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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 2017 Pinot Noir Rosé:

Harvest date:  October 4, 2017

Brix at harvest:  21.5 degrees

pH:  3.05

Titratable Acidity:  9 g/L as tartaric acid

Alcohol by volume:  12.7%

100 cases made

 

This 100% Pinot Noir Rosé was made from clones 459 and 2-Alpha from Underwood Mountain Vineyards, grown intentionally for rosé and hand-picked in the morning hours.  75% whole-cluster pressed and 25% pigeage à pied (foot-stomped) with 2 hours of skin contact, then lightly pressed to taste. Inoculation with a saccharomyces cerevisiae yeast in stainless steel tanks and fermented for 22 days, reaching a maximum fermentation temperature of 60 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 February 10, 2018.

 

Introducing the first bubbly in our new sparkling wine series, Pyroclastic.

 

This inaugural release in the Pyroclastic line is a sparkling gewürztraminer, made in the traditional method, with more kinds of sparkling wines planned for the future.

 

   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 Sparkling Gewürztraminer:

Harvest date:  September 15, 2017

Brix at harvest:  19 degrees

pH:  3.02

Titratable Acidity:  12 g/L as tartaric acid

Alcohol by volume:  12%

30 cases made

 

This 100% sparkling Gewürztraminer from Lamonti Vineyards on Underwood Mountain 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 13 days, reaching a maximum fermentation temperature of 62 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 10, 2018, with encapsulated yeast for the second in-bottle fermentation, then laid on their sides into tirage bins. Disgorged March 18-25 by hand with a dosage of 1g/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 Logo

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.

Pahto Logo

Pahto Logo

Pahto Logo