OUR WINES

Representing the place we live, love and make wine.

2019 Sparkling Gewürztraminer • Pyroclastic • Brut

Oak Ridge Vineyard • Columbia Gorge AVA

Harvest date  •  September 6, 2019

Brix at harvest   •  19 degrees

Titratable Acidity  •  11 g/L as tartaric acid

Alcohol by volume  •  12%

45 bottles made

From the amazing 2019 vintage, this is a tiny batch of aged sparkling wine from the organically farmed vineyard of Oak Ridge in Husum, Washington. It was whole-cluster pressed, fermented in Acacia barrels and made in the traditional method. Bottled and laid en tirage on December 16, 2019. It was aged sur lie (on the lees) for 27 months. Hand-disgorged beginning April 2022 and ongoing with a dosage of 6 g/L.

2019 Sparkling Rosé of Pinot Noir • Pyroclastic • Brut

Underwood Mountain Vineyard • Columbia Gorge AVA

Harvest date  •  September 12, 2019

Brix at harvest   •  20.5 degrees

Titratable Acidity  •  9 g/L as tartaric acid

Alcohol by volume  •  12.3%

140 bottles made

From the amazing 2019 vintage, this very small batch of aged sparkling wine was whole cluster pressed, fermented in stainless steel and made in the traditional method. Bottled and laid en tirage on February 2, 2020. It was aged sur lie (on the lees) for 26 months. Hand-disgorged beginning April 2022 and ongoing with a dosage of 4 g/L.

2021 Sparkling Gewürztraminer • Pyroclastic • Brut

Columbia Gorge AVA

Harvest dates  •  August 31 & September 9, 2021

Brix at harvest   •  21 degrees

Titratable Acidity  •  10.5 g/L as tartaric acid

Alcohol by volume  •  12.8%

55 cases made

This 100% sparkling Gewürztraminer is from Oak Ridge Vineyard in Husum, WA, and Energaia Vineyard on Underwood Mountain, both at 1400 feet elevation. The grapes were hand-picked in the early morning hours, then whole-cluster pressed and fermented in Acacia barrels at low temperatures. Bottled on January 25, 2022 with encapsulated yeast for secondary fermentation in the bottle. Hand-disgorged beginning April 2022 and ongoing with no dosage.

2021 Rosé of Pinot Noir

Harvest date  •  September 9, 2021

Brix at harvest   •  22 degrees

Titratable Acidity  •  8.5 g/L as tartaric acid

Alcohol by volume  •  12.8%

100 cases made

This 100% Pinot Noir Rosé was hand-picked from Rainmaker Vineyard, at 1200 feet elevation and grown intentionally for rosé.  50% whole-cluster pressed and 50% foot-stomped (pigeage à pied) with 3-4 hours skin contact, then pressed to taste. Slowly fermented in stainless steel for 35 days at low temperatures. Bottled on January 27, 2022.

2021 Piquette-Inspired Sparkling Wine • g&g

Columbia Gorge AVA

Alcohol by volume  •  8.4%

88% Gewürztraminer pomace

12% grüner veltliner wine

40 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 Grüner Veltliner to add flavor, acidity and stability. It was bottled on January 20, 2022 with a propagated saccharomyces yeast for secondary fermentation in the bottle. Unfiltered.

2021 Piquette-Inspired Sparkling Wine • p&c

Columbia Gorge AVA

Alcohol by volume  •  8.6%

80% pinot noir/chardonnay pomace

20% pinot noir rosé wine

20 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 and Chardonnay grapes and rehydrated them in water, where they sat for 10 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 12, 2022 with a propagated saccharomyces yeast for secondary fermentation in the bottle. Unfiltered.