Riesling 'Off the Grid'
Riesling 'Off the Grid', Ovum
Region: Illinois Valley (sub AVA of Rogue Valley)
Soil: Alluvial galets, serpentine
Elevation: 1500 feet
Harvest: October 15th, 2019
13.5% alc.by.vol – 7.5 ta – 3.0 pH
The Southernmost vineyard in Oregon, this property nearly straddles the California
border. Alluvial galets stud the silty, sandy soil that is riddled with serpentine. High in nickel and magnesium, serpentine creates a caustic environment where Riesling becomes concentrated, and usually high in tartaric acid. Farming practices are dry-farmed, sustainable, while working our way toward full organic farming.
This Riesling is picked by hand, at 3am, when the Illinois Valley temperature has dropped below 40 degrees. After a six-hour journey to the winery, the fruit is destemmed, crushed, and soaks on the skins for 3 hours, we call this the “brown out” stage. Nothing is added to the juice – no sulfur, nutrients, enzymes or yeast.
After skin contact, the lot is placed into the press along with the stems (reserved from destemming), and we begin a press cycle of 4-6 hours. Using gravity, the free run and press juice is collected into a chilled, stainless steel tank where it will settle for 24 hours, after which we rack into Austrian Cask, cement egg and barrel with fine and heavy lees. Native fermentation takes place in egg, and neutral barrel. After nine months of lees contact, the wine is racked and blended. No cold stabilization. Given the residual sugar in each wine, we cross-flow the wine before bottling.