2016 Minimus #23 “Noir” Red Wine Willamette Valley- This wine is comprised of equal thirds Trousseau Noir, Pinot Noir, and Gamay Noir.
The Trousseau Noir comes from Omero Vineyard in the Ribbon Ridge AVA, this is the estate vineyard I farm. The budwood is a mix of material sourced from California vineyards and FPS in Davis, CA. It is certified Organic and planted in 2009 on marine sedimentary soils.
The Pinot Noir is from Johan Vineyard in the Van Duzer Corridor. The Swan Clone was chosen for this wine specifically for its aromatic floral properties that are expressed from this vineyard. It is certified Organic and Biodynamic and planted on alluvial granitic soils in 2009.
The Gamay Noir is from Jubilee Vineyard in the Eola-Amity Hills AVA. The material is considered an Oregon Heirloom, brought here directly from Beaujolais by one of our pioneering winemakers in the early 1980s. It is certified Oregon Live and planted in 2009 on marine sedimentary soils.
The fermentation is 100% whole cluster with maceration lasting around 20 days. Hand punch downs and foot treading were done to manage the cap. Free run and press wine were combined before going to barrel in neutral french oak barrique for 10 months. Only sulfur was added and the wine was bottled unfined and unfiltered.
The 2016 vintage was my first vintage really diving into mixed cofermentation and blends of grape varieties. The research I have been doing on single varietal wines has raised the question “Are we meant to bottle single varietal wines in Oregon?”. In some cases certain varietals have yielded average quality wine, but it is possible that if combined with something else, the result cold be something greater than the individual varietals as stand alone wines. I produced seven multi-varietal wines in 2016 and #23 is one of them. I believe that this particular wine is one of the best I have made and speaks volumes towards the idea that the greatest possible wine that can come from the Willamette Valley is likely a blended wine.