2013 Yamhill-Carlton Extended Tirage Brut Cuvée
Where were you in 2013? If you were working harvest you were dealing with one of the most challenging growing seasons in the Willamette Valley. A warm September was interrupted by massive, unrelenting rains for weeks, before the vines were allowed to dry out again.
So we’ve heard.
Landmass wasn’t in the Willamette Valley in 2013. Melaney was running fancy bars in Los Angeles and Malia was building out sets for the Oscars. So how the heck did we end up with this wine?
Sports. That’s how. Well, it’s more like, sports-jargon.
In 2016, when we moved to Oregon to begin our winemaking journey, we befriended the sparkling giant - Andrew Davis. Giant because he’s 6’5” but also because he’s been making and coaching folks on how to make beautiful bubbly for decades.
Andrew described Melaney’s love of bubbles as palpable and said there was a winery looking to “pass the baton” on a sparkling wine that needed someone to take over and finish it. After resting it for three years, the winery decided the next steps to finish the wine were too daunting to take on.
Andrew encouraged Melaney to take over the half-finished project to mold and make her own.
So, she did just that. But rather than finish the project and bring it to market right away, she wanted to enhance the wine by aging it longer.
After many taste-tests and ten years of rest, Melaney finally felt the wine was ready. In May of 2023 the wine was riddled, disgorged, and dosed up. Finally, the wine was ready for her debut.
This wine is wonderfully complex and alive with notes of lemon curd, graham cracker crust, key lime, and vanilla cream.
Only 40 cases produced.
Where were you in 2013? If you were working harvest you were dealing with one of the most challenging growing seasons in the Willamette Valley. A warm September was interrupted by massive, unrelenting rains for weeks, before the vines were allowed to dry out again.
So we’ve heard.
Landmass wasn’t in the Willamette Valley in 2013. Melaney was running fancy bars in Los Angeles and Malia was building out sets for the Oscars. So how the heck did we end up with this wine?
Sports. That’s how. Well, it’s more like, sports-jargon.
In 2016, when we moved to Oregon to begin our winemaking journey, we befriended the sparkling giant - Andrew Davis. Giant because he’s 6’5” but also because he’s been making and coaching folks on how to make beautiful bubbly for decades.
Andrew described Melaney’s love of bubbles as palpable and said there was a winery looking to “pass the baton” on a sparkling wine that needed someone to take over and finish it. After resting it for three years, the winery decided the next steps to finish the wine were too daunting to take on.
Andrew encouraged Melaney to take over the half-finished project to mold and make her own.
So, she did just that. But rather than finish the project and bring it to market right away, she wanted to enhance the wine by aging it longer.
After many taste-tests and ten years of rest, Melaney finally felt the wine was ready. In May of 2023 the wine was riddled, disgorged, and dosed up. Finally, the wine was ready for her debut.
This wine is wonderfully complex and alive with notes of lemon curd, graham cracker crust, key lime, and vanilla cream.
Only 40 cases produced.
Where were you in 2013? If you were working harvest you were dealing with one of the most challenging growing seasons in the Willamette Valley. A warm September was interrupted by massive, unrelenting rains for weeks, before the vines were allowed to dry out again.
So we’ve heard.
Landmass wasn’t in the Willamette Valley in 2013. Melaney was running fancy bars in Los Angeles and Malia was building out sets for the Oscars. So how the heck did we end up with this wine?
Sports. That’s how. Well, it’s more like, sports-jargon.
In 2016, when we moved to Oregon to begin our winemaking journey, we befriended the sparkling giant - Andrew Davis. Giant because he’s 6’5” but also because he’s been making and coaching folks on how to make beautiful bubbly for decades.
Andrew described Melaney’s love of bubbles as palpable and said there was a winery looking to “pass the baton” on a sparkling wine that needed someone to take over and finish it. After resting it for three years, the winery decided the next steps to finish the wine were too daunting to take on.
Andrew encouraged Melaney to take over the half-finished project to mold and make her own.
So, she did just that. But rather than finish the project and bring it to market right away, she wanted to enhance the wine by aging it longer.
After many taste-tests and ten years of rest, Melaney finally felt the wine was ready. In May of 2023 the wine was riddled, disgorged, and dosed up. Finally, the wine was ready for her debut.
This wine is wonderfully complex and alive with notes of lemon curd, graham cracker crust, key lime, and vanilla cream.
Only 40 cases produced.