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A winery dedicated to avoiding convention


Rogue Valley features for LÜK – Petite Sirah Rogue Valley

Savvy travelers and outdoor enthusiasts have long appreciated this region’s natural bounties. Grapevines have been grown here since the 1840’s, historically making it Oregon’s first, oldest vine-growing area. In the last couple of decades, Rogue Valley has a new generation of winemakers, who have taken the baton from their historic predecessors and picked up the pace. This region’s uniqueness stems from its multi-faceted diversity in climate conditions, elevations, soil types, and exposures. It is truly, one of those rare pockets where such a phenomenon exists. It actually presents a tantalizing opportunity for vine-growers, winemakers, and ultimately wine enthusiasts. From crisp, minerally white wines, to dense, bold reds (and pretty much everything in between), winemaking can be done and at the highest levels.

  • Crater View Vineyard: Petite Sirah & Roussanne (Co-Fermentation)
    • Located in the central portion of this American Viticultural Area, known as the “Valley of the Rogue,” it is found outside the quaint village of Jacksonville. A warmer, drier pocket, with good airflow, is provided by the surrounding Klamath Mountains.
    • Vineyard elevation is from 1,550 to 1,675 feet. The elevation provides for dramatic diurnal shifts in temperature between day and night, with not uncommon 35 to 40-degree swings. This allows the wines to retain their freshness and elegance.
    • A west to southwest facing slope has a four to seven percent angle. Moderately deep, well-drained Ruch and Coleman loam soils exist.
    • These two blocks of Petite Sirah and Roussanne are within a “stone’s throw” of each other. The Roussanne block is slightly more elevated and the soil rockier. Both blocks benefit from early afternoon’s direct sun, before surrounding Klamath peaks take over, blocking out sun’s late afternoon rays, giving the vines a welcome reprieve.
Crater View Vineyard
17 months in barrel: 37 percent was in new barrels. That blend being 60 percent French oak, 40 percent American oak. Then, it was bottle aged for one year prior to release.
  • Grapes are fully destemmed; whole berry (uncrushed) start of fermentation.
  • 11-day fermentation (spontaneous start); racked and settled in tank for two days; and, then barreled down at one-degree brix, to finish the primary ferment in barrel.
  • Spontaneous Malolactic fermentation was completed in September 2018. No further racking prior to bottling.
  • Production: 394 cases
BLEND: 93 percent Petite Sirah, seven percent Roussanne, co-fermented.

Critical Thinking

91 Points


This impressive wine builds on ripe black-cherry fruit with a wide seam of cola. The tannins are polished and provide plenty of grip, but do not dominate. The Petite Sirah was cofermented with 7% Roussanne. —P.G.