The Cellars at the Southern Oregon Wine Institute – 2011                                      Wine ReleasesFOR INSTITUTEIN...
The Cellars at the Southern Oregon Wine Institute – 2011                                      Wine ReleasesTHE FRUITFruit ...
The Cellars at the Southern Oregon Wine Institute – 2011                                      Wine ReleasesFOR INSTITUTEIN...
The Cellars at the Southern Oregon Wine Institute – 2011                                      Wine ReleasesTHE FRUITFruit ...
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Release notes sowi 2011 cbl edit-3

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Release Notes for the 2009 Wines

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Release notes sowi 2011 cbl edit-3

  1. 1. The Cellars at the Southern Oregon Wine Institute – 2011 Wine ReleasesFOR INSTITUTEINFORMATION: Chris Lake, Southern Oregon Wine Institute at UCC (541) 440-4709, chris.lake@umpqua.edu Dwayne Bershaw, Southern Oregon Wine Institute at UCC (541) 440-7644, dwayne.bershaw@umpqua.edu Allison Priestley, Southern Oregon Wine Institute at UCC (541) 440-7694, allison.priestley@umpqua.eduWine Release Notes – 2009 First BlushThe Cellars at the Southern Oregon Wine Institute is part of the Southern Oregon Wine Institute, adivision of Umpqua Community College. Copyright © 2010 Umpqua Community College, 1140 UmpquaCollege Rd., Roseburg, OR 97470 (541)440-4600
  2. 2. The Cellars at the Southern Oregon Wine Institute – 2011 Wine ReleasesTHE FRUITFruit for the 2009 First Blush (Merlot) was generously donated by Michael and Pamela Freed ofFreed Estate Vineyards ( http://freedestatevineyards.blogspot.com ), Winston, Oregon. Mike andPam bought 36 acres of land in the Umpqua Valley AVA and planted their vineyard in 2000. TheMerlot was harvested on October 31.THE WINEMAKINGUmpqua Community College students and administrators harvested the merlot grapes anddelivered them for crush to Palotai Winery ( http://www.palotaiwines.com ), Roseburg, Oregon.Students from the Southern Oregon Wine Institute (SOWI) processed and crushed the fruit, underthe supervision of the Associate Director of SOWI and Palotai Winemaker, John Olson.The fruit fermented on skins for 48 hours and was then pressed-off. Fermentation continued in astainless steel tank until the wine was dry (<1% R.S.)A touch of sweetness was added to the wine before bottling to produce an off-dry rose of Merlotmade in a traditional French style emphasizing the aromatic characteristics of the fruit. FirstBlush has a perfumed bouquet with scents of strawberry and raspberry. It is light and fresh on thepallet and pairs well with appetizers, salads, and seafood.RELEASE DATEFebruary 11, 2011The Cellars at the Southern Oregon Wine Institute is part of the Southern Oregon Wine Institute, adivision of Umpqua Community College. Copyright © 2010 Umpqua Community College, 1140 UmpquaCollege Rd., Roseburg, OR 97470 (541)440-4600
  3. 3. The Cellars at the Southern Oregon Wine Institute – 2011 Wine ReleasesFOR INSTITUTEINFORMATION: Chris Lake, Southern Oregon Wine Institute at UCC (541) 440-4709, chris.lake@umpqua.edu Dwayne Bershaw, Southern Oregon Wine Institute at UCC (541) 440-7644, dwayne.bershaw@umpqua.edu Allison Priestley, Southern Oregon Wine Institute at UCC (541) 440-7694, allison.priestley@umpqua.eduWine Release Notes – 2009 First ClassThe Cellars at the Southern Oregon Wine Institute is part of the Southern Oregon Wine Institute, adivision of Umpqua Community College. Copyright © 2010 Umpqua Community College, 1140 UmpquaCollege Rd., Roseburg, OR 97470 (541)440-4600
  4. 4. The Cellars at the Southern Oregon Wine Institute – 2011 Wine ReleasesTHE FRUITFruit for the 2009 First Class (Pinot Noir) was generously donated by Weldon Manning of ChateauNonchalant Vineyards ( http://chateaunonchalantvineyards.com ), Roseburg, Oregon. The Chateauwas founded in 1998. The Pinot Noir was harvested on October 24.THE WINEMAKINGUmpqua Community College students harvested the Pinot Noir grapes and delivered them forcrush to Palotai Winery ( http://www.palotaiwines.com ), Roseburg, Oregon. Students from theSouthern Oregon Wine Institute (SOWI) processed and crushed the fruit, under the supervision ofthe Associate Director of SOWI and Palotai Winemaker, John Olson.The fruit was cold soaked for three days before fermentation began. Fermentation occurred in astainless steel tank until the wine was dry (<1% R.S.). At dryness, the wine was pressed off andtransferred to neutral oak barrels. The wine aged in oak for 18 months before bottling.The 2009 First Class (Pinot Noir) is made in a traditional Oregon style for this varietal. The nose isdense with smoky overtones and subtle notes of dark fruit. Classic tart cherry flavor lingers lightlyin the finish. Serve with smoked meats or fish.RELEASE DATEFebruary 11, 2011The Cellars at the Southern Oregon Wine Institute is part of the Southern Oregon Wine Institute, adivision of Umpqua Community College. Copyright © 2010 Umpqua Community College, 1140 UmpquaCollege Rd., Roseburg, OR 97470 (541)440-4600

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