2016 Aerea ‘Pure’
Gamay – SOLD OUT

The inaugural vintage of Aerea was vinified from one thousand pounds of Gamay grapes grown in the cool southwestern corner of Willamette Valley, Oregon.

Grapes were harvested at perfect ripeness in cool, dry conditions on September 25th, 2016 from five year old vines planted at Havlin Vineyard. Vine roots search the shallow Steiwer series soils for nutrients and water is provided by a natural spring that surfaces in a fracture of ironstone to the north of where the Gamay block is planted.

Bunches were manually harvested and transported back to the cellar on the back of our winery truck, Archie. A decision to hand-sort clusters, cold soak and ferment 70% whole berries intensified savory aromatics and accentuated a rich violet hue to the must. Primary and malolactic fermentation completed within four weeks.

Fermentation occurred naturally, with temperatures controlled by the use of sunshine and shade. A basket press was employed to ensure textual finesse, then free-run and press wines were rested in a single 225L and one 80L cooperage for 10 months.

A conservative approach to adding sulfites and the use of pre-seasoned oak barrels contributed to purity, and freshness.

A vibrant dry red displaying hallmark characters of fresh flower petals and juicy ripe fruits was the result of a year of overseeing Mother Nature’s work.

We hope you enjoy sharing this wine with friends as much as we do.

Total Vintage Production

Three hundred 750 mL bottles
Twenty four 500 mL bottles
Twelve magnums

Technical Data

Ripeness at harvest 21.5 Brix
Final alcohol 12.4% ABV
Final acidity 3.16 pH
Sulfites added 20ppm

Tasting Notes January 2019

The wine remains true to its original form with youthful, dense dark red and purple fruits and flowers. The nose and palate is delicately spiced with peppercorn and fresh herbs. Texture is moderately tannic, fine-grained and vibrant with ample balanced acidity for extended aging. The origins of Willamette Valleys most recent sub-AVA, Van Duzer Corridor is event in its structure and power. Typically long growing seasons and cool coastal influences attributed to high natural acidity, small grapes and clusters and thick dark skins. Drinking window 2018-2023. Decant for 2+ hours. Enjoy with roast turkey and cranberry relish.

2017 Aerea ‘Pure’
Gamay – SOLD OUT

Our second rendition of ‘Pure’ Gamay was made from a new fruit source: the Twelve Oaks Vineyard on Bell Road in the Chehalem Mountains, northwest of Newberg. Planted in 2008, and beautifully farmed by Peter Ebbers, this vineyard gave us pristine, loose clusters of clone 358 Gamay in the last week of September 2017.

As ever, my motto is “Optimum Opus”: simply to do my best work possible. This means sweating the little details. This harvest we chose to vinify the fruit using 33% whole clusters, 33% destemmed berries, and 33% hand-selected berries left on the pedicle. This year I tossed the dry ice, which can sometimes damage the delicate skins, and instead used CO2 gas to keep the fruit fresh in pre-fermentation. Small details like this, executed on an unreasonably small scale, driven by intuition, are what help me make the very best wine I can using minimal intervention in the cellar.

2017 Aerea Gamay Noir. It’s different in style than the 2016 wine; it’s full of livelier, crunchy red fruit, with a more finessed personality. Being Gamay, the wine invites draughts rather than sips. Look for a bright magenta hue, blooming from the glass with notes of violets, red summer plums, and candied cranberry. It will prove a scrumptious partner to a tarragon roast chicken or a Salade Lyonnaise this winter, beaming a little Yamhill County sunshine into your life to pierce the dim blue and gray.

We hope you enjoy sharing this wine with friends as much as we do, and you may still find a few bottles for sale in specialist retailers and restaurants/bars in Portland, Bend & Willamette Valley.


Twelve hundred 750 mL bottles
Twelve magnums


Ripeness at harvest 21.5 Brix

Final alcohol 12.3% ABV
Final acidity 3.12 pH
Sulfites added 30ppm

Tasting Notes January 2020 – Coming Soon