" We don't sell the wine without touching the vine "
Ghost Hull Cabernet Sauvignon 2022
Our Price: $40.00 $35.00
6 bottles with free shipping for: $210.00
12 bottles with free shipping for: $348.00
6 bottles with free shipping for: $210.00
12 bottles with free shipping for: $348.00
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| Country: | United States |
| Region: | California |
| Winery: | Ghost Hill |
| Grape Type: | Cabernet Sauvignon |
| Organic: | Yes |
| Vintage: | 2022 |
| Bottle Size: | 750 ml |
Product Description
Ghost Hull Cabernet Sauvignon is made of 100 percent Cabernet Sauvignon.
Aromas of blackberry, elderberry and ripe plum are accentuated by notes of mocha, fresh tarragon, vanilla and oak. The palate is full-bodied and offers a lovely balance of acidity and tannins accompanied by rich flavors of dark fruit and black currant, ending with a juicy and lingering finish
Winery: Ghost Hill
In the 1850s, prospectors discovered gold in the southern region of the Oregon Territory. From the moment gold was struck, the Oregon Territory was flooded with miners seeking their fortune. During the rush, a gold prospector whose identity has been lost to history traveled from the goldfields of Southern Oregon to Portland to sell his gold and make his fortune. He made the fateful decision to stop for the night and set up camp at the top of what is currently the Bayliss farm, the place we now know as Ghost Hill. At the time, the hill and the surrounding land was heavily wooded making it an ideal place to camp in peace. During the night, someone snuck into his camp to rob him of his gold. The miner was killed and his horse was mortally injured. His hard-earned poke of gold disappeared into the night. To this day, the miner is said to wander the hill looking for his stolen gold and to right the wrongs that befell him.
While the miner never recovered his gold, we have found our treasure with our Pinot Noirs.
THE LAND:
Excellent wine starts in a remarkable vineyard. The resplendent, rolling hills of the farm are Willakenzie series soils with marine sediment bedrock. These soils are ideal for the propagation of the difficult-to-grow, but very rewarding, Pinot Noir grape. We strive to produce delicious, elegant wines from the grapes grown in our estate vineyard.
The Bayliss-Bower Vineyard is part of the family’s 234 acre section of land in the Yamhill-Carlton District. The Bayliss family has owned the farm since 1906. The first vines were planted in 1999. Currently, all 16 acres of vines are Pinot Noir of the Pommard, Wadenswil, and Dijon clones 114, 115, 777. One hundred percent of the fruit used to produce the wines of Ghost Hill Cellars comes from the estate vineyard. We only use around a third of the grapes we grow. The rest of our grapes are sold to other wineries looking for exceptional Pinot Noir grapes.
THE FAMILY:
The quote from Robert Frost “The land was ours before we were the land’s,” epitomizes the bond of the Bayliss family with the land. The Baylisses have been stewards of this piece of the Willamette Valley for more than a century. In 1906, brothers Daniel and Samuel Bayliss purchased the Donation Land Claim of James and Edith Greene. The family started clearing the trees and brush in order to farm the land. The farm added a dairy operation in the 1920s. Samuel Bayliss took milk into Portland to sell on a sternwheeler steamboat.
Daniel’s son, Samuel D. and his wife Barbara purchased the farm in the 1930s. They moved from dairy-based farming to raising wheat, hay, clover, peas and sheep. As their son Mike and daughter-in-law Drenda became more involved in the farm in the 70s and 80s, they began making more grass hay and raising Black Angus cattle for beef. Today, the vineyard is the only crop farmed by the Bayliss family. The fourth and fifth generations of the Bayliss family continue to work and live on the farm today. Mike and Drenda live in the original farmhouse built in 1906 by Daniel and Samuel. Mike, Drenda, their son Michael, their daughter Bernadette and son-in-law, Cameron Bower are working together to make the vineyard and Ghost Hill Cellars a success and preserve the farm for future generations.
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No irrigation, Harvest by hand, Port wine traditional method: (Fermentation, with skin maceration, takes place a a controlled temperature and is interrupted by the addition of grape spirits).
Aged in 550 Liters French Oak barrels with an average age of 40 years.
Slightly filtered before bottling.
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PRODUCTION- Continuum is 100% estate grown, produced and bottled. All fruit is selectively hand-harvested at night. The fruit is then sorted before and after de-stemming, and gravity fed into French oak or concrete tanks. A threeday cold soak is followed by fermentation, receiving three to four pumpovers daily, and délestage two to three times in total during the most active period. The wine remains on skins in tank for 20 to 40 days. All lots are then drained, basket pressed, and transferred with lees for malolactic fermentation and aging. Continuum spent 22 months in barrel. 63 percent of French oak barrels were new and 35 percent were once used. A single concrete amphora was also used for aging. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered many times to assemble the blend. TASTING NOTES- Continuum shows energy and verve. The wine expresses purity and precision, with high tone aromatics of red and blue fruit, deep plum and rose oil. This vintage shows an approachable nerve of the land in the refined mineral quality on the palate. The surrounding native vegetation of bay and sage is evidenced in an earthy, savory profile. This is a shimmering, silky and harmoniously integrated wine with densely packed fine grain tannins.
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This is so aromatic with blackcurrant, blackberry, graphite, iron, pine bark and orange peel. Hints of wild sage and peppermint. Seductive perfumes. Full-bodied with extremely well-integrated tannins that have great length. Elegant firmness at the finish. The quality of the tannins is some of the best I have had in a young Continuum. Seamless silk. Great finish. 45% cabernet sauvignon, 35% cabernet franc, 11% merlot and 9% petit verdot. Best after 2027.
-James Suckling 99 Points
This note is written before the final blend of the 2021 Continuum. Deep purple-black in color, it hits the ground running with an intense nose of red and black currant preserves, lilacs, baker's chocolate, and graphite, leading to an undercurrant of black olives and red loam. On the medium to full-bodied palate it is very lively, grainy and super-concentrated, finishing long and shimmery.
-Wine Independent 98-100 Points
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