2023 6000 B.C.
Aromas of bright mandarin, lush peach tea, and apricot, along with a hint of savory herbal tomato leaf, and tarragon define the nose of our 2023 orange wine. Mouthwatering blood orange livens the palate complimented by candied orange peel. A textural mouthfeel similar to peach skin shows on the mid palate, creating a lingering cocktail like finish. This orange wine is complex, polished, and elegant, staying true to the ancient wine making style while remaining approachable and elegant.
Aromas of bright mandarin, lush peach tea, and apricot, along with a hint of savory herbal tomato leaf, and tarragon define the nose of our 2023 orange wine. Mouthwatering blood orange livens the palate complimented by candied orange peel. A textural mouthfeel similar to peach skin shows on the mid palate, creating a lingering cocktail like finish. This orange wine is complex, polished, and elegant, staying true to the ancient wine making style while remaining approachable and elegant. Ⓥ
The earthenware Qvevri wine vessels discovered in the Republic of Georgia can be traced back as far as 6000 B.C..These ancient vessels & the method of fermenting white grapes with their skins inspires us to produce this wine.
| Varietal Composition | 60% Pinot Gris 30% Gewurztraminer
10% Riesling |
| Appellation | Willamette Valley |
| Vineyard | David Hill Vineyards |
| Acid | .53g/100ml |
| PH | 3.66 |
| Aging | Fermented and aged in Amphorae |
| Fermentation | Clay Amphorae |
| Alcohol | 14.10% |
| Volume | 750 ml |
| Cases Produced | 255 |
.2023 was a great growing season in the Willamette Valley, and a particularly favorable vintage in the Tualatin Valley AVA. The spring was wet and cool, which culminated in and early May bud break. The growing season was short as June was warm and July and August were hot, but there were no extreme weather events or dynamics that might present threats or problems in the vineyard. The consistent heat ripened the fruit and produced a rich concentration of flavor and weight, but the cooler nights in late summer and early fall - especially at the vineyard’s elevation, helped develop acidity in the fruit to give lift and support the richness of the vintage
