2023 Day Wines ''Vin de Days" Rouge, Willamette Valley, Oregon, USA

ABOUT THIS WINE

Pinot Noir (82%); Gamay (18%). Vin de Day Rouge is fifty percent whole-cluster and fifty percent destemmed fruit, with the whole-clustered fruit on the bottom of each fermenter to allow for carbonic maceration. The juice is fermented with native yeasts without commercial inoculation. Cap management primarily utilizes pump-overs with occasional punch-downs to ensure gentle extraction. Following primary and secondary fermentations, the wine is aged briefly in neutral French oak and stainless steel before being bottled with minimal sulfur additions.

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.