A Blooming Hill Vineyard
5195 SW Hergert Rd.
Cornelius OR 97113
5195 SW Hergert Rd.
Cornelius OR 97113
VINEYARD NOTES – Our vineyard is on a southeast-facing slope in the last hills of the Chehalem Mountain range. Each vine is nestled in windblown, volcanic soil anchored to this basalt range with depths of six to twelve feet. This rich soil produces grapes lavish in the tastes of the earth and its surrounding micro- climate. Each vine is coaxed by hand to produce full, compact clusters.
In this unusual microclimate, the 480 foot elevation is protected by higher hills on three sides from any coastal storms or harsh weather changes. The sun warms the grapes throughout the day producing the sugars and flavors into the peak of the afternoon. The grapes are then cooled by the late afternoon and evening ocean breezes that fan down the Columbia River, skirting the coastal range into this, the northern Willamette Valley. This daily cycle is repeated throughout the fall until the grapes are picked at their peak of ripeness.
The vines, trained to a Henry trellis, achieve a critical balance of vine growth to berry growth. The bunches ripen in their time – slowly – to achieve the utmost flavors this unusual microclimate can create.
PRODUCTION NOTES – Jim tends each vine by hand from first pruning in January. Each grape cluster is scrutinized and selected in the vineyard from veraison through the hand picking process. Only the best clusters are destined for the fermenting tanks and, for the red wine, their week to ten-day cold-soak sojourn.
Once cold soaking achieves maximum color extraction, fermentation is started to transform the sugars into alcohol. When complete, less than a week later, the juices are moved into oak barrels to begin a secondary fermentation and aging process. We use 30% new Oak barrels to achieve an understated balance of oak to fruit taste that gives us our complex and superb fruit-forward taste. Over the next year, the wine is monitored, naturally fined, the barrels are topped weekly and the wine is racked off the lees and finings. The Pinot Noir is then cold stabilized and left to rest and age.
With the white wines, each variety is pressed in whole bunches and the juice transferred into separate stainless tanks on the same day that the grapes are picked. The fermentation process begins immediately, and through use of a slow yeast and in a cold fermenting room, the grape juices ferment slowly to maximize the extraction of the fruit flavors. Each wine is left on the lees for a differing amount of time depending upon the settling process. Each wine is then racked, fined, filtered and cold stabilized prior to bottling in late spring/early summer.
These are ageless wines you can drink right now - or savor in years to come.
The Latest News
The 2012 Pinot Noir has won a Silver medal in the New York International Wine Competition. We are very pleased as we believe this is an excellent wine. Over 1000 wins were tasted and less than 30% won medals. There were fourteen Pinot Noirs that won a Silver (none won Gold) and we were one of four from Oregon.
Our 2011 Pinot Noir has won two wonderful awards – a Double Gold in the Oregon Wine Awards and a Gold in the Northwest Food and Wine Festival!
All Of Our Wines
2012 Chardonnay – Crisp and creamy and yet you can taste the Oregon grape
2012 Pinot Gris – Oregon’s Other Pinot! Ripe pear and melon – our best Gris yet! – Bronze Medal
2012 Pinot Noir – Bold, rich raspberry, tobacco. Very smooth
2011 Pinot Noir – So smooth. Fruit forward and a very long finish. This is our newest STAR with a Gold and a Double Gold!
2011 Pinot Gris –a fruity wine with delicate tastes of bright sunshine and citrus, luscious pear and with a long, licorice-stick finish. Serve this versatile wine with salads, fish, chicken. Great with hors d’oeuvres. – Silver Medal
2011 Riesling –Gold leaf and quartz help to define the minerality in this sweet-earth luscious and dry wine. Silver Medal
2010 Pinot Noir – The taste of strawberries in chocolate with a smooth, smooth finish. This is a wine to enjoy now and well into the future. Here’s what Stephen Tanzer’s International Wine Cellar says: “Bright ruby-red. Spice-accented blackberry, cherry, anise and lavender on the nose. Sweet and plump, with jicy cherry and dark berry flavors lifted by tangy acidity. Finishes on a lively, refreshingly bitter berry skin note, with supple tannins coming on late.” Three Silver Medals
2009 Pinot Noir –Each year produces a different Pinot. 2009 was a wonderful year of abundant bunches of plump, sweet fruit. The wine echoes this with a mild cherry/raspberry taste that is smooth to the palate and complements all foods and occasions. Bronze Medal.
2008 Pinot Noir Reserve – Our first star! This vintage was spectacular all across the Willamette Valley and ours is right up there in the firmament having won four awards. This wonderful 2008 Pinot noir got a really nice review from Burghound, the bible for Burgundy and Pinot noir and 89 points! If you are interested in widening your knowledge of those wines, look at this publication if you don't already: www.burghound.com. Since only subscribers see the reviews, I am quoting it right here:
"A very pretty nose combines notes of red cherry, raspberry and a hint of cranberry that marry into nicely rich and round middle weight flavors that possess good mid-palate concentration with fine volume on the balanced if mildly somber finish that avoids any hint of austerity. This well-made effort is not especially refined but it offers fine depth."