http://hellscanyonwinery.com

When Steve Robertson first saw the property off Chicken Dinner Road that would become Hells Canyon vineyards, he was totin' a gun. Ducks and geese were noisy in the sky overhead, but Steve wanted a pheasant. His trusty labrador, Savvy, flushed a covey of quail before they kicked up a colorful cock pheasant. This kind of Idaho experience was a welcome escape from the busy restaurant Steve created in Boise after college and attending The Culinary Institute of America. What a bonus to realize that this same country could also produce remarkable wines from vinifera grapes.

Hells Canyon vineyards were planted in 1981 on the sunny slope above the banks of the Snake River, overlooking the Owyhee Mountains. It is the oldest Idaho vineyard for wine grapes and is made up of Chardonnay, Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah varietals. The elevation at the site is 2700 feet. The protected Treasure Valley is also influenced by marine air flowing from the Pacific along the Columbia and Snake rivers which moderates the mountain climate enough for grapes. Ancient volcanic soils contribute to good drainage and trace elements also allow for deep root penetration. The big Idaho sky is full of sun which means ripe fruity flavors. Natural acid balance is achieved during the cool ripening month of September when temperature differences between daytime and nighttime elevate sugar levels while maintaining the natural acids.

Hells Canyon wines are made in the traditional manner of fermenting in small oak barrels. Steve Robertson trained as a chef, but realized he could raise grapes where the pheasants, quail, ducks and geese roam, he sold the restaurant and started making wine to go with the food instead. Hells Canyon wines reflect the character of the geography and are always made as food wines.