Ermisch Family Cellars Walla Walla Cabernet Sauvignon
WHY WE LOVE IT
- This Walla Walla Cabernet Sauvignon features fruit from two Oregon parcels, one of which is located in The Rocks District of Milton-Freewater AVA. Grapes are 50% Rocks District and 50% Cockburn Ranch.
- This is very much a hands-on project, and Ermisch can now be found doing most of the work from vineyard pickup to winemaking to bottling.
Varietal Composition: 100% Cabernet Sauvignon
Elaboration: Destemmed and cold soaked for 3 days and then when signs of fermentation started showing, I pitched yeast. I like a combo of native yeast in the beginning and then pitch sometimes, and sometimes not, to finish. Pumped over once and punched down once a day to avoid over extracting tannins. Drained via gravity into barrels and cellared about 12 months. One new American one new French and the rest used Pinot barrels. This was hand-filtered and bottled. Hand-dipped wax finish.
Tasting Notes: Bold, dark berry flavors and concentration. Savory with mineral notes.
PRESS
2020 – 91 Wine Enthusiast | 92 James Suckling
PRODUCER BACKGROUND
Ermisch Family Cellars, a boutique winery in Bend, Oregon, was founded by Kirk Ermisch. Known for its Willamette Valley Pinot Noirs and single-vineyard reds from Washington, the winery emphasizes quality and terroir. Kirk started producing Oregon Pinot Noir in 2001 after launching his wine-importing business. Now partnered with his daughter Hannah, they focus on minimal intervention and French oak aging.