2016 Aerea Vintners Gamay Noir
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
Ripeness at harvest 21.5 Brix
Final alcohol 12.4% ABV
Final acidity 3.16 pH
Sulfites added 20ppm