Located along the Columbia River, just 45 to 65 miles east of Portland, OR, the Columbia Gorge is a narrow, diverse climate. The only sea level break in the Cascade mountains channels marine air from the West to the high desert, continentil climates of the Columbia Valley. Rainfall in the Western en dof the Gorge starts at 84 inches per year and diminishes to 5 to 7 inches on the Eastern border. Pears are the main crop in the Western Gorge, Cherries in the East. Gewurztraminer and Pinot Gris in the West to Syrah and Barbera in the East, dry farming to irrigated crops. The Gorge produces vibrant white wines and Pinot Noirs resembling the best of the Northern Willamette Valley of Oregon. Syrahs and cabernet Franc, Dolcetto in the east end. The AVA takes in the states of Oregon and Washington.
A mature vineyard of Dijon clones 115, 114 and 777 offer a contrast and distinct alternative to California Pinot Noir. The shorter growing season, longer sunlit days, and cooler weather during maturation separate this Willamette Valley style. Close plantings, rocky volcanic soil and hand tended VSP training have earned these grapes double gold awards! Grown only a mile from the Oregon Boarder, in the cool end of the Columbia Gorge AVA these grapes show rich chewy flavors with complexity and tannins. They are much more aggressive then our Carneros Pinot Noir.
White Salmon Vineyard 2018 Pinot Noir notes:
TA: 5.2 g/l
Below please find some notes associated with our recommended yeast strains for use with this fruit. It is important to note that any yeast will in fact perform the fermentation, however these strains have consistently performed well and produced flavors that our customers have been very happy with. To that end, the "correct" yeast strain is simply the one that sounds to you as though it will make the flavors that you are looking for in your wine.
You can add the yeast strain of your choice from the "You Might Also Need" section below. We also strongly recommend the use of the additive pack that you will see listed in this section as it will help enhance the quality of the wine you produce. Order one packet of yeast and one additive pack per pail of must or juice.
AMH: Enhances clove and nutmeg spicy elements, complex with good red fruit flavours and aromas. Colour friendly, some mouthfeel and structure, as well.
RC212: Ripe berry, bright fruit and spice. More structure than mouthfeel, with good colour retention.
W15: Normally for German whites, when used in a Pinot, W15 will give bright fruit focusing on berry notes as well as contribute mouthfeel.
ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.