' Fullerton Wines - JOURNAL

JOURNAL


 
August 28, 2017

Wine tastes good. And it smells good, too. These simple realities should be at the core of tasting wine. Unfortunately . . .

 

 
August 2, 2017

Put that rosé in the cellar. You heard us right. Lay it  . . .

 

 
May 22, 2017

For Alex Fullerton, it all began in Burgundy. His father and Proprietor Eric Fullerton tasted his way through the region as a young lad, and then . . .

 

 
March 9, 2017

We love experimenting with new fermentation techniques in an attempt to bring more complexity to our wines. Back in . . .

 

 
January 11, 2017

Oregon and sustainability go together like Fred Astaire and Ginger Rogers. When tasting wine around the Willamette Valley, terms like Biodynamic, Salmon . . .

 

 
November 3, 2016

Another stunning Willamette Valley vintage is in the books. The 2016 vintage comes on the heels of the opulent . . .

 

 

 
October 26, 2016

The reality of time adds profoundly to our experience with wine. In the winery itself, time helps. . .

 

 
August 29, 2016

Scientific discovery has enabled winemakers to improve their craft significantly. Prior to the 1860s, brewers and winemakers didn’t know that yeast fermented wine. Fermentation was nearly magical, which may . . .

 

 

 
July 11, 2016

Within the broader Willamette Valley American Viticultural Area (AVA) rests six sub-AVAs. These smaller AVAs represent specific geographic and climactic areas that produce wines unique to that place.

 

 
June 6, 2016

Yeast, the converters, create the wine we all enjoy. These single-celled fungi feast upon sugars, and release CO2 and alcohol in exchange. Without yeast, we would drink super-sweet grape juice from our beloved Pinot Noir and Chardonnay vines. However, thanks to yeast, we instead relish the complex, intoxicating aromas and flavors of wine.

 

 

 
Viewing 1 - 10 of 17      |   Next »