Syncline Winery : Our Wines
Subduction White Washington State
Production: About 150 Cases
Tasting Notes
The wine shows a clear pale straw character. Aromas of pears and apples with honeysuckle and orange blossom. Apple and pear skin dominate the palate with subtle hints of orange blossom and minerality. Rich and ripe, with a good jolt of Celilo Vineyard acidity, it has a long persistent finish.
Harvest Notes
Appellation: Washington State
Columbia Gorge (Celilo Vineyard)
Columbia Valley (Horse Heaven & Wahluke Slope)
Harvest Dates: Early September - Late October
Varietals: 59% Viognier 41% Chardonnay
Vineyard: 29% Clifton 30% Coyote Canyon 41% Celilo
Year Planted: Clifton 2000 Coyote Canyon 2001 Celilo 1972
Vineyards
Coyote Canyon Vineyard is located near the top of the Horse Heaven Hills. Gently rolling southeastern exposure reveals views of famous neighboring Champoux, Alder Ridge, Canoe Ridge and Destiny Ridge vineyards. Soils are a mix of ancient volcanic, loam and alluvial flood deposits. This is one of the warmest sites in the state, with early maturity and low pH. Vines are trained Vertical Shoot Positioning with one cluster per shoot. Irrigated with warm artesian water. Wines with apricot and peach flavors with great acidity are the norm here.
Viognier grapes from Clifton Vineyard are always the first grapes of our harvest season. Thinned to a cluster per shoot and planted at a moderate density the grapes are ready for harvest in the first weeks of September. Viognier has the unique characteristic of perfuming the air with aromas of peaches and honeysuckle when ripe. The vineyard is at a low elevation (550’) with a southwest exposure and backed by black basalt cliffs. Soils are sandy loams overlaying cobbles and basalt. In order to maximize morning sun exposure, while ensuring that the fruit is never directly exposed to the hot afternoon sun, rows are oriented southwest-northeast. This vineyard contributes aromas and flavors of white peaches, honeysuckle and a core of richness.
Fermentation and Aging
The fruit is hand harvested into 30 pound harvest boxes and transported to the winery in the early morning. All fruit is whole cluster pressed with press fractions kept separate. Settled overnight without the use of sulfites and then racked to older French oak barrels. Inoculated in barrel, fermentation completes in mid November. Occasional lees stirring and no malolactic fermentation contribute richness while maintaining acidity. Blended and sterile bottled in April.