In a recent issue of The Wine Advocate, reviewer Erin Brooks tips her hat to some of the Oregon favorites she is currently enjoying from the 2018 vintage. Once a year, Erin reviews hundreds of Oregon wines from the newly released vintage. These reviews cover all regions and grape varieties in Oregon. “In anticipation of hundreds of wine reviews to come from Oregon…” she writes, “I've highlighted a few producers whose latest releases have stood out among their peers. They represent cellar wines, new brands and affordable selections suitable for all occasions.
Brooks' experience with wine and food was highlighted in a Michelin Guide article published two years ago as having, "... spent a decade tilling the floors of some of America's most revered Michelin restaurants. , including Bouchon by Thomas Keller, Ken Frank's La Tuque and The Restaurant at Meadowood, three Michelin stars, as Restaurant Manager, Sommelier and Wine Director.
The article also foreshadows Erin's love for something else; Chardonnay. Brooks tells the author, “Smart consumers will be aware of the potential of good Chardonnay in Oregon. I was amazed by the quality of the Chardonnays made by producers like Bethel Heights, Goodfellow Family Cellars and Walter Scott, among others… ”
Four Oregon growers topped the list, with the sidebar listing three Chardonnays and one Pinot Noir, all rated 95+ of 00 Wines. With tasting notes like this, it's clear to see that Erin is a fan: The 2018 Chardonnay Richard Hermann cuvée opens with appealing touches of candle smoke and flint with a core of roasted red apples, hay and beeswax. The silky, medium-bodied palate explodes with toasty and mineral flavors enhanced by crisp acidity, and it finishes very long and textured..
00 Wines' produces wines from McMinnville, Chehalem Mountains and Eola-Amity Hills, with case yields of 630 or less, some as low as 23 cases, and all with ratings of 92 and above.
00 Wines sources premium grapes from 5 Willamette Valley AVAs - McMinnville, Eola-Amity Hills, Yamhill-Carlton, Dundee Hills and Chehalem Mountains. The 2018 Cuvée Chardonnay Richard Hermann is a batch of 23 cases out of the 2000 cases that 00 Wines produces each year. 5 of the 10 wines evaluated obtained a score of 95 or 95+ (Richard Hermann Cuvée Pinot Noir, Richard Hermann Cuvée Chardonnay, Freya Hermann Cuvée Chardonnay, Kathryn Hermann Cuvée Chardonnay and Hyland Pinot Noir.
Of the reviews, 00 co-founder Chris Hermann said: “Everyone seems to be excited about the 2018 vintage. It has been a nice, long growing season, and what's interesting about this year is that the vintage possesses a poise and lushness that we don't always see in Oregon vintages which tend to be lean. The 2018 wines are supple, rich and delicious with beautiful aromas, ”he said. “We just released them in October and people called us after we blew the plug to say 'Wow! These wines are absolutely amazing. ''
One hundred suns was also chosen as a producer to watch. Grant Coulter and Renée Saint-Amour were happy to see their five Pinot Noirs win this recognition. “We were really thrilled to see the recognition of our 2018's,” he said. “We always knew from the start that the 2018 vintage would be one for books. The unusual hot and dry conditions coupled with the high winds and low disease pressure gave us crazy concentrated fruit that resulted in courageous and age-worthy Pinots.
The Hundred Suns Pinot Noirs have all been rated 92 and 93 and represent solid values priced at $ 50 and $ 55. The name Hundred Suns for the roughly 100 days of the growing season between flowering and harvest. Old Eight Cut Pinot Noir, at just 371 cases made and hitting a 92 rating, costs $ 30.
Geodesy has four wines listed among those to watch. With grapes grown in the AVA of the Chehalem and Eola-Amity Hills mountains, two Chardonnays and two Pinot Noirs obtained notes of 90, 91 and 92 for their 2018 vintage. Developed under the guidance of winemaker Megan Baccitich, the wines can all be purchased online. No stranger to the high scores with their 2017s, their first vintage was also noted in the 90s, proving that geodesy is the one you will hear the most.
Profits from sales of geodesy wines support WG Edge Program which supports women in agriculture. WG Edge awards scholarships to young women pursuing careers in agriculture at Santa Rosa Junior College (SRJC), which then connects these students with leaders and internship sponsors to guide, inspire and open doors for them.
From left to right: geodesy winemaker Megan Baccitich, Martin Woods Winery Evan Martin
Another A-lister is Martin Woods Vineyard, founded by Evan Martin, winegrower-Vigneron. Martin produces 4,000 cases of Grüner Veltliner, Riesling, Cabernet Franc, Syrah and Gamay noir, as well as pillars of the Valley of Rosé, Pinot noir and Chardonnay. With no employees or staff, Martin experimented with Oregon Oak in the Willamette Valley, working with Rick DeFerrari at Oregon Barrel Works to make locally sourced barrels. In an interview with Erin last year, he said: “The idea is to create a market for this oak, to give it value, so that people want to keep it, not cut it like oak for. the paper. I want to help conserve and replant our oak groves. "
His 2018 Chardonnay obtained a score of 93 in this latest report, which is particularly dear to his heart. “I think from all the recent Advocate reviews that I am most excited about the Chardonnay review, since Chardonnay has become a very close secondary subject for us behind Pinot Noir…” he says. “We have increased our chardonnay program exponentially and the 2018 Willamette Valley Chardonnay is a big milestone for us in terms of quantity and market confidence, so having it reviewed so well is heartwarming and encouraging. Willamette Valley Chardonnay can be incredibly beautiful and has incredible value in the market. The cost of it is $ 32.
The 2018 Gamay Martin Woods received a 93 in this review, the highest rated Gamay in the last three vintages marked by Brooks. Martin Woods is a consistent performer, but this year is the highest. Martin said, “The Willamette Valley is truly Gamay's home away from home, which ripens perfectly here,” he said. “I worked with the same Gamay clone, 284 du Beaujolais, on three different sites and this clone systematically expresses itself in quite different ways on each site - texturally and aromatically… it is Somm's preference so it will always be happy in the restaurant world in particular, but I also don't see exponential growth, given that it just doesn't pay off the prices that Pinot Noir brings to the market. But Gamay will be there to present tremendous value and pleasure to those who seek it.
Martin sums up his happiness quotient with his chosen profession by saying: “At the end of the day, the Willamette is just a very happy place to grow Vitus vinifera. So, as much as I really like and really appreciate the pinot noir here, because here it can certainly achieve really exceptional beauty (and that is most definitely the goal of production at Martin Woods), I also put the same energy and the same energy in the production of other grape varieties. with whom we work.
We would recommend either Wineworks Premium or Wineworks Superior as your first 30 Bottle Kit Wine. Both of these ranges are designed to produce a good quality wine that is ready to drink within 2-4 weeks but will benefit if left up to 6-8 weeks. Furthermore, they also have a great selection of wines to choose from.
If you’ve never made wine before or you simply don’t have any of the equipment or ingredients any longer then you could purchase one of our bundles. These bundles combine all the required equipment along with your prefered wine coffret so that you can have everything delivered to your door and just get started. The Wineworks Superior Starter Bundles are a great choice if you want to keep the equipment budget down but still choose the quality of wine you’d like to go for. Whereas, the Wineworks Luxury Starter Bundles offer a better quality equipment pack and still let you choose from a great choice of wine kits.
The two most important critères of making wine are Cleanliness and Temperature. Firstly remember everything that comes into contact with the wine should be cleaned and sterilised ( see below ). Secondly maintain a constant temperature between 21-26°C ( 69-79°F ). It is much better to be on the cool side and constant than hot one minute and cold the next. Airing cupboards are definitely no, no’s. ( See below )
Clean and sterilise all equipment. Here’s a selection of Sterilisers you can use and if you not quite sure which steriliser to go for then you can take a look at our Beginners Wine Making Part 1 - Cleaning, Sterlising
Wineworks Superior wines : These usually take 10-15 days to ferment, and a further week to clear. Again the wine can be drunk immediately but we recommend ageing it 4 weeks but you can leave it up to 12 months. The time you will leave it will depend very much on your stocks. So get plenty built up. The reds benefit more than the whites with ageing. Certain kits ( see the list below ) are suited more to the experienced wine maker and take around 4 weeks to ferment and then left for a further 2 weeks. These products does really benefit from ageing. All the packs we list in this section require little ageing.
As it’s new to you it will probably take in all 2 hours for your first batch. However, once you are used to it 1 hour is about the maximum amount of time needed. We would also point out bar the bottling side; it takes just as long to make 6 bottles as it does to make 30 bottles, so we strongly recommend you make the larger quantity. After all 6 bottles doesn’t go very far as we said before !
From our experience it is much better to maintain a constant temperature than a fluctuating one. We suggest 21-26°C ( 69-79°F ), although if it is cooler than this, it is not a problem, it just takes slightly longer to ferment. If you can’t maintain this then we supply three different forms of heating equipment : Brew Belt / Heat BeltThis is a simple insulated electric cable that wraps round your container and provides a gentle heat. It is very souple and extremely easy to use. Heat Tray ( 4 demi/5 Gallon Fermenter ) This is like a flat tray that provides a gentle continuous heat that goes under the fermenter. Immersion HeaterThis drops into the conteneur, through the bung and can be thermostatically controlled to maintain the exact temperature. Similar to a fish tank heater. All these can be added to our starter coffret packages. See our scène showing the genres of heating equipment available for your fermentation.
It is important to clean
If you’ve made it this far, hopefully understanding a bit of what we’ve said, then you’ll want to know how much it will cost to get started ! As you may have noticed, we’ve put together a couple of equipment packs which include everything you need, and take the confusion out of buying. You can make your first 30 bottles of Wine for approximately £65. 00. That’s all in ( Equipment