Spring has sprung in Philomath.
We can still see a generous dusting of snow on Marys Peak, so as the locals say, don’t plant your tomatoes yet. All of our farm animal babies have been born for the season and Tabitha can sleep through the night again. The goats are moved out of the Compton vineyard. Our Maremma sheep dogs are on duty protecting the flocks and thanks to their diligence, we have eggs to sell in the Tasting Room!
April showers bring May flowers and new green growth in the vineyards. Matt has been busy pruning in anticipation of warmer days of vine growth and fruit development for our 2023 wines. The cool wet winter seems to be delaying spring a bit, but we don’t normally see bud break until mid-April. We all remember the heavy spring frost of April 2022 that arrived at bud break and damaged vines. This led to a lighter crop, but fortunately the quality of the fruit at harvest was outstanding. Our 2022 white wines are showing lovely fruit aromatics and avors while our 2022 reds are balanced with medium body, softer tannins and lower alcohol – Pinot perfection!
We are excited to share some of our favorite wines with you in your April Compton Wine Club selection. Get ready for stunning Pinot Noirs and quite possibly Matt’s best Pinot Gris yet. Thank you for your continued support of our winery and farm and for being a part of our Compton Family Wine Club in our 20th anniversary year!
COMPTON PICKUP CLUB
Compton Wine Club Selections
Pinot Gris, 2022
Matt Compton has outdone himself with the 2022 vintage of Compton Pinot Gris. Willamette Valley, dry farmed grapes from Compton Family Farms, Newton Creek Vineyard, Hoot & Howl Vineyard and Mary’s Peak Vineyard were whole cluster pressed and fermented in both stainless steel and concrete egg tanks before blending and bottling. The blending of these two ferments yields a gris with bright fruit flavors and balanced acidity and a beautiful pale blush hue. Rave reviews from customers and staff alike!
Rosé of Pinot Noir, 2021
Rosé feels right for spring weather! 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 then blended and fermented in stainless steel. This vintage offers hints of fresh strawberries, depicted in the charming wildflower bouquet on the label.
BoVine Pinot Noir, 2021
Matt Compton planted BoVine Vineyard with Pommard and Wadenswil clones of Pinot Noir in Alpine, Oregon in 2008. The land was formerly cow pasture, and we appreciate their bovine contributions to the soil. BoVine Pinot Noir is aged for 10 months in French Oak before blending and bottling. Drink now or hold in the cellar for later.
Pinot Noir, Willamette Valley, 2017 – 91 Rating Wine Enthusiast and Editors Choice
We love sharing library wines with our club members! Our 2017 Garden Series Pinot Noir was highly rated at release and has aged into an even more layered and delightful wine.
Old Vine Series
Alpine Cuvée Pinot Noir, 2016 – 93 Rating – Prince of Pinot, 91 Rating Wine Enthusiast
We want to make sure all of our club members get to enjoy the last of this outstanding vintage. A blend of old-vine pinot noir from two dry-farmed vineyards in Alpine, Oregon: Woodhall III Vineyard, planted in 1976, and Bovine Vineyard, planted in 2008. Soils are Basalt and Red Jory series volcanic soils that typically show redder fruit aromas and flavors and elegant tannins. Alpine Cuvée Pinot Noir is aged 18 months in French oak barrels before blending and bottling.
SPRING 2023 RECIPE
Award Winning Cheesecake
Kael Compton’s Best of Show Cheesecake Recipe
Kael Compton won best of show at the Benton County Fair with this cheesecake recipe. It’s easy to add toppings to change up the flavors: fresh fruits or preserves, crushed candy bars, chocolate shavings, crystallized ginger and more. Get creative!
Suggested wine pairing: Compton Pinot Gris
The richness of cheesecake is complemented by the hints of lemon, pear, peach and honey found in our Pinot Gris.
- 1 ½ cups of crushed graham crackers (Crush in Food processor)
- 4 tbsp of sugar
- ⅓ cup of melted butter
- Add sugar to the crushed crackers, mix in the butter press into the sides and bottom of your springform pan
- 3 (8oz) packages of cream cheese
- 1 ½ cup of sugar
- 4 eggs separated
- 1 tbsp lemon juice
- 1 tbsp vanilla
- Preheat oven 325
- Use electric mixer to blend well the cream cheese, sugar, egg yolks, lemon juice, vanilla
- Fold in the egg whites
- Gently spoon the filling in the form pan
- Bake at 325 F degrees for 40 minutes
- Leave in the over for an additional hour with the oven turned off. This is an important step to keep the cheesecake from cracking.
- Move the cheesecake to the freezer for 6 hours, let defrost before serving.