Vineyard Shot

Wine Making

Minnick Hills

Minnick Hills Vineyard, planted in 2000, is owned & operated by the Minnick family, 5th generation farmers. Located just South of the acclaimed Spring Valley Vineyard, Minnick Hills is certified Salmon-Safe & follows sustainable LIVE (Low Input Viticulture & Enology) certification requirements.

 

Minnick Hills Vineyard, planted in 2000, is owned and operated by the Minnick family, a fifth generation farming family. The vineyard is certified Salmon-Safe and viticulture practices are followed as specified by sustainable LIVE (Low Input Viticulture and Enology) certification requirements.

Minnick Hills is located just South of the highly-acclaimed Spring Valley Vineyard in the northeastern part of Walla Walla Valley. The moderately steep Southwest-facing slope above the valley floor has excellent air drainage, allowing the vines to take optimal advantage of sunshine. The elevation between 1120-1200 feet forces any cold air to naturally drain away from the grapevines, avoiding excessive problems with frost during the growing season.

The soil is comprised of wind-deposited loess, and a large quantity of volcanic ash carried from the eruption of Mount Mazama 7700 years ago (The eruption that formed Crater Lake in southern Oregon).  The high ash content is a localized phenomenon unique to Minnick Hills Vineyard. The ash is very low in natural fertility and extremely well-drained, providing a very low vigor site that helps concentrate flavors in the grape berries.

The extended growing season at Minnick Hills Vineyard yields fully developed fruit with ripe tannins. The relative dryness of the vineyard (about 16 inches annual precipitation) with low humidity further concentrates fruit flavors through evaporation.

The Minnick Family follows the most advanced conservation practices in order to produce the best wine grapes while nurturing and preserving the environment. The grapevines are water-stressed and closely monitored for the proper water application by drip irrigation. Early season leaf-thinning to expose clusters enhances sun exposure maximizing flavors and color. The maturing wine grape clusters are thinned for enhanced color and taste in late July and mid-August to yield approximately 3 tons of grapes per acre. These techniques contribute to the fruit intensity and concentration of complex grape flavors that are necessary to produce premium wines.