This is a pre-arrival offering that is expected in spring of 2026
Our tasting impressions
There are oceans full of Malbec produced that sometimes cloud the impression of this terrific varietal wine. This excellent fruit from a fine vineyard and great vintage, in the hands of a conscientious, caring winemaker is a revelation. I had forgotten that Malbec can be fresh and focused while still having its trademark saturation and tannins. The texture is luxuriously mouth-coating. Sure, it's big, but ShadowBuck has brilliantly tamed the beast - giving us a wine that fits beautifully with hearty, meat-based meals.
About this wine
100% Malbec planted in Trystan Vineyard in 2014. The elevation is 1,250 feet, western facing at a 17% slope. The volcanic soil is Walla Walla Silt Loam.
Fruit is picked during early hours of the morning and kept cold until processing, where clusters are hand-sorted, de-stemmed and crushed. Malbec then receives pectolytic enzyme, a small dosage of sulfur, and sacrificial tannin. Then, for initial 48 hours before primary fermentation, Biodiva (Torulaspora delbrueckii), is used to both promote ester production for increased mouthfeel and roundness, and to outcompete any native yeast. Followed by proper primary fermentation between 70-85°F with Lalvin BRL97 yeast for its high anthocyanin stabilization, fruit production and moderate fermentation kinetics, emphasizing bright red fruit and spiced varietal characteristics exhibited of Malbec. Fermented to complete dryness and pressed in three press fractions and kept for later organoleptic assessment. Aged sur lee for 40 months in 100% neutral oak (Premium Wine Cask). 640 bottles produced.
About the grape
Malbec rose to prominence in Cahors in Southern France, where it was often called Côt. These days, it is best known as the preeminent red grape of Argentina. It ripens best in warm climates and typically produces big, very dark, fruity and tannic wines.
About the vintage
Here are Tom's notes: 2018 was a nearly ideal growing season, with mild spring temperatures optimal for complete fruit set. A very hot summer allowed for intense and quick ripening. Nearing harvest, summer extended much later than usual, resulting in high quality fruit from optimal hang time with great acidity and tannin within the final wines.
ShadowBuck is the first off-the-grid winery in the Pacific Northwest. In 2007, Tom Peters acquired a 500 acre property in Oregon’s Dufur Valley that was abandoned as a dry land wheat farm almost a half century prior. Over several years, he converted the barren land to support 2 vineyards. All the buildings on the land and the irrigation system are solar-powered.
The winery, accessible by dirt roads, is about 45 minutes from Hood River on the eastern slope of Mount Hood in a town known as The Dalles. This is DESERT with volcanic soil! It lies outside the nearest AVA’s of Columbia Valley and Columbia Gorge so, the wines are designated Oregon.
Each of the two vineyards in production is 20 acres. Trystan, planted in 2010 was first harvested 5 years later. Obsidian was planted in 2013 and harvested initially in 2017.
Both vineyards are managed organically within the application of nitrogenic compounds, sulfur exposure (high winds negating the need for fungal suppression), and cultivation practices. Drip irrigation from an on-site artisan well provides year-round water supplementation to vineyards during summers where average rainfall is noted to be around 12 inches annually.
Tom is ably assisted by cellarmaster Marty Clifford, who started at ShadowBuck out of high school, and Tom’s grandson Russell, who is adding Chemistry to his winemaking and viticultural degrees.
This is a great and unique story, made even better by the grass-fed livestock they are raising. Beef and lamb are sold at the winery. The sheep are in charge of weed control in the vineyards. But, of course, we wouldn’t be telling this story if the wines aren’t excellent. And kudos to Tom for aging his wines more than typical before release.
ShadowBuck produces about 6,000 cases per year from 12 varieties.
