From the winemaker: Sited on the knife edge between desert and rainforest, and perched…
From the winemaker:
Sited on the knife edge between desert and rainforest, and perched at 1300’ elevation above the Columbia River, Acadia is a windswept, dry farmed, certified organic vineyard planted in an ancient pyroclastic flow on the slopes of extinct Underwood Mountain. Cool climate varieties thrive thanks to the deep ashy loam soils and significant diurnal temperature swings.
The vineyard is surrounded by a pear orchard, so it’s perhaps no coincidence that characteristics of Comice pear and summer meadow flowers dominate, while hints of grapefruit, green apple, and grilled honeydew melon play a supporting role. The wine is vibrant and fresh, with the crisp attack resolving to a round, medium bodied finish of good length, underscored by a streak of umami-accented salinity. It’s flat out delicious, and will be as welcome with light appetizers as with sushi, mezze, pork chops, and summer salads.
Fermented in stainless steel, this is the one wine I make that is both fined and filtered.
12.5% alc • 6.6 g/L TA • 3.27 pH • 1.0 g/L RS (very dry)
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