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
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Varying lengths of skin-contact
Native fermentation in barrel
Aged on its lees in neutral oak barrels, hogsheads and puncheons for 5 months
12.8% ABV
3.06 pH
8.1 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
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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
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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2023:
100% Riesling - Royer Vineyard - Eola-Amity Hills
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Crushed with 4 hours of skin-contact
Native fermentation in barrel
No malolactic fermentation
Aged on its lees in a neutral oak puncheon and hogsheads for 10 months
Dry-style
12.6% ABV
3.01 pH
8.8 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
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Whole-cluster pressed
Native fermentation in barrel
No malolactic fermentation
Aged on its lees in a neutral oak puncheon for 10 months. Stirred every 2 weeks.
13.0% ABV
3.01 pH
7.5 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
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