Fruit is the primary component of winemaking; no cellar practice can replace stellar fruit - “one can make bad wine from good fruit; however none are able to make good wine from bad fruit”.
Cleanliness is tantamount and is the most easily affordable cellar practice to mitigate any unpleasantness or ruination of a wonderful wine.
Diligence is important to complete the present cellar task with no shortcuts or miscues.
Timing to conduct the task at the perfect moment is of great importance.
Magic is what the yeast performs - winemakers start with grape juice that may show flavor and aromatic precursors to the enlightened. However, the unsung heroes of winemaking - yeast - create the wonderful flavors, aromatics, and textures in a wine.
A veteran winemaker with over 2.5 decades of experience once said “of the 100 processes that take place during the fermentation the winemaker can control 10.” The take home lesson - its 90% mother nature.
Case production varies from year to year; 400 cases some years to 1200 cases in others, based on anticipated sales. You will find Abiqua Wind Vineyard grapes in many other wines, both in Oregon and Washington.
At Abiqua Wind Vineyard, the fruit achieves an adequate level of ripeness every year. What the vines overachieve is high quality related to soundness and flavor. Most flavors can only be derived from the juice. Healthy and vibrant grapes hold the vital nutritional requirements for happy and productive yeast and they, in turn, bring joy and happiness to winemakers and consumers.
Our wines can be found at retail locations and restaurants throughout Oregon.
We ask you to support those businesses that have given us the opportunity to showcase our wines. You are likely to see us anywhere in Oregon at an event or other location, with a bottle in hand, personally pouring wine to the public.
The wines are prepared and bottled in house with our fingerprints on every bottle. As with keeping the fruit in the vineyard healthy, when the wine says it is time to rack, filter, and bottle or perform any cellar task - tomorrow is not an option.
We use any advantage the weather may provide by moving small lots into the sun for warming or outside during cold snaps when cooling is required sometimes filling portable tanks and using the chilled water. Refrigeration is a big carbon footprint; Mother Nature is used here to reduce that impact.
A rigid protocol for sanitation is followed; valves, hoses, pumps and anything near or contacting the juice or wine are sanitized before and after use. The practice requires extreme diligence to follow the protocol EVERY TIME. Hi-temp hot water and steam are only used for barrel and some tough cleaning chores, reducing water and energy consumption while increasing workplace safety.
Every precaution is made to provide an environment that assures the yeast are happy and provided proper nutrition. During the first three-quarters of fermentation, analysis of the fermenting must is made and recorded twice a day to monitor the fermentation trajectory. If going too fast; cool down - too slow, and then warm up. Overly rapid fermentation will release the wines aromatics into the winery rather saving them for the bottle. Too cold may disrupt the yeast and not allow them to complete their task. If everything is right and diligence complete, the yeast converts grape juice into wine, unlocking its myriad of flavors, aromas, and textures – it is truly magical.
Guests are welcome anytime and you will meet the people who put footsteps in the vineyard and fingerprints on the bottle. We have an open house both Thanksgiving and Memorial Day weekends. Come visit and enjoy the wines and our hospitality, each are second to none… wines from no other place or no other time.