Tasting Note: Summer red from Oregon, USA, using the cherry-ish Gamay grape; a refreshing blend of plum and black cherry in the mouth, with white flowers on the nose. A subtle earthiness adds complexity and begs for another sip.
Food Matching: Ideal with charcuterie, duck or vegetarian cuisine.
Vineyard: In the Eastern shadow of the Eola-Amity Hills, just close to the stop-sign intersection called Hopewell. The vineyard was planted by the Dauenhauer family in the 1980s as an extension of their other agricultural endeavors. Soils here are deposits from the Missoula ﬂoods that ﬁlled the Willamette Valley during the last ice age. The Gamay Block is dry farmed without using herbicides. One acre is leased by Stedt to manage in a style for varietal expression.
Vinification: The clusters were completely destemmed into 1/2 ton size, open-top, oak fermentors. A brief cold-soak period before alcoholic fermentation was done to build depth. Regular manual pigeage was done for cap extraction. After a pressing to liberate the juice, the wine ﬁnished to dryness and settled clear. Malolactic fermentation and aging took place in neutral 500L puncheon barrels for 7 months.