Craft Wine Co. – Oregon
Craft Wine Co. is based in the Willamette Valley in Oregon, the Origin and Minimus label doing exactly, well… what they say on the label. Minimus wines, simply put are produced without additives, and Origin wines are varietals from select vineyards that produce profound expressions of those varietals. Strident believers in organic farming, they make their wines naturally, patiently, and with a seemingly endless supply of enological curiosity. Reserving the right to experiment with just about any sort of technique they like, brettanomyces laced whites, intentional reduction, long skin contact, carbonic maceration and just about anything else one can imagine is the order of the day here.
The Dijon Free Chardonnay, created to support the increase in the region’s genetic diversity is composed of Musqué, Espiquette, Mendoza, Old Wenté & Mt. Eden Clones. Aged in 2nd and 3rd fill Chablis casks. Similarly the Dijon Free Pinot Noir is from heirloom clones – 70% of the fruit for the Dijon-Free Pinot is from Johan Vineyards, offering its saline and savoury characters, and the Pommard is from Eola Springs, own-rooted and full of spice and tannin. Produced biodynamically, the Origin Johan Vineyard Pinot Noir comes from one of the coldest growing sites in the valley, with morning fog and cooling ocean air snaking through the Van Duzer corridor directly from the coast. These sea breezes impart a saline character to the fruit, and help to maintain acidity levels. The result is a bright wine, richly layered with vibrant acidity and silky tannins. The Johan Pinot is pure 943 clone, known for producing deeply coloured, highly aromatic wines. Minimus Gamay Noir sees the tiny berries from this site (offering an ideal skin to pulp ratio) fermented in large concrete tanks, with about 10% whole cluster. Aging occurs in neutral French oak to preserve delicate aromatics and pure fruit character. The Grenache Soloro Vineyard is composed of Grenache with 4% Marsanne to complete the site expression of the granitic soil in this vineyard. Fermentation included 60% whole bunch. Aging was in neutral French barriques and puncheons to slow down oxygen exchange and minimize the impact of wood on the delicate flavours in the wine. After 6 months in barrel the wine was bottled without fining or filtration.