Variety: 50% skin-contact Pinot gris, 30% skin-contact old vine Early Muscat, and 20% old vine White Riesling.
Terroir: The Willamette Valley was effectively a seabed. There is also an important volcanic period in Willamette’s history where rich lava flows created new land. The combination of old volcanic soils and the sedimentary soils from its life under water, give the basis to Willamette’s ‘terroir’.Then came the Missoula floods from Montana and Washington. As the floods washed through Oregon they exposed and deposited a complex mixture of soils and left a rich marshland, which provides the fertile valley floor. The flood deposit soils are mainly too rich for vineyards, and are used for other crops where vigor is a good thing.
Vinification: All fruit except for the Riesling was destemmed into small fermenters and pigeages occurred once per day. The whole cluster pressed Riesling fermented in a stainless tank. After 11-14 days, the skin-contact wines were drained and gently pressed to taste and moved into a stainless tank along with the Riesling. The Nerthus was allowed to complete malolactic fermentation. Élevage was in a stainless tank until bottling
Aging: stainless steel
Tasting Note: The Nerthus has a delightfully bright pink colour with hints of salmon and fuschia and brilliant transparency. It’s visually very pleasing. The nose is full of fresh peach and apricot (stone-fruit) notes with floral and mineral notes. Though bone dry, there is mouth-watering peach and apricot fruit that is carried nicely by the racy acidity. This alpine-fresh wine is a real joy-bringer. I think if it were a rock it would be rose quartz or pink amethyst.