Below is a description of our Whistler Vineyard Estate wines, several of which are only available through our web-site or through our wine club.
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Join our mailing list to receive to receive notifications about our Spring and Fall releases, events and special offers.
For the best opportunity to experience our wines, join our wine club and receive 10% off all purchases, access to special releases and events, and discounted shipping rates.
Whistler Vineyard Estate Viognier
The fruit for this wine comes exclusively from our Whistler Vineyard Estate. The vines were planted in 2003 and 2015 using clonal material that originated from Condrieu in France. Our Estate vineyard is a very cold site for growing Viognier and the grapes are normally not picked until early October at moderate sugar levels and with great flavor intensity. The cool climate produces a wine that is fresh and mineral driven. The wine is barrel fermented on the natural microbiome and aged on lees for 12-16 months in a combination of barrels and amphoras.
The wine has classic Viognier aromas of nectarine and rainier cherry that is complemented by herbal and spicy pine notes. Rich mouthfeel with stone fruits, bright acidity, and a lingering finish of white flowers with pronounced minerality and a saline touch. The wine is always dry, yet rich and complex with plenty of structure and acidity to age well for several years.
The fruit for this wine comes exclusively from our Whistler Vineyard Estate. The vines were planted in 2003 and 2015 using clonal material that originated from Condrieu in France. Our Estate vineyard is a very cold site for growing Viognier and the grapes are normally not picked until early October at moderate sugar levels and with great flavor intensity. The cool climate produces a wine that is fresh and mineral driven. The wine is barrel fermented on the natural microbiome and aged on lees for 12-16 months in a combination of barrels and amphoras.
The wine has classic Viognier aromas of nectarine and rainier cherry that is complemented by herbal and spicy pine notes. Rich mouthfeel with stone fruits, bright acidity, and a lingering finish of white flowers with pronounced minerality and a saline touch. The wine is always dry, yet rich and complex with plenty of structure and acidity to age well for several years.
Whistler Vineyard Estate Pinot Noir
The Whistler Estate is a blend of all Pinot Noir clones and blocks from Whistler Vineyard. In our Estate blend we seek to express the elegance and delicacy of cold climate Pinot Noir with the intensity of Sonoma Coast but tempered by a restrained, old-world wine making style. The Estate Pinot Noir is fermented on the natural microbiome with 10-30% whole cluster to provide complexity and structure. Our wines are built to age for many years and we recommend at least 4-5 years of ageing from vintage.
Clones: 115, 667, 777, Calera and Pommard
Spacing: High density of 2,450-4,000 vines per acre
Training: Single or double guyot, 24” from ground
Farming: Organic (not certified)
Vinification: 10-15% whole cluster, natural yeast, 5-day cold soak, gentle punch-down, temperature controlled fermentation in small 1-ton fermenters.
Elevage: 10-12 months in barrel, all French oak with 20% new
The Whistler Estate is a blend of all Pinot Noir clones and blocks from Whistler Vineyard. In our Estate blend we seek to express the elegance and delicacy of cold climate Pinot Noir with the intensity of Sonoma Coast but tempered by a restrained, old-world wine making style. The Estate Pinot Noir is fermented on the natural microbiome with 10-30% whole cluster to provide complexity and structure. Our wines are built to age for many years and we recommend at least 4-5 years of ageing from vintage.
Clones: 115, 667, 777, Calera and Pommard
Spacing: High density of 2,450-4,000 vines per acre
Training: Single or double guyot, 24” from ground
Farming: Organic (not certified)
Vinification: 10-15% whole cluster, natural yeast, 5-day cold soak, gentle punch-down, temperature controlled fermentation in small 1-ton fermenters.
Elevage: 10-12 months in barrel, all French oak with 20% new
Whistler Vineyard,
Corvus Estate Pinot Noir
Corvus is made primarily with Pinot Noir Pommard clones 04 and 05. In Corvus, we seek to express the complexity and delicate, fine-grained structure of the Pommard clones grown at our site. Corvus has a classy, rich nose of dark cherry, wild strawberries, and floral notes complemented by notes of fresh loam and forest floor. The mouthfeel is spectacularly rich, yet smooth and silky exuding elegance and class. The wine finishes with a salty minerality and firm tannin that gives it structure for a long life. The wine will generally benefit from 5-8 years of bottle age.
Clones: 75-90% Pommard 04 and 05, with the balance of 777 and 115.
Spacing: High density of 2,450 vines per acre
Training: Single or double guyot, 24” from ground
Farming: Organic (not certified)
Vinification: 10-15% whole cluster, natural yeast, 5-day cold soak, temperature controlled fermentation in small 1-ton fermenters.
Elevage: 12-16 months in barrel, all French oak with 20-30% new
Corvus Estate Pinot Noir
Corvus is made primarily with Pinot Noir Pommard clones 04 and 05. In Corvus, we seek to express the complexity and delicate, fine-grained structure of the Pommard clones grown at our site. Corvus has a classy, rich nose of dark cherry, wild strawberries, and floral notes complemented by notes of fresh loam and forest floor. The mouthfeel is spectacularly rich, yet smooth and silky exuding elegance and class. The wine finishes with a salty minerality and firm tannin that gives it structure for a long life. The wine will generally benefit from 5-8 years of bottle age.
Clones: 75-90% Pommard 04 and 05, with the balance of 777 and 115.
Spacing: High density of 2,450 vines per acre
Training: Single or double guyot, 24” from ground
Farming: Organic (not certified)
Vinification: 10-15% whole cluster, natural yeast, 5-day cold soak, temperature controlled fermentation in small 1-ton fermenters.
Elevage: 12-16 months in barrel, all French oak with 20-30% new
Whistler Vineyard,
Picus Estate Pinot Noir
Picus is made primarily with Pinot Noir clone 115 selected from a block planted in 2003. In Picus, we seek to express the vibrant, juicy, and fruity aromatics of clone 115 supported by the power and concentration that comes with dry-farming and low yields.
Picus has an expressive nose of cherry-raspberry, black tea, and fresh loam. The mouthfeel is rich and intense with a powerful core of red fruits. In the early years, Picus is fresh and tightly structured with a tannic grip for long ageing.
Clones: 75-85% 115 with the balance in clones 667 and 777
Spacing: High density of 2,450 vines per acre
Training: Single or double guyot, 24” from ground
Farming: Organic (not certified)
Vinification: 20-25% whole cluster, natural yeast, 5-day cold soak, gentle punch-down, temperature controlled fermentation in small 1-ton fermenters.
Elevage: 12-16 months in barrel, all French oak with 20-30% new
Picus Estate Pinot Noir
Picus is made primarily with Pinot Noir clone 115 selected from a block planted in 2003. In Picus, we seek to express the vibrant, juicy, and fruity aromatics of clone 115 supported by the power and concentration that comes with dry-farming and low yields.
Picus has an expressive nose of cherry-raspberry, black tea, and fresh loam. The mouthfeel is rich and intense with a powerful core of red fruits. In the early years, Picus is fresh and tightly structured with a tannic grip for long ageing.
Clones: 75-85% 115 with the balance in clones 667 and 777
Spacing: High density of 2,450 vines per acre
Training: Single or double guyot, 24” from ground
Farming: Organic (not certified)
Vinification: 20-25% whole cluster, natural yeast, 5-day cold soak, gentle punch-down, temperature controlled fermentation in small 1-ton fermenters.
Elevage: 12-16 months in barrel, all French oak with 20-30% new
Whistler Vineyard,
Strix Estate Pinot Noir
The grapes for Strix are selected from two blocks that are planted to Pinot Noir clones 667 and 777. Strix is made with a high percentage of whole cluster, which means that the grape-stems are included in the fermentation. The high percentage of whole cluster provides added spiciness and gives the wine a savory quality along with great structure, freshness, and a long, lingering finish. Strix is a very complex wine of unusual proportions, loaded with power and pure class. The wine has great ageing potential, and we recommend cellaring the wine for a few years. Strix is the genus of the owl!
Clones: 80-90% clones 667 and 777 with 10-20% Pommard
Spacing: High density of 2,450-4,000 vines per acre
Training: Single or double guyot, 24” from ground
Farming: Organic (not certified)
Vinification: 20-30% whole cluster depending on vintage, natural yeast, 5-day cold soak, no or little punch-down, temperature controlled fermentation in small 1-ton fermenters.
Elevage: 12-16 months in barrel, all French oak with 20-30% new
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