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Owen Roe

David O’Reilly told me that 2017 and 2016 are two years for which total heat units “do not tell the whole story.” O’Reilly described the summer of 2016 as “really temperate, with temperatures mostly in the 80s and occasionally low 90s.” The resulting wines are ripe but have moderately low pHs. In 2017, in comparison, there was a major, extended heat wave from July 22 through August 12: 22 days with 90+ afternoon temperatures.

But total degree days in ’17 were roughly normal (2,700) because the early and late parts of the growing season were cool, while in 2016 the estate’s Union Gap vineyard at 1,200 feet had more than 3,100 degree days. According to O’Reilly, in the ‘17s the tannins are firmer but due to warmer nights during the summer, pHs are higher and acidity levels lower than in the ‘16s. Overall, O’Reilly likes the Bordeaux red varieties best in 2016 and Rhône grapes most in 2017 (for example, he was able to let his Grenache hang, and it picked up more texture but not alcohol).

From Focus on Washington: The New Normal (Nov 2018) by Stephen Tanzer

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2017 Chardonnay DuBrul Vineyard

Release Price: $28

Color: White

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