2016 Division Gamay "Renardiere"
2016 Division Gamay Noir “Renardière” Redford Wetle Vineyard
Eola-Amity Hills AVA
A return to cool climate greatness! After two uncharacteristically and record setting consecutively hot and dry years that began during the summer of 2014, the hot and dry spell finally relented in the late spring of 2016. Yes, the warm 2015/2016 winter meant an early start to the 2016 season in March, but the key months from flowering to harvest were nearly textbook perfect conditions for growing world class Gamay, and we couldn’t be more excited! We know that the Pacific Northwest and world around us is changing due to global climate heating, which will invariably effect the way we farm and even what we farm in the Willamette Valley for decades to come, but we’re more than pleased for a vintage like 2016 and believe you will be too!
Myron Redford is as great a legend in Oregon’s wine industry as they come. He founded Amity Vineyards back in mid-1970s as a part of a group of pioneering young wine entrepreneurs that were building the start of the Oregon wine industry, including the likes of David & Diana Lett, the Casteel & Dudley families, Pat & Joe Campbell and David Adelsheim. Myron and his partner Vikki Wetle planted a small 7.5 acre certified organic vineyard on Jory, Yamhill & Woodburn soils at their home property in the Eola-Amity Hills in 2006, which includes the Gamay Noir we sourced for the second year of the “Renardière” cuvee. The name means “foxhole” in French, and was a term Myron liked to use when describing the difficulties of being an early Oregonian grape pioneer, consistently having to battle for a little attention and always two steps forward and a step back.
Once again, our single ferment of Gamay was a mix of 50/50 destemmed to whole cluster with the fer- mentation kicked off with our now favorite approach of a pied de cuve build up (early harvest grapes) used with the hopes of harnessing the native yeasts on the site. This has been a very successful approach for us to avoid off fermentation dynamics and/or stuck ferments as the yeast cycle really lends to a very solid and expressive terroir driven wine. The fermentation progressed beautifully and was clearly from the start one of our best red ferments of the vintage.
The 2016 Division Gamay Noir “Renardière” debuts with a complex harmony of holiday spices and ripe strawberries layered over a wet rock like minerality. The wine has perfect Gamay weight that focuses mineral and texture over power and concentration, just like we look for in our favorite Gamays we drink from the Beaujolais. The palate is medium weight with an almost savory strawberry like core that focuses on herbs and spices over a silky texture that lingers well after the sip.
Alc - 13.3%, pH 3.54, 50 cases produced