Mae’s Vineyard is a sustainably certified site, grown to organic standards in the Applegate Valley of Southern Oregon. It is owned and grown by Herb Quady, to whom I owe thanks for all of the grapes that I work with in Southern Oregon. The vines are 11 years old and thrive in the healthy, volcanic soil full of rich organic material. If you have never been to Southern Oregon I can’t encourage you to go enough. The hills and valleys speckled with small farms here and there, and interspersed with winding little rivers and bubbling creeks looks like the idyllic scenes out of old Westerns. The foliage is aromatic, with evergreen, eucalyptus and madrone trees breaking up the pastures and becoming more dense near the tops of the mountains. Ground level is about 1,200 – 1,600 feet so even if the days are hot the nights always cool off, usually under clear starry skies in the summer. The fruit for this wine was picked in early October, 25% of the clusters were left whole and the native yeasts took 22 days to ferment. Like all of my wines, the punch downs were conducted by pipeage by me personally. The wine was transferred into 7 used French oak barrels and 1 new French oak barrel for 18 months. It was then racked twice and then bottled unfined and unfiltered on April 18, 2017
80% Syrah, 20% Viognier.