Van Duzer Corridor

So there isn't a lot of info about the new AVA adjacent to Eola-Amity Hills AVA, so I thought I would give the quick and dirty on it to collect the information somewhere.

The AVA was approved (issued a final rule) December 14th 2018, but said final rule was not effective until Janury 14th 2019.

It is 59,871 acres big, with just under 1000 under vine. 6 bonded wineries in the area and 18 commercial vineyards.

Producers are:

1) Van Duzer Vineyards

2) Left Coast Cellars

3) Firesteed Wines

4) Johan Vineyards

5) Chateau Bianca Winery

6) Andante Vineyard

-Soils-

There appears to be a mix of Uplifted Marine Sediments (Willakenzie series) and Missoula Flood Deposit (Woodburn Series) soils in the AVA which are typically codified by their elevation. the Woodburn tends to be in lower areas and Willakenzie in the higher elevation portions (elevation delta is 150' -650').

 -wind-

The Van Duzer Corridor is the natural break in the Coastal Mountain Range that allows Pacific Zephyrs to move unimpeded into the area. at around 10 mph average (Which the Beaufort wind scale defines as a "gentle breeze") it will influence factors:

  • increased wind will help alleviate fungal/rot issues
  • the increased wind will work to thicken the grape skins 
  • said wind will also cause Vine leaf stomata to close. This will stall acid respiration so the windy conditions allow the grape vine to preserve more acidity

The winds start at around 2:00 pm - 2:30 pm each day. Along with the narrow gap in the mountains, there comes evening fog which blankets the area. This fog will moderate ambient temperatures which in turn will have slower ripening conditions and a more even maturity.

the climate in the area is cooler than the other "sub-AVA's" of Willamette (i know the term sub-AVA isn't a real thing, but it helps while explaining) and experiences the least diurnal shift. the temperatures stay very consistent and with the decreased temperatures the AVA experiences a longer growing season.

-What does it all mean-

So theoretically taking into account the sedimentary soils (willakenzie and woodburn) you get more dense, powerful wines (relatively speaking). Now couple that with the thicker skins from the Pacific zephyr... more phenols and pigment. Retained acidity from the constant wind as well and the effect of the fog and lower temperatures stretching out the growing season. I'd venture to say increased tannin, acid, earthy components and darker fruit expression. Of course the producer's methods will have a big impact, but I'm curious to buy some wines from the area to see if the theory holds up or if I'm full of shit.

Thanks for letting me cement Van Duzer (And thus prepare for MS) in this thread. Please call me out if something doesn't hold up.