One

of the

first names

of Mount Adams

in the southern

 Washington Cascades

Mountain range -

 a  potentially active

stratovolcano - although

it has not erupted in over

one thousand years,

it is not considered extinct-

influences our landscapes

soils, water, weather - source

of mystery, power, intrigue.

Pahto Wine Cellars -

wishes to explore the potential

of the Columbia Gorge AVA as an

interesting, unique place to grow wine

grapes -with a narrower focus on the higher

elevation,cooler vineyards - to make wines with

lower alcohols,  brighter acidity, and gentle phenolics -

with transparency in winemaking - letting the grapes express

 themselves - representing the place we live, love and make wine.

 

Technical Notes for 2018 Pinot Noir Rosé:

Harvest date:  September 14, 2018

Brix at harvest:  22.5 degrees

Titratable Acidity:  8.75 g/L as tartaric acid

Alcohol by volume:  13.1%

65 cases made

 

This 100% Pinot Noir Rosé was was made from clones 459 and 2-Alpha from Underwood Mountain Vineyards, at 1100 feet elevation, grown intentionally for rosé and hand-picked in the morning hours. 50% whole-cluster pressed and 50% pigeage à pied (foot-stomped) with 3-4 hours of skin contact, then lightly pressed to taste. Inoculation with a saccharomyces cerevisiae yeast in stainless steel tanks and slowly fermented for 39 days, reaching a maximum fermentation temperature of 62 degrees Fahrenheit. Sulfur dioxide was added on harvest day during pressing and right after primary fermentation was finished at low amounts. It was protein stabilized with Bentonite and chilled to achieve tartaric stability. Sterile filtered and bottled on March 2, 2019.

 

Technical Notes for 2018 Grüner Veltliner:

Harvest dates:  October 4 & 5, 2018

Brix at harvest:  21.5 degrees

Titratable Acidity:  7.8 g/L as tartaric acid

Alcohol by volume:  12.6%

30 cases made

 

This 100% Grüner Veltliner was grown at Soluna Vineyards on Underwood Mountain at 1800 feet elevation, was the 4th leaf (year) crop, and hand-picked in the early morning hours. 50% whole cluster pressed and 50% foot stomped with 21-26 hours of skin contact, then lightly pressed to taste. At this same time, we hand-destemmed 10 pounds of clusters to begin the native yeast fermentation on its own. After 2 days, the destemmed clusters were squeezed and pitched into the large stainless steel tank of juice. Fermentation lasted 36 days with a maximum temperature of 66 degrees Fahrenheit. Sulfur was added 2 times after primary fermentation at low amounts. It was protein stabilized with Bentonite and chilled to achieve tartaric stability. Sterile filtered and bottled on February 23, 2019.

 

 

This is the second release in the Pyroclastic line of sparklers, Gewürztraminer made in the traditional method. With more sparkling wines planned for the future, a Chardonnay from the 2018 harvest will be released in 2020 after extended tirage time.

 

   A pyroclastic eruption entails fast-moving lava, where the lava will be thrown into the air. Pyroclastic flows are the signature fireworks of the most explosive kinds of volcanic eruptions.

Technical Notes for 2018 Sparkling Gewürztraminer:

Harvest date:  September 25, 2018

Brix at harvest:  20 degrees

Titratable Acidity:  10.5 g/L as tartaric acid

Alcohol by volume:  12.2%

300 bottles made

 

This 100% sparkling Gewürztraminer from Lamonti Vineyards on Underwood Mountain, at 1400 feet elevation, was grown intentionally for sparkling wine and hand-picked in the morning hours. 100% whole-cluster pressed, very lightly, and inoculated with a saccaromyces cerevisiae yeast in stainless steel tanks and fermented for 32 days, reaching a maximum fermentation temperature of 66 degrees Fahrenheit. Sulfur dioxide was only used once after primary fermentation was finished at a very low amount. It was protein stabilized with Bentonite and chilled to achieve tartaric stability. Sterile filtered and bottled on January 5, 2019, with encapsulated yeast for the second in-bottle fermentation, then laid on their sides into tirage bins. Disgorged April 15 (and ongoing) by hand with a dosage of 2 g/L.

Pahto Wine Cellars' first vintage was 2016, with 60 cases of rosé produced, fermented and bottled in our garage-turned-wine-cellar in Husum, Washington. We are a very small, family-run winery in the foothills of the Cascade mountain range, sourcing our wine grapes from the Columbia River Gorge AVA, only from Underwood Mountain for now, and making the wine close to that source. We have the benefit of living close to the vineyards we work with, so we visit them and the vineyard owners very often, learning about each one as we go. We are excited to work with high-elevation, cool-climate grapes in the gorge to make unique wines from Washington state, with minimal intervention and respect for the variety's individual character.

 

I have been working in wine cellars and wineries since the 2007 vintage, mostly full-time, as the lab technician, next as the enologist/farm-hand/vineyard worker, then as the assistant winemaker, at three amazing and different wineries, in the Willamette Valley and the Gorge. These experiences have led me to create Pahto Wine Cellars, to make wines of our own, along with my husband Sean, with family and friends being able to lend a hand. We look forward to sharing a glass with you soon!

 

Lisa Wiseman, Winemaker/Owner

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Pahto Wine Cellars, Husum, WA

Tastings by Appointment Only

info@pahtowinecellars.com

 

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Pahto -

one of

the first

names of

Mount Adams

in the southern

Washington Cascades

mountain range -

a  potentially active stratovolcano-

although it has not erupted in

over one thousand years, it is

not considered extinct-

influences our landscapes,

soils, water, weather -

source of mystery, power, intrigue.

 

Pahto Wine Cellars -
wishes to explore the potential of the Columbia  Gorge AVA as an interesting,  unique place to grow wine grapes - with a narrower focus on the higher elevation, cooler vineyards - to make wines with lower alcohols,  brighter acidity, and gentle phenolics - with transparency in winemaking - letting the grapes express themselves - representing the place we live, love and make wine.