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Firesteed Cellars

Firesteed Cellars For nearly ten years, people have been calling Firesteed a "virtual winery" because of our unprecedented approach to this ancient agricultural business. From the onset, we have been committed to making premium quality varietal wines at prices people can truly afford. These pages have been developed especially for people in the trade who want to explain the Firesteed concept to potential customers: A concept that combines the latest in quality management, market response and service to our business partners with a great trust in the cycles of the sun and rain, the fertility of the soil and belief in the artistry of winemaking.

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Address Web Social
2200 W. Pacific Hwy, Rickreall, OR, US, 97371 Email: info@firesteed.com
Phone: 206-233-0683 Web: www.firesteed.com
Fax:
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Products



  Barbera D'asti D.O.C.
The 2000 vintage was the fourth fine vintage in a row for Piemonte, which is unprecedented in recent times. There were drought conditions leading into harvest of the Barbera, and there was plenty of heat to bring the acidity down to manageable levels. This wine has opulent fruit in the nose, with aromas of cherries and currents. The flavor is rich with vibrant acidity balancing the bright fruit flavors. It will be at its best between one and five years after the vintage date when the fruit flavors will be prominent and during which time it will become more complex and full.
  Pinot Gris
The 2002 vintage in Oregon was the fifth fine vintage in a row. A lovely summer gave us hope, and beautiful weather in September and October again gave us wonderful fruit. In creating the 2002 Firesteed Pinot Gris, we hoped to achieve a balanced wine focused on the abundant varietal fruit character of this classic grape. By blending several vineyard sources from throughout Oregon and avoiding heavy-handed winemaking techniques, we were able to produce a wine that is rich, fruity and distinctive.
  Pinot Gris
The 2001 vintage in Oregon was the fourth fine vintage in a row. A lovely summer gave us hope, and beautiful weather in September and October again gave us wonderful fruit. In creating the 2001 Firesteed Pinot Gris, we hoped to achieve a balanced wine focused on the abundant varietal fruit character of this classic grape. By blending several vineyard sources and avoiding heavy-handed winemaking techniques, we were able to produce a wine that is rich, fruity and distinctive. The 2001 Firesteed Pinot Gris offers aromas of citrus, honeysuckle, ripe melon and pear that continue to evolve in the glass. Each sip starts out light, fruity and refreshing, then develops richness as hints of toffee and almond lingers with spice on the finish.
  Pinot Noir
Our 2002 Pinot Noir echoes the style of previous vintages, by virtue of the gentle techniques we continue to employ in the cellar. The grapes sourced from throughout Oregon were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and racked as soon as the wine finished melolactic fermentation. Just a touch of oak was used during aging to round out the flavors and enhance complexity.
  Pinot Noir
Our 2001 Pinot Noir echoes the style of previous vintages, by virtue of the gently techniques we continue to employ into the cellar. The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Just a touch of oak was used during aging to to round out the flavors and enhance complexity. The resulting wine's aromas of strawberry and raspberry mingle with the distinct sensation of vanilla-cream. Good acid contributes to the balance and compliments the medium body. As the silky tannins fade on the inviting finish, the wine's classic pinot aromas gather once again.
  Pinot Noir
Our 2000 Pinot Noir echoes the style of previous vintages, by virtue of the gently techniques we continue to employ in the cellar. The grapes were fermented in stainless steel tanks with Prisse de Mousse yeast, pressed during the last days of fermentation, and reached as soon as the wine finished malolactic fermentation. Just a touch of oak was used during aging to round out the flavors and enhance complexity. The resulting wine's aromas of strawberry and raspberry mingle with the distinct sensation of vanilla-cream. Good acid contributes to the balance and compliments the medium body. As the silky tannins fade on the inviting finish, the wine's classic pinot aromas gather once again.
  Willamette Valley Pinot Noir
The 2001 vintage was wonderful in Oregon. Normal flowering in late June, was followed by warm dry weather that continued until the end of harvest in October. Select lots of prime Willamette Valley Pinot Noir grapes were chosen to be fermented in small vessels with a high percentage of berries remaining whole. After fermentation the young wine was gently pressed into new one, two and three-year old French oak barrels for twelve months of aging. The best barrels were then selected and blended together for this cuvee. Firesteed Willamette Valley Pinot Noir has aromas of chocolate truffles and warm cherry pie. Rich, mouth-filling flavors of coffee and cocoa with hints of toasted almonds and strawberry preserves. The wine has smooth, silky tannins with a broad finish

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