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2017 Olenik Vineyard, Wadensvil Block Pinot Noir

2017 Olenik Vineyard, Wadensvil Block Pinot Noir
2017 Olenik Vineyard, Wadensvil Block Pinot Noir

AVA: Chehalem Mountains    LOCATION: Kings Grade Rd.

ELEVATION: 375’       SOIL TYPE: Willakenzie

YEAR PLANTED: 1991     CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 32-acre vineyard, ~2.7-acre PGC Wadensvil block   VINIFICATION: 2 open-top 1.5 ton fermenters. One fermenter containing 100% de-stemmed fruit, the other containing 60% whole cluster fruit.

PICKING DATE: October 5th     TONS/ACRE: 2.0

OWNER: John & Susan Olenik      PRODUCTION: 288 cases bottled         

Site Characteristics: Just outside of the Ribbon Ridge Appellation to the east is a contoured hillside that has a bit of a banana belt characteristic to it that separates and distinguishes it from most of the rest of the large Chehalem Mountain AVA. Olenik Vineyard sits nearly smack dab in the middle of this south facing hillside. The vineyard sits on the same type of thin marine soil as our Estate Vineyard. The west-facing and relatively exposed vineyard lies below Lia’s Vineyard and near sites such as Adams and J. Christopher Estate. The vineyard cascades down the hillside but has undulating folds to it that creates contour and gives unique characteristics to small sections within the 25-acre site. The initial block we received fruit from was 100% Wadensvil clone planted in 1991. We also receive a block toward the bottom of the vineyard known to us as The Anklebreaker Block, which is a 2007 planting of Pommard in a uniquely rocky section of the vineyard. We also receive Dijon 115 from the bottom of the west side of the vineyard. The entire vineyard is incredibly diverse in terms of aspect, elevation and soil type with the amount of ancient flood-deposited rock. The Wadensvil Clone is especially perfect for this type of soil.

Winemaking and Notes:The combination of marine sedimentary soil and Wadensvil creates a nearly perfect intersection for Pinot Noir in Oregon. Wadensvil tends toward more elegant, high-toned and red-fruited wines while the sedimentary soil adds an element of structure and turns the wine distinctly toward a very mineral-driven mid-palate and finish. The ten barrels that make up this wine come equally from a fermentation that was done with 60% whole clusters and from a fermenter that was 100% de-stemmed. Despite the differences in the make-up of the fermentations the bins were both pigeaged 1x/day and pressed separately on the same day. The fruit that was fermented with 60% whole clusters emphasizes minerals, spices and back-palate structure all of which provide tension in the herb-laced red fruit. The de-stemmed barrels are a rush of sweet, feminine red fruit with a velvet-like texture. We’ve been using this combination for this particular bottling for the past couple of vintages in some form or another. The whole clusters give an incredible backbone to the wine that lends an austerity that benefits it not only down the road but in the here and now, allowing it to be the wine from the Chehalem Mountains that is the most elegant, graceful and refined of the bottlings. This wine is incredibly aromatic and floral but still allows for the back palate to be the guiding force. This is a sneaky, subtle wine that will playfully hint at grandiosity.  *WINE CLUB ONLY

AVA: Chehalem Mountains    LOCATION: Kings Grade Rd.

ELEVATION: 375’       SOIL TYPE: Willakenzie

YEAR PLANTED: 1991     CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 32-acre vineyard, ~2.7-acre PGC Wadensvil block   VINIFICATION: 2 open-top 1.5 ton fermenters. One fermenter containing 100% de-stemmed fruit, the other containing 60% whole cluster fruit.

PICKING DATE: October 5th     TONS/ACRE: 2.0

OWNER: John & Susan Olenik      PRODUCTION: 288 cases bottled              

Winemaking and Notes: The combination of marine sedimentary soil and Wadensvil creates a nearly perfect intersection for Pinot Noir in Oregon. Wadensvil tends toward more elegant, high-toned and red-fruited wines while the sedimentary soil adds an element of structure and turns the wine distinctly toward a very mineral-driven mid-palate and finish. The ten barrels that make up this wine come equally from a fermentation that was done with 60% whole clusters and from a fermenter that was 100% de-stemmed. Despite the differences in the make-up of the fermentations the bins were both pigeaged 1x/day and pressed separately on the same day. The fruit that was fermented with 60% whole clusters emphasizes minerals, spices and back-palate structure all of which provide tension in the herb-laced red fruit. The de-stemmed barrels are a rush of sweet, feminine red fruit with a velvet-like texture. We’ve been using this combination for this particular bottling for the past couple of vintages in some form or another. The whole clusters give an incredible backbone to the wine that lends an austerity that benefits it not only down the road but in the here and now, allowing it to be the wine from the Chehalem Mountains that is the most elegant, graceful and refined of the bottlings. This wine is incredibly aromatic and floral but still allows for the back palate to be the guiding force. This is a sneaky, subtle wine that will playfully hint at grandiosity.*WINE CLUB ONLY

Vintage2017
VarietalPinot Noir
AppellationChehalem Mountains AVA
VineyardOlenik
Alcohol13.90%
Volume750 ml
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