The red wines at Walter Scott are de-stemmed - typically 100%. Of course there are always exceptions - sometimes up to 15% whole bunches are added in the center of the fermenter. Fermentation kicks off naturally with indigenous yeasts. Ferments are done in two ton lots. WInes are mostly pumped over, with some gentle pigeage at the heart of fermentation to manage structure and texture. After fermentation, the wines are pressed off, settled, and put to barrel. 40% of the barrels are new and all are from French cooperages. The length of time in barrel varies, with the Willamette Valley Pinot Noir staying in barrel for around 10 months and the single vineyards staying in barrel for around 15 months. The wines are racked once in July to harmonize the blends.
Willamette Valley Pinot Noir
`Dumb Ox` Eola-Amity Hills Pinot Noir
`Sojourner Vineyard` Eola-Amity Hills Pinot Noir
Freedom Hill Pinot Noir
Seven Springs Pinot Noir
`Cuvee Ruth` Willamette Valley Pinot Noir
Clos des Oiseaux Pinot Noir
The Clos des Oiseaux vineyard sits on the eastern ridge of the Eola-Amity hills overlooking the Cascade Mountains. It has a vein of thin soil running through the middle of it with clay on both sides, generating diverse range of fruit.
Planted with a variety of Pinot Noir clones, they are all co-fermented with native yeasts and aged for 15 months in barrel, French oak with 40% new oak in the final blend. 300 cases were produced of the 2012.
The white wines at Walter Scott are all whole cluster pressed and after settling go straight to barrel with substantial lees. Everything is barrel fermented with indigenous yeast. The range of new oak barrels is around 40%. The wines are stirred minimally and 100% malo is achieved. The wines remain aging in barrel for 11 months before finishing in stainless steel.
Willamette Valley Chardonnay
`Vojtilla Vineyard` Chehalem Mountains Chardonnay
`Freedom Hill` Chardonnay
The Freedom Hill vineyard is nestled in the Coast Range, just south of the Eola-Amity Hills. The vineyard was planted in 1982 by Dan and Helen Dusschee who own and farm the vineyard sustainably with their son Dustin.
The vineyard, rich in Bellpine loam soils, produces Pinot Noir with rather thick skins, giving the wines power and structure rarely found in the Willamette Valley. The wine was fermented with indigenous yeast and aged in a selection of French oak with 40% new oak in the final blend. 125 cases were produced of the 2012.