Compton Wine Club Selections
Sauvignon Blanc, 2022
We wanted to make sure our Wine Club Members get to enjoy our popular, but small production, Sauvignon Blanc before it’s gone! 100% Sauvignon Blanc, organically grown by our friends at Croft Vineyard. The fruit was hand-picked, then whole-cluster pressed. Juice was fermented in a combination of Stainless-steel tank, neutral wood barrels and Concrete Egg tank. The blend of the three fermenters gives the wine a wide range on the palette with balance.
Rosé of Pinot Noir, 2022
New release! 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, raspberry, lily, balanced acidity with a smooth finish.
Old Vine Collection
Pinot Blanc, 2022
Tabitha’s favorite! Estate Pinot Blanc vines were planted in 1997 at our Compton Family Farms Vineyard in Philomath, Oregon. This Southeast facing vineyard is lower elevation and benefits from the rich soil series of the Willamette Valley. The cooler micro-climate here allows us to pick our Pinot Blanc later in the season when the flavors are full and expressive. 60% of the fruit was pressed and placed in the concrete egg to ferment and age.
OSU Woodhall Vineyard Pinot Noir, 2021
Single vineyard Pinot Noir from Oregon State University, Woodhall Vineyard. Pinot Noir clones are Pommard and Wadenswil.
Pinot Noir, Willamette Valley, 2019
We love sharing library wines with our club members! Our 2019 Garden Series Pinot Noir has aged into an even more layered and delightful wine.
Old Vine Series
Llewellyn Cuvée Pinot Noir, 2018
Pinot Noir from the Compton Family Farm, Hoot & Howl Vineyard, and Mary’s Peak Vineyard was fermented in our open top oak fermenter, barrel aged for 12 months, then aged in the concrete egg for 5 months before bottling. Our 2018 wines stand out as phenomenal.
February and March brought enough coolness and rain to slow the vines down and provide enough soil moisture going into spring. Late bud break was due to a slightly wet and cooler April in 2018, bloom and véraison caught up quickly soon after. The fruit set was good, harvest was slow and steady which resulted in truly dialed in fruit composition with sugar levels, acidity, and pH all close to average. Cool autumn weather allowed grapes to hang and develop complex avors on the vine while retaining fresh acidity.