Past Vintages

[PAST VINTAGES]


2012 WILLAMETTE VALLEY PINOT NOIR

2012 Willamette Valley Pinot Noir - web edited

2012 WILLAMETTE VALLEY PINOT NOIR

SOLD OUT: Next release April 1, 2015

Our 2012 Willamette Valley Pinot Noir is a study in balance, with refreshing notes of red current, jasmine, cherry cola, and plum on the one hand and the earthier aromas of graham, sandalwood, and sarsaparilla on the other. The palate is bright, fresh, and focused, with a nice, broad framework and long, delicate finish.

We believe the best Pinot Noirs are nuanced and layered. To achieve this, we source our Pinot from several vineyard sources across multiple viticultural areas. The 2012 is a blend of four vineyard sites: Lichtenwalter Vineyard (Ribbon Ridge), Lia’s Vineyard (Chehalem Mountains), Apolloni Vineyard (North Willamette Valley), and Kathken Vineyard (Eola-Amity Hills). The wine was fermented with a combination of native and inoculated yeasts for added complexity and aged for 11 months in 100% French Oak barrels (22% new oak).

Alcohol: 13.9%
pH: 3.72
302 cases produced.


2012 Vinter's Select Pinot Noir - wed edited

2012 VINTNER’S SELECT PINOT NOIR

The Grande Dame

Our Vintner’s Select Pinot Noir always represents the best of the cellar. To create this wine, we thoughtfully select the best barrel from each vineyard site; the result is a wine that is richer and more contemplative, with greater aromatics and texture, than the Willamette Valley Pinot. The Vintner’s Select drinks well at release, but is built for time in the wine cellar – taste it and we think you will agree.

The 2012 Vintner’s Select Pinot Noir is a lush, dark delight that greets you with aromas of dark cherry, crème brûlée, and dusty forest floor before rolling out a broad, layered palate full of rich, earthy notes and the fresh, delicate sweetness of a ripe plum. The wine was fermented with a combination of native and inoculated yeasts for added complexity and aged for 11 months in 100% French Oak barrels (40% new oak).

Our 2011 Vintner’s Select was awarded SIP Northwest Magazine‘s “Best Pinot Noir (over $25) in the Pacific Northwest.” We believe the 2012 follows in its footsteps!

Alcohol: 13.6%
pH: 3.75
98 cases produced


2012 Red Mountain Mourvedre - web

2012  RED MOUNTAIN MOURVÉDRE

SOLD OUT: Next release April 1, 2015

Harvested early to preserve acidity and restrain over-ripe fruit characteristics, the 2012 Mourvédre is a deeply colored, full-bodied delight characterized by dark fruits and dried herbs. It balances the honeyed aromas of blueberry preserves, cranberry, and brandied cherries with a strong savory bouquet of cigar box, black pepper, and herbs de Provence. The layered palate echoes this interplay with notes of blueberry pie, marionberry, sarsaparilla, and fatigued leather.

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.

Heart of the Hill Vineyard
Alcohol: 14.5%
pH: 3.45
98 cases produced


2012 Yakima Valley Syrah - web

2012 YAKIMA VALLEY SYRAH

This intense, inky wine brings together the elegant, perfumed aromas of violets and sandalwood with the warmer notes of blackberries in the August sunshine and flakey pie crust. On the palate, the wine is smooth and silky, with notes of boysenberry, marionberry, sasparilla and rounded out with a rustic dustiness. It finishes long and rich.

Grapes were harvested early to preserve acidity and hinder over-ripe fruit characteristics. The wine was then fermented 33% whole cluster for structure and co-fermented with 3% Viognier for aromatics. Using 100% native yeast for complexity, the wine fermented slow and spent 34 days on the skins before being aged 16 months in mostly neutral oak barrels on the original lees for added mouthfeel and juiciness.

Oasis Vineyard
Alcohol: 14.4%
pH: 3.69
141 cases produced


2013 Willamette Valley Pinot Blanc - web

2013 WILLAMETTE VALLEY PINOT BLANC

Our 2013 Pinot Blanc offers fresh, bright aromas of orange blossom, eucalyptus, Meyer lemon, and new rain on wet concrete alongside subtler notes of yeastiness and minerality. The focused, lively palate of lemon zest, shaved fennel, and spring breeze round out this cool, clean white.

Harvested at Helioterra’s signature 21.5 brix to capture Pinot Blanc’s natural, racy acidity and fermented at an aroma-capturing 60 degrees in 60% stainless steel and 40% neutral oak barrels.

Yamhill Valley Vineyards
Alcohol: 12.6%
pH: 3.26
272 cases produced


2013 Willamette Valley Melon de Bourgogne - web

2013  WILLAMETTE VALLEY MELON DE BOURGOGNE

SOLD OUT: Next release April 1, 2015

An Oregon Muscadet!

With delicate aromatic notes of jasmine, green tea, boxwood, rose hip, and river rock offset by the refreshing tartness of lemon meringue, kiwi, and pink lady apples and the round sweetness of vanilla extract, this refreshing white is a study in balance. A juicy, broad mid-palate supports succulent notes of Meyer lemon, papaya, guava, starfruit. The finish completes with the sweet tartness of lemon meringue and rose water.

The Melon was fermented in 50% neutral oak barrel and 50% stainless steel tank with five months sur lie lees stirring every other week.

Stavig Vineyard
Alcohol: 12.3%
pH: 3.06
74 cases produced


2013 Willamette Valley Pinot Noir Rose - web

2013 WILLAMETTE VALLEY ROSÉ OF PINOT NOIR

This Rosé honors its red wine forebear with lively aromas of strawberries and raspberries while introducing soft summer notes like rhubarb and berry ice cream. The fresh, juicy palate follows suit, with raspberry notes and a creamy finish that offers just a bit of yeastiness.

This wine was crafted in small lot fermentations comprised of stainless steel barrels (29%) and neutral oak barrels (71%). Five different yeast strains (including native yeasts) were used to ferment this wine bone dry. The wine was then aged on the lees for five months for added mouthfeel.

Lia’s Vineyard and Kathken Vineyard
Alcohol: 11.9%
pH: 3.17
86 cases produced


2013 Late Harvest Riesling - web

2013  LATE HARVEST RIESLING

Many years ago, Anne made wines for dear friend Don Mixon under his wine brand. All of their wines honored residual sugar and acidity – in other words, nearly every wine they made was a dessert wine or off dry. It has been over five years since Don moved away and, therefore, five years since Anne’s made a dessert wine. Until now…

This harvest presented the perfect opportunity: there was a tiny amount of 35-year-old Riesling growing in the Eola-Amity Hills, and the fruit came in with perfect ripeness and 50% botrytis. We concentrated the juice to increase the initial sugars and then fermented it out to a lovely, crisp, and juicy dessert wine.

Alcohol: 8.8%
Residual Sugar: 15.3%
pH: 2.84
27 cases (375 mL) produced


[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

Armstrong Vineyard – Ribbon Ridge Pinot Noir
Founded in 2007, this 16-acre Ribbon Ridge site has matured into a premier Pinot Noir producer that offers numerous south-facing, Pinot-exclusive slopes and one singular, admirable goal: “to produce outstanding grapes from this special site and to work with extremely dedicated, small production winemakers who can reveal the personality of the vineyard in their wines.” Grown by Doug and Michele Ackerman

Bjornson Vineyard – Eola-Amity Hills Pinot Noir
Bjornson Vineyard is an idyllic 107-acre site comprised of forest, field, stream, and three blocks of first-class Pinot Noir (Pommard, Dijon-777, Dijon-667, Dijon-115, and Wadenswil clones). Nestled in the heart of the Eola-Amity Hills AVA, this vineyard’s first priority is, in their own words, to “care for the land.” They’ve made good on that promise by using certified-LIVE farming practices to foster ecological balance in the vineyard and, ultimately, grapes. Grown by Pattie and Mark Bjornson

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
Perched at the top of Happy Valley, Stavig Vineyard produces beautiful Melon grapes. The cuttings for the vineyard’s 3,000 17-year-old Melon vines came from the old John Stewart vineyard (now DePonte) not long after it was determined that the vines were in fact Melon rather than Pinot Blanc. The Stavig crew — big fans of the wines Panther Creek made from those grapes — then grafted the cuttings on 5C, and the vines now thrive in silty clay loam.

Kathken Vineyard – Eola-Amity Hills Pinot Noir Rosé
This quiet, secluded 51-acre vineyard sits at 700’ to 900’ and enjoys a southwest exposure. Kathken grows 34 acres of Pinot Noir — predominantly 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