Harvested 9/25/2018 Brix: 24.7, pH : 3.57 TA: .78
****Brix has ranged from 23.5 to 26.2 and pH from 3.4 to 3.6
“Oregon’s speciality is Pinot Noir, a delicate and temperamental grape considered by many to make the most sensual red wine in the world”. – Karen MacNeil, The Wine Bible
Like Burgundy in France, the Willlamette Valley in Oregon is located on the 45th parallel. Both areas experience approximately the same number of degree days and an average rainfall of around 40 inches a year. Unlike Burgundy however, Oregon receives almost all of it’s precipitation during the winter. This reduces the disease pressure Oregon growers face and also extends the growing season.
“From Parrett Mountain to the south, and running northwest across Bald Peak and Ribbon Ridge, the Chehalem Mountains were formed by uplifted sedimentary seabeds, lava flows, and wind-blown silt to create the highest elevations and most diverse soils in wine country. These distinctions make our winegrowing region famous for rich, elegant and complex wines including benchmark pinot noir.
Biodynamic farming is essentially treating the land as a living entity. There are some rules about burying cow horns and lunar cycles that get a lot of attention but the central idea is that your vineyard is part of a living, receptive organism. Biodynamic farmers put great emphasis on soil health and achieve this through a variety of self-sustaining and at times esoteric preparations that are applied to the the soil. It’s not 100% understood or agreed upon why Biodynamic farming works so well but the movement is gaining momentum and some of the most famous vineyards in the world have converted to biodynamic practices (Domaine de la Romanée-Conti, Domaine Huet, Selosse, Cayuse, Bonny Doon).