Heceta White
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Heceta White is our ambassador of style. It is a saline, laser-focused representation of each vintage in the Willamette Valley. While the composition changes each year, the style and intent remains constant.
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Always 100% Willamette Valley
2024:
47% Grüner Veltliner
21% Riesling
19% Pinot Blanc
9% Gewürztraminer
4% Sauvignon Blanc
2025:
45% Grüner Veltliner
22% Riesling
14% Pinot Blanc
12% Gewürztraminer
7% Sauvignon Blanc
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2025:
Varying lengths of skin-contact
Native fermentation in barrel
Aged on its lees in neutral oak barrels, hogsheads and puncheons for 5 months
12.1% ABV
3.05 pH
7.5 g/L TA
Gamay Noir, Willamette Valley
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Gamay Noir from the Willamette Valley can be many things. It can be bold and structural. It can be delicate and subtly savory. Our Willamette Valley Gamay Noir marries these extremes to create a blend with bright red fruit, crunchy tannins, and refreshing acidity. It’s layered, chillable and delicious.
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2023:
50% Bjornson Vineyard - Eola-Amity Hills
50% Pamar Vineyard - Van Duzer Corridor
2024:
60% Bjornson Vineyard - Eola-Amity Hills
40% Pamar Vineyard - Van Duzer Corridor
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2023:
65% Whole Cluster
Native fermentation
Semi-carbonic maceration and gentle cap management
Aged on its lees in neutral oak barrels for 10 months
Unfined and unfilitered
12.5% ABV
3.30 pH
7.0 g/L TA
2024:
53% Whole Cluster
Native fermentation
Semi-carbonic maceration and gentle cap management
Aged on its lees in neutral oak barrels for 10 months
Unfined and unfilitered
12.9% ABV
3.25 pH
6.8 g/L TA
Riesling, Royer Vineyard
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Just to answer the first question everyone has about Riesling: yes, it is a dry Riesling.
When we started Liska in 2021, we were motivated by a desire to make the kind of Rieslings we like to drink. We both worked in the Mosel region of Germany in 2017, and the experience and the wines came to define our sense of quality and approach towards white winemaking. We now hold the dry-style GG Rieslings in the highest regard, and strive to create wines in their image.
With its high altitude, rocky volcanic soils and direct exposure to the coastal winds of the Van Duzer Corridor, Royer Vineyard is one of the best Riesling sites of the Willamette Valley. The wines from this site consistently have expressive stone-fruit aromatics and concentrated acidity, knit into a fabric of salinity.
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2024:
100% Riesling - Royer Vineyard - Eola-Amity Hills
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2024:
Crushed with 6 hours of skin-contact
Native fermentation in barrel
No malolactic fermentation
Aged on its lees in a neutral oak puncheon and two hogsheads for 10 months
Dry-style
12.8% ABV
3.07 pH
8.4 g/L TA
Grüner Veltliner
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This Grüner Veltliner is classic in its character, with zesty-Margarita-lime, subtle white pepper and laser acidity that is balanced by a weighty palate.
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2023:
100% Grüner Veltliner - Holmes Hill Vineyard - Eola-Amity Hills
2024:
100% Gruner Veltliner - Willamette Valley
Holmes Hill Vineyard & Illahe Vineyard
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2024:
Whole-cluster pressed
Native fermentation in barrel
Partial malolactic fermentation
Aged on its lees in a neutral oak puncheon for 11 months.
12.8% ABV
3.15 pH
6.2 g/L TA
Syrah, Symbion Vineyard
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There’s nothing quite like cool-climate Syrah. Flavors of black pepper, brined olives, cranberries and smoked meat. It’s a meal for the senses.
Syrah is exceedingly rare in the Willamette Valley, sometimes for good reason; it doesn’t always ripen. However, when it does, it’s special thing.
The Symbion Vineyard was planted by Steve Doerner, founding Winemaker of Cristom Vineyards, over 20 years ago. The Syrah it produces is a gem of the Willamette Valley, and one we have been blessed to work with.
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2023:
100% Syrah - Symbion Vineyard - Eola-Amity Hills
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2023:
70% Whole cluster
Native fermentation
Aged on its lees in neutral oak barrels for 18 months
Unfined and unfiltered
13.0% ABV
3.45 pH
6.0 g/L TA
Mondeuse
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This light-body expression of Mondeuse spent 5 days soaking on its skins, slowly extracting a bit of color and tannin before we pressed it off. Fermentation completed in neutral barrels, where the wine then aged for 9 months on its lees. The resulting wine occupies a space somewhere between a rosé and a traditional red wine, possessing a balance of savory interest and fruit, as well as enough tannin to give it some structural dimension.
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2024:
100% Mondeuse - Pamar Vineyard - Van Duzer Corridor
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2024:
30% Whole cluster
5 days on skins
Native fermentation in barrel
Aged on its lees in neutral oak barrels for 9 months
Unfined and unfiltered
12.8% ABV
3.54 pH
5.9 g/L TA
SAUVIGNON BLANC
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With this wine, we set out to craft an expression of Sauvignon Blanc that had nuance and depth, but still maintained a whisp of its distinctive, inherent character. To achieve this, we picked the fruit early to keep the alcohol low and natural acidity high, we let the juice oxidize and settle in tank for two days and then underwent native fermentation in barrel. The wine was then aged on its lees in a single neutral puncheon (500 liter barrel) for 11 months. The result is a wine that explodes out of the glass (not exactly nuance), but still has the depth and concentration we sought.
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2024:
100% Sauvignon Blanc - Pamar Vineyard - Van Duzer Corridor
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2024:
Whole-bunch pressed
Hyper-oxidized juice
Native fermentation in barrel
No malolactic fermentation
Aged in one neutral puncheon for 11 months.
13.0% ABV
3.01 pH
8.0 g/L TA
Pinot Blanc
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For some time, we have admired Pinot Blanc from a distance. We first grew fond of this grape while working in the Mosel in 2017, and then again during our first vintage in the Willamette Valley in 2018. The subtly pretty floral notes, the juicy full palate. It had both character and nuance, and it was always on our short list of varieties we’d like to make.
In 2024, the fruit found us in the form of a new vineyard in Yamhill-Carlton called Hidden Pond Farm. This high elevation site is tucked deep in the woods of Gaston, and even in its youth is showing incredible depth and promise. We’re feel so fortunate to be working with this fruit.
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2024:
100% Pinot Blanc - Hidden Pond Farm - Yamhill-Carlton
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2024:
Whole-bunch pressed
Hyper-oxidized juice
Native fermentation in barrel
No malolactic fermentation
Aged in one barrel for 11 months
12.7% ABV
3.22 pH
7.5 g/L TA
Gewürztraminer, Holmes Hill Vineyard
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The effusive, floral aromatics of Gewürztraminer are difficult to mistake, and they can often prime the palate for a hit of sweetness. With our Gewürz, this sweetness never comes. Like the rest of our wines, we embrace the grape’s natural acidity to create a wine that is vibrant, low alcohol, and excellent with a meal.
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2024:
100% Gewürztraminer - Holmes Hill Vineyard - Eola-Amity Hills
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2024:
Destemmed, crushed and left on skins for 24 hours
Native fermentation in barrel
No malolactic fermentation
Aged on its lees in neutral oak barrels for 5 months
12.4% ABV
3.22 pH
6.6 g/L TA
Gamay Noir, Bjornson Vineyard
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Of the two Gamay Noir sites we work with, Bjornson Vineyard is certainly the more delicate and savory. Supple tannins and bright acidity provide a structural matrix for flavors of white pepper, dried herbs and crunchy raspberries.
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2022:
100% Gamay Noir - Bjornson Vineyard - Eola-Amity Hills
Clone 282
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2022:
66% Whole Cluster
Native fermentation
Semi-carbonic maceration, followed by gentle cap management
Native malolactic fermentation
Aged on its lees in neutral oak barrels for 10 months
Unfined and unfiltered
12.8% ABV
3.27 pH
6.6 g/L TA
Gamay Noir, Pamar Vineyard
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Of the two Gamay Noir sites we work with, Pamar Vineyard brings the fruit and the power. The marine sedimentary soils and heavy winds of the Van Duzer Corridor create a concentrated, structural expression of Gamay that is useful in a blend and compelling on its own.
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2022:
100% Gamay Noir - Pamar Vineyard - Van Duzer Corridor
Clones: Seven Springs, 282, 284
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2022:
66% Whole Cluster
Native fermentation
Semi-carbonic maceration, followed by gentle cap management
Native malolactic fermentation
Aged on its lees in neutral oak barrels for 10 months
Unfined and unfiltered
13.3% ABV
3.33 pH
6.6 g/L TA
Botrytized Riesling
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Botrytis is a common fungus found throughout nature, and most of the time it is deleterious to wine grape quality. However, with certain varieties under specific conditions, Botrytis can concentrate the sugars, acids and flavors of a grape and yield something that, when made into wine, is other worldly. Riesling is one of those varieties, and the 2022 vintage provided the best conditions we’ve ever seen.
Hardly any of this wine was made, and it may never be made again, but it really is something special that we are blessed to have.
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2022:
100% Riesling - Royer Vineyard - Eola-Amity Hills
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2022:
Crushed direct to press
Pressed overnight
No malolactic fermentation
Aged for 10. months in stainless steel kegs.
11.5% ABV
3.01 pH
8.5 g/L TA
30 g/L RS