Ed has thrown in the towel and angel vine is ending its run. Zinfandel what this guy's passion, that's all he made. In 2012, he made a gutsy decision: He put this fairly high-end wine under Stelvin closure, aka Screwcap. That has kept this wine beautifully fresh. In fact, I would argue that the wine has never been drinking better - it's in a perfect spot. If it had been bottled under cork, I suspect that it might be showing its age. Good for Ed - good for you!
This wine wholesaled for around $19, making it $25 on the shelf. He bought out every last case they had, and are offering it at this insanely good price. There are about 30 cases, and once they're gone, that's all she wrote...
4.23 tons of handpicked grapes were delivered to the winery on October 2. The fruit was sorted by hand, de-stemmed, and placed into three open-top fermenters.
After a five-day passive soak, the fermentation was initiated by transferring grape skins from active fermentations in other bins into the Zinfandel bins. The resulting caps were punched down by hand as-needed (at least twice daily) until fermentation proceeded to dryness. The skins were pressed and wine went to barrel on October 22, leaving the wine in contact with the skins a total of twenty days.
The wine was raised in oak barrels from French and Hungarian forests sourced from a variety of barrel makers. All of the barrels had been used for several vintages.
The route that leads to the wine business can be as twisting and gnarled as the vines themselves, but as we at Angel Vine have found, the rewards of following a passion for fine wine are worth toasting.
Led by my “first angel,” my wife Laureen, we came to Oregon in 1997 to pursue our shared love of Northwest wines. By 2000, we had found the land where our family would grow our grapes: an old cherry orchard overgrown with Himalayan blackberries that we removed and replanted to Pinot Noir to establish Three Angels Vineyard. Named for my three angels, Laureen and our two daughters, Alex and Morgan, the 5-acre vineyard is located in the windswept Eola-Amity Hills, a region known for producing wines flavored by a strong sense of place.
That sense of place continues to influence my philosophy as a winemaker, especially since I began crafting red Zinfandel—a grape uncommon outside of California—with fruit sourced from the sunbaked slopes of Eastern Washington, where harsh conditions yield Zins with the intense character Angel Vine is known for.
Since 2007, Angel Vine has focused on producing the Pacific Northwest’s very best locally-made, Zinfandel-based wines. Beginning with our first vintage of only 500 cases, Angel Vine has built a repertoire of wines crafted from Eastern Washington’s finest fruit. With production now at about 2,000 cases, our passion is to craft wines that display the unique characteristics the grape acquires when grown in Washington’s Walla Walla Valley, Horse Heaven Hills, Wahluke Slope and the greater Columbia Valley. At harvest, the grapes are picked early in the morning and immediately processed into handcrafted wines using modern, certified-sustainable viticulture practices combined with traditional winemaking techniques.