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Spring Valley Vineyard

Serge Laville described 2015 as “our warmest vintage ever.” He went on: “We picked as quickly as possible, from September 2 to October 2, but if we could have harvested everything in one week, we would have.” Spring Valley now has 112 acres of vines planted in three major parcels in the vicinity of their winery about 12 miles northeast of the town of Walla Walla, in the midst of wheat fields. Production currently averages around 10,000 cases a year.

Laville has cut back substantially on the use of new oak in recent years, and he told me his vinification “is all about keeping the fruit intact.” He begins with a gentle destemming, then ferments whole berries (“we don’t crush anything”), punching down briefly twice a day. The maximum temperature of the fermentation does not usually exceed 80 degrees F. As in recent vintage’s Spring Valley’s line-up of red wines stood out for their consistently high quality. And despite the fact that Laville does a gentle pressing, these wines hardly lack for tannic support.

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

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2017 Viognier

Release Price: $32

Color: White

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