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Illahe’s estate vineyard is an 80 acre, south-facing slope in the Mount Pisgah area, on shallow clay marine sediments over ancient silted rock. The first 22 acres were planted to Pinot Noir in 2001. Today, the vineyard includes 7 varieties, spanning 250 to 440 feet in elevation. The goal is to make wine as naturally as possible, using age-old techniques and materials from hand-picked, native yeast fermented grapes.
Illahe boasts one of Oregon’s largest plantings of Grüner Veltliner, with 1.5 acres. Their clone came from a Hungarian fighter pilot who defected to the west, bringing his love of Grüner to the US.
The hand harvested grapes are transported in wooden baskets by Doc & Bea, the winery’s two Percheron draft horses, who also help mow the cover crops between the rows. Mostly destemmed, crushed, and cold-soaked for 24 hours on the skins, the juice is fermented in 24% acacia barrels (8% new) and 74% stainless steel.
Light, breezy, and elegantly deep. Green apple, chili-lime cucumber, with dandelion, wet stone, pear blossom, kiwi, and alfalfa, before a classic Grüner white pepper finish.
100% Grüner Veltliner. Sustainable.
