2018 Cahiers Riesling

A delicious, medium sweet Riesling with rich notes of peach syrup, quince, ginger and baking spices.

Cahiers (KY-YAY) is French for Notebooks or Journals in rememberance and honor of Jimi Brooks who loved to read and write. Pascal had found his father’s journals after he passed and they allowed him to connect with his father through each journal entry.

Flavor Notes

Peach
Lemon
Apple
Quince

2018 Cahiers Riesling is a Medium Sweet wine.

Learn more about the IRF Riesling Scale

Brooks has it all — Great story, great people, great wines.

Dave McIntyre, Washington Post
This medium sweet Riesling has generous, ripe notes of quince, baking spices, ginger, and peach cobbler.
Jillian Barnhart
Sommelier
Enjoy this wine with a tuna poke with sriracha aioli, fried garlic chips and fresh chives!
Norma Buchholz
Chef
This medium-sweet Riesling effuses peach, key-lime, and baked apple pie with decent weight and a juicy, succulent finish.
Tom Weber
Cellar Hand

Winemaking Notes

2018 Vintage:
A wet and cool April delayed bud break, but by bloom, we were quickly caught up to average tracking for the season. Summer was steadily warm but without heat spikes or temperature extremes experienced in 2016 and 2017.
By mid-September, the vines became weary from much sun and not much water and began to shut down causing ripening to stall. A brief rain event and cool down gave the vines the respite and harvest the jumpstart it needed.
We picked Pinot in a concentrated two-week window running until October 10. The Riesling, however, enjoyed an extended spell of sunny but cool autumnal weather that was perfectly ideal for beautiful ripening lasting through October 22.
The resulting wines from the season are vibrant, fresh, and full of concentrated flavor.
A hallmark vintage!

Type
White
Varietal
Riesling
Region
Oregon
Appellation
Willamette Valley
Vintage
2018
Vineyards
La Chenaie, Monks Gate, Hope Well
Filtration
Cross-Flow
Case production
200
Crush format
Straight to press
Bottling date
2019-04-29
Vessel
Stainless
Alcohol percentage
11.4
Residual sugar
43.4 g/L
Ph
3.04
Acid
8.6 g/L

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