In the Vineyard
The grapes for our 2012 Tempranillo were sourced from the warmer climes of southern Oregon’s Rogue River Valley. Folin Vineyard is situated at high elevation (about 2000 feet) where evening coolness helps “temper” against southern Oregon’s heat-filled days. We harvested October 14 with fruit chemistry of 22.6 Brix, pH 3.76, and TA 4.8.
At the Winery
Grapes were 100-percent destemmed and cold soaked for five days, then inoculated with yeast strains UR 43 and BRL 97. A 17-day ferment took place before pressing off skins and allowing the juice to settle in tank for two more days. After settling, the wine was racked into 27 percent new French oak barrels produced by Deferrari, Ermitage, and Remond for nine months.
At the Table
Our second vintage from Folin, this wine demonstrates the elegance and finesse this Spanish varietal achieves when unencumbered by excessive over-ripeness or manipulation. In one glass, this wine can take you to so many different places. Aromas of crushed briar fruit like black and red raspberries give way to a wild array of fruit like black mission figs, Turkish apricots, kissed with black pepper and baking spices on the palate. Underpinning all of this is an earthy, mossy aroma that makes this wine very Oregonian. This wine would sing alongside dishes with molé, a little spice, and a little wood-fire smoke.