Wine

2017 AEREA ‘Pure’ Gamay


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.

TOTAL VINTAGE PRODUCTION

Twelve hundred 750 mL bottles
Twelve magnums

TECHNICAL DATA

Ripeness at harvest 21.5 Brix

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