Forgotten Hills

Planted in 1996, this well-established, 7-acre vineyard is located at the eastern edge of the Walla Walla Valley appellation, in the foothills of the Blue Mountains. This distinct site is composed of three soil types: cobbles, deep silt loam and sandy loam. The cobbles provide excellent drainage and radiate heat that prolong ripening during the cool evenings.  The silt loam allows vines to send roots deep into the soil allowing established vines to tap into native water supplies reducing the need for irrigation. The sandy loam offers excellent drainage and reduced pest pressures.

At 950 feet elevation, harvest dates tend to be later than most Walla Walla vineyards at lower elevations.  This additional hang time produces fruit with even ripeness and complex phenolics. Canopy management is key to quality at this site, with more exposure allowed on the morning side of the row and increased shade on the afternoon side to encourage gentle ripening and avoid harsh, late summer heat. The constant, direct warm winds experienced in many parts of the Valley are non-existent at Forgotten Hills, allowing fewer extremes in temperature and even ripening. Crop levels are kept low (three tons to the acre). Wines from this site are big and ripe with terrific balance and healthy acidity. Expressive aromatics reminiscent of dark plums, cassis, salty/smoked meats and rich, loamy earth are mainstays in this fruit.