Site Selection Is Key

Our initial efforts go into site selection, and the process of matching varietals to vineyards in order to produce distinctive wines which reflect their unique locations. We focus our white and sparkling wine programs on the Columbia Gorge AVA, while our red program is focused on the warmer Horse Heaven Hills and Yakima Valley AVAs. In addition to the COR Estate vineyard in Lyle, where we grow Tocai Friulano and Sauvignon Blanc, we work with 9 other growers and 18 vineyard sites to produce the full range of COR and AGO wines.

Seasons, Harvest And Blend

Our harvest is spread out from the beginning of September until the end of October. Each lot is fermented separately and to it’s own specific needs. Whites are all whole cluster pressed and then fermented cold in a range of neutral oak, concrete or stainless steel tanks. Reds are fermented in 1.5 to 5 ton open top tanks, with gentle punchdowns and / or pump overs as the wines command.

The following spring, blending decisions are made, red wines are racked off the lees, and the whites, rosé and sparkling are bottled to retain their fruit and youthfulness. For our younger released red wines, we do final blending and bottling in late summer. Our longer aged reds remain in barrel for an additional winter and are bottled the following spring.

Low Impact Is Our Priority

Throughout the winemaking process, we use gravity when possible and handle the wines minimally as we raise them to maturity. The goal is for our bottled wines to represent the youthful energy and enthusiasm that we feel for winemaking.