This past Friday we braved the snow and did some blending trials in the winery. You may be asking yourself what we were blending when most of our wines are single varietals. Let's take this wine by wine.
In April we will be bottling our new Rosé and our 2017 Pinot Noir. Then, in July, we will be bottling our 2018 Chardonnay and 2017 Klipsun Cabernet Sauvignon.
Our 2018 rosé will be a fruit forward blend of Grenache and Mourvedre. In the winery we were deciding on the final blend and any possible adjustments that need to be made in acidity. This is already a beautiful wine with strong notes of summer fruit like strawberry, pink grapefruit, and watermelon. It was ironic to be tasting summer in a glass while the snow came down outside the winery windows.
The trials we conducted with the Chardonnay were focused mainly on the use of new oak and blending two different vineyards. We were fortunate enough to source our 2018 Chardonnay from two of the top vineyards in the state; Otis and Celilo. Each brings different characteristics to the wine such as acidity, body, and alcohol. In the end we settled on a blend that is 25% new French oak and about a 50/50 split on the vineyards.
Lastly, and most exciting, we did bench trials with our 2017 Pinot Noir. Most of this was focused on finding the right balance of Pinot Noir clones and mix of new and neutral French oak. We were also lucky enough to source a small amount of fruit from other Pinot producers in Washington state and got to see how that might change our wine. In the end, we are very proud to say that our primary Pinot Noir will be 100% estate grown fruit from Bayernmoor Vineyard! We will also be bottling a Washington state Pinot Noir as a tribute to all of the other Pinot growers in the state. We can't wait to get these out in the market in the fall.