Live Wine Blogging at WBC17

Introducing Troon Vineyard and Applegate Valley Oregon to the Wine Bloggers Conference 2017

More than fifty 90+ Point Reviews in less than two years

@TroonWines @CraigCamp

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The Southern Oregon wines of Troon Vineyard are inspired by the wines of the Mediterranean coasts of Southern Europe. Place names like Madiran, Cahors, Bandol, Languedoc, Priorato, Campania and Sardegna have provided the varieties which shine in our vineyards high in the Siskiyou Mountains. Winemaking at Troon is straightforward. Our grapes are field sorted by the same vineyard crew that tended them all season. The hand-harvested grapes go into half-ton picking boxes where both the red and white grapes are treaded by foot. After extended skin contact the reds (or whites destined to become Orange wines) may be de-stemmed and go into one ton fermenters where they complete fermentation outside with no temperature controls with our natural, native yeasts. Only hand punch downs are used, no pump-overs. The whites are pressed into mature French Oak barrels where they complete fermentations, also with their natural yeasts. No new oak is used and all wines are matured in three or more years old French Oak Burgundy barrels purchased from top producers in the Willamette Valley. There are no acids, sugar, enzymes or any additives added to any of the wines. Natural pHs are low hovering just above 3.5 for the reds and just under that for the whites, as evidenced by the crisp acidity in all of our wines. Alcohol levels for zinfandel, malbec and tannat will sometimes go just over 14%, while most of our wines are in the 12% to 13% range. Our vineyards are all LIVE and Salmon Safe certified and we are now beginning our quest to become biodynamic certified. 

Troon Photos are free to use with credit to the winery

Troon Harvest Photos 2017

Troon Harvest Photos 2016





White Live Wine Blogging

2016 Kubli Bench Blanc, Estate Bottled, Applegate Valley

The Languedoc is a constant source of inspiration for us at Troon Vineyard as our climate and soils in the Applegate Valley (see map below) have proven to be the perfect home for the varieties that shine there. One of the classic combinations of the Languedoc is the intertwining of marsanne and viognier. This combination is  also found in some of the best Côtes du Rhône Blanc. Our 2016 Kubli Bench Blanc, Estate Bottled, Applegate Valley is not a blend, but a co-ferment. We believe co-fermentation creates a wine of greater integration and complexity than simply blending. We harvest two blocks of marsanne and viognier crush them by foot, then press them into mature French Oak barrels for native yeast fermentation. In 2016 these vineyard blocks yielded a blend of Marsanne 55%, Viogner 45%. These percentages will vary slightly depending on the fruit these blocks yield vintage to vintage. Our Troon Vineyard estate vineyard is located on the unique soils of the Kubli Bench, which is the second, higher and older bench of the Applegate River and we have given that name to this wine. The granitic soils of the Kubli Bench combined with our long, warm days and cool nights creates wines of great balance and refinement with bright, lifted aromatics.

The 2016 Kubli Bench Blanc, Estate Bottled, Applegate Valley is all about exotic textures and aromatics. Full and rich in the nose and on the palate, it is lifted by a bright acidity that amplifies the many layers in this complex wine.

180 cases produced, marsanne 55%, viognier 45%, 12. 5% alcohol, 3.9 pH, 5.08 TA, 180 cases produced SRP $25 - Fact Sheet:

Red Live Wine Blogging

2015 Troon Black Label Estate M*T, Applegate Valley

Our M*T is a true statment wine for us here at Troon Vineyard. Layered and complex, it represents the pinnacle of quality in the Applegate Valley. This is a powerful wine that will develop even more character as it ages. As is typical of wines grown in Southern Oregon, it is generous and approachable now, but don’t let that deceive you as this is truly a wine for the cellar. The aromatics are already heady with exotic touches of spices and a warm, earthy richness. The firm structure of the tannat is rounded and enveloped by the richness of the malbec, which carries the tannins into a long, lingering finish. 

Grown on the high benchlands above the Applegate River, our estate tannat and malbec vines have bud break within a few hundred feet of the late spring snowfields of the Siskiyou Mountains. The snow soon disappears as our warm summer days slowly ripen our Applegate Valley vineyards. Our warm days are cooled daily by the cool winds of the Pacific Ocean, which are funneled to our estate by the valleys of the Applegate and Rogue Rivers in the late afternoon. These dramatic diurnal shifts help create the unique structure of our wines, which combine both power and fresh acidity. Our granitic soils help to naturally tame the famous tannins of tannat, making the Applegate Valley an ideal place to grow this variety. Malbec has rightly gained fame as one of the premier varieties of Southern Oregon. Rich and velvety the addition of tannat takes the natural charm of this variety and elevates it to greatness.

Harvested in half-ton bins, which are then treaded by foot, the new must spends the night in the same bins in which they were harvested. This respite helps the natural yeast population to establish themselves and allows the hoards of Oregon yellow jackets to add the yeasts they carry to the grapes, which they can’t resist.. The next day the grapes are destemmed and the tannat and malbec are placed together in one-ton fermenting bins for co-fermentation. The bins are placed outside to let the natural temperature fluctuations from day to day help the fermentation. No pump-overs are used and each fermenter is punched down by hand one or two times a day. When fermentation is almost finished the wine is transferred to mature French Oak Burgundy barrels. Fermentation and malolactic fermentation slowly progresses in the cold of winter only to finish in the spring. This wine was bottled after eighteen months in barrel. 

297 cases produced, tannat 52.1%, co-fermented with malbec 45.8%, with 2.1% tempranillo,  14.2% alcohol, 3.53 pH, 6.41 TA, SRP $50 - Fact Sheet:


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Meet Craig Camp - @CraigCamp

The Applegate Valley Wine Trail