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  <url>
    <loc>https://www.quadynorth.com/blog/september-2026-underground-newsletter</loc>
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    <lastmod>2026-08-31</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/2c61b68a-ef8d-4c5a-91f2-de3fad8d1064/Syrah+2026.jpeg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - Make it stand out</image:title>
      <image:caption>Mae’s Vineyard Syrah, with leaves freshly removed, only a few weeks from harvest.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/e230a4dd-d09c-4649-94c3-392e3ddaab2d/24VOG_OX.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2024 Viognier, “Ox Block” Applegate Valley, Southern Oregon $29/$23.20 (Underground)</image:title>
      <image:caption>Bud break was early this year, and an early budbreak means more risk of Spring Frost.  Viognier is always the most at risk. It’s early, it’s more sensitive, and part of the block faces West, which means it doesn’t warm up until late.  Temps dropped below 28F on April 14th, and the Viognier was damaged, with about half the buds lost in some places.  This year, I did something different in the vineyard.  First, I pruned very late, which delayed bud break.  Second, I left extra canes untied, sticking up in the air.  It’s amazing what a couple feet will do.  Temperatures are coldest just above ground, where cold air sinks like water and flows down the hill.  At 4-6 feet, temperatures can be a couple degrees warmer.  The extra canes left untied were less damaged, and after the frost season was over, the crew tied those down in addition to the two we usually keep.  Later, we removed all the shoots that didn’t have fruit (the ones who had frosted).  I walked the block today, and, amazingly, we have a full crop.   Still figuring things out after 30 years.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/8f9da7fe-23f4-4624-b276-7f89bc39998d/23SYR_STL.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2023 Syrah, Steelhead Run Applegate Valley, Southern Oregon $42/$33.60 (Underground)</image:title>
      <image:caption>We farmed and sourced fruit from the Steelhead Run Vineyard from 2006-2023.  It was planted by Ron and Laura Burley.  Ron had “retired” from the tech world to the Applegate.  He was an early advocate for Rhône varieties, and was one of the first to plant Syrah and the first to plant Viognier in Southern Oregon. After over twenty years of a very active retirement as a farmer. Laura finally convinced Ron to sell the vineyard in 2022.  We stayed on managers and clients for a couple of years, but, ultimately, in 2023, decided it was time for us to move on as well.  This is the last vintage of Steelhead Run Syrah from us, at least for now.  2023 was a banner year for the vineyard in terms of quality. The vineyard set a smaller crop than normal, but the result was high levels of ripeness and concentration.  I’m immensely proud of this wine.  It’s a fitting tribute to a long relationship with the Burleys that I’ll always treasure.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/baa58a0d-a940-4083-b435-dc89fdf1d650/23SYR_MV.jpeg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2023 Syrah, Mae’s Vineyard Applegate Valley, Southern Oregon $42/$33.60 (Underground)</image:title>
      <image:caption>The change in ownership of the Steelhead Run Vineyard made me appreciate the value of having a high-quality Estate Vineyard of your own.   Our Mae’s Vineyard is now 20 years old, and it is really hitting its stride.  Syrah continues to be its best variety, especially in its consistency of quality and production.  We sell Syrah from our vineyard to a few other small producers, and it gives me a special sense of pride to see the Mae’s Vineyard name attached.  In 2023, we replanted our Eevee’s Vineyard, and in 2025, we saw our first full crop.  Named after our youngest daughter- Serafina Eevee, we wonder if its Syrah might someday rival her sister’s block. Mae’s Syrah is defined by pure, dark fruit, with balanced texture and acidity.  We choose barrels that frame and respect the fruit, creating layers and depth.  The result is a very pretty, elegant wine, that delivers excellence.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/7f2c6733-a4ec-44f6-9499-98f56ac6385b/23GRN_SH.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2023 Grenache Noir, Swallow Hill Vineyard Rogue Valley, Southern Oregon $39/$31.20 (Underground)</image:title>
      <image:caption>When friend and partner Brian Gruber asked me what I thought he might plant on his 5-acre parcel near his home in Ashland over 10 years ago, I quickly replied – “Grenache, for red.”  This was a little bit selfish of me.  I had some Grenache on my own Mae’s Vineyard, and we were purchasing Grenache from other sites, but we weren’t getting the classic graphite, dark black cherry notes that I was looking for in a standalone Grenache.  My thought was that Brian’s site, warm and sunny, but also windy and low in vigor, might be offer the perfect combination of attributes to let us pursue a standalone Grenache.  Added to this was Brian’s own passion and his reputation for diligence.  Needless to say, the gambit worked.  We don’t make this wine every year, but in excellent, warm vintages like 2023, Brian’s Grenache shined.  I love wines like this.  It has depth, but also levity, lovely acid, and soft, fine tannins.  This lot was aged in one large puncheon (116 gals). Only 45 cases made.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/13e6f245-0642-423e-b80b-975bdaf7f0a0/23SYR_CV.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2023 Syrah, Castellano Vineyard Applegate Valley, Southern Oregon $42/$33.60(Underground)</image:title>
      <image:caption>Bringing the power, this Syrah from the high elevation Castellano Vineyard is a crew favorite.  Thin soils and steep slopes make for small berries and lots of concentration.  Located on a hillside high above the village of Ruch, the Castellano vineyard offers a commanding view of the Applegate Valley, including the Ben Johnson and Offenbacher points that lie across the Upper Applegate from the vineyard.  I first met Jim Castellano while I was a winemaker at Troon.  Jim was a journeyman electrician at the time, who would do weekend and late night emergency jobs for local wineries.  He and I planted our vineyards in the same year, 2006, with Jim getting cuttings from Ron Burley of Steelhead Run.  At Troon, we purchased fruit from Jim, and when I moved on, I started purchasing it for myself.  Later, when we built the winery, I hired Jim, who by then had started his own firm – Alpine Electric – to install our electricity. This is a classic Applegate story, and yes, I can still count on Jim for emergency electrical help when needed.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/80c205d3-6d79-4a9c-b1fa-fa4ac6f2ef44/23MTV.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2023 M.T.V. Mae’s Vineyard Applegate Valley, Southern Oregon $39/$31.20(Underground)</image:title>
      <image:caption>From the beginning, we thought it would be fun to create a series of very limited run wines that might be available only to members of our wine club.  This is one of those wines. We used to grow Malbec and Tannat when I was a winemaker at Troon.  I remember distinctly one day running samples in the laboratory.  The Tannat had incredibly high acid and was very tannic.  The Malbec, meanwhile, was low in acid, but with great color and fruit.  My instructions were to make Tannat and Malbec, as single varieties.  In order to make each wine balanced, I would have to remove acid from the Tannat and add acid to the Malbec.  It seemed wrong.  I asked the ownership if we could blend them, explaining that the varieties would naturally complement each other. They gave me the go ahead and we made a delicious wine, which we called the “MT.”    I enjoyed the wine and thought the varieties did well here.  Viognier is planted just across the alley from the M and T.  Adding V to the M and T would make MTV, and the acronym seemed too fun to pass up. Adding Viognier to Malbec and Tannat is not traditional, but, American winemakers are not constrained by such traditions.  The Viognier addition is small, just a couple of percent, the core is Tannat (80%) and Malbec (18%).</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/438a4ce6-0c90-4e15-b16b-3ff3781ea124/19GRB-SPK_Front_COLA.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2019 Sparkling Grenache Blanc Rogue Valley, Southern Oregon $49/$39.20 (Underground)</image:title>
      <image:caption>Grenache Blanc is the white variant of Grenache.  Like Grenache Noir, it has naturally high acidity and relatively low tannin.  Unlike the Pinot family, which ripens early in our warm climate, Grenache ripens a little later, which means it can develop in a little cooler part of the year.  This is ideal for sparkling wine, because it means you can have a wine with low alcohol, high acidity, and more mature fruit flavors. We bottled this wine in 2021 after aging it in neutral French Oak.  It’s been aging en tirage for over five years, which has served to give it a lovely creamy texture to complement the notes of baked apple and pear.  This wine is exclusive to Underground members with only a few dozen cases made.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/0494d92a-e372-41b1-8a54-bf2a42446596/25ROSE_spk.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2025 Sparkling Rosé Rogue Valley, Southern Oregon $29/$23.20 (Underground)</image:title>
      <image:caption>We finished and bottled this wine in late April, and since its May release, it has been a constant in our home refrigerator.  Popular with almost everyone who tries it, our Sparkling Rose’ is has climbed to be one of our tasting room’s top sellers. When the days were at their hottest and longest in late July, I decided to offer this wine as our special in August, creating a flyer with the headline “It’s the wine we need right now.”  Bright, fresh, with low alcohol and crisp texture, it’s able to refresh oneself in a way that most wines can’t.  Unlike our Methode Champenoise wines, which undergo a second fermentation in the bottle and years of aging, this wine undergoes forced carbonation right before bottling.  It’s a more affordable and quicker process than the Champagne Method.  You don’t get the yeast notes and texture of the traditional sparkling, instead, the bright fruit of young Pinot and Grenache rises to the front, making for a less complex, but entirely enjoyable wine.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/7126fd26-c066-4f2d-be84-1885cbec1431/25ROSE_GRN.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2025 Rosé of Grenache Applegate Valley, Southern Oregon $25/$20 (Underground)</image:title>
      <image:caption>Over the last several years, I’ve been able to source more wines exclusively from our own Mae’s Vineyard.  While the Rosé “GSM” is made up of lots from several sites, our Rosé of Grenache comes from our own Estate.  We planted our Grenache block in 2010 after we lost part of our Syrah to a trunk disease.  The block extends across the hillside, with fruit for the “Bomba” coming from the lower yielding vines at the top of the hill and the Rose’ fruit coming from the larger vines at the bottom of the hill. Mae’s Vineyard, with soils low in Potassium, makes for fruit with naturally high acidity.  This is great for Rosé, which needs that to balance against the fruit flavors.  I love the bright clean notes of stone fruit and strawberry in this Rosé.  It has what we call “creamy acidity.”  For us, this type of acid is less like sucking on a lemon and more like enjoying a lemon pastry. September is still very much Rosé season, enjoy.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/e230a4dd-d09c-4649-94c3-392e3ddaab2d/24VOG_OX.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2024 Viognier, “Ox Block” Applegate Valley, Southern Oregon $29/$23.20 (Underground)</image:title>
      <image:caption>Bud break was early this year, and an early budbreak means more risk of Spring Frost.  Viognier is always the most at risk. It’s early, it’s more sensitive, and part of the block faces West, which means it doesn’t warm up until late.  Temps dropped below 28F on April 14th, and the Viognier was damaged, with about half the buds lost in some places.  This year, I did something different in the vineyard.  First, I pruned very late, which delayed bud break.  Second, I left extra canes untied, sticking up in the air.  It’s amazing what a couple feet will do.  Temperatures are coldest just above ground, where cold air sinks like water and flows down the hill.  At 4-6 feet, temperatures can be a couple degrees warmer.  The extra canes left untied were less damaged, and after the frost season was over, the crew tied those down in addition to the two we usually keep.  Later, we removed all the shoots that didn’t have fruit (the ones who had frosted).  I walked the block today, and, amazingly, we have a full crop.   Still figuring things out after 30 years.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/438a4ce6-0c90-4e15-b16b-3ff3781ea124/19GRB-SPK_Front_COLA.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2019 Sparkling Grenache Blanc Rogue Valley, Southern Oregon $49/$39.20 (Underground)</image:title>
      <image:caption>Grenache Blanc is the white variant of Grenache.  Like Grenache Noir, it has naturally high acidity and relatively low tannin.  Unlike the Pinot family, which ripens early in our warm climate, Grenache ripens a little later, which means it can develop in a little cooler part of the year.  This is ideal for sparkling wine, because it means you can have a wine with low alcohol, high acidity, and more mature fruit flavors. We bottled this wine in 2021 after aging it in neutral French Oak.  It’s been aging en tirage for over five years, which has served to give it a lovely creamy texture to complement the notes of baked apple and pear.  This wine is exclusive to Underground members with only a few dozen cases made.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6993c23f1f17220380a758a8/0475b45b-0fdb-4df3-8141-226f009aa2b1/23LV_CHARD.jpg</image:loc>
      <image:title>Blog - september 2026 underground newsletter - 2023 Chardonnay, Layne Vineyard Applegate Valley, Southern Oregon $39.00/$31.20</image:title>
      <image:caption>Roger and Barrie were looking to leave a crowded and expensive California, wanting to raise a family “on the land” in the wilds of Oregon.  Barrie had grown up on a large ranch outside of Calistoga, where her family had grown grapes for some of the first Napa wineries.  But they hadn’t considered that as an option for Oregon, which, for Californians, was always considered to be too cold and wet for grapes.  However, on their first trip through the Applegate Valley, taking a detour off of the newly completed Interstate, they passed a vineyard, recently planted by Dick Troon, who, in 1972 (ever a comedian and an optimist), had just hung a sign outside his vineyard, “Fine Wines since 1976.”  Dick mentioned that he knew of a place up the road for sale, a nice ranch with some potential, and the rest, as they say, was history.  Roger and Barrie moved to the little cabin on the ranch and, with Dick’s encouragement, decided to plant a vineyard of their own.  They started with what Barrie knew, Chardonnay and Cabernet Sauvignon, but also decided to experiment a little themselves, becoming the first to plant Merlot in the valley.  Roger felled, split and sealed the endposts himself.  Planting was done with own rooted starts from Oregon State.  Watering was done using a water tank. The Layne’s choices reflect the spirit and innocence of an earlier era.  No scientific surveys.  No calculations of vine vigor or solar radiation.  Just a hunch and lots of sweat.  When I taste the Layne Chardonnay, I think of what it must have been like for the Laynes in those early days – pioneers in their own right, clearing a path for all of us who would come after them.  The April 14th frost hit the Layne Chardonnay hard this year.  In the twenty years I’ve worked with the vineyard, this is the most frost damage that I’ve seen.  There will be little Chardonnay made from the vineyard in 2026. Fortunately, we have great vintages in the bottle and barrel that will see us through.</image:caption>
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      <image:title>Blog - august 2026 boxer release - Make it stand out</image:title>
      <image:caption>2025 Sauvignon Blanc, 3L Bag in Box Four Diamonds Vineyard, Applegate Valley $105/$84 (Wine Club)</image:caption>
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      <image:caption>2024 Syrah 4-2,A Rogue Valley $105/$84</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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