Cottonwood Winery of Oregon

Tasting at Red Ridge Farms

Aaron — Sat, 16 Jul 2011 18:13:35 +0000

The next tasting at Red Ridge Farms will be August 13 & 14. We have recently released the 2008 Marina Piper Pinot noir and will have released the 2006 Raya Jade Syrah by this tasting!

Wine Tasting Event at Red Ridge Farms

phil — Tue, 07 Sep 2010 19:13:06 +0000

2010 Events for Cottonwood Winery

phil — Wed, 22 Jul 2009 14:32:56 +0000

Join our winemaker April 3rd in Creswell, Oregon for a Barn Dinner hosted by Heidi Tunnell. To check out details on the dinner and to make your reservation please visit: http://www.barndinners.com/

Visit us during Dundee Hills Passport weekend April 17th and 18th. Once again we will be pouring our wines at the Oregon Olive Mill in the beautiful Dundee Hills. For more information and to purchase your passport visit: http://www.dundeehills.org/passport.htm

’05 Marina Piper Pinot noir

Aaron — Thu, 01 May 2008 23:45:47 +0000

The grapes for our 2005 Marina Piper Pinot noir come from Cottonwood Vineyard (13%), Durant Vineyard (34%) and Bayliss Vineyard (53%). This wine is medium bodied and packed with flavors that develop over a long period in the glass. The grapes from all three vineyards were carefully picked and then gently destemmed and allowed to cold macerate for four days. Once fermented dry they were lightly pressed and the wine transferred to barrels for aging. The wine was racked a total of three times to achieve clarity, it is unfined and unfiltered. 353 cases produced.

’04 Marina Piper Pinot noir

Aaron — Mon, 31 Mar 2008 20:40:59 +0000

The grapes for our 2004 Marina Piper Pinot noir come from Cottonwood Vineyard (5%), Durant Vineyard (59%), Vista Hills Vineyard (18%) and Winter’s Hill Vineyard (18%). This wine is medium bodied and packed with flavors that develop over a long period in the glass. The grapes from all four vineyards were carefully picked and then, after being chilled to 40 degrees Fahrenheit, were gently destemmed and allowed to cold macerate for four days. Once fermented dry they were lightly pressed and the wine transferred to barrels for aging. The wine was racked a total of three times to achieve clarity, it is unfined.

516 cases produced.

This wine is sold out.

’06 Kira Skye Sauvignon blanc

Aaron — Mon, 31 Mar 2008 20:27:36 +0000

The grapes for our 2006 Kira Skye Sauvignon blanc come from the Yakima Valley of Washington. When we decided to make Sauvignon blanc we knew we wanted to make something different that would stand out for its quality. To achieve our goal of making the wine different we started by picking the fruit at flavor maturity, following the destemming we allowed the juice to remain in contact with the grape skins for eight hours in order to extract even more flavor from them. The juice was allowed to clarify and was then transferred to French oak barrels for fermentation. Each barrel was inoculated with a different strain of yeast to encourage complexity of flavor. Temperature during fermentation was kept between 14 and 18 degrees Celsius to prevent aromatic compounds from volatilizing. Kira Skye is a medium bodied Sauvignon blanc with a complex, fruity nose. Aromas of gooseberry, quince, peaches and mangoes are evident. The aromas carry through to palate and are backed up by great minerality and a balanced finish. Once fermented the wine was allowed to age on its lees in barrel for three months. 229 cases produced.

’05 Raya Jade Syrah

Aaron — Mon, 31 Mar 2008 20:19:37 +0000

The grapes for our 2005 Raya Jade Syrah come form Crawford Vineyard. Crawford Vineyard is located just north of Prosser, Washington in the Yakima Valley. Crawford is perhaps the best Syrah vineyard in the Yakima Valley and this wine is another faithful expression of that quality. In this wine you will find aromas of black cherries, leather and pepper along with flavors like raspberry, blackberry and chocolate followed by vanilla and fresh aromatic herbs on the finish. The grapes were carefully picked and then were gently destemmed, and allowed to cold macerate for four days. After 34 days of skin contact and about 2% sugar remaining in the grapes they were lightly pressed and the wine transferred to French oak barrels (25% new) to finish fermentation. This wine aged for 14 months in barrel. It will cellar for a decade or more but is delicious now. The wine was racked a total of four times to achieve clarity and stability. It is unfined. 289 cases produced.

’04 Raya Jade Syrah

Aaron — Sun, 31 Dec 2006 01:47:34 +0000

The grapes for our 2004 Raya Jade Syrah come form Crawford Vineyard. Crawford Vineyard is located just north of Prosser, Washington in the Yakima Valley. In this wine you will find aromas of fresh meat, black cherries and pepper along with flavors like raspberry, blackberry and chocolate followed by vanilla and fresh mint on the finish. Cool evenings gave us the opportunity to allow the fruit to hang on the vine and intensify in flavor. The result is a richly flavored, full-bodied, perfectly balanced wine which will compliment many foods. Pair it with sautéed blue cheese polenta topped with mushroom tomato sauce, black pepper encrusted steak or Pork Chops Charcutière (a spicy wine, tomato and vinegar sauce). We released this wine in November of 2006 in time for the Thanksgiving holiday; a very nice wine with turkey, cranberry sauce, etcetera; really holds up to strong flavors. It will cellar for a decade or more but is delicious now.

’03 Raya Jade Syrah

Aaron — Wed, 20 Dec 2006 22:42:38 +0000

This wine is sold out.

’02 Brigette Catherine Pinot Noir

noah — Mon, 11 Sep 2006 22:40:59 +0000

Dark saturated color, nose with hints of wild strawberry, rose and violets, viscous, rich mouth feel, layers of black fruit, cassis and a big dark finish. Big, for people who like big Pinots. It is very age-worthy. The wine was aged 17 months in all French oak, 20% new. It was then aged 18 months in bottle before release.

83% Durant Vineyard; 17% Winter’s Hill Vineyard
154 cases produced