Product Description
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Day Wines, Infinite Air Castles, 2022, Willamette Valley AVA, Oregon, America
Producer Profile
Day Wines was founded by winemaker and owner Brianne Day in 2012.
Brianne produces boutique, artisanal bottlings made from fruit sourced exclusively from a small group of Oregon growers who utilize Biodynamic, Organic and/or Sustainable vineyard practices. To create distinct expressions of their corner of the world, Day Wines focus on fruit harvested from the esteemed Willamette Valley to exotic varietals found in Southern Oregon’s Applegate Valley AVA.
All of Brianne’s wines are crafted with an attention to detail that allows her to impart minimum levels of intervention in the winery. ”We take what the vineyard and vintage give us and allow nature to do its thing.” – Brianne Day
Brianne believes the character of Oregon wine is defined by the incredible diversity found in the various growing regions spread across the state. From Applegate Valley in the south to Yamhill-Carlton in the north and numerous AVAs in between, she seeks and works with growers who are committed to stewardship of the soil and the vine through biodynamic and organic practices. These people are the backbone of the Day Wines business, and the team are proud to call them partners and friends.
Viticulture
Like most of Brianne’s wines, this began as an idea, a daydream or an air castle. Her travels in France and Italy provided much fuel for her daydream fires, and Gamay and Dolcetto are both varieties that have traditionally been viewed as more humble and approachable in their home regions. Brianne’s team love these varieties for their lively and fun personalities and look at this wine as an international party of salt-of-the-earth people.
Winemaking
Grapes were sorted and partially destemmed (20% whole cluster) into 1.5 ton fermentation vessels. Native fermentation kicked off after 2 days and caps were managed by pump overs and punch-downs. Fermentation took 24 days, afterwards juice was moved to half neutral French oak puncheons (500 L) and half neutral French oak barrels (228 L). Wine went through full spontaneous malolactic fermentation, and was sulphured afterwards (44 ppm total SO2, 19 ppm free SO2). No other additions/subtractions were made. 11 month elevage, then racked to stainless and bottled.
Tasting Note
On the nose it is rosy floral and juicy with blueberries and boysenberry, as well as grilled plums, cracked pepper, dark berries, obsidian minerals, petrichor, and summer forest. The palate reflects the nose and brings along bright juicy acid, a plush and velvety mid palate, and a long firm structure. Great with a chill as a summer red accompaniment to anything off the BBQ, and will work well with late summer and early autumn as the nights become cooler.
Goes well with
BBQ & Grilled Meats: It is excellent with grilled sausages, pulled pork, or charred vegetables.
Classic Comfort Foods: The wine’s acidity beautifully cuts through rich dishes like pizza, moussaka, or Shepherd’s pie.
Earthy Vegetarian Dishes: Complement its subtle petrichor and forest floor notes with mushroom risotto or roasted eggplant.
Cheese & Charcuterie: Pair it with a gourmet cheese board featuring soft rinds like Camembert or goat cheese, alongside cured meats.
Pro Tip: Serve this wine with a slight chill (about 15-20 minutes in the fridge before pouring) to enhance its fresh fruit and berry characteristics.
Cellaring
3 to 10 years from the vintage date. Because this wine is made with bright acidity and juicy fruit profiles, it can be enjoyed upon release or aged to develop deeper, savoury forest floor characteristics.
Features
Varieties: Gamay 58%, Dolcetto 42%
Colour: Red
ABV: 14%
Closure: Natural Cork
Style: Still
Case Size: 12 x 75cl
Country: America
Region: Willamette Valley AVA, Oregon
Vintage: 2022
