Tero Estates
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Tero Estates sits in the middle of the oldest commercially planted vineyard in the Walla Walla Valley AVA, Windrow Vineyard near Milton-Freewater, Oregon.
All estate fruit is hand-harvested and immediately delivered to our crush pad at the top of the hill, where it is gently destemmed, sorted, and placed into fermentation bins. The must is then cold soaked for two to five days before yeast is added to start the fermentation. The cap is “punched down” by hand three times a day.
When the fermentation is complete, the “free run” wine is siphoned into barrels and the remaining must is placed into our hydraulic basket press. Pressing off the skins and pulp is done gently and checked frequently to avoid bitter tannins. This “press fraction” is barreled separately from the free run.
At Tero Estates we use 90% French oak (70% new). Our focus is on Vicard with some Taransaud barrels and Gamba 2000 liter casks. Additionally, we use 10% Hungarian oak. Our Cabernets are aged in 90% new barrels while Merlot and Tero Red age in 50% new.
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