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Founded in 1993, Westrey is a collaboration between Amy Wesselman and David Autrey, who are dedicated to capturing the uniqueness of the soil and microclimate of some of Oregon’s most prestigious vineyards. All of the Westrey wines seek to showcase fruit in a context of pronounced texture, balanced acidity, structure, and alcohol.
MATT KRAMER: “Westrey is an exemplar of Oregon pinot noir perfectionism. Few, if any, Oregon wineries exceed Westrey in pinot noir quality, even when their prices are well in excess of anything Westrey asks.”
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| Chardonnay Reserve, Willamette Valley |
Westrey has been searching for old vine chardonnay to replace their previous sources that were lost. It has only been with the resuscitation of the 28 year old Draper Selection chardonnay at Oracle vineyard that they felt confident they had found a source that would meet their expectations and Reserve wines standards: length, richness and balance.
60% Oracle Vineyard and 40% Justice Vineyard (Dijon clone 76) make up this reserve blend. The Chardonnay is fermented for six months on average, striving for richness of fruit in the wine. Extended lees contact and judicious lees-stirring round out intense varietal flavors to produce an opulent wine of complexity and depth. Rich golden straw color reveals fresh pear and Golden Delicious apple aromas. These are enhanced by sweet spicy oak, an undercurrent of minerals and a mouth filling texture as the wine unfolds on the palate. With balanced acidity, the concentration of thick, sweet fruit in the wine stands out as the finish lingers for some time on the palate.
This five barrel lot had one new barrel (20%) and two one-year-old barrels in it. It was bottled without filtration and as such may have a small amount of natural sediment in the bottle.
112 cases produced
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| Pinot Gris |
The 2007 Willamette Valley Pinot Gris is a blend of 26% Abbey Ridge Vineyard, 37% Oracle Vineyard, and 37% Sheppard Vineyard. The juice was stainless steel fermented to maintain the freshness and clarity of the very subtle varietal character of northern Willamette Valley Pinot Gris. We did not allow the wine to undergo a malolactic fermentation, preferring instead to accentuate the bright, crisp character of the fruit. Lees contact during aging added weight and texture to the palate. The wine displays a variety of melon flavors, with hints of white peach, apple blossom and lemony acidity that are fleshed out with a talc/mineral note and a dash of fresh ginger. A classic Willamette Valley Pinot Gris, the wine has plenty of weight on the palate from exceptional fruit concentration and crisp, refreshing acidity. With a long, clean finish, this wine is perfect with rich foods such as lobster and scallops, or other strongly flavored, spicy dishes.
1194 Cases Produced
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| Oracle Vineyard Pinot Noir Rose |
Made entirely from estate fruit, the Oracle Rosé was fermented until it was bone dry in order to balance the concentrated strawberry/guava fruit. After 48 hours of skin maceration, but before fermentation began, some of the partially pigmented liquid was drawn off from the nine fermentors of Oracle Pinot Noir and transferred to tank. A combination of carefully selected yeasts were added to help ensure a fruity and elegant finished wine. Similar to the Pinot Gris, the rosé was fermented and aged in stainless steel and did not go through malo-lactic, in an effort to keep the wine fresh and unmuddled. Unlike the Pinot Gris, the rosé was racked immediately after fermentation finished, to allow the purity of fruit to shine (whereas the Pinot Gris benefits from the yeasty undertones yielded by lees contact). The bright acidity is designed to make the wine crisp and refreshing on those hot summer evenings.
Ph. 3.43 TA: 5.75 g/l RS: .004% 145 cases produced.
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| Pinot Noir Willamette Valley |
This is the first of Westrey’s Pinots to be released from the elegant 2007 vintage. The growing season in 2007 was excellent for Pinot Noir. Crop thinning helped ripen the grapes to peak maturity before the onset of rains that might have otherwise presented challenges. Great natural acidity, balanced by delicate, complex and ageworthy fruit is the hallmark of the vintage. The vineyard sources for the 2007 include 53 % from our own Oracle Vineyard 22% Momtazi Vineyard, 20% Betsy Wilson Vineyard, and 5% Abbey Ridge Vineyard. The wine has a broad flavor spectrum of strawberry, blueberry and Bing cherry. Fruit aromas are complemented by notes of sweet clove spice and a hint of toasty vanilla oak. On the palate the wine is open and opulent, with loads of pure Pinot fruit, leading into a rich mid-palate and a balanced finish with a hint of tannin. The wine was bottled without fining or filtration. Aging and a complete indigenous malo-lactic fermentation took place in 100% French oak, with 23% new and 30% one-year old barrels.
1183 cases produced.
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| Pinot Noir Oracle Vineyard, Dundee Hills |
Westrey’s first estate vineyard, Oracle is located in the Dundee Hills AVA, just north of Abbey Ridge Vineyard. Situated at average elevation of 650 feet, the rows face due south on predominantly Jory soil, with a streak of Nekia running through the property.
The 2007 blend consists of 24% 30-year-old Pommard clone Pinot Noir (own-rooted), 70% Dijon clone 777 (100% free-run from two separate lots) and 6% Dijon clone 115 (on Riperia). With our 2001 planting in full production, coupled with the strong return of the old vine block, Oracle is now firmly entrenched in our winery. All lots were fermented with indigenous yeast in open-top 1,500-liter fermentors.
The nose invites one to taste through aromas of raspberry fruit, red currants, violets and mineral-earth notes. The entry shows bursting berry fruit, with good weight and a balanced acid structure. This seventeen-barrel lot had five new barrels, with the balance in neutral wood. After an indigenous malo-lactic fermentation, it was racked with inert gas in the spring, and was bottled unfined and unfiltered in September of 2008.
421 cases produced
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| Pinot Noir Reserve, Willamette Valley |
“It's exceptionally dense and rich yet suffused with finesse -- a combination of attributes rarely found cohabitating, and one that makes this wine a standout.” Matt Kramer
The Reserve barrels were carefully chosen for their expression of their vineyard of origin and their aging potential. In 2007 the wine is a blend of 20% Justice Vineyard (Dijon clone 777: 100% free run), 40% Oracle Vineyard (Dijon 77, 115 & Old Vine Pommard), 20% Abbey Ridge Vineyard (Coury clone) and 20% Momtazi Vineyard (Dijon clone 115). The wine displays intense raspberry, pie cherry and spice aromas. These aromas are complemented by red currants, vanilla, coffee from the oak and a predominant floral character. On the palate the wine is mouth-filling and supple, possessing rich fruit and enough acidity in the long finish to make a balanced and complete wine. At harvest the individual lots were given approximately a five-day cold-soak prior to fermentation. Each lot fermented separately with a combination of indigenous yeast and a commercial yeast imported from Burgundy. The fermentation lasted an average of 14 days for each, and pressing occurred at dryness. At pressing, the wine was set directly to barrel to maintain a maximum amount of lees. There it completed an indigenous malolactic fermentation. In May it received an inert gas racking from barrel to barrel. The finished wine was bottled in late September, without fining or filtration, to allow the wine’s character to fully show through. The 2007 blend was aged in 25% new wood and 20% one-year old, with the balance coming from neutral wood.
247 cases produced
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