2009 Old Vine Chenin Blanc

2009 Old Vine Chenin Blanc

The Vintage: The 2010 vintage provided a long, cool growing season in the Yakima Valley. The reduced yields, thick skins and small, ripe clusters produced wine with individuality and personality. The growing season ended with a warming trend. In the last week of September and the first week of October, we had 10 days of 80 to 85 degree temperatures, capping off a great growing season. The Vineyard: The Webster Vineyard was planted in the early 1970’s to Chenin Blanc, a relatively unknown variety at the time. The grapes were sold to wineries around the state, and blended into white wine cuvees. Thirty years later, Winemaker Erik Brasher; then winemaker for Owen Roe Winery, noticed the vineyard on his many trips to Yakima, and stopped by the vineyard to talk to the owner. He and friend Mike Merriman made him a deal: Let us have just an acre of this old vine fruit, we said, and we’ll farm it our way. We cut back the yields, and micro-farmed this one block that produces the wine; hence the name, The Brasher Block. Wine Making: We sorted and cold soaked the grapes prior to pressing, which extracted the volatile aromatics from the skins, giving the wine its floral character. The wine spent an extended time in barrel this year, which gives it richness and a lightly oxidized palate, more typical of Loire Valley Chenin Blanc. The bottles are dipped in beeswax purchased from a beekeeper near the vineyard in Yakima. We do this as a tribute to the distinctive beeswax aromatics in the wine. Tasting Notes: The 36 year old grapevines were carefully farmed to enhance the varietal character of the Chenin Blanc while preserving the focused mouthwatering natural acids and minerality of the juice. Extended skin and juice contact post-destemming provided the concentration of aromas and flavors of Asian pear, honey comb and sandalwood. Maturation for 6months in neutral French oak barrels provides generous palate weight and richness giving the wine a beautifully balanced and long finish. Harvest: Oct 10, 2010 /22.6 brix/3.15 pH/8.33 TA Bottling: 13.6 %abv/3.25 pH Production: 80 cases Release: September 1, 2011