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  • Grochau Cellars Grochau Cellars, Melon de Bourgogne 2019, Willamette Valley, OR
  • Grochau Cellars Grochau Cellars, Melon de Bourgogne 2019, Willamette Valley, OR
  • Grochau Cellars Grochau Cellars, Melon de Bourgogne 2019, Willamette Valley, OR
  • Grochau Cellars Grochau Cellars, Melon de Bourgogne 2019, Willamette Valley, OR

Grochau Cellars, Melon de Bourgogne 2019, Willamette Valley, OR

Article number: W103
$24.00
Excl. tax

From Willamette Valley’s Grochau Cellars, this Melon de Bourgogne is light, crisp, and refreshing. Notes of citrus and mineral are prevalent in this new world take on a Loire Valley Muscadet.

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Grochau Cellars, Melon de Bourgogne 2019, Willamette Valley, OR

From Willamette Valley’s Grochau Cellars, this Melon de Bourgogne is light, crisp, and refreshing. Notes of citrus and mineral are prevalent in this new world take on a Loire Valley Muscadet.

COUNTRY: United State of America (USA)

STATE: OR

APPELLATION (AVA): Willamette Valley

REGION: Oregon

SUB-REGION: Happy Valley

VINEYARD: Stavig Vineyard 

VINTAGE: 2019

GRAPES: Melon de Bourgogne

SOIL: Rocky, volcanic overlay, silty loam

PRACTICE: Organic, sustainable, vegan friendly

VINIFICATION: Hand-harvested, natural fermentation, concrete and Acacia wood aging, 8 months on the lees.

STYLE: Still

COLOR: Pale straw, faint green point

BODY: Light to Medium (3-4)

TASTE: Dry, crisp

PRIMARY AROMAS: Lime, mineral, herbs, freshly baked bread

FLAVOR: Lemon pith, mineral, floral, high acidity, crisp & fefreshing finish

FORMAT: 750 ml

ALCOHOL: 11.8%

SERVICE AND SUGGESTION:
This is an ideal candidate to pair with lighter seafood, especially oysters, in addition to ceviche, lemony shrimp salad, simply prepared lobster, or even spiced grilled chicken with pickled vegetables.

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:
“Our Melon de Bourgogne comes from Stavig Vineyard located about 15 miles away from Portland in Happy Valley, Oregon. The vineyard is an old riverbed with fairly rocky soils and volcanic overlays. The rocky composition harkens to Muscadet’s gravely soils in the western Loire Valley.”

*grochaucellars.com

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