Happy fall! September 23rd marked the autumnal equinox and harvest time in the vineyards is just beginning. The lambs born in March have helped us at the Compton Family farm and vineyard by “pruning” (eating) the lower leaves shading the grapes on the vines. We would do this by hand without their help. Fortunately they are still small enough to walk beneath the rows without disturbing the vines. The lambs love eating the leaves but don’t care for the grapes – and they fertilize naturally as they munch. Our maremma puppies are growing up fast and the two we kept with us are learning to protect the flock and our farm, just like their parents.
How do we know when to harvest our grapes? Skin color is a nice visual marker to start testing fruit in the vineyard. To determine ripeness we assess the skins, taste, seed color, pH, acids, and sugar levels (Brix). The Brix scale is a measurement of sugar in grapes used to determine the potential alcohol level when made into wine. In the vineyard we use a device called a refractometer that uses a prism to measure the amount of dissolved sugar in the liquid of a crushed grape. During fermentation the yeast will metabolize the sugar and produce alcohol. Science is cool!
We harvest some grapes a little earlier for two types of wines. Chardonnay was harvested early for sparkling wine and Pinot Noir was harvested early for Rosé. The reason is sugar levels. We want lower sugar in the grapes to maintain nice acidity and lower alcohol levels for these styles of wine. We will harvest more fruit when the Brix is higher to make our acclaimed Pinot Noirs, Pinot Gris, Pinot Blanc, Concrete Chardonnay and more.
Your fall Compton Wine Club release includes wines that pair well with seasonal foods and holiday meals. We are proud to have a place at your table. Thank you for being a part of our Wine Club family and making it possible to continue building our dream of growing grapes and food using regenerative practices to restore our ecosystem and nourish our bodies and souls.
Compton staff Matt Compton (winemaker & grower), Tabitha Compton, Angela, Amoris, & Melissa
OCTOBER 2022
COMPTON PICKUP CLUB
THE WINES
Garden Series
Rosé of Pinot Noir, 2021
Rosé is the fastest-growing wine category in America. We intentionally harvest Pinot Noir earlier to make our Rosé. Half of the fruit is whole cluster pressed and the other half is soaked on the skins overnight. Fermented in stainless steel. This vintage offers hints of fresh strawberries, depicted in the charming wildflower bouquet on the label.
Garden Series
Riesling, 2019
New release! Dry Riesling with lively acidity is a delight with seafood, citrus and even coconut. The fruit was grown at Mary’s Peak Vineyard and Airlie Vineyard.
Old Vine Series
Concrete Egg Chardonnay, 2018
Old Vine 108 clone Chardonnay fermented in our Concrete Egg. The concrete allows for a long, cool, slow fermentation while the egg shape creates natural circulation of the wine on the lees – creating a creamy mouthfeel without any oak. Classic, honest, Oregon-style Chardonnay.
Garden Series
Pinot Noir, Willamette Valley, 2021
New Release! All Pinot Noir blend from our area of the Willamette Valley AVA. Drink today or cellar to enjoy later.
Garden Series
Red Blend, 2019
Our ever-popular Red Blend of Merlot from OSU Woodhall III Vineyard and Red Pinot Gris (skin-contact Pinot Gris aged in oak).
Old Vine Series
Llewellyn Cuvée Pinot Noir, 2016
92 Rating, PinotFile
Staff favorite in the Compton Tasting Room! Old Vine dry-farmed Pommard, Wädenswil and 115 Pinot Noir clones from three Vineyards off of Llewellyn Road in the coastal foothills of Oregon. Marine sedimentary soils produce Pinot Noir with darker red berry and blue/black fruit with darker floral, earth tones and bigger tannins. Small lot fermentation and hand punch-downs, aged 18 months in French Oak before blending and bottling.
Old Vine Series
Alpine Cuvée Pinot Noir, 2016
93 Rating, PinotFile
Old Vine dry-farmed Pommard, Wädenswil, 777 and 667 Pinot Noir clones from south-facing slopes in the Monroe, Oregon area. Soils are Basalt and Red Jory series volcanic soils that typically show redder fruit aromas and flavors and elegant tannins. Small lot fermentation and hand punch-downs, aged 18 months in French Oak before blending and bottling.
FALL 2022 RECIPES
Hiatt Farm Roasted Beet Salad with Goat Cheese and Honey Orange Vinaigrette
A colorful autumn salad recipe from Hiatt Farm that pairs well with Compton Pinot Noir and Rosé of Pinot Noir.
Suggested wine pairings
Compton Garden Series Rosé of Pinot Noir
Compton Garden Series Pinot Noir
Ingredients
- 6-8 medium sized beets (a mix of golden and red is nice)
- 1 orange
- 6 oz goat cheese crumbled
- .5 medium sized red onion
- .25 cup olive oil
- 1 Tbsp. honey
- 2 Tbsp. white balsamic vinegar or apple cider vinegar
- salt and pepper
- .25 cup Chopped Roasted Walnuts (optional)
Instructions
- Preheat the oven to 400.
- Prepare beets, remove greens, wash and scrub or peel skin off of beets. Cut into quarters and toss with olive oil. Keep colors separate until beets have cooled to avoid colors bleeding. Roast on a lined baking sheet for about 30 – 40 minutes until fork tender. Let cool.
- Thinly slice half a red onion, crumble goat cheese and set aside.
- Make dressing: zest and juice orange, combine with honey, vinegar, and olive oil. Add salt and pepper to taste.
- Combine cooled roasted beets, red onion, goat cheese and gently toss with salad dressing. Let sit for 30 minutes before serving. Can be served over greens with additional dressing.
Hiatt Farm Rough Puff Pastry
A much simpler take on a classic laminated Puff pastry from Hiatt Farm. This is a tried and true fool-proof recipe. Add your choice of filling and pair with your favorite Compton wine.
Ingredients
- 1.25 cup cold unsalted butter
- .5 cup ice-cold water
- ¾ tsp salt
- 2 cup AP Flour
Instructions
- In a food processor combine flour salt and half of diced butter. Pulse until butter is broken into pea sized pieces. Add remaining butter a couple pieces at a time, pulsing in between until just combined.
- Begin adding water, pulse as incorporating until dough comes together (no more than 5-6 pulses in processor)
- Turn out onto a lightly floured surface and roll out into a 12×18 rectangle. Fold dough in thirds (letter fold) wrap in plastic and chill for 30 minutes.
- Bring dough back out onto a floured surface and roll out to a 12×18 rectangle again, fold back into thirds. Wrap dough up again and chill for at least 1-1.5 hours.
- Once you have chilled your dough and prepared your filling, roll the dough out to about an eighth-inch thickness and cut with a sharp knife into desired sizes.
- Fill with your choice of ingredients and bake at 375 degrees F for about 20 minutes.