Limited Addition 'Orange Crush' 2022

This was the first year they worked with the Resplendor vineyard in the Yamhill Carlton AVA which is 35-year-old own rooted Pinot gris that is farmed organically. This site sits at around 600ft elevation and is north-east facing and planted to mostly Pinot gris and Pinot blanc, a rare thing in the Willamette Valley! Skin-fermented Pinot gris has a staggered co-fermentation with early Muscat and Riesling it’s these aromatic varieties that give this wine its playful tropical juiciness.

Geeky Details

Limited Addition Orange Crush Co-ferment is sourced from the Aurora vineyard in the Yamhill Carlton AVA where 35-year-old own-rooted Pinot Gris is farmed organically. The Pinot Gris that comes from this high-elevation site is spicy and deeply pear-flavored with vibrant aromatics. Both the Muscat and Pinot Gris were picked on the same day, the Pinot Gris having a fleshy pear and apple body with base notes of earth spices. The Riesling comes in later in the season and we add it to the fermentation making this more of a compound fermentation than merely a co-fermentation, this act of compounding the ferments adds extended fermentation times and allows the grape varieties to develop their unique flavors as a whole blend. This one reason is why this wine each year will be varied in its flavor, color, and character. We never aim for recipe-driven wines that present the same year in and year out.

The winemakers

Bree and Chad Stock bring some serious experience to the Willamette wine scene. Chad (formerly of Minimus, Omero, and Origin) has a BA in Enology and launched his first wine brand “Minimus” in 2011, exploring viticulture and wine production theory across the state of Oregon. He is a top consultant in the state for minimal intervention winemaking. Bree has been a Master of Wine since 2016, holding one of the highest qualifications in the wine industry. For context, there are only 354 Masters of Wine in the world, and Bree is the only woman in the PNW with this achievement. She is also a certified WSET educator and sits on the boards of Assemblage Women in Wine and Demeter Biodynamic.