Winemaking

 

At Adelsheim Vineyard we strive to make wines of elegance and balance, wines that reflect the unique flavors and textures that grow in the Willamette Valley. We use a restrained approach that relies on decades of experience to express the uniqueness of each vineyard and each vintage.

 

We believe the first step along this path is the quality of the fruit itself. As harvest approaches, we carefully monitor the fruit for flavor and tannin development. Once the winemaker decides it’s time to pick, our vineyard crew hand-harvests the grapes into small bins and delivers them to the winery for processing.

The white wine grapes are whole-cluster pressed, then undergo a long, cold fermentation to preserve the fresh fruit character. A portion of the juice is fermented in neutral oak barrels to enhance texture.

After fermentation our whites are aged sur lies for several months for complexity. With a focus on fresh, lively fruit, most of our whites remain in stainless steel tanks until they are filtered and blended in preparation for bottling in April. Our most flavorful Chardonnay lots gain richness by fermenting and aging in barrel for the Caitlin’s Reserve and Stoller Vineyard bottlings.

The red grapes are hand-sorted and destemmed into small, open-top fermenters. We ferment and age each batch of grapes separately so that we can choose the best techniques for each vineyard block. We allow for a four to six day cold soak prior to inoculation in order to gently extract color and flavor components. Towards the end of fermentation we taste each tank daily to determine when the tannins and flavors are right for pressing. After pressing, the wine is settled and then racked into small oak barrels where it will age for 8-10 months. Barrels are tasted continuously throughout the spring and summer in order to create an assortment of single vineyard wines as well as our Elizabeth’s Reserve and Willamette Valley blends.

 
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