In the Vineyard
Harvested between October 19 and 20, Olenik Vineyard, planted 1989-1991 on the south-facing bench of the Chehalem Mountain AVA, is farmed by the experienced hand of Javier Marin (of Shea Vineyardfame). Goodrich vineyard, planted in 2007, in the Yamhill Carlton AVA is a “no expense spared” project originally financed by the California Public Retirement System (CALPERS). Recently, several Califorina wineries have been buying up these properties, but we still retain a good ‘chunk’ of Goodrich for our winemaking program. The average grape chemistry from these two sites was approximately 21.2 Brix, pH 3.52 and TA 5.85.
At the Winery
We selected the two barrels for Trig that were the most well-seasoned, yet still giving subtle and nuanced fermentation environments. We employed a fermentation program using the yeast strain BM 45. This fruit cold soaked for about six days, then fermented for about 14 days before going to barrel. Both vineyard lots were on oak for nine months in relatively neutral French Oak barrels from Remond and Ermitage with an extremely modest five percent oak intensity on average to let the subtle fruit shine through.
At the Table
2011 is known as a rather shy vintage, but there is nothing shy about this cuvee. Trig is very expressive on the nose with boisterous, velvety fruit. Black cherry cola meets red vine and licorice whips. On the palate, this expressive character continues, wrapped up in a terrifically rich and structured wine, with hints of black tea and “woodsy” spices like cedar and clove. Enjoy now with pork chops and apple sauce. This wine will only continue to broaden over the next five years as it ages.
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