2018 ‘For Bruce’ 95% Syrah & 5% Viognier (co-fermentation)
From Another Time & Place.
There are individuals who come into your life at opportune and important moments. I have always said that meeting Bruce Biehl was one of the most important encounters in my wine life. Bruce is not from this era, his spirit lives in Montana in the 1800’s, he’s doing his damnedest to just 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, the first guy to show me how to strap down bins, and how to not ride the brakes. This wine is named after him. This is 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 thrice used French oak for thirteen months. It is unfiltered and unfined (vegan) and has no added sulfur.
*This is not a BLEND…this is a CO-FERMENTATION. Big difference.
Mixed Berry Cobbler
A Purple Leather Jacket
Granma’s Blueberry Dumplings
Cherry Wood Smoked Brisket
Appellation: Willamette Valley
Soil: Cornelius (Loess)
Elevation: 250 feet
Grapes: Syrah, Viognier (co-fermentation)
Harvest Date: October 13th, 2018
Brix @ Harvest: Syrah (23.1) + Viognier (23.5)
Fermentation: Ambient Yeast
Maturation Vessel: 3+ yr French Oak
Alcohol (by volume): 14.15%
Acidity Scale (pH): 3.66
Sulfur Dioxide (SO₂): 28 mg/L
Fining Agent: Unfined (Vegan)
Filtering Method: Unfiltered
Closure: Finecork X (99.99% TCA free)
Bottling Date: August 7th, 2019
Release Date: October 1st, 2019
Suggested Retail $: 25.00 USD
Bottle Shots & Images
A highly enjoyable low sulfur added wine.
If I didn’t tell you that, you probably wouldn’t have been able to guess it…..