Winemaking


    Great Wine Begins in the Vineyard

    Careful attention to every detail from the vine into the bottle is crucial. We are fortunate to have an outstanding team that works with us to produce the finest wines possible. Our vineyard is farmed meticulously throughout the year by Results Partners, led by Matt Novak and Daniel Fey, both highly-trained and well-respected viticulturists. We are also very pleased to have French-trained Laurent Montalieu as our consulting winemaker. Laurent is actively involved in monitoring the development and maturity of the fruit throughout the growing season. Once harvested, our fruit is processed at one of the leading winery facilities in the country. Northwest Wine Company, located in Dundee, Oregon, is home to the finest industry equipment available. ArborBrook greatly benefits from the use of this operation in making our quality wines.

    Hand-Sorting, EuroSelect De-stemmers, and Innovative Fermenters

    Once our fruit arrives at the winery, attention immediate turns to its temperature. This ensures that sorting and destemming occurs at the optimum temperature to prevent any detrimental early-stage fermentation. Our winery facility has cooling rooms that allow the fruit to cool before processing, ensuring the best outcome in fermenting our fruit.

     

    Once processing begins, our fruit is carefully hand-sorted before being placed into the state-of-the-art EuroSelect Destemmer that gently removes the grapes from stems using rubber fingers rather than the crushing jaws that some destemmers employ.  This also results in many more whole berrries. After destemming, whole berries are carefully sorted again to ensure only the best quality fruit is included in the fermentation process.

     

    ArborBrook carefully ferments our Pinot Noirs by using small-lot fermentation vessels. These smaller units allow us to carefully craft wines that are often inoculated using a variety of yeasts to bring out different flavor profiles that are later blended. Fermentation temperatures are carefully controlled and managed through the use of probes that measure the exact temperature at the core of the must, rather than just the outside of the fermentation tank.

     

    We are proud to be one of the first vineyards in Oregon to utilize French oak rotary fermenters.  These custom-designed, 130-gallon barrels allow us to place destemmed whole berries directly into oak fermentation vessels. This provides for more concentrated extraction during the fermentation process. Instead of punching down the caps, which is traditional with open-top fermentation tanks, rotary fermenters are rotated at least twice daily to maximize the amount of skin contact and fermentation. In 2009, we also began using Ganimede fermenters, an innovative process that brings additional diversity to our fermentation.

    Aging

    Our Pinot Noir is aged in a combination of new, second-, and third-year French oak barrels produced by some of the world’s finest coopers.  ArborBrook typically uses a mixture of medium to heavy toast barrels to impart a balanced oak influence into our Noir without over-oaking the wines. We generally age our wines 11 - 12 months, with extended aging in the case of some Reserve-class wines. Throughout aging, our barrels are held in temperature and humidity controlled barrel rooms to ensure that we deliver on our commitment to produce the finest quality wines possible. Our wines are bottled at Northwest Wine Company and stored in the adjoining space at Oregon Wine Services & Storage. OWS handles all of our consumer shipping and distributor fulfillment.

     

    Our unique Alsatian-style Pinot Gris grapes are also carefully handled using the same meticulous standards used with our Pinot Noir. This white wine is pressed and fermentation is done in new, second-, and third-year French oak barrels. This allows us to later blend the barrels and again, avoid over-oaking the wine. Our process of barrel-fermentation and aging results in a unique, complex Pinot Gris that tends toward pear and apricot bouquet and flavors, with an intriguing vanilla finish.  Due to the small case production, this wine generally sells out within a few months of release.

     

    Our special dessert wine, our “Sydney” Semillon, is done in the Sauternes-style to create a very special, intriguing wine that is very different in style than typical dessert wines. Our goal was to create a late harvest wine that avoided being too sweet and allowed for the consumer to experience a bounty of fruits, caramels, and various other tastes from this special wine. The fruit is sourced from the Klipsun Vineyard in the Red Mountain AVA of Washington and is one-hundred percent Semillon.  The fruit is cooled and then placed in French oak for an extended, temperature controlled, fermentation. After fermentation is complete, the wine is then barrel aged for a total of 18 months. The results have been nothing short of amazing!

    Our Commitment to You

    As you can see by our attention to every detail, ArborBrook is highly committed to producing only the finest wines possible. Our outstanding viticulture, winemaking, and storage team, working collaboratively from our vineyards and into the state-of the winery and storage facilities, are key ingredients that help us produce our outstanding wines.

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