2023 Treos Vineyard, Albariño
Willamette Valley
Treos Vineyard’s location, South of Monmouth on Airlie road, pulls cooler temperatures from the Pacific winds drawing through the Van Duzer corridor. The soil profile is marine sediments under loess deposits.
The grapes were crushed by foot before being extractively and oxidatively pressed. After a short settling the juice and fine solids were put into various sized neutral oak barrels for fermentation. Our philosophy with white wines is to keep the liquid in contact with the vineyard material (solids). First the wine then sees a full 12 month elevage in barrel where it goes through full malolactic fermentation, here we achieve depth and breadth. The wine is then racked, with solids again, to stainless steel for another 4-6 months, where the wine refocuses its tension.
Willamette Valley
Treos Vineyard’s location, South of Monmouth on Airlie road, pulls cooler temperatures from the Pacific winds drawing through the Van Duzer corridor. The soil profile is marine sediments under loess deposits.
The grapes were crushed by foot before being extractively and oxidatively pressed. After a short settling the juice and fine solids were put into various sized neutral oak barrels for fermentation. Our philosophy with white wines is to keep the liquid in contact with the vineyard material (solids). First the wine then sees a full 12 month elevage in barrel where it goes through full malolactic fermentation, here we achieve depth and breadth. The wine is then racked, with solids again, to stainless steel for another 4-6 months, where the wine refocuses its tension.
Willamette Valley
Treos Vineyard’s location, South of Monmouth on Airlie road, pulls cooler temperatures from the Pacific winds drawing through the Van Duzer corridor. The soil profile is marine sediments under loess deposits.
The grapes were crushed by foot before being extractively and oxidatively pressed. After a short settling the juice and fine solids were put into various sized neutral oak barrels for fermentation. Our philosophy with white wines is to keep the liquid in contact with the vineyard material (solids). First the wine then sees a full 12 month elevage in barrel where it goes through full malolactic fermentation, here we achieve depth and breadth. The wine is then racked, with solids again, to stainless steel for another 4-6 months, where the wine refocuses its tension.