• GRAPES
  • Grapes
  • grapes
  • grapes
  • Grapes
  • grapes

Italian Varieties. American Roots.  Eccolo Cellars is a boutique collaboration that focuses on expressing Piedmonte grape varieties in Washington state. With his heritage in Northern Italy, Owner Adam Ashley began his journey in wine a long time ago by sharing bottles with friends during Italian styled dinners. After moving to Washington state from his home in upstate New York, he quickly jumped into the local world of wine by becoming the manager and wine buyer for The Grape Choice in Kirkland. After several years of meeting many of the local winemakers, a serendipitous discussion began one morning with his friend, winemaker Morgan Lee, while they both walked their dogs.

Starting with Columbia Crest, Morgan Lee has been making wine for several years in Washington state, and is now winemaker for both Covington Cellars and II Vintners. A rising star in Washington state, Morgan has been making Barbera for several years from StoneTree Vineyard with Covington Cellars. Learning that Morgan was no longer going to be working with the fruit, a simple conversation sparked their collaboration. Morgan contacted vineyard manager Tedd Wildman and secured one acre of Barbera planted in 2002 for Eccolo Cellars.

From the beginning, Eccolo Cellars was meant to express the brightness of fruit and natural acidity of Barbera, while the winemaking was to be as non-interventionist as possible. The first vintage was fermented in two distinct styles, with two thirds fermented using commercial yeast to express the richness of the fruit and one third was allowed to ferment naturally, according to the lunar cycle, to showcase the earthier flavors, thus creating two distinct flavor profiles. The wine was aged in neutral French & Hungarian oak, all medium plus toast aged for 36 months, from vintages 2005 to 2008. The oak influence accents the grapes natural fruit and does not overpower the wine, invoking flavors of spice and sandalwood, more so than the toast and vanilla notes from newer oak.

The 2011 vintage has two bottlings. The first is an expression of the blend of the two flavor profiles, trying to create the best Barbera in Washington state, aged for 18 months in French & Hungarian oak. The second bottling is aged for 24 months in only Hungarian oak, all of which is 2007 Demptos barrels, to invoke the spirit of true Italian style Barbera. A new label will be introduced to separate the two, the second being known as Vinificazione Naturale. Moving forward, the second vintage now accesses fruit from both StoneTree Vineyard as well as Boushey Vineyard and uses vintage Hungarian oak, with cooperages including Demptos, Kadar & World Cooperage.

Eccolo Cellars | 206-486-2820 | wines@eccolocellars.com
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