2022 Day Wines "Vin de days" Blanc, Willamette Valley, Oregon, USA

ABOUT THIS WINE

This is an Alsatian-style white blend of several organically farmed vineyards from around the Willamette Valley. Each vineyard was picked when the fruit was optimal for the overall blend: some fruit was picked for its aromatics, some for its acid, and some for its fruit characteristics. Native-yeast fermentation. Spontaneous malo-lactic fermentation. Low-sulfur. This year the tropical notes are bright; pineapple, green papaya and lemon oil. Marzipan, yellow cherry and yellow apple all make an appearance. The finish shows sweet basil, wet stone and clean minerality. We enjoy this wine both as an aperitif and as a complement to a variety of cuisines.

Vin de Days Blanc is a bright and juicy blend of Riesling (31%); Müeller-Thurgau (26%); Pinot Blanc (23%); Pinot Gris (18%); Muscat (2%) co-fermented in stainless steel. A Day Wines staple!

ABOUT THIS PRODUCER

In 2006 Brianne Day sold everything she owned and began traveling through wine regions all over the world. Over the following eight years she visited around 80 different regions, working at wineries in Burgundy, Argentina, Australia, and New Zealand. During this time, she re-established her home base in Oregon and worked at a number of wineries including The Eyrie Vineyards and Brooks.

In 2012 Brianne started her own winery with some Pinot Noir grapes from the 15-acre, dry-farmed Crowley Station Vineyard in the Eola Amity Hills. The inaugural vintage was only 125 cases and sold out quickly. On the strength of that single bottling she was invited to the RAW fair in London and was one of only seven American wineries mentioned in Isabelle Legeron’s recent book, Natural Wine, alongside Edmunds St. John and Arnot Roberts.

Since then, Brianne has grown production to a level of around 5000cs/year and continues to experiment with under-appreciated varieties such as Malvasia, Tannat, and even Aligote while honing her Pinot Noir skills.

Brianne's general winemaking is as follows: native yeast fermentations, low additions of sulfur, minimal punch downs, rare pump overs, and only tiny amounts of new oak.