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2019 Division‐Villages Pinot Noir Méthode Carbonique

2019 Division‐Villages Pinot Noir Méthode Carbonique

Region: Yamhill-Carlton AVA  + Eola-Amity Hills AVA < Willamette Valley < Oregon

Grapes: Pinot Noir

Vineyard/Cellar Stats: Organic farming (uncertified); soils formed
from volcanic remnants, a clay and broken rock soil locally called
Nekia, and marine sedimentary overlay against basalt bedrock; for the
carbonic fermentations, we created a pied de cuve (early native
ferment) with a small amount of grapes to build a strong yeast
population from the native flora from each vineyard, and these were
added to the ferments after a few days of carbon dioxide enrichment.
With these lots, we fermented each site in a stainless steel closed
top tank. Ultimately each of the ferments lasted about between 20-25
days on the skins. The wines were aged for 5 months in a combination
of one concrete tank and several old French oak barrels; bottled
unfined and unfiltered with minimal SO2; 13.4% ABV; 367 cases

Winemaker: Kate Norris and Tom Monroe

Young, juicy Oregon Pinot gets the carbo treatment, a la Beaujolais,
for a fresh, lifted, crowd-pleasing red that shines with a chill!

Division Wine Company is part of Oregon's new guard of wine, making
authentic, soulful and low-intervention wines from organic,
terroir-driven vineyard sites in Oregon and Washington State.  After
leaving their jobs in New York, owners Kate and Tom moved to France to
work harvests in the Loire Valley, Beaujolais, and Burgundy.  Inspired
by these wines, they moved to Oregon in 2010 to start Division to
produce similarly stylistic wines with modest alcohol, bright acidity,
less extraction, and minimal manipulation.  A couple of years later,
the couple co-founded a production facility/wine bar in southeast
Portland called the Southeast Wine Collective, which serves as an
co-op for several small-production winemakers; previous alumni include
Scott and Dana Frank (Bow & Arrow Wines) and Barnaby and Olga Tuttle
(Teutonic  Wine Company).

This Pinot Noir comes from two cool climate sites, and ferments
carbonically.  Kate says, "We fell hard for the carbonic maceration
fermentation technique while learning about and making wine in
Beaujolais. We wanted a fresh style for our Pinot Noir, with vibrancy
and fruitiness, so we harvest our Pinot Noir grapes for this bottling
earlier than our other traditional fermentations.  While we’ve never
really considered our “Méthode Carbonique” Pinot Noir to be overly
complex, the 2019 continues the trend from the 2018 bottling with just
enough structure to add depth and intrigue. Strawberry and flinty
earthy notes continue from start to finish, as does the wine’s purity.
Super pretty and crying out to be gulped not sipped, the wine’s lower
alcohol will make that easy to do!"

We fell hard too, for this Pinot, a mineral-driven mix of dusty earth,
red berries and pure Pinot fruit, with the carbonic action amplifying
the fruit: ripe strawberry, red cherry, candied raspberry and rose
petals swirl together in a happy cloud over a backbone of wet forest
floor.

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