Tradewinds October 2018 Wine Club Selection

Mixed Club Selections

2016 OSU Woodhall Pinot Noir

Retail price $28
Club Member price $22.40

New Release
Oregon State University’s Research Vineyard.

Single vineyard produced in small 1.5 ton fermenters with the use of manual punch downs of the caps two times a day during fermentation. After fermentation, the wine was then stored in French oak barrels for 15 months before being blended and bottled. Wines were bottled in Screwcap Closures to retain it great fruit flavors and aromas.

2016 was the earliest vintage on record delivering outstanding fruit quality with closer to average yields. Similar to the last two vintages, the 2016 growing season continued to push the envelope for defining the new normal in Oregon as one of the earliest on record. An unusually warm spring gave way to moderate summer conditions, which provided even growing conditions through véraison. Though it was an intense growing season due to the early start, the fruit produced resulted in wonderful concentration and complexity with characteristic natural acidity.
production 92 cases

2016 OSU Woodhall Chardonnay

Retail price $25
Club Members price $20

The rare to find in Oregon now, 108 clone of Chardonnay. Fruit was whole cluster pressed. French oak fermentation gives this Chardonnay rich flavors. The wine went through partial malolactic fermentation which also gives soft creamy notes. The wine was stirred on the lees every week.
production 48 cases

2016 Pinot Noir

Retail price $22
Club Member price $17.60

New Release

Seven small vineyards. All produced in small 1.5 ton fermenters with the use of manual punch downs of the caps two times a day during fermentation. After fermentation, the wine was then stored in French oak barrels for 15 months before being blended and bottled. Wines were bottled in Screwcap Closures to retain it great fruit flavors and aromas.

2017 Pinot Gris

Retail price $16
Club Member price $12.80

New Release

Whole cluster pressed and fermented in 100% stainless steel tanks with a long cool fermentation to retain fruit flavors and aromas.


Red Club Selections

2014 OSU Woodhall Pinot Noir

Retail price $26
Club Member price $20.80

Oregon State University’s Research Vineyard.

A nose of fresh berry fruit and hints of pie spice introduce the wine – along with an undercurrent of earth and forest floor. Immediately approachable, with commingled Oregon caneberry flavors: ripe blackberry, raspberry and loganberry: fresh and sweet with balanced fruit acidity, deep, smooth tannins, and a long finish of berries laced with cinnamon, star anise and a whisper of white pepper. Layers of varied berry, spice and earth evolve as you taste and the wine opens with exposure to air in the glass.

2016 OSU Woodhall Pinot Noir

Retail price $28
Club Member price $22.40

New Release
Oregon State University’s Research Vineyard.

Single vineyard produced in small 1.5 ton fermenters with the use of manual punch downs of the caps two times a day during fermentation. After fermentation, the wine was then stored in French oak barrels for 15 months before being blended and bottled. Wines were bottled in Screwcap Closures to retain it great fruit flavors and aromas.

2016 was the earliest vintage on record delivering outstanding fruit quality with closer to average yields. Similar to the last two vintages, the 2016 growing season continued to push the envelope for defining the new normal in Oregon as one of the earliest on record. An unusually warm spring gave way to moderate summer conditions, which provided even growing conditions through véraison. Though it was an intense growing season due to the early start, the fruit produced resulted in wonderful concentration and complexity with characteristic natural acidity.
production 92 cases

2011 Croft Pinot Noir

Retail price $38
Club Member price $30.40

Library Wine ~ Sold Out

The 2011 Croft Pinot Noir was barrel aged in 25% new French Oak, giving it a spicy nose. Red cherry and strawberry aromas mingle with a hint of forest floor. The flavors are nicely balanced between red fruit and oak with subtle earthy undertones and a distinct jaminess.

The finish is smooth as velvet and leaves the palate clean and ready for more. Easily paired with a roast or pork tenderloin with a pomegranate cherry sauce. Drink now through 2020.

2016 Pinot Noir

Retail price $22
Club Member price $17.60

New Release

Seven small vineyards. All produced in small 1.5 ton fermenters with the use of manual punch downs of the caps two times a day during fermentation. After fermentation, the wine was then stored in French oak barrels for 15 months before being blended and bottled. Wines were bottled in Screwcap Closures to retain it great fruit flavors and aromas.


White Club Selections

2016 OSU Woodhall Chardonnay

Retail price $25
Club Members price $20

The rare to find in Oregon now, 108 clone of Chardonnay. Fruit was whole cluster pressed. French oak fermentation gives this Chardonnay rich flavors. The wine went through partial malolactic fermentation which also gives soft creamy notes. The wine was stirred on the lees every week.
production 48 cases

2016 Hang Time Pinot Gris

Retail price $16
Club Members price $12.80

Grapes are from Mary’s Peak Vineyard in Philomath, OR.
Pinot Gris fruit picked by hand then pressed whole cluster to avoid skin contact. Juice fermented in Stainless Steal tank cool to maintain fruit flavors.
2% Residual Sugar
Production: 125 cases

2017 Pinot Gris

Retail price $16
Club Member price $12.80

New Release

Whole cluster pressed and fermented in 100% stainless steel tanks with a long cool fermentation to retain fruit flavors and aroma

2017 Rosé of Pinot Noir

Retail price $18
Club Member price $14.40

Delicate aromas of rose petals. The dry Rosé provokes ripe strawberry and crisp flavors complemented by a thrill of sour cherries. Finishes with elegant grip and pretty lingering acid.

80% of the Pinot Noir was whole cluster pressed to eliminate skin contact. 20% of the fruit was crushed with overnight skin contact then pressed. This
small amount of skin contact extracts a small amount of color and tannin from the grapes. The wine was fermented in stainless steel tank under temperature control to retain fruit flavor.

2018-09-30T16:13:56+00:00