Oak Ridge Vineyard • Columbia Gorge AVA
Harvest dates • September 27, 2022
Brix at harvest • 20.5 degrees
Titratable Acidity • 9.7 g/L as tartaric acid
Alcohol by volume • 12.3%
25 cases made
This 100% sparkling Gewurztraminer is from a single vineyard, Oak Ridge Vineyard in Husum, WA, at 1400 feet in elevation. Organically grown, these vines celebrated their 40th birthday in 2022, being some of the original vines planted at Oak Ridge Vineyard in 1982. The grapes were hand-picked in the early morning hours, then whole-cluster pressed and fermented in Acacia barrels and stainless steel tanks at low temperatures. Bottled on March 1, 2023, with encapsulated yeast for secondary fermentation in the bottle. Hand-disgorged beginning of April and ongoing, with zero dosage.
Rainmaker Vineyard • Columbia Gorge AVA
Harvest date • October 13, 2022
Brix at harvest • 21 degrees
Titratable Acidity • 8.2 g/L as tartaric acid
Alcohol by volume • 12.5%
100 cases made
This 100% Pinot Noir Rosé was hand-picked from Rainmaker Vineyard, at 1200 feet elevation and grown intentionally for rosé. 25% whole-cluster pressed and 75% foot-stomped (pigeage à pied) with 3 hours skin contact, then pressed. Slowly fermented in Acacia barrels and stainless steel tanks for 42 days at low temperatures. Bottled on February 24, 2023.
Columbia Gorge AVA
Alcohol by volume • 8%
82% gewürztraminer pomace
18% gewürztraminer veltliner wine
34 cases made
Piquette uses an old world technique of creating a fizzy drink that was favored by farm laborers as a plentiful, affordable, and low alcohol beverage to perhaps enjoy at lunch; in other words, for day drinking enjoyment. In paying homage to this old method of creating a "farm-worker fizz" style of sparkling wine, we used the pomace (pulp, skins & seeds) from our first pressing of Gewürztraminer grapes and rehydrated them in water, where they sat for 11 days on their skins, getting stirred every day. The pomace was then pressed and fermented in stainless steel tanks with a chosen yeast until dry. Before bottling, we added finished wine of Gewurztraminer to add flavor, acidity and stability. It was bottled on January 22, 2023 with a propagated saccharomyces yeast for secondary fermentation in the bottle. Unfiltered.
Columbia Gorge AVA
Alcohol by volume • 8.2%
71% pinot noir pomace
29% pinot noir rosé wine
48 cases made
Piquette uses an old world technique of creating a fizzy drink that was favored by farm laborers as a plentiful, affordable, and low alcohol beverage to perhaps enjoy at lunch; in other words, for day drinking enjoyment. In paying homage to this old method of creating a "farmer-worker fizz" style of sparkling wine, we used the pomace (pulp, skins & seeds) from our first pressings of Pinot Noir grapes and rehydrated them in water, where they sat for 6 days on their skins, getting stirred every day. The pomace was then pressed and fermented in stainless steel tanks with a chosen yeast until dry. Before bottling, we added finished wine of Pinot Noir Rosé to add flavor, acidity and stability. It was bottled on January 28, 2023 with a propagated saccharomyces yeast for secondary fermentation in the bottle. Unfiltered.