2021 Treos Vineyard, "Classico" Sangiovese
Willamette Valley
Our inaugural vintage working with Treos Vineyard which is located South of Monmouth on Airlie road (next to Loubejac Vineyard). The soils are marine sediments under loess deposits. There will not be a lot of vintages where the sun shines enough to fully soften Sangiovese in the Willamette Valley. 2021 was one where we just got over the threshold. Abundant heat rounded out the tannins, and loosened up the acidity just enough, and even then it was the last fruit picked by a number of weeks. We sorted whole clusters into a concrete fermentor where pumpovers and pigeage took place over the course of 18 days. Twenty months in large barrels, and two years in bottle later, we are pleased to share this wine with you.
Willamette Valley
Our inaugural vintage working with Treos Vineyard which is located South of Monmouth on Airlie road (next to Loubejac Vineyard). The soils are marine sediments under loess deposits. There will not be a lot of vintages where the sun shines enough to fully soften Sangiovese in the Willamette Valley. 2021 was one where we just got over the threshold. Abundant heat rounded out the tannins, and loosened up the acidity just enough, and even then it was the last fruit picked by a number of weeks. We sorted whole clusters into a concrete fermentor where pumpovers and pigeage took place over the course of 18 days. Twenty months in large barrels, and two years in bottle later, we are pleased to share this wine with you.
Willamette Valley
Our inaugural vintage working with Treos Vineyard which is located South of Monmouth on Airlie road (next to Loubejac Vineyard). The soils are marine sediments under loess deposits. There will not be a lot of vintages where the sun shines enough to fully soften Sangiovese in the Willamette Valley. 2021 was one where we just got over the threshold. Abundant heat rounded out the tannins, and loosened up the acidity just enough, and even then it was the last fruit picked by a number of weeks. We sorted whole clusters into a concrete fermentor where pumpovers and pigeage took place over the course of 18 days. Twenty months in large barrels, and two years in bottle later, we are pleased to share this wine with you.