2015 was another classic vintage for Southern Oregon. An early bud break with a warm spring and moderate heat most of the summer. Late September brought more warm nights and warmer days giving us plenty of time to harvest our vineyards to the end of October. From the iron rich volcanic/sedimentary soils above the Anderson Creek/Coleman Creek alluvial fan. Varner Traul Vineyard is especially careful with their yields, dropping fruit throughout the season to get a deeper expression of the terroir. A beautiful aromatic puzzle with faint peony and iris flowers and a faint cinnamon and clove undertone. A succulent and shapely mouthfeel, with a zingy acidity that fans out the unusual florals and fruit. Finishes with an earthy winter savory flavors. The volcanic/sedimentary soils give immense presence to the tannins and uplifted savory aromas.
Harvested in half-ton bins, which are then trodden by foot, the new must spends the night in the same bin in which they were harvested. This respite helps the natural yeast population to establish themselves and allows the hoards of Oregon yellow jackets to add the yeasts they carry to the grapes, which they can’t resist.. The next day the grapes are destemmed and the fruit is placed in one-ton fermenting bins that are placed outside to let the natural temperature fluctuations from day to day help the fermentation. No pump overs are used and each fermenter is punched down by hand one or two times a day. When fermentation is almost finished the wine is transferred to mature French Oak Burgundy barrels. Fermentation and malolactic fermentation slowly progresses in the cold of winter only to finish in the spring. After 16 to 18 months in barrel the wines are bottled. Our Troon wines are from LIVE and Salmon Safe certified vineyards.