Voix de la Vigne wines are dressed up to evoke classics from the Old World. The labels are not only pleasing to the eye, but also indicate what the buyer should expect from our wines – speaking to consumers looking for purity and finesse.
We source 5 single-variety wines from sustainable, organic, and biodynamically-farmed vineyards across multiple AVAs. Each site is chosen for its soil, climate, and capability to grow exceptional, expressive fruit.
Our Oregon wines are crafted by Brian Irvine under the supervision of French-born winemaker Bruno Cordeaux; Sarah Goedhart makes our Cab Franc from the heart of Red Mountain in Washington state; and one of the unsung heroes of California winemaking is the secret agent behind Accent de la Vigne.
2023 Vintage Summary
The season began with a mild winter, followed by a cool and wet spring. These conditions delayed bud break and flowering, but the moisture replenished soil water reserves, beneficial for the vines as the season progressed. Summer brought warm temperatures and dry weather, which allowed for steady vine growth and fruit development. The warm, dry summer helped to maintain healthy grape clusters and reduce disease pressure. As harvest approached, the weather remained favorable, with warm days and cool nights, which are ideal for developing the balanced acidity and complex flavors characteristic of Willamette Valley wines.
Vinification
A combination of destemmed and whole cluster pressed grapes. Portions of the blend saw 24 hours of skin contact. Fermented at cool temperatures and aged in a combo of small stainless steel vessels and neutral French oak barrels.
Notes
Harvest Date: Sept. 19 to Oct. 6, 2023
Brix at Harvest: 23.6 / pH: 3.50 /
TA: 6.5 g/L / Alc.: 13.0%
Winemaker’s Tasting Notes
Aromas of mango, gooseberry, fresh summer herbs, lemon zest, honeysuckle, wet stone, and peach on the nose. The palate has great texture and vibrant acidity. Notes of citrus, white pineapple, and minerality throughout. Subtle green apple and spice notes linger on the finish.
2024 Vintage Summary
The 2024 growing season started with a somewhat dry and cool Spring. A little bit of weather was present during bloom which moderated the crop levels nicely. Summertime in Oregon was typical, warm days and moderate overall temps. A short heat spike the first week of September helped flavors along, then we had near perfect weather for the remainder of harvest.
Vinification
The fruit underwent a two-day soak prior to fermentation for a total of twenty days of skin contact. 100% malolactic fermentation occurred over a five-month period. The wine was aged for eight months in a combination of French oak barrels and small stainless vessels.
Notes
Brix at Harvest: 0.17 g/L / TA: 5.6 g/L
pH: 3.71 / Alc: 13.1%
Winemaker’s Tasting Notes
Complex floral aromas layered with red berries, spice box, leather, oolong tea, and a hint of sundried plums. The palate is seamless, offering flavors of sweet bramble, cola, spice, and black cherry. Beautifully textured with lithe tannins.
2024 Vintage Summary
Valley-wide, 2024 opened cool with heavier-than-average spring rainfall, an average-timed budbreak, and a clean set. Heat arrived in July, receded, then returned briefly in early and late September; a cool mid-September interlude reset sugars and preserved acids. October stayed mild and dry. Crop loads were modest and overall quality is widely described as excellent, producing balanced, fruit-expressive wines with moderate alcohols and fresh acidity.
Vinification
The Pinot Gris grapes were whole-cluster pressed immediately upon arrival at the cellar and the juice allowed to settle for 36 hours. The juice was then racked clean into stainless steel tanks and underwent fermentation for three weeks at medium to low temperatures of between 60°F and 66°F. The wine was then filtered and bottled.
Notes
Harvest Date: Oct. 13-24, 2024
Brix at Harvest: 22.4 / pH: 3.28 / TA: 6.8 g/L
Alc.: 13.1%
Winemaker’s Tasting Notes
Bright aromas of orange zest and lemon meringue with crisp, mouthwatering acidity. Minerality with a smooth finish, the citrus and tropical fruit flavors continue to linger on the palate.
2023 Vintage Summary
Sibling brand to the Oregon Pinot Noir Noir, Voix de la Vigne, this California bottling wine offers a ‘southern accent’ of Pinot Noir. This wine remains true to the hallmarks of the Voix de la Vigne brand of Pinot Noir: Medium bodied, no new oak, low alcohol content, and not lacking impact or flavor. We are looking to showcase elegance and finesse in a cost friendly, food friendly table wine.
Varietal: 100% Pinot Noir (Pommard and Wadenswil clones)
Age of vines: 8-10 years old
Aging: 9 months used French Barrique
Notes
Alc: 13.5% / TA: 0.58 g/100ml / pH: 3.91
RS: 0.16 g/100ml
Vinification
The fruit was destemmed and passed through a heat exchange to drop the temperature below 40 degrees F and prevent radical fermentation. After a 3 day cold soak the temperature is raised and yeas is added to start fermentation. Fermented temperature controlled to 80 degrees. Wine is then neutral oak aged for approximately 8 months.
Tasting Notes
This is a very expressive wine aromatically, with lychee, cranberry, kola, raspberry, red cherries abounding with hints of cinnamon and clove, wildflower honey, and cacao. Flavors of red fruits including pomegranate are accented by wisps of cedar and a hint of leather. This wine has a bright, food-friendly profile.
2022 Vintage Summary
Notes
pH: 4.05 / TA: 4.9 g/L / Alc: 14.5% / Total SO2 53 mg/L
Winemaker’s Tasting Notes
Wild strawberry, dusty earth, mixed spices and dried cumin and chili. Some menthol, very dark cocoa, slight hint of coffee and a touch of almond. The palate starts out subtle then hits you with flavors of strawberry, raspberry, chili, crushed rock and a touch of almond. A very pleasant Cabernet Franc with a lengthy, smooth finish.
2023 Vintage Summary
The season began with a mild winter, followed by a cool and wet spring. These conditions delayed bud break and flowering, but the moisture replenished soil water reserves, beneficial for the vines as the season progressed. Summer brought warm temperatures and dry weather, which allowed for steady vine growth and fruit development. The warm, dry summer helped to maintain healthy grape clusters and reduce disease pressure. As harvest approached, the weather remained favorable, with warm days and cool nights, which are ideal for developing the balanced acidity and complex flavors characteristic of Willamette Valley wines.
Vinification
A blend of destemmed and whole-cluster pressed grapes, this wine underwent 100% malolactic fermentation and was aged for 11 months in French oak barrels, 40% of which were new, sourced from renowned cooperages Damy and Boswell.
Notes
Brix at Harvest: 22.9 / pH: 3.25 / TA: 62. g/L / Alc.: 13.4%
Winemaker’s Notes
Exotic aromas of lemongrass, Mandarin clove, and wet stone. The palate is focused with a spicy minerality. Notes of yellow plum, red apple, and spiced pear that lingers on the finish.
