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  • Grochau Cellars Grochau Cellars, Convivial Gamay-Pinot Noir 2020, Willamette Valley, OR
  • Grochau Cellars Grochau Cellars, Convivial Gamay-Pinot Noir 2020, Willamette Valley, OR
  • Grochau Cellars Grochau Cellars, Convivial Gamay-Pinot Noir 2020, Willamette Valley, OR

Grochau Cellars, Convivial Gamay-Pinot Noir 2020, Willamette Valley, OR

$25.00
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Willamette Valley “Passe Tout Grain”, 75% Gamay Noir, 25% Pinot Noir, co-fermented with 25% whole cluster and aged in neutral French oak for 8 months

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Grochau Cellars, Convivial Gamay-Pinot Noir 2020, Willamette Valley, OR

Willamette Valley “Passe Tout Grain”, 75% Gamay Noir, 25% Pinot Noir, co-fermented with 25% whole cluster and aged in neutral French oak for 8 months

COUNTRY: United State of America (US)

STATE: OR

APPELLATION (AVA): Willamette Valley

REGION: Oregon

SUB-REGION: Eola-Amity Hills

VINEYARD: Bieze Vineyard (Pinot Noir), Methven Vineyard (Gamay Noir)

VINTAGE: 2020

GRAPES: 75% Gamay Noir, 25% Pinot Noir

SOIL: Nekia soils (Volcanic) on fractured Basalt, soil depth is between 2+3 foot depth

PRACTICE: Certified Sustainable vineyards, no added yeast, no fining, filtered

VINIFICATION: Open top fermentation, 14 days on skins, 8 months in neutral French oak 

STYLE: Still

COLOR: Garnet Red with fuscia

BODY: Light to Medium (3-4)

TASTE: Dry

PRIMARY AROMAS: 

FLAVOR: Spicy red fruits, cranberry, strawberry and underripe blackberries with black peppercorns and cinnamon bark

FORMAT: 750 ml

ALCOHOL: 13.1%

SERVICE AND SUGGESTION: A plate of charcuterie and cheeses with lively friends and spirited conversation.

ABOUT THE PRODUCER: “John Grochau was first introduced to wine and the winemaking landscape in his early 20’s, while racing bicycles for a French team in the Loire Valley. For several years, he raced through some of France’s most revered winemaking regions including Champagne, Burgundy and the across the Loire Valley. When he returned to his hometown of Portland, Oregon, he went to work in the restaurant business and quickly discovered an even greater appreciation for wine. That passion led him to Brick House Vineyards, where he worked alongside winemaker Doug Tunnel for four years. With Grochau’s restaurant experience, there was a natural progression as a winemaker to craft food-friendly wines that enhance a meal. Grochau strives to make wines that are balanced, textured and expressive of place. Inspired by the diversity of the Willamette Valley’s soils and microclimates, Grochau sources fruit from seven organic and sustainablyfarmed vineyards. Grapes are hand-harvested and wines undergo a slow, natural fermentation. Working with grape varieties with a legacy in the Willamette Valley – namely Pinot Noir and Pinot Blanc – Grochau also seeks to showcase the potential of emerging varieties like Melon de Bourgogne and Gamay.”*

ABOUT THE VINEYARD:  Bieze Vineyards is sits above the well regarded Seven Springs Vineyard in the Eola-Amity Hills at around 750 feet elevation. The high elevation, coupled with the cool ocean breezes that the Eola-Amity Hills are known for, give you wines of great acidic an tannic structure.  Methven Vineyards sits much lower in the Eola Hills where it is far warmer and more protected from the winds, resulting in wines with more richness and bursting with rich fruits.

*grochaucellars.com

 

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