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Klickitat Canyon wines use farming practices with sustainable techniques. We specialize in wines made from grapes grown in the Columbia River Gorge and the Willamette Valley. |
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Klickitat Canyon wines are naturally fermented with natural yeasts. We do not add anything to the grape fermentation process (as is typically done for other wines where bi-sulfides are added as well as tartaric and other acids). In this sense our fermentation process is organic (although the grapes are not organically grown). The fermentation runs to complete dryness and the wines are not filtered. This natural or organic vinification reflects the true nature and local characteristics of the site where the grapes are grown, and as a consequence the wines will vary by vintage since the grapes grow under different weather conditions each year. |
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Our wines are aged in oak and typically, as a result of the cooler microclimates in the Gorge, will have relatively higher levels of acid and tannin than the wines of Oregon, California, and Eastern Washington. The wines are made to be cellared, and drunk with food, in the European tradition. The oak and the acids and/or tannins (depending upon whether it is white or red wine) provide the structure to the wine that permits it to age well and allow the wine to complement, but not be overwhelmed by, food. This structure or backbone also means the wines are very stable, and will not lose their flavor and freshness if left open. These wines are best served at room temperature. Due to the acidity and dryness, these wines do not need to be chilled (the natural acidity provides the freshness and coolness which would be provided by chilling) in wines without the acidity and/or which are sweeter. |
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We produce only a very small quantity of wines each year (typically, only 600 cases of wine). As a result, we recommend ordering wines sooner rather than later, because of the limited quantities available |
