Representing the place we live, love and make wine.

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% grüner 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.