AlexEli Vineyard & Winery

AlexEli Winery Holiday Whites 6-Pack
$69.99 (Normally $90.00) 22% off List Price
2 2010 AlexEli Muller-Thurgau
2 2009 AlexEli Gewurztraminer
2 2010 AlexEli Bubela’s Blend

AlexEli Winery Oregon Sampler 6-Pack
$74.99 (Normally $95.00) 21% off List Price
2010 AlexEli Bubela’s Blend
2009 AlexEli Pinot Noir, Blue Label
2009 AlexEli Estate Pinot Noir
2009 AlexEli Gewurztraminer
2010 AlexEli Muller-Thurgau
2010 AlexEli Riesling

AlexEli Winery Riesling Vertical 6-Pack
$67.99 (Normally $84.00) 19% off List Price
2 2008 AlexEli Riesling
2 2010 AlexEli Riesling
2 2011 AlexEli Riesling

AlexEli Winery 2009 Pinot 5-Pack
$69.99 (Normally $92.00) 24% off List Price
2 2009 AlexEli Pinot Noir, Blue Label
3 2009 AlexEli Estate Pinot Noir

AlexEli Winery 2010 Kosher Pinot 2-Pack
$53.99 (Normally $72.00) 25% off List Price
2010 AlexEli Pinot Noir Kosher

Previous offer:
1/13/12

Don't know much about Oregon wines, other than they are known for their Pinots. What can anyone tell me about the Estate and Blue Label?

I'm curious about which methods were used in the kosher winemaking. Is this mevushal? Kosher for Passover? It really would be great to have non-mevushal klp wine.

guzmantis wrote:Don't know much about Oregon wines, other than they are known for their Pinots. What can anyone tell me about the Estate and Blue Label?

Hey there guzmatis!

we grow Pommard Clone Pinot Noir. Our Pinots tend to have very good acidity, making them more elegant and versatile in food pairing, rahter than bold and obvious like so many grown a few hundred miles south of the Willamette Valley. Common flavors are dark cherry, plum, pomegranate, pepper, maple syrup and vanilla. Both of these wines are well balanced with much tannin and the body to balance it. ~phil

klezman wrote:I'm curious about which methods were used in the kosher winemaking. Is this mevushal? Kosher for Passover? It really would be great to have non-mevushal klp wine.

Hi Klazman, so basically I was never allowed to touch the wine, however I was directing Rabbi Rivkin or Rabbi Perlstein very closely, as in every little move they made was by my direction in making the wine. This was necessary because at no point was the wine boiled... which would make it Mevushal, which would have allowed me to touch the wine up to the point of boiling. I grow this fruit myself and do much of the work... and to boil it would break my heart! It is Kosher for Passover ~phil

Hey Wooters, thanks for having us here again. Its very exciting to offer a greater breadth of our wines to you! Right now Im running around scaring birds off the Pinot and prepping the winery for crush which just got moved up from next week to this week! .. harvest is about 3 weeks ahead of last year... and Ive never seen acid drop in fruit this quickly. Again, thanks for checking us out.. Ill be in and out all day so feel free to ask any questions!~phil

To woot picture-taking staff, if you are going to use Kosher as a primary descriptor, it would be nice to have a picture of the kosher information... usually on the back label. Glad to have a kosher option!

From the website:

Read more about our process of crafting kosher Pinot Noir:
The Jewish Daily Forward
The Oregon Wine Press

From the articles, OU certification

joelsisk wrote:To woot picture-taking staff,

We've passed this on, thanks for the feedback!

alexelivineyard wrote:Hi Klazman, so basically I was never allowed to touch the wine, however I was directing Rabbi Rivkin or Rabbi Perlstein very closely, as in every little move they made was by my direction in making the wine. This was necessary because at no point was the wine boiled... which would make it Mevushal, which would have allowed me to touch the wine up to the point of boiling. I grow this fruit myself and do much of the work... and to boil it would break my heart! It is Kosher for Passover ~phil

Non-mevushal, kosher for Passover, made the same way you make everything else? Now this is intriguing...hmmm...

Joel, thanks for looking up kashrut info. I'm not picky with which certification, but I know many are.

I enjoy reading the discussion when Alex Eli wines are offered, because of Phil's participation. His responses always seem genuinely open and honest and it's obvious that he takes a lot of pride in and is very enthusiastic about his wine making.

So... thank you, Phil! I look forward to the day when your wines ship to Ohio.

Phil,
since you're hanging out here, can we get a bit of additional info/numbers on the PN's, since only ABV is given in the write-up? I've got some of your 2008 offered earlier on woot squirreled away and wasn't thinking of opening them yet for a couple years. How about these, when properly cellered?

Here are some tech notes..

Riesling 08
TA 8.7 g/l
pH 3.12
RS: 1.5

Riesling 09
TA 8.4 g/l
pH 3.15
RS: .9

Riesling 11
TA 8.8 g/l
pH 3.10
RS: .8

Gewurz 09
TA 8.1 g/l
pH 3.14
RS: 1.4

Bubelas Blend
TA 9.1 g/l
pH 3.12
RS: 1.4

Pinot 09
TA 7.1 g/l
pH 3.52

Pinot 09 Blue Label
TA 7.6 g/l
pH 3.5

~phil

rjquillin wrote:Phil,
since you're hanging out here, can we get a bit of additional info/numbers on the PN's, since only ABV is given in the write-up? I've got some of your 2008 offered earlier on woot squirreled away and wasn't thinking of opening them yet for a couple years. How about these, when properly cellered?

My opinion about the 09 vintage is that it was earlier to come to maturity faster than the 08. Id drink the 09s now.

rjquillin wrote:Phil,
since you're hanging out here, can we get a bit of additional info/numbers on the PN's, since only ABV is given in the write-up? I've got some of your 2008 offered earlier on woot squirreled away and wasn't thinking of opening them yet for a couple years. How about these, when properly cellered?

Our Blue label Pinot could likely lay down a bit... while it is quite palatable.. the slightly higher acidity could only benefit with a year on it side.

With the whites... which arent typically laid down.. our riesling ages very well. Petrol notes start popping at about year 2.5 it seems and the wines go from fruit characters to what I think of as wine character(flavors other than fruit and flowers). Give a riesling (one with good tannin and acidity) 10 years or even 2 or 3 years... and complexity and depth builds. I think the gewurz has as much depth as some lighter reds... ~phil

alexelivineyard wrote:My opinion about the 09 vintage is that it was earlier to come to maturity faster than the 08. Id drink the 09s now.

Why cant I get wine shipped to Ohio??

Just got my wine today. Looks nice. It still says "awaiting shipping" on my order page, though. That's a little confusing. Some notice would be helpful. It saves the delivery guy a little time, and I get to put something on other than my "kicking around the house" T-shirt (circa 1989.)