2011 Vintage Report

The mild winter of 2010 – 2011 moved slowly into a normal, wet spring with sufficient sunshine to produce large, healthy clusters.  Unfortunately, for most quality producers, these clusters were a bit too large and lacked flavor concentration requiring frequent crop thinning. Many EIEIO sites were cropped three times during the growing season to ensure the ideal level of ripeness was achieved, which was particularly important as the summer was one of the coolest on record. 

Fortunately, thanks to an Indian summer, like 2008, all grapes were able to reach full maturity.   We started picking in the middle of October and brought in the last fruit on November 7th.  Some cooler sites weren’t harvested until the last weeks of November, making this the latest harvest on record for Oregon. 

All fermentation went off spontaneously with indigenous yeast and fermented clean without issue of temperature spikes.  Despite what was expected, colors were darker and flavors were more intense even at an early stage.  The wines are also in balance, requiring no additions or subtractions.  Left to settle for seven to fourteen days before going to barrel, where they would remain for the next nine months, all wines transitioned through secondary fermentation without having to be racked or moved.  The final wines speak for themselves.



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The Vineyards