Forgotten Hills

Planted originally in 1996 by Jeff Hill on his family homestead, this mature 7.5-acre vineyard is at the eastern edge of the Walla Walla Valley appellation near the foothills of the Blue Mountains.  The soils are composed of three different types: basalt cobblestones, deep silt loam and sandy loam.  The cobbles provide excellent drainage and radiate heat that prolongs ripening during cool evenings.  The silt loam allows vines to send roots deep into the soil and tap into native water supplies which reduces the need for irrigation. The sandy loam also offers excellent drainage and reduces pest pressures.

At almost 1,000 feet elevation, picking dates in the fall tend to be later than most other Walla Walla vineyards.  This additional hang time produces fruit with ideal ripeness and complex phenolics.  Canopy management is critical at this highly vigorous site, with more exposure allowed on the morning side of the rows and increased shade on the afternoon side.  The steady, direct warm winds experienced in many parts of the Valley are seemingly non-existent at Forgotten Hills, allowing fewer extremes in temperature and that even ripening that we prefer for producing distinct and expressive wines.