North America | Oregon | Illahe | Grenache Wahluke Slope

Grenache Wahluke Slope

VARIETAL
Grenache

NOTES
This represents Illahe’s first venture into producing grenache. For this bottling, Illahe went to the Wahluke Slope AVA on the Washington side of the Columbia Valley. Named as an official Washington State appellation in 2006, the Wahluke Slope produces approximately twenty percent of the entire Washington State grape harvest each year. A dry, warm climate makes Wahluke Slope one of the best places in Washington to grow wine grapes - especially red varietals. The major distinguishing feature of the Wahluke Slope is its uniformity in aspect, soil type, and climate. The entire appellation lies on a broad, south-facing slope with a constant grade of less than 8%. This, along with the proximity to the Columbia River, helps minimize the risk of frost, which can affect other areas of the state. The entire 81,000-acre appellation sits on a large alluvial fan, making the soils notably uniform over a large area. The topsoil is deep, wind-blown sand with a depth, on average, of more than 5 feet (150cm). This provides both ample drainage for vinifera vines and greater uniformity in plant vigor and ripening than seen in other areas of Washington. Elevations vary between 425 feet by the Columbia River to 1,480 feet above sea level, though most vineyards lie below 1,000 feet. Precipitation averages less than 6 inches (15cm) annually. Irrigation is therefore required to grow vinifera grapes. Winds in the area lead to smaller leaf size and smaller grape clusters compared to other regions, concentrating the resulting wines. Most vineyards on the Wahluke Slope have been planted in the last 15 years.

VINEYARD: Mattawa Vineyards. Illahe sources grapes from the top end of the vineyard slope at 850’ asl. This plot of windblown loess soil receives plentiful sun for optimal ripeness.

VINIFICATION: Picked early on October 4th to preserve natural acidity and freshness. Handpicked, hand sorted, and fermented in small lots using native yeasts. Aging was done in a mix of concrete (33%) and the remainder in oak vessels (10% new).