Fossil & Fawn Rose Oregon
Keeping with the 2018 vintage, the Pinot noir for this wine is sourced entirely from Greg's Block at Silvershot Vineyards. Our friend Greg helped plant the vines in this block in 2003 before brain cancer took him a few years later. Greg had an incredible sense of humor and loved cats, so the label is an homage to him.
The Pinot noir was picked on the early side, with just enough phenolic ripeness, but low brix and high acids. It was direct-pressed and allowed to kick off fermentation with native yeasts and no sulfur in an egg-shaped fermenter. Nearly a month later, the old-vine Riesling from BeckenRidge arrived, golden and flavorful with just a small amount of perfectly pink botrytized berries (the good kind). We carbonically fermented the Riesling for 15 days before pressing off into old French barriques. Natural secondary fermentation commenced slowly over the winter, and we were able to bottle the wine unfined and unfiltered in the spring.
The resulting wine is richly textured and bright, with savory mineral elements framing aromas and flavors of red currants and persimmons.