How It’s Made

Chenin blanc

The level of ripeness impacts wine flavors and balance. Picking early in the season results in lower potential alcohol and more acidity and the Chenin tends to show more “green fruit” like pear, honeydew melon, kiwi or greengage plum flavors. A later season pick means riper grapes, higher potential alcohol and lower acidity resulting in fuller-bodied rounder feeling Chenin wines with “yellow fruit” flavors like pineapple, Golden Delicious apple and yellow peach.

About Erica

Erica Orr has worked in the wine industry since 1998.  Her first harvest was with Cathy Corison in the Napa Valley. That experience prompted Erica to earn a master’s degree in enology from UC Davis and to work harvests around the world. In 2006, she launched an independent wine lab and consultancy servicing the winery community in Woodinville, WA. She started making wine for herself under the Orr label in 2013.

Grenache

On the Royal Slope in Washington state, the Grenache tends to be “high-toned” and bright and shows more “crunchy red fruit” like cran-raspberry pomegranate flavors. In other parts of the Columbia Valley, the Grenache can be meatier and more plush with darker fruit character like huckleberry and plum.

Salumeria

My Salumeria red blend is a red wine inspired by the salami, prosciutto and cured meats of the world (“Salumeria” is the Italian word for deli). It’s a blend of Sangiovese, Cabernet Sauvignon and Merlot from Washington state’s Columbia Valley. Jancis Robinson describes Sangiovese's main viticultural characteristics as being variable, similar to Pinot Noir in its sensitivity to place and that Sangiovese ripens relatively late. For me, it is the last fruit picked for my brand each year.

About the Lab

Chemical testing of grapes, juice and wine plus interpretation of lab results and suggested recommendations of appropriate winemaking decisions are among the services offered. Every effort is made to provide accurate results quickly. In-house standardization is systematically performed.

Winemaking consulting is offered for blending and other trials catered to client’s wine style. During harvest, fermentation addition spreadsheets are available to translate the juice panel data into actionable work orders for the cellar crew based on client specifics.

https://www.orrwinelab.com/#/lab/

https://www.orrwinelab.com/#/protocols/