2017 Tears of Vulcan

I love Sicilian wines and was thinking about the really fun, highly aromatized, skin contact whites made of grapes like Zibbibo when I decided to make this. I looked around the Willamette Valley and found a vineyard growing Viognier and Pinot gris and across the street another growing Muscat. I thought the combination of those three grapes might result in what I was after.

I named it Tears of Vulcan because I was thinking of really the only thing Sicily and Oregon have in common, volcanic soils. Thus the god of volcanos graces the label.

So, the fruit is from Le Beau Vineyard (the Viognier and Pinot gris) and Nemarniki Vineyard (the Muscat). I destemmed it and fermented it on its skins for 3 weeks, doing pigeage daily. After it was finished with alcoholic fermentation, I pressed it off and put it into one new Russian oak puncheon with Acacia heads, and 4 neutral barrels.

63% Viognier, 21% Pinot gris, 16% Muscat

Chehalem Mtns AVA

153 cases produced

12.9% ABV


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