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I am a sucker for anything agricultural and when it specifically relates to grapes I am full on giddy. Yesterday had me dancing around behind the tasting bar all day with the anticipation of our first harvested grapes of the 2009 season set to arrive. John Bangsund pulled up in his old farm truck about 2 o’clock with a trailer carrying over 4,000 lbs (over 2 tons!) of gorgeous small berry Syrah grapes. Robb, Fancisco and our new helper for crush Chris were all well prepared, but despite their calm and composed nature, I suspect that they too were equally as excited as I.
Robb like a kid with his favorite toy wheeled around in the fork lift removing bins from trailer, raising them high into the sky before tilting the bin, sending the fruit into a glorious cascade headed for the hopper. The bunches deposit onto a conveyor belt ascending once again to be dropped, this time into the crusher/destemmer. Here the magic of technology acts to drop the slightly “smooshed” berries to a bin below, while shooting the barren stems out the side into a separate area. The phrase crushed seems to be a bit extreme as the grapes are not beaten to a pulp, but rather simply have their skins perforated and get their juices flowing.
Now we are gifted a magnificent box full of luscious berries with only a minimal number “jacks” (remaining portions of stems). Robb’s job of heavy lifting is complete for the day and he is off to begin mixing a potion of yeast specifically chosen for it’s love of consuming red grape sugars. We add a pitcher of crushed grapes to the bucket to fuel the yeast fire and let it warm up. As the yeast, water and juice brew we test the Brix (measure of sugar content) of the crushed grapes, perfect, right where we want them to be in the mid twenties!
The thrill of the day climaxes at the point of synthesis, Robb’s face lights up as the white yeast mixture pours from the bucket to unite with the deep mahogany Syrah must. It is the conception of the next generation of Cathedral Ridge Syrah, the process is far from complete, but this act marks the begin of a new fantasy building to fruition.
We have tons (literally) more to crush before our season comes to a close and would love to have any interested wine enthusiast come check out our production. If you would like to see us in action please contact us at 800-516-8710 to schedule a tour.
Salud,
Courtney
John Bangsund posing with the Syrah grapes he just brought us!
Posted 11 months, 3 weeks ago. 1 comment
What does it take to coax plump, maroon berries to the epitome of their existence as an exceptional bottle of wine? The distinct process has evolved over the millennium, but even today remains truly natural at heart. Since the beginning wine has been shaped with the same basic methods, utilizing the same primary ingredients, grapes and the naturally occurring yeast present on their skins. Despite the surge of “technological advancements” in our world, the refined process of wine making has kept true to tradition at Cathedral Ridge Winery.
Months of care come to fruition as the vines giveth of their clusters for the procurement of our desires. Grapes are harvested the same day that they arrive for the premier step in the wine making process, crush. Bunches plummet from bins, tumble up a conveyor belt and cascade around a steel spiral circulating through the hopper. They voyage through to the crusher/destemmer where stems are segregated, allowing the remaining fruit and juice to drop out creating what is known as “must”.
The second major step is fermentation, here yeast convert grape sugars into alcohol and carbon dioxide. This chemical reaction releases a large of amount of heat, thus consideration of temperature control is crucial to avoid any boiling off of important flavors. As the must is evolving into alcohol via fermentation, the skins and seeds are busy bestowing color, tannins and flavor compounds, in a process of their own called maceration. Throughout this segment the grape solids rise to the top, where they are required to be punched back into the must in order to gain maximum potential. The fermentation conversion typically last between four and seven, with maceration often extending well beyond that point.
Once optimal levels of alcohol, color, tannins and flavors have been achieved the must enters the pressing phase. This is executed by pushing all the solid matter to the bottom to create a dark, thick substance called press wine, while extracting the top liquid portion, known as free run juice. Now that the juice has been squished, chemical altered and strained it is ready for a little leisure time.
Maturing generally refers to the aging of wine in oak barrels. This type of container is used for the ability of oak to allow gentle oxidation, leaving the wine with softer tannins and an increased complexity of flavors. While relaxing in the barrel the wine progresses through a secondary fermentation process called malolactic fermentation, named for the change from malic acid (commonly found in apples) to lactic acid (present in milk), thus imparting a smoother mouth feel. During the maturing time frame a chore known as racking is performed to remove any sediment that forms possibility contributing undesirable flavors. This task is achieved by draining the wine into fresh containers and leaving the sediment behind.
Clarification of wine consists of two parts: fining and filtering. The goal of this portion of the process is to endow a clear appearance and provide stability in the bottle. Fining removes tiny proteins in the wine using an agent (egg whites or benonite clay) to bind with the suspended particles causing them to sink to the bottom. The next step is the removal of these deposits and it is called filtering.
The absolute secret to an outstanding wine is first off excellent grapes, but they cannot be transformed into a gorgeous dream without the guidance of a skilled winemaker to conduct the magic of blending. The unbending rule of blending is that the resulting wine should be greater than the sum of its constituent parts. Blending can be the mixing of wine from simply different barrels, the joining of separate vineyards wine or the concoction of varying varieties. This detailed process requires the acute sense of taste, married with the knowledge of flavor combinations and the ability to anticipate changes that will occur over time. The differing wines are introduced and mingle together in a tank for a short period before their subsequent distribution to bottles.
Out of all the steps contained within wine making, the bottling stage is the most expensive due to the high cost of the specific machinery. It is not uncommon for smaller wineries to contract with a mobile bottler or have their wine taken to another facility to have it bottled. The essential goal of successfully bottling is to preserve the wines inherent character by protecting it from contact with detrimentally oxidizing oxygen.
When it is all said and done nectar of the gods has been transformed and balanced in accordance with nature. Wine is a true blessing finding its way into the hearts of all whom receive the experience with reverence and joy.
Salud,
Courtney Black
Posted 1 year, 1 month ago. Add a comment
We are proud of our newest release wine, our Single Vineyard 2007 Pinot Noir from the Huber Vineyard in Underwood, Washington.
The Huber Vineyard was originally a 20 acre alfalfa and pear farm with a beautiful turn of the century farm house located on the bluff overlooking Cathedral Ridge Winery. As the story goes, Paul Huber’s wife saw the house and told him that she would do “anything to have it.” Their neighbor, Clark Ziegler (who grows our Pinot Gris grapes) told Paul that because of the 80ft of Volcanic soil on that side of the mountain, he should plant a vineyard. So Paul bought the farm house and the land and planted Chardonnay, Pinot Gris and Pinot Noir grapes.
Sure enough, Mr. Ziegler was right! The rich soil from the Missoula flood, matched with the marine push and Washington clones from Endland Desert Nursery, made for a wonderful Vineyard. The Huber’s did everything by hand, through trial and error, and they learned quickly how to grow excellent grapes.
(photo, left, view from Underwood Mountain)
The Huber Vineyard is dry land farmed, not irrigated. They thin and weed very thoroughly so that the inch and a half of summer rain goes straight to the fruit. They also use cane pruning, with four canes off of one trunk and only six shoots per cane. They keep all the vigor down, allowing the sunshine to hit the grapes and the nutrients from the soil to be absorbed by the grape clusters.
It is truly one of the most beautiful vineyards in the Columbia Gorge. The rows of grapes are so meticulously pruned that they look like hedges leading to the end of the bluff. In the Summer, the cool air settles between Mt. Adams and Mt. Hood, cooling the grapes down for the evening.
We love the grapes that Huber Vineyard produces, and we hope that you love the wine that we made from them! Cheers!
Try a bottle of our new 2007 Huber Pinot Noir today!
Only $32/bottle!
A great value for such a limited production Pinot Noir. Only 230 cases produced.
Posted 1 year, 7 months ago. Add a comment
OVER 25% SAVINGS ON PINOT GRIS
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3 bottles for $39.99
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Starts today Monday, Dec 29th
ENDS WEDNESDAY, DEC 31ST
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2007 Pinot Gris
Hints of green apple, pear, and citrus fall on the nose, followed by a soft finish with vanilla and nutty undertones. The wine presents a mouth feel that is soft and pleasant, expressing wonderful Columbia Gorge fruit, acidity and lushness.
A very versatile white wine, it is wonderful with hors d’oeuvres, lighter pastas, fish and poultry.
REMEMBER: AVAILABLE ONLY THROUGH WINE.WOOT.COM
3 Bottles $39.99 OVER 25% SAVINGS
ORDER NOW
This offer is only available this week only by purchasing through wine.woot.com
Posted 1 year, 8 months ago. Add a comment
Thanksgiving is just a week away and although I can’t stop thinking about all of the amazing food and wine I will be pairing together next week, what is really on my mind is our Annual Holiday Party. Just one week after Thanksgiving Day our team at Cathedral Ridge will be gearing up for one of our biggest events of the year! And instead of coming out to Hood River, we are coming to Portland for this event to the Governor Hotel.
The best part this year is that our entire team will be there, including our winemaker Michael Sebastiani who is making the trip out form Sonoma to be there with all of us and hopefully you! This is your opportunity to ask Michael and Robb Bell (our owner) any questions you may have about our wines and the winery.
Take a break from traditional holiday shopping to spend the evening with our Cathedral Ridge Winery team, taste through our array of wines, nibble on hors d’oeuvres created by Jakes Catering, and shop for what your friends really want this year, great wines at a great value! Get your holiday shopping done, and while you’re at it you will get some of the best holiday entertaining ideas; recipes, food and wine pairing ideas, you name it.
Were here to help get your holiday shopping done, while you celebrate an evening that is not to be forgot!
Just to give you a sneak preview of some of the amazing holiday values we will be featuring that night only:
We will be offering:
- ~Free ground shipping on any order over $150 (excluding shipments to Hawaii & Alaska) … guaranteed to arrive before Christmas
- ~A complimentary bottle of our new released 2007 Merlot for anybody who signs up for our Wine Club…
- ~And so much more!Here are the details
Thursday December 4th, 2008
The Governor Hotel, Portland
5:00pm-8:00pm
RSVP:
800-516-8710, crw@cathedralridgewinery.com
Wine Club Members ~ Complimentary
Non Wine Club Members ~ $20/person
Come, have fun, meet our team, and get your holiday gift shopping done!
Buy your tickets today!
Posted 1 year, 9 months ago. Add a comment
Harvest activities are in full swing. This past weekend we picked our Estate Riesling. This Riesling in particular we use as a sweet reserve, meaning we use it to add to other Riesling fruit for balance. This fruit came in with perfect acidity and around 19% sugar.
Francisco and Robb transported the juice into steel barrels where it will sit until we are ready to do our blends in early spring.
Our Estate Pinot Gris was also picked within this last week. We received 4 tons which came out juicy, sweet, and wonderful! We will ferment ½ in the tank and ½ in barrel and intend to do the same with the remaining Pinot Gris fruit yet to come.
We have already moved some of our Merlot and Syrah from the fermentors to barrels and are very pleased with the quality of the wine so far.
Active fermentors are going on in no fewer than 8 different wines currently, and there will be about 6-8 more going on soon.
Despite the long and cold spring, we are having a great harvest so far!
Please stop by the winery any time between 11am-6pm to see what’s going on. If you call in advance we can get you set up with a harvest tour so you can get a detailed tour of the latest harvest activities.
Photos by Jessica Robinson, www.jessicarobinsonphoto.com
Posted 1 year, 10 months ago. Add a comment
Last year many of you were there to join us in this wonderful event with our entire team, our wines, and hors d’oeuvres by Jakes Catering. Please join us again this year. And if you are a new wine club member, this is sure an evening not to miss!
Thursday December 4th, 2008
The Governor Hotel, Portland
5:00pm-8:00pm
RSVP: 800-516-8710, crw@cathedralridgewinery.com
Wine Club Members (and up to 2 additional guests) $10/person
Non Wine Club Members $20/person
Come and taste our array of new & current releases paired with exquisite cuisine by Jake’s Catering. We will also be featuring fabulous holiday gift ideas, holiday recipes, and great shipping deals.
Come, have fun, and get your holiday gift shopping done!
Buy your tickets today!
Posted 1 year, 10 months ago. 1 comment
Harvest started on September 30th with 8 tons of beautiful Chardonnay from Graves & McDuffie Vineyards. Our new conveyer and sorting system are making a measurable contribution to the quality of our wine. Some Syrah and Merlot arrived on the 1st of October and fermentation has begun. The fruit appears to be ripening well and has substantially caught up on the tough cold spring.
Some of the many arts of crush include:
1) Absolute perfect timing on the pick of the grapes.
Most people agree that there is a 2-3 day window at which the grapes are at their very best relative to what that year’s weather conditions will tolerate.
2) Processing the grapes in a sensible and efficient way without compromising quality. This means you use your press very very gently in order to strike a proper balance between yield of juice and quality. Most wineries operate their press at higher pressures than we do and generally get a few more gallons per ton of grapes. We stay comfortably on the side of under press to avoid generating any sharp flavors from squeezing the stems and seeds at too high a pressure.
3) Preparing the proper barrels for our in-barrel fermentation of Chardonnay and Pinot Gris, and selecting the proper yeasts and letting nature handle the fermentation process.
This looks like it could be a great year. Stay tuned for more.
Posted 1 year, 11 months ago. Add a comment
5 The Beauty 
The Columbia Gorge is truly one of the most magnificent spots in the
state. Beautiful river and mountain views, world class area for wind, water and mountain sports, great wineries, fantastic food.
4 New Tasting Room
The tasting room is perfect for beginning and expert wine tasters.
If you’re there for the ambience, you’ll find all you need, if you’re
there for expert tasting notes the wine tasting room is the perfect
place to develop your palate. Wine tasting in the barrel room is also
available for group wine tours.
3 The Grounds
Bring a picnic and enjoy the beautiful grounds and view of the
surrounding vineyard.
2 The People
It’s hard to find people who are more passionate about their wine
than the staff at Cathedral Ridge Winery. 
Fourth generation winemaker Michael Sebastiani and Proprietor Robb Bell are a powerhouse of winemaking skill and the staff at the wine bar don’t just recommend wine, they educate and share their joy and food and wine pairing recommendations as well (make friends and you just may get a great pairing recipe to match with one of their amazing wines).
1 The Wine
Oregon is more than Willamette Valley Pinot Noir. As Robb always says, fruit hates to travel and all the grapes for their wines are no more than 20 minutes from where they’re crushed. Hood River microclimates are widely varied so many types of grape are grown in the area and there’s enormous opportunity to grow several varieties within Columbia Gorge AVA.
Posted 2 years, 1 month ago. Add a comment
The perfect summer sipping wines have arrived!
What is a hot summer without a beverage that can appease those white wine enthusiasts screaming for a back yard sip, or the red wine afficianado who’s relaxing on the deck just waiting for the steak off the grill? Well, nothing without our new releases that you must try!
Just in time for our 90 degree temperature forecast this weekend; we are ready to release our long awaited 2007 Rosé and back by popular demand… our 2007 Halbtrocken.
Our ’07 Rosé is a light and floral wine with bright flavors of peach, honey, and cotton candy with a lush and juicy mouth followed by a slightly sweet finish.
It carries a balance of light color and sweetness. For this wine we create a blend that has a bright and juicy feel while retaining the notion of being light-bodied while still adding variability, longevity and stability to the wine. The natural occurring tannins in the red wine we use gives our Rosé a flavor structure that makes it more food friendly and balances for optimal sweetness.
This wine is screaming for a weekend brunch, yet can be enjoyed with anything from BBQ to spicy foods (especially Thai) and afternoons on the porch.
$15/bottle
$12/bottle, Wine Club Members
Wait for it…..back by popular demand, our 2007 Halbtrocken. 
Don’t be alarmed by the new label because this year we have made a “Cathedral Ridge” Halbtrocken but have kept the blend similar… and as always a secret!
Meaning “half-dry” in German, this wine is a rare offering of the marriage between white and red wines blended to perfection.
Our Halbtrocken is an opportunity to share the flavors of our bolder and heavier red wines by softening their texture, toning down their tannins, and adding light and bright fruit nuances to their flavor profile.
Compared to our Rosé, our Halbtrocken is slightly darker in color and richer, having the food pairing capabilities of a red wine, yet will not overpower lighter dishes, and is more approachable than a traditional bold red wine.
To me, this wine reminds me of a southern French style rosé and is absolutely perfect for the warm summer months. Can I get a porch swing….say it with me…..!
Limited in production this wine won’t last long.
And for this price you cant go wrong! (It rhymes right?)
$16/bottle
$12.80/bottle Wine Club Members
For fans who like them sweet or not you are sure to enjoy these summer delights!
Stop by this weekend to celebrate the release of these wines!
If you can’t make it this weekend, you can always find them available at our online store!
Posted 2 years, 2 months ago. Add a comment
