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Firesteed Cellars
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Only the FinestIn the early Nineties, the public's attention was turning toward red wine and distributors were hard pressed to meet the new demands: high-quality varietal wine that was vintage dated and very affordable. During those years, Howard Rossbach was visiting markets throughout the country, representing the interests of wineries from the Pacific Northwest. The plea from consumers for affordable wine could not be met by his clients, who struggled to cover the overhead of vineyards, wineries and tasting rooms. Howard sharpened his pencils, picked up his telephone and set out to find the solution. It wasn't long before he located growers that were producing excellent Pinot Noir grapes in Oregon, a winery that had more room than it needed, and a highly-regarded winemaker with time on his hands to consult.
That was the genesis of Firesteed and the business strategy that continues to be successful for us, our growers, distributors, and wine consumers. Production of the 1992 vintage was about 7,000 cases. This year, we hope to surpass 50,000. If you attempt to call Howard a negoçiant, you'll see him positively bristle. Although a respected profession in France, the term "negoçiant" in the U.S. connotes a scavenger, opportunistically snapping up the unsold wines of dedicated producers and pasting on a pretty label. Firesteed wines are truly destined to be Firesteed wines, from the first raindrop that trickles off the leaves in Spring. Consistent quality is ensured by long-term contracts with carefully selected growers and with two designated wineries. Today, we are making two wines: Our well-established Pinot Noir in Oregon and a Barbera d'Asti in Italy. We are not confined to a growing region, and are free to explore the opportunities that interest our customers. As the writer DianeTeitelbaum explained in her coverage of Firesteed, "When you are 'virtual,' the world is your vineyard!" As wine lovers ourselves, these are wines that meet our expectations: A label that looks nice in candle light and on a picnic table; superior packaging; varietals that pair well with a wide range of foods; wine that is true to its varietal and represents the best of its growing region; and the assurance that the bottle we serve this year will be as good as the one we remember three years ago. And, a reasonable price. Whenever we look at the possibility of producing a new varietal, these are the hurdles it must surpass. Both the Oregon Pinot Noir and Barbera d'Asti have been well received by the press and have earned significant awards. All this acclaim is possible, despite a retail price just under ten dollars.
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1995 Citation Pinot Noir
The fruit was fermented in small plastic fermenters, which allowed hand-care in punching down the cap and temperature control. The cap was hand-plunged two to four times per day. After fermentation, the wine was gently pressed and racked into French oak barrels for aging and malolactic fermentation.
Barrel aging lasted fifteen months in new, one and two-year old barrels. The top barrels were then selected and blended together for this cuvee. The wine was lightly filtered before bottling.
Earthy, with forest floor, cedar and leather aromas. Delicate, with raspberry and vanilla flavors and tannins that have softened over time. Subtle and elegant hints of toast and caramel on the finish.
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Barbera D'ASTI D.O.C.
This wine has opulent fruit in the nose, with aromas of cherries and currents. The flavor is rich with vibrant acidity balancing the bright fruit flavors. It will be at its best between one and five years after the vintage date when the fruit flavors will be prominent and during which time it will become more complex and full.
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Oregon Pinot Gris
In creating the 2002 Firesteed Pinot Gris, we hoped to achieve a balanced wine focused on the abundant varietal fruit character of this classic grape. By blending several vineyard sources from throughout Oregon and avoiding heavy-handed winemaking techniques, we were able to produce a wine that is rich, fruity and distinctive.
The 2002 Firesteed Pinot Gris offers aromas of perfectly ripe honeydew melon, almond extract, minerals, clove and wild honey. Full, lucious mouthfeel with a hint of ripe strawberries. Surprisingly complex.
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Oregon Pinot Gris
2002 | 2001 | 2000 |1999
1998 | 1997 | 1996 | 1995 | 1994 | 1992-1993
2003 PINOT NOIR
The 2003 growing season was warm and dry with very little rainfall through the end of summer. The nice weather continued through harvest with daily high temperatures in the mid-70's still occurring in the last week of October. Wines from this vintage are nicely colored with concentrated ripe fruit flavors and aromas.
Our 2003 Pinot Noir echoes the style of previous vintages, by virtue of the gentle techniques we continue to employ in the cellar. The grapes were fermented in stainless steel tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of barrel-aged wine was included in the blend to round out the flavors and enhance complexity
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Oregon Pinot Noir
Our 2002 Pinot Noir echoes the style of previous vintages, by virtue of the gentle techniques we continue to employ in the cellar. The grapes sourced from throughout Oregon were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and racked as soon as the wine finished melolactic fermentation. Just a touch of oak was used during aging to round out the flavors and enhance complexity.
The resulting wine's vibrant raspberry and ripe plum aromas compliment the developed notes of earth, toast and wild mushrooms. Juicy, with soft, delicate tannins. Finished with hints of vanilla and spice.
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Oregon Pinot Noir
Our 2001 Pinot Noir echoes the style of previous vintages, by virtue of the gently techniques we continue to employ into the cellar. The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of oak was used during aging to to round out the flavors and enhance complexity.
The resulting wine's aromas of strawberry and raspberry mingle with the distinct sensation of vanilla-cream. Good acid contributes to the balance and compliments the medium body. As the silky tannins fade on the inviting finish, the wine's classic pinot aromas gather once again.
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Willamette Valley Pinot Noir
Firesteed Willamette Valley Pinot Noir has aromas of chocolate truffles and warm cherry pie. Rich, mouth-filling flavors of coffee and cocoa with hints of toasted almonds and strawberry preserves. The wine has smooth, silky tannins with a broad finish.
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Willamette Valley Pinot Noir
Firesteed Willamette Valley Pinot Noir has aromas of freshly ground coffee beans and black cherries. Deep, ripe raspberry, plum and baker's chocolate flavors grace the palate. The wine has silky tannins with a generous finish.
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Willamette Valley Pinot Noir
The 2001 vintage was wonderful in Oregon. Normal flowering in late June, was followed by warm dry weather that continued until the end of harvest in October. Select lots of prime Willamette Valley Pinot Noir grapes were chosen to be fermented in small vessels with a high percentage of berries remaining whole. After fermentation the young wine was gently pressed into new one, two and three-year old French oak barrels for twelve months of aging. The best barrels were then selected and blended together for this cuvee.
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