A winery dedicated to avoiding convention

Winemaker Journal

Hi! I’m Eric Eide, founder/winemaker at Aberrant Cellars, in Oregon's Willamette Valley, and this is my “Winemaker Journal.” Each month I'll share what’s happening in the vineyards, the winery, and other activities here at Aberrant Cellars. We hope you enjoy hearing about what goes into the passion and inspiration that I have for making great wine!

 

 

Eric Eide
February 19, 2019

Current Goings-On

The cellar is pretty quiet right now, and cold, too. At this time, we’re monitoring malolactic fermentation in many of the barrels. Malolactic fermentation is a process during which tart-tasting malic acid (which occurs naturally in the grapes) is converted to milder-tasting lactic acid. It’s a slow process, currently, because of the cold temperatures, but that’s okay. When temperatures are cold, there’s little opportunity for microbial effects to take hold, so there is a benefit to the current weather.  

We have lots of bottling planned for early March. We will bottle our 2017 Pinot Noir, 2017 Sidecar – Off The Wagon, 2017 LÜK Gamay Noir, and a 2017 LÜK Petite Sirah. I am especially excited about the Petite Sirah. This is a new wine for us; it’s very different than what people expect from us, stylistically.

Why Petite Sirah?

This is a very different wine grape than the others with which we’ve worked. It’s deep, dark, sensuous, and full-bodied. It’s a variety I’ve always found quite interesting. It is big and bold, and that’s what it’s known for, but I do believe it can have an existence outside of that, with more dimension.

This project came about because I connected with a new Rogue Valley vineyard, in Oregon. It had recently acquired land, which had been planted with Petite Sirah 15-20 years ago. It’s a small lot of Petite Sirah, so I jumped at the opportunity. Additionally, I connected with Crater View Vineyard, also in the Rogue Valley, in order to source some Petite Sirah to use for a single-vineyard bottling. Crater View also grows Roussanne, so I co-fermented a small lot into the Petite Sirah. This is a classical red-wine technique that uses the white wine grapes to give more aromatics and to lighten the tannic tone a little. This is the additional dimension I spoke about earlier.

I hope others find excitement in this new offering – we don’t have much longer to wait. 

Feb 19, 2019 at 4:39 PM