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2004 CERISE

(released May 2006)

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The Wine

Cerise™ is our name for a predominantly Gamay Noir blend with Pinot Noir. Both varietals are best done in Burgundy and both exhibit a palate of cherry flavors and aromas. "Cherry" in French, Cerise is our tribute to a high fruit, moderately serious red wine. In Burgundy they do one, too, called passetoutgrains, blended at approximately 80% Gamay Noir to 20% Pinot Noir, for drinking while waiting for their highly structured Pinots to develop. Ours is made with the same casual purpose in mind.

The Vineyard

Our oldest estate vineyard, Ridgecrest is a 50 acre vineyard on a 165 acre property. Beginning in 1980, this site pioneered grapegrowing on Ribbon Ridge, a small ridge on the western end of the Chehalem Range and Valley. Soils are Willakenzie, a transition soil series exhibiting characteristics of both volcanic and sedimentary underlying structures. The rich, supple black cherry and blackberry fruits are characteristic of Ridgecrest Vineyard and the Willakenzie soil type. Excellent acidity and a finesseful texture and finish are hallmarks of the vineyard site, being relatively high in elevation, mature in vine age, and deeply rooted. There are two acres of Gamay Noir planted at the site, in perhaps the oldest commercial planting in the United States.

The Vintage

What a difference some rain makes! Vintage 2004 was destined to be as equally hot and ripe as 2003, until we had a quenching rain in late August and then a month later. Young and early vineyards that were almost ready to harvest the first week of September could have done without the rain, but the rest (like Chehalem's) thought it a blessed relief. A short cropload, plus growing-season heat make 2004 properly plump, but with restraint. An interesting vintage-almost an average of 2001, 2002, and 2003, with perhaps a little more variability in reds and more structured, brighter whites similar to 2002.

Stats

Harvest Data:

Harvested on 10/14/2004 @ an average 24.5 brix, 3.26 pH, and 5.4 g/l TA, from a 1.7 tons per acre cropload

Fermentation:

20 days total fermentation with 9 days pre maceration

Cooperage/Aging:

11 months in barrel, racking once

Wine Selection:

Gamay noir (80%) and Pinot noir (20%)

Bottling:

Sterile filtered and bottled 08/8/05

Bottling Analyses:

14.6 % alcohol, 6.6 g/l TA, 3.3 pH

Cases Produced:

236

Suggested Retail:

$18

Release Date:

May 2006

Winemaker's Comments

Possibly the best Cerise™ we've made, with the dark, purple, firm and fruit-driven characteristics of great Gamay Noir, but complexly done. Pepper, some new leather, blue fruit, plums, spices wide-ranging through clove and cinnamon in aroma and on the palate. A dried chukar cherry flavor and sweetness with a slight accent of sourness and pepper in the finish. Well balanced, tart, and a great value as our least expensive red wine.

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