The goal of Civic Winery is to be transparent about our process. Every day each of us make decisions about what to eat and drink, guided by an array of information and personal perception about what is most beneficial to us at that time. We want to be part of your life as a product you can trust each and every time you enjoy a bottle. We aim to make delicious wine from grapes and grapes alone. If we make a decision to add anything or adjust a wine in any way, we will let you know. Transparency is critical so that each of us can make the best decisions we can for ourselves, our family, and our community.
Cowhorn Vineyard sits in the alluvial fan of the Applegate Valley in southern Oregon. Bill and Barbara Steele’s certified biodynamic 117 acre farm is planted to 25 acres of Rhône varieties – Syrah, Grenache, Roussanne, Marsanne, and Viognier. The remaining acreage is diversely planted to asparagus, cherries, lavender, heirloom orchard fruit, and a hazelnut orchard inoculated with Périgord truffle spores.
All of the grapes were handpicked on October 5. In the winery, the grapes were co-fermented with 50% Syrah (whole cluster), 25% Grenache (destemmed), and 25% Viognier (destemmed) in 100% NOVUM amphorae. The Syrah portion was added first, and each amphora was foot tread before layering Grenache and Viognier on top. Fermentation began spontaneously and cap management was performed daily throughout primary fermentation by folding the grapes back into the juice by hand. At a measurement of zero Brix, each amphora was sealed and oxygen was expelled, allowing the wine to reductively macerate on skins for another 25 days. After 40 days total on skins, each amphora was pressed, and the wine was returned to amphora to age five months before bottling in May 2019.