Product Description
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Day Wines, Vin de Days Rouge, 2023, 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
Brianne’s flagship red made to please a crowd, the 2023 Vin de Days Rouge is the result of a beautiful warm summer and a sunny cool autumn.
The fruit for this vintage was sourced from 4 vineyard sites – Cassin, Finnigan Hill, Nemarniki and Johan. All vineyards used were farmed organically.
Winemaking
Fifty percent whole- cluster, fifty percent destemmed fruit, with the whole-clustered fruit on the bottom of each fermenter to allow for carbonic maceration. Cap management is mostly handled by pump-overs, with occasional punch downs; this promotes a gentle extraction and a more fruit-centric wine. As with all of our wines, the Rouge is spontaneously fermented with limited interventions throughout primary and secondary fermentations. Once dry, the wine was pressed off into neutral French oak and stainless steel tanks to complete spontaneous malolactic fermentation and mature for a few months. Minimal sulphur used prior to bottling.
Tasting Note
The fermentation method of partial whole cluster yields a vibrant, crunchy, bright red fruit profile with high-toned aromas of red and black cherry, cranberry, raspberry and lavender. The palate is brambly, earthy and wild, with blackcap raspberries, clean mulch, black plum and sweet thyme drifting up from the glass. Flavours like hibiscus tea and strawberry fruit leather play in the background. A clean, lively mouthfeel with juicy acidity bring you back to the glass again and again. Dangerously drinkable is the most appropriate description of this wine.
Goes well with
This vibrant, earthy Oregon blend is light-bodied, high in acidity, and loaded with crunchy red fruit and savoury spice. It pairs perfectly with rich, fatty, or savoury foods that its bright acidity can cut through, such as cold pizza, smashed burgers, shawarma, or warm lamb salad.
Cellaring
We suggest drinking within 2 to 5 years of the vintage date. Because it is crafted as an approachable, fruit-forward, and low-intervention wine, it is designed to be enjoyed young rather than aged long-term.
Don’t just take our word for it…
“A 82%-18% blend of Pinot Noir and Gamay Noir, the rouge version of Day’s house wine is an earthy affair, with aromas of loamy soil, blackberries and a bit post-rain petrichor. The blend’s tart blackberry and thyme flavors are joined by bits of Assam tea and cedar. This is a lighter-bodied wine with silky tannins.” 91 POINTS -Michael Alberty, Wine Enthusiast
Features
Varieties: Pinot Noir 82%, Gamay 18%
Colour: Red
ABV: 13.5%
Closure: Natural Cork
Style: Still
Case Size: 12 x 75cl
Country: America
Region: Willamette Valley AVA, Oregon
Vintage: 2023
