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2019 Division Wine Co. "Gamine" Grenache, Applegate Valley, Oregon

2019 Division Wine Co. "Gamine" Grenache, Applegate Valley, Oregon

$28.99

  • 2019 Division Wine Co. "Gamine" Grenache, Applegate Valley, Oregon
    • 2019 Division Wine Co. "Gamine" Grenache, Applegate Valley, Oregon

    2019 Division Wine Co. "Gamine" Grenache, Applegate Valley, Oregon

    $28.99 Excl. tax

    In stock (7)

    Floral notes of violets with red currants, cedar and spice, plus dark minerality dance on the nose. The first sips are lively, revealing raspberries crushed with mixed wild currants, bay leaf, pink peppercorns and angelica root, finishing with a light dry

    Product information

    Kate is so honored that her personal wine project, Gamine Wines, has been so well received, compelling her to keep making the wines that are influenced by the regions, styles and varieties that her mother, Sylviane loves and drinks! (Think Champagne down to the Rhone!) 

    Kate has been partnering with her favorite Southern Oregon grower Herb Quady since 2013 on her Mae’s Vineyard Syrah and Grenache Rosé Pétillant. Herb grew up in the family of the famed Quady Winery in California’s Central Valley, and later became the vineyard manager for Randall Graham at Bonny Doon before 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 of 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, and the lieu Kate’s bases the core and soul of her Gamine wines.

    Kate added a new wine to the family in 2018 - looking to further express Grenache as a red wine through the lens of Oregon climate, terroir and her favorite winemaking styles.

    The second release of this wine (the new 2019 bottling) focuses on playing carbonic and traditional fermentation notes together in harmony – picked in early October, half of the fruit was sealed off in a cement vessel for full carbonic fermentation over 20 days, while the other 50% was fully destemmed and received punchdowns and pumpovers for the same period of time. Pressed together, settled and returned to cement for 5 months, the wine was racked into neutral oak after malo completed with a small sulfur addition, and then bottled in June unfiltered and unfined.

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