WINE PROFILE
On the nose there is white rose petal, candied strawberry, and caramelized walnuts framed with citrus peel. On the palate, there is a creamy mouth feel followed by a bright burst of caramel and apple. The long finish accented with buttery brioche and light yeast notes.
INGREDIENTS
Grapes, yeast, sugar, SO2
NUTRITION FACTS
5-5OZ SERVINGS PER CONT.
Calories: 110, Carbohydrates: 1.4g, Fat: 0g, Protein: 0g
THE STORY
The Sokol Blosser family has selected a site comprised of volcanic soils and influenced by cooling marine winds located in the Eola-Amity Hills, called Blossom Ridge Vineyard. Starting in 2014 Sokol Blosser began the transition of Blossom Ridge to an organic vineyard site, carrying the farming values of “good to the earth” forward. This wine is made in the traditional method, aged for 6 months in neutral French oak, and en tirage for 8 years and 3 months.
VINTAGE HIGHLIGHTS
2015 was a year that you truly felt that the earth is heating up. We had record heat growing days, which helped us rack up the earliest bud break ever, the earliest bloom ever, and one of the earliest harvest dates ever. What does all this mean? Well, there was a lot of sweating out there in the vineyard, a lot of thirsty workers, and by the end of the season a lot of thirsty vines. The crop was huge stemming from wonderful weather in June the previous year, and a lot of fruit thinning was done to ensure that we had enough fermentation space in the cellar. The concern was not whether we could ripen all the fruit, it was if we could actually fit it all in our cellar. While it was another very dry summer, the mildew pressure was high and while we did not get much mildew at Sokol Blosser, we heard about a lot happening in the valley. We started picking for our sparkling program on August 19th, and started bringing in our Pinot Noir for still wine on September 4th. We finished up bringing in fruit on September 22nd. We have never seen a year this hot in Oregon, which made predicting what the wines will taste like into a shot in the dark. We’ve been growing grapes here since 1971, and the one thing that is constant is that every year is different and special. 2015 was a huge serving of both.