. We’d love to have as many folks from up there as possible.
James Mantone is the winemaker/co-founder.