Issue link: https://www.e-digitaleditions.com/i/882780
{ SOMMjournal.com } 103 Umpqua Valley Somm Campers Amanda Cannon, Q Restaurant & Bar, Portland, OR arah noefler, Wine Director/General Manager, Ferry Plaza Wine Merchant, San Francisco, CA Mike Pickering, Sommelier, Marina Kitchen-Marriott Marquis, San Diego, CA Wayne Belding, Master Sommelier, Vintage Advantage LLC, Boulder, CO Sharon Coombs, Beverage Director, Craft, Los Angeles, CA Evangeline Uldricks, Sommelier, LOFT Restaurant at Montage Hotels & Resorts, Laguna Beach, CA Ellen Landis, Sommelier/Wine Journalist, WA Jade Helm, Sommelier, OWIS, Salem, OR Nanette Rapuzzi, Sommelier, Bacara Resort & Spa, Santa Barbara, CA Allyson Gorsuch, Executive Wine Editor, The SOMM Journal Christian Barion, Manager/Sommelier, Love & Salt, Manhattan Beach, CA Bruce Sturgeon, General Manager/Wine Director, Blueacre Seafood, Seattle, WA Kristina Pergamalis, Sommelier, A16 Restaurant and Wine Bar, San Francisco, CA Maria Silva, Wine Director/Sommelier, Columbia Tower Club, Seattle, WA Sara Kay Godot, Wine Soaked, Santa Monica, CA Shelby Peterson, Wine & Beverage Director, C Lazy U Ranch, Granby, CO Participating Umpqua Valley Somm Camp Wineries Abacela Brandborg Vineyard & Winery Cooper Ridge Vineyard elfino ineyards Girardet Misty Oaks Vineyard Reustle-Prayer Rock Vineyards The Cellars at the Southern Oregon Wine Institute (SOWI) Spangler Vineyards Triple Oak Vineyards This introduction to the Umpqua Valley provided an opportunity for the community to come together to share their love of the area and all it has to offer. Additional Sponsors Windmill Inn of Roseburg The Partnership for Economic Development in Douglas County The City of Roseburg Cow Creek Band of Umpqua Tribe of Indians Umpqua Valley Winegrowers ics mmett ertified ulic ccountants Reustle-Prayer Rock 2006 Grüner Veltliner Just starting to oxidize with yellow apple and Anjou pear, white peach, celery salt, chamomile tea, lemon zest and a plush mouthfeel. Reustle-Prayer Rock 2005 Syrah All cracked black and white pepper, red plum skin, purple plu esh, rippy tannins and a long, long finish. Abacela 2007 Albariño Apple juice, lemon curd, tangerine, yellow apple, pink grapefruit, maraschino cherry and pineapple with high acid and a fresh finish. Abacela 2003 Estate Tempranillo Raspberry preserves, hoisin, fresh dough, toasted bread, rose petals, bittersweet chocolate and dusty, prevalent tannins. Abacela 1997 Malbec Violets, orchids, lavender, blackberry, blueberry and cocoa, with beautifully-balanced acid and tannin—wow! chosen yeast versus native yeast fer- mentation. He cold soaks the Syrah before introducing very active yeast into the warmed juice, a different yeast for each clone. Brandborg lets fermentation begin naturally with a slow fermentation for 48 hours before inoculating by powder - ing the yeast on the top of the juice. "I see a lot of action about a day later," he says. He also inoculates for malolactic fermentation at that time in order to eliminate it as a worry. Abacela creates what he called a "yeast ghetto," explaining that he intro - duces thriving yeast into one corner of the tank, and they pick up energy as they move through the juice, raising the temperature and speed of fermentation in order to take advantage of the color and tannin of Tempranillo. They may have three different tech - niques, but these three wineries again demonstrate their dedication in con- stantly experimenting and sharing with other winemakers to ensure their wines are of the absolute highest quality. "The unique climate and soils of Umpqua called each couple to their new home— the resulting cama- raderie is obvious and inspiring."