2017 DIONYSTIC 'Alberto' Red Co-Fermentation
My first harvest job was picking grapes and running trucks full of grape bins to wineries throughout Oregon. It was a crash course in "the wine life". Alberto was the first guy to show me how to identify grapes on the vine, the first guy to show me how to pick grapes (I did, ok), the first guy to show me how to strap down bins, and how to not ride the brakes. This wine is named after him. An aromatic co-fermentation of Tempranillo, Syrah, Grenache, and Alvarinho, all from the northern edge of the Willamette Valley. This wine was native fermented in old French oak. It is unfiltered and unfined (vegan).
My first harvest job was picking grapes and running trucks full of grape bins to wineries throughout Oregon. It was a crash course in "the wine life". Alberto was the first guy to show me how to identify grapes on the vine, the first guy to show me how to pick grapes (I did, ok), the first guy to show me how to strap down bins, and how to not ride the brakes. This wine is named after him. An aromatic co-fermentation of Tempranillo, Syrah, Grenache, and Alvarinho, all from the northern edge of the Willamette Valley. This wine was native fermented in old French oak. It is unfiltered and unfined (vegan).
My first harvest job was picking grapes and running trucks full of grape bins to wineries throughout Oregon. It was a crash course in "the wine life". Alberto was the first guy to show me how to identify grapes on the vine, the first guy to show me how to pick grapes (I did, ok), the first guy to show me how to strap down bins, and how to not ride the brakes. This wine is named after him. An aromatic co-fermentation of Tempranillo, Syrah, Grenache, and Alvarinho, all from the northern edge of the Willamette Valley. This wine was native fermented in old French oak. It is unfiltered and unfined (vegan).
Honoring the Real Work
There are always those wines that you feel that you ‘HAVE’ to make. My first harvest job was picking grapes and running trucks full of grape bins to wineries throughout Oregon. It was a crash course in "the wine life". Alberto was the first guy to show me how to identify grapes on the vine, the first guy to show me how to pick grapes (I did, ok), the first guy to show me how to strap down bins, and how to not ride the brakes. This wine is named after him. An aromatic red blend of Tempranillo, Syrah, Grenache, and Alvarinho, all from the northern edge of the Willamette Valley. This wine was native fermented in old French oak. It is unfiltered and unfined (vegan).
Wine Info
WINE TYPE: Red
APPELLATION: Willamette Valley
VINTAGE: 2017
GRAPE: Tempranillo, Syrah, Grenache, Alvarinho, Viognier
ESTATE GROWN: No, purchased grapes
VINEYARD SOURCE: REDACTED
VINEYARD AGE: 35 years old
DRY FARMED: Yes
OWN ROOTED: Yes
SOIL TYPE: Cornelius (Loess)
ELEVATION: 250 feet (83m)
HARVEST DATE: October 17th, 2017
HARVEST METHOD: Hand Harvested
BRIX AT HARVEST: 23.5
SKIN CONTACT: 3 weeks
CHAPTALIZATION: No
FERMENTATION: Ambient Yeast
MATURATION VESSEL: 225L Ermitage
ALCOHOL (by volume): 14.33%
SULFUR DIOXIDE (SO₂): < 0.10 mg/L
ACIDITY SCALE (pH): 3.66ph
TOTAL ACIDITY: 6.1 g/L
FINING AGENT: Unfined (Vegan)
BOTTLE SIZE: 750ml (Antique Green)
CLOSURE TYPE: FineCork X
FILTRATION: Unfiltered
HAND BOTTLED: Yes
PRODUCTION: 65 cases
BOTTLING DATE: November 13th, 2018
PRE-RELEASE: November 14th, 2018 (Wee Fair, Dame Restaurant)
OFFICIAL RELEASE: December 5th, 2018
