| "Roots Wine Co. is about making wines that express terroir. Born in Racine, Wisconsin our family moved out west when I was a little boy. At the time our family would travel to the coast through Oregon wine country and sample the wares of some of the early winemakers. In 1996 we bought a small piece of land in what will become the Yamhill-Carlton AVA. I came out to Oregon in 1998 to plant a vineyard and grow Pinot Noir. Being into the Organic side of life, I do not use herbicides or synthetics on the plants. Naturally, in 2000 I started to work in the wineries to get a better understanding on what it takes to make Pinot Noir with as little intervention as possible and yet not screw up what the vine has given. Ten years later, I am still crafting and learning this art but have moved more towards an indigenous and natural form of winemaking." Chris Berg |
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| Klee Pinot Noir |
| A blend of the five family owned vineyards that Chris works within the Northern Willamette Valley. The wine is 100% indigenous fermented in neutral oak barrels. Most of the soils in these vineyards are silty loam with various percentages of sandy loam underlying. The wine spent 10 months in oak before bottling. It is meant to be a little forward drinking. The growing season was nearly perfect with low yields, (most vineyards reporting between 10%-35% below average yields). Small clusters, meaning more skin to juice ratio. At the time of harvest, they had cool nights that helped to maintain a good acidity level. Harvest started September 21st and ended Oct 29th with plenty of sunshine and just a little light rain. |
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| Klee Cabernet Sauvignon |
| This Cabernet Sauvignon comes from excellent vineyard sources in Walla Walla, Washington. A blend of Pepper Bridge Cabernet 85% and Pepper Bridge Merlot 10% plus 5% of Les Collines Cabernet Franc and Petit Verdot. The oak is French oak barrels, 30% new, aged for 20 months before bottling. Half is indigenous fermentation the other half is BRL 97(a Barolo yeast strain). The Cab Franc and Petit Verdot were co-fermented and aged in neutral oak. |
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| Roots Crosshairs Pinot Noir |
| { Blend of 60% Leroy Vineyard and 40% Cherry Grove Vineyard } Leroy Vineyard Acreage: 4 Location: Chehalem Mountain AVA Clones: 35-year-old Pommard, plus Wädenswil and Upright Pinot Noir Soil: Laurelwood silt loam on surface, underlying clay loam soil Cherry Grove Vineyard Acreage: 15 Location: North of Yamhill-Carlton District AVA Clones: 6-year-old Pommard and 777 Pinot Noir Soil: Willakenzie light loam on surface, shallow clay loam underlying 24% to 35% clay with 15% fine sand Winemaking Details • 5-day dry ice cold soak • 15-day fermentation peak temperature 85 degrees • 4-day post soak • Yeasts: Indigenous fermentation and RC212 • Barrels: 15% new Francois Freres Allier and Vouge forests • Elevage: 18 months |
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