Paetra

(Dayton, Oregon)

(Pay-truh): from the Latin for "Rock". These wines are crafted by intensive hand-labor in the vineyard and a minimalist approach to cellar-work. "As little as possible, as much as necessary" is a fitting motto. They produce Riesling using traditional European techniques on American Soil. To aid Paetra's commitment to forgo herbicide-spraying, they are improving the microbial life in the soil by brewing and spraying actively-aerated compost teas, planting what they believe to be the most complete and complex cover-crop mixtures in the United States, and providing habitat for bees and other beneficial insects both with insect houses and complimentary in-row plant species. The reasons for these programs are simple: by providing a healthier, more natural habitat for the soil-food-web to flourish, we can ensure better nutrient uptake for the vines, increase organic matter in the soil, help to achieve a competitive balance regarding water in times of abundance and drought, and greatly increase the diversity of plants and animals in the vineyard which leads to a battle-royale. 

www.paetrawine.com


Willamette Valley, Yamhill-Carlton

100% Riesling

The vineyard is located in a cooler micro-climate that is secluded. This is a wild-yeast fermentation in neutral oak barrels without any chemical additions. Underneath the apple, Asian pear fruit and fresh basil and autumnal aromas, there is a persistent clean acidity. In striving for long-lived complex wines, the wine making is traditional and the vineyards are worked by hand only.


Willamette Valley, Pinot Gris

100% Pinot Gris

A variety of biodynamic techniques are used in the vineyards to keep the vines as healthy as possible. In the cellar only natural yeasts are used for fermentation and strive for detail. The grapes for this wine were harvested at 750ft above sea level, from three different passes from old vines. Each selection was fermented separately: 80% neutral oak and 20% stainless steel without any additions.