2015 Gamine Grenache Petillant - Dosage
2015 Gamine Grenache Rosé Pétillant & Pétillant Naturel
Applegate Valley AVA
The bubbles are back and in two fun and distinct expressions! This is the second vintage of sparkling wine made under Kate’s personal project, Gamine Wines, which started with the idea to create a lovely, fresh and approachable ap ro style bubble with a richer grape varietal picked early to preserve acidity and liveliness.
The 2015 vintage in Oregon had record heat units. Tom and Kate both love the Quady North Mae’s Vineyard in the Applegate Valley AVA in southern Oregon and had worked with the grapes as the sole component of their Loire clones dominated based Division Cabernet Franc, and Kate’s Gamine Syrah. Herb Quady has become one, if not, the best growers in the region, grew up in the family of the famed Quady Winery in California’s Central Valley, later became the vineyard manager for Randall Graham’s Bonny Doon wine empire before first coming north to southern Oregon with his sights on applying organic farming techniques to a region with mostly undiscovered vineyard potential. His Mae’s Vineyard block slopes southeast into the Applegate Valley in what can only be said as one the prettiest spots we’ve seen in the state. Loamy/clay and marine sediment overlay sits on top of a large granite slab (yes granite!), which makes this a truly distinctive site to work with. picked our Grenache very early to preserve acidity and the fresher vibrant flavors and weight.
Non-Dosé: Bright bubbles and mouthwatering laser acidity. A lemon zest creamsicle approach moves to ripe honeydew melon and a broad, rich end of palate, 23 cases produced
Dosé: Golden drops of richness make for a crushable bubbly. Graphite notes, layered with meyer lemon curd a long with the best honey crisps and roasted pear, 61 cases produced
Vineyards– Mae’s Vineyard, Applegate Valley AVA
Harvest: August 27th, 2015, Brix 19.5
Fermentation: The grapes were pressed after 6 hours on the skins and settled before the primary fermentation in a 1000L stainless vat. The lees temperature control jacket was turned on at
about .5 Brix (20 g/l), which stopped the ferment, and it was held there for three months. The juice/wine was filtered and put into tirage by restarting the natural yeast fermentation by recombining the lees and the filtered wine and allowing it to warm up before being put into bottle. The wine remained in tirage for 6 months and was disgorged in May 2016 with two versions, one with no dosage, a true pétillant natural (Pétnat) and another with a minimal 15ppm so2 addition and a small dose of Sauternes.
Alc - 11.8%, pH 3.00, 84 cases total (23 Non-Dosé, 61 Dosé)