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[CURRENT RELEASES]

 2011 WILLAMETTE VALLEY PINOT NOIR

This wine is a blend of just 11.5 barrels of wine from our three Pinot Noir vineyards: Apolloni (Willamette Valley), Lia’s (Chehalem Mountain) and Lichtenwalter (Ribbon Ridge.)

It greets you with notes of rustic cherry pie, ripe pomegranate, dusty forest floor, cola, and slight, pretty hints of violets. On the palate it carries Helioterra’s signature focus and liveliness with nice layered texture. A playful but balanced acidity carries the wine through a long finish of leather and earth.

Just 284 cases produced. Suggested Retail $24, Magnums $50
pH 3.73
Alc. 12.4%
28% New French Oak

 

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 2011 VINTNER’S SELECT PINOT NOIR

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2012 WILLAMETTE VALLEY PINOT BLANC

Harvested at a perfect 21.5 brix to capture Pinot Blanc’s natural, racy acidity and fermented at an aroma-capturing 60 degrees in 80% stainless steel and 20% neutral oak barrels, this lively, fresh white offers gorgeous aromas of Meyer lemon, ripe Bosc pear, jasmine, fresh rain, and tapioca. On the palate, the wine’s citrus flavors and refreshing acids are balanced by a creamy mouthfeel.

Three different yeast strains were used for added complexity, with four months sur lie aging and regular lees stirring for added mouthfeel.

Just 256 cases produced.
pH 3.33
Alc. 12.3%

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2012 WILLAMETTE VALLEY MELON de BOURGOGNE

A wine that is both lush on the nose and polished on the palate, our 2012 Melon perfectly showcases the unique chemistry between fresh acidity and savory minerality. With aromas of honeycomb, lemon cream pie, spring blossoms, and wet slate, and flavors of crushed seashells and juicy citrus, this wine calls out for an accompanying dish of oysters on ice.

The Melon was fermented in 66% neutral barrel and 33% stainless steel with four months sur lie and lees stirring every other week. Two different yeast strains were used in fermentation, chosen specifically for capturing aromatics.

Just 71 cases produced.
pH 3.27
Alc. 13.1%

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2012 WILLAMETTE VALLEY PINOT NOIR ROSE´

With fresh aromas of rose, strawberry, lemon sorbet, and lilac, the 2012 Pinot Noir Rosé smells like it blew in on a summer breeze, and with bursting flavors of fresh raspberry and strawberry, as well as a touch of slate, you’ll want to enjoy it in one. Our Rosé’s refreshing crispness will be perfect for the coming warm summer nights.

The grapes were harvested early to preserve acidity and fresh fruit notes, and then destemmed and soaked on the skins overnight before being pressed off. The pale pink juice was then fermented like a white wine in 66% neutral barrel and 33% stainless steel, and three yeast strains were used for added complexity.

Just 70 cases produced.
pH 3.33
Alc. 12.8%

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2011 COLUMBIA VALLEY MOURVÉDRE

Harvested early at 23 brix to preserve acidity and restrain over-ripe fruit characteristics, the 2011 Mourvédre is a complex delight. Offering rich aromas of spiced, roasted cranberries, pink peppercorns, cocoa, fresh oregano, candied orange peel, and cigar box, and flavors of raspberry, black and white pepper, cigar, baking spice, bergamot, and dried herbs, this luscious Mourvédre wants to be enjoyed fireside with roast lamb and peppery cheeses.

Using 100% native yeast fermentation, the wine was aged 16 months in neutral oak barrels and kept on the original lees for added mouthfeel and juiciness. A single once-filled barrel was used to help round out the wine’s mid palate, and just four barrels were produced overall.

Just 98 cases produced.
pH 3.56
Alc. 14.3%

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2011 COLUMBIA VALLEY SYRAH

The 2011 Syrah is a full-bodied beauty, all dark fruits and aromatic spices. On the nose, this sumptuous red delivers dusty blueberries, leather, herbs, clove and cinnamon, graphite, and crushed leaves, while on the palate it offers flavors of plum and black tea with silky tannins, a round mouthfeel, and a very long finish.

Grapes were harvested early, at 22.6 brix, to preserve acidity and hinder over-ripe fruit characteristics. The wine was then fermented 33% whole cluster for structure, using 100% native yeast for complexity, and aged 16 months in neutral oak barrels on the original lees for added mouthfeel and juiciness. Only two once-filled barrels were used to influence the oak character, and just four barrels were produced overall.

Just 109 cases produced.
pH 3.53
Alc. 13.7%

[ABOUT THE VINEYARDS]

Apolloni Vineyards – Willamette Valley Pinot Noir
Located on southernly facing hillsides ranging from 350’ to 500’ of elevation, this vineyard is planted predominantly in the Dijon clones. As former winemaker at Apolloni Vineyards, Anne chose the blocks and clones that she adored most from this site. They include Dijon clone 115 from the southeasterly facing Olivia block and Dijon clone 777 from the southerly facing Flaminia block. Grown by Alfredo and Laurine Apolloni

Lia’s Vineyard – Chehalem Mountains Pinot Noir
Lia’s Vineyard, situated in the Chehalem Mountains AVA in the Willamette Valley, is a portion of the original, well-regarded Jacob-Hart Vineyard. The elevation ranges from 380 to 560 feet and the aspect is primarily due south.  The soils are mostly jory, a dark reddish-brown silty clay loam. Grown by Todd Hansen

Lichtenwalter Family Vineyard – Ribbon Ridge Pinot Noir
The Lichtenwalter Family Vineyard consists of 15 plantable acres located on gentle, southwesterly facing slopes with elevations between 350 and 500 feet. Initially farmed utilizing LIVE farming guidelines with intentions of moving towards biodynamic practices, the vineyard is host to three well-drained, moderately deep soil series: the Willakenzie, the Bellpine, and the Dupee.

Oasis Vineyard – Horse Heaven Hills Syrah
Oasis Vineyard’s farming philosophy is one of managed minimalism; while Oasis is committed to doing everything that needs to be done, they remain wary of over-managing. In other words, they let the plants do what they are designed to do, or, as Oasis explains it, “We are here to shepherd that process rather than determine it.” Oasis planted the vineyard, including their first block of Syrah, in 1999. Helioterra’s 2012 release is sourced from this – the oldest – block of Syrah on the farm. With that age, the block has settled well into maturity.

Heart of the Hill Vineyard – Red Mountain Mourvedre
Planted and run by the Williams family – an early proponent and developer of the Red Mountain AVA – and situated halfway up the mountain’s slope, this vineyard’s fantastic exposure and distinct soil characteristics make for some of the best Mourvedre grapes around.

Yamhill Valley Vineyards – Willamette Valley Pinot Blanc
Yamhill Valley Vineyards is located on a 150-acre estate in the rolling foothills of Oregon’s Coast Range Mountains. The vineyard is primarily sedimentary clays with basalt intrusions, with a complex array of Yamhill, Carlton, Chehalem, Panther Creek, and Willakenzie soil types. Anne has worked with this fruit in the past, and is excited to have it in the Helioterra portfolio!

Stavig Vineyard – Happy Valley Melon de Bourgogne

Kathken Vineyard – Eola-Amity Hills Pinot Noir Rose
This quiet, secluded 51-acre vineyard sits at 700’ to 900’ and enjoys a southwest exposure. Kathken grows 34 acres of Pinot Noir — predominately Pommard and Wad-ensvil clones — on Geneva Double Curtain and Carbonneau “Open Lyre” trellis systems, both of which, coupled with the elevation, make for optimum production and quality. Grown by Ken and Kathy Susser