Region: Willamette Valley, Oregon
Grapes: Grüner Veltliner
Body: Light
Notes: Not your usual Gruner! Made like a Sherry - Accidentally.
Pairing: Oysters, mussels, white fish, cheeses
In the late-ripening 2022 vintage I took in organically grown Grüner that had finished accumulating sugars by October 16th at a very low 16.2 brix. Following a primary and secondary fermentation in tank, the resulting wine was clean and very low alcohol, but was a rather neutral representation of Grüner veltliner.
The riddle: how to make a flavorful and interesting wine from a neutral product.
The solution: permit the microbiological processes associated with flor yeast to work their magic.
In May 2023 I sulfited the wine (50 ppm), racked the 150 gallon lot to a 200 gallon flextank, and moved the tank outside, into the summer heat. And then I just left it alone. Thanks to the significant headspace in the tank, a layer of flor yeast quickly developed and remained throughout the summer.
By the end of summer the wine had developed the honeyed and nutty qualities characteristic of flor aging, and as the yeast layer protected the wine from oxidizing characteristics, I bottled the wine unfined & unfiltered with a low VA level of just 0.48 g/L.
Region: Willamette Valley, Oregon
Grapes: Grüner Veltliner
Body: Light
Notes: Not your usual Gruner! Made like a Sherry - Accidentally.
Pairing: Oysters, mussels, white fish, cheeses
In the late-ripening 2022 vintage I took in organically grown Grüner that had finished accumulating sugars by October 16th at a very low 16.2 brix. Following a primary and secondary fermentation in tank, the resulting wine was clean and very low alcohol, but was a rather neutral representation of Grüner veltliner.
The riddle: how to make a flavorful and interesting wine from a neutral product.
The solution: permit the microbiological processes associated with flor yeast to work their magic.
In May 2023 I sulfited the wine (50 ppm), racked the 150 gallon lot to a 200 gallon flextank, and moved the tank outside, into the summer heat. And then I just left it alone. Thanks to the significant headspace in the tank, a layer of flor yeast quickly developed and remained throughout the summer.
By the end of summer the wine had developed the honeyed and nutty qualities characteristic of flor aging, and as the yeast layer protected the wine from oxidizing characteristics, I bottled the wine unfined & unfiltered with a low VA level of just 0.48 g/L.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.