2016 Yates Conwill Vineyard Wines
The Yates Conwill Wines in 2016
I have been leasing Yates Conwill Vineyard since the mid-2000s with great results in both the Chardonnay and Pinot noir. The vineyard has been described as a bonsai garden it is so well tended…
A TASTE OF PLACE NEWS
In 2018, neighboring vineyard owners and their winemakers showcased their wines with “A Taste of Place”. Hosted in the barn at Carlton Hill Vineyard, winemakers poured Pinot noir and Chardonnay from four nearly contiguous vineyards in a seven vineyard area they refer to as the “West Ridge” of the Yamhill-Carlton AVA.
HARVEST UPDATE 2018
A warm dry season over the past eight months is resulting in a beautiful harvest. Friends, customers and fellow winemakers are all out helping as these are easy days. Sorting is barely even needed as the fruit is perfect. Letting it hang is the smart thing to do.
EIEIO Chardonnays Featured in
“Black Chardonnay” Article
Katherine Cole’s article “Meet Black Chardonnay – A nearly forgotten technique for exceptional wines has some producers going back to black” has the web buzzing. She describes how Oregon winemakers are using old style Burgundian processes to make their Chardonnay, reversing established practices with interesting and sometimes great results.
She quotes Jay on his Chardonnay making techniques:
“Jay McDonald, the winemaker behind the EIEIO label out of Yamhill-Carlton, focuses on maximum oxygen exposure. After hard-pressing his Chardonnay, he lets the juice sit in an open-top fermenter, with nothing but a bug screen for protection, for three to five days until it browns. He then moves the wine to new oak barrels, leaving a large headspace to encourage fermentation. When it starts percolating, he moves it to neutral barrels to finish, freeing up his new barrels for Pinot Noir.
“I can claim that both my Chardonnay and Pinot Noir get 100 percent new French oak,” McDonald says with a laugh. But the results are no joke: The 2013 EIEIO Cuvée O Chardonnay from Yamhill-Carlton scored a 93 in the Wine Advocate last year. McDonald says he hit upon his technique after finding to his frustration that his 2006 and 2007 vintages were prematurely oxidizing.”