2019 DIONYSTIC 'Alberto' Iberian 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. A massive co-fermentation of Iberian grapes, all from the northern edge of the Willamette Valley. This wine was native fermented in old French oak barrels. It is 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. A massive co-fermentation of Iberian grapes, all from the northern edge of the Willamette Valley. This wine was native fermented in old French oak barrels. It is 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. A massive co-fermentation of Iberian grapes, all from the northern edge of the Willamette Valley. This wine was native fermented in old French oak barrels. It is 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. A massive red co-fermentation of Iberian grapes, all from the northern edge of the Willamette Valley. This wine was native fermented in old French oak barrels. It is unfined (vegan).
Wine Info
APPELLATION: Willamette Valley
VINTAGE: 2018
GRAPE: Tempranillo + other Iberian grapes
ESTATE GROWN: No, purchased grapes
VINEYARD SOURCE: REDACTED
VINEYARD AGE: 14 years old
DRY FARMED: Yes
OWN ROOTED: Yes
SOIL TYPE: Cornelius (Loess)
ELEVATION: 250 feet (83m)
HARVEST DATE: October 13th, 2018
HARVEST METHOD: Hand Harvested
BRIX AT HARVEST: 23.5
SKIN CONTACT: 3 weeks
CHAPTALIZATION: No
FERMENTATION: Ambient Yeast
MATURATION VESSEL: 225L Taransaud
ALCOHOL (by volume): 14.50%
SULFUR DIOXIDE (SO₂): < 0.10 mg/L
ACIDITY SCALE (pH): 3.77ph
TOTAL ACIDITY: 5.6 g/L
FINING AGENT: Unfined (Vegan)
BOTTLE SIZE: 750ml & 1.5L
CLOSURE TYPE: FineCorkX (99.99% TCA Free)
FILTRATION: Crossflow
HAND BOTTLED: Yes
PRODUCTION: 125 cases
BOTTLING DATE: August 7th, 2019
OFFICIAL RELEASE: September 1st, 2021
