2016 DV "Beton"
Cabernet Franc Blend
2016 Division-Villages “Béton”
Cabernet Franc (60%), Gamay Noir (30%), Côt (10%)
Quady North Vineyard Cabernet Franc, Serra Vineyard Cabernet Franc & Côt, Rebecca’s Vineyard Gamay Noir
The Applegate Valley AVA in southern Oregon has become a favorite for us due to it’s unique granitic bedrock and it’s microclimate that is warmer and drier than the Willamette Valley, but cooler and wetter than the greater Rogue Valley to the east. The Applegate has proved to us to be a perfect region for the Loire clones of Cabernet Franc we have come to love so much. Herb Quady is one of the best growers in the region, if not the state, who is doing all the right things for the terroir there, including organic farming techniques and very well thought out and judicious irrigation use. His own Quady North Vineyard and the Serra Vineyard, which he also farms, sit in the hills above the Applegate river. We anchor our Béton bistro style red blend with Cabernet Franc from both of these, as well as the Côt (AKA Loire Malbec) portion from the Serra Vineyard. The Gamay component (30% of the blend) comes from Rebecca’s Vineyard, planted in 1987, which located in the northern Umpqua, has been a quiet beacon of the Gamay grapes’ capabilities outside of the Willamette Valley
We love the red Touraine blend wines from the Loire that are typically served as bistro wines in Paris and used them as inspiration for our “Béton.” We attribute the success of our red blend, now in it’s fifth vin- tage, to the desire of so many to have an intriguing and food friendly, yet never overly heavy wine as a mainstay at the dinner table. With the winemaking for the “Béton,” we independently fermented most of the components, including one carbonic fermentation (Serra Cabernet Franc in concrete) and three tradi- tional destemmed fermentations (Rebecca’s Gamay, the Quady Cabernet Franc, and the Serra Côt) to create a balance between the fruity carbonic wine with more nuanced and finessed traditional fermented wine. For the all the lots, we utilized spontaneous fermentation or a pied de cuve buildup from the native flora in each vineyard. Each of the ferments were fairly lengthy (with the exception of the Côt) and lasted about 25-35 days on the skins, with the wines being pressed off ranging from early to late October. Per the name of this of this Loire style red, all of the parts were blended post pressing and aged in concrete (AKA Béton).
We are thrilled with the 2016 Division-Villages “Béton” blend. The Cabernet Franc, which was received considerable hang time this year, is complex, mineral driven and classic. The wine, like last year, is showing anise, pyrazine, raspberry and distinct black tea, red currants and wet leaves. The palate is brooding yet fresh and mineral rich, like a wet dark rock. The wine has a beautiful fruity character and is medium bodied. We are excited by how well the Béton is drinking at the moment in its early youth, but undoubtedly will continue to evolve over the coming months and years to come.
Alc 13.0%, 360 cases produced