Shiba Wichern Cellars
Akiko Shiba was employed as a food and drink journalist in Japan when she met Chris Wichern working abroad. Looking to expand her knowledge, Akiko began studying Beer Making to expand her career. During her educational diversification, a close friend said to her “Beer making is boring, make wine!” Making good on the suggestion, Akiko started an internship and pursued her education by receiving her degree, Engineering in Winemaking in Germany.
After receiving her Master’s, Chris and Akiko moved back to the United States to began winemaking in Virginia. This was short lived, deciding if they are going to make wine, Oregon is the place to do it. As Chris continued to work in his field of study, Akiko accepted employment with prominent wineries including St. Innocent, Domaine Serene and Evesham Wood. In 2013, the couple produced their first vintage under Shiba Wichern Cellars.
The Auxerrois is something special with 15 rows dedicated to this varietal from Havlin Vineyard in the Van Duzer AVA. Chris and Akiko do all the picking of fruit and processing themselves. The second press load is hand stomped with a bit longer skin contact. It’s then left to age in 50% Acacia barrels and 50% stainless. There’s no fining or filtering to their Auxerrois keeping the beautiful natural complexity and imperfections. Tart and tropical, subtle with a lasting smell of spring pine-tips.
Shiba Wicherns’ opinion has developed a bit into one that might even be considered blasphemous in some circles. They kept the philosophy for the 2018 Willamette Cuvée the same for past varietals, balance first. That being said, the components changed. In 2018, fruit was received from 2 vineyards that had been worked in the past. Nuestro Sueno (Eola Amity Hills AVA) and Havlin (Van Duzer Corridor AVA) vineyards. Shiba Wichern also added two vineyards from the McMinnville AVA – Momtazi and Bellevue Cross. That is not to say they are dismissing terroir. In fact, the primary goal of their single vineyard bottlings are to put terroir of each vineyard on display. However, for this bottling balance is key and it is best achieved by using a wide array of sites and clones.
The 2019 Rosé comes from one of the new additions, Bellevue Cross Vineyard in the McMinnville AVA. New to Akiko and Chris, but planted in 2000 to Pommard Pinot Noir clones on their own rootstock. Located at the edge of the vineyard, these rows have less competition due to an effectively lower planting density. Clusters tend to be bigger and juicier than the more central rows which makes this condition perfect for Rosé . In terms of an ideal pairing, remember that salad needs wine too. Garden greens with a tart vinaigrette, black pepper and parmesan shavings match the tart and salty freshness of this Rosé just right.
In a secluded warehouse, but surrounded by other winemakers big and small lays Shiba Wichern Cellars. Akiko and Chris travel miles in their vehicle to pick from quality vineyards and produce small allotments of Pinot Noir, Rosé and Auxerrois. The couple adds nothing more than a bit of SO2 to keep their varietals from oxidizing and stunting bacterial growth, making them Vegan friendly. The winemakers conduct in person tastings themselves in the warehouse amongst their varietals with barrels upon barrels of either aging grape goodness, or made ready for the next harvest. Nothing fancy, hard to find, but very personable and happy in the real work of Shiba Wichern.
