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2020 Day Wines "Vin de days" Blanc, Willamette Valley, Oregon

2020 Day Wines "Vin de days" Blanc, Willamette Valley, Oregon

$20.99

  • 2020 Day Wines "Vin de days" Blanc, Willamette Valley, Oregon

    2020 Day Wines "Vin de days" Blanc, Willamette Valley, Oregon

    $20.99 Excl. tax

    In stock (28)

    • Free delivery From $250.00

    An acid driven white with a nice minerality and citrus and honeyed fruit.

    Product information

    This is a blend of several gorgeous vineyards from around the Willamette Valley; Anne Amie, Twelve Oaks, Momtazi, Fir Crest, and Nemarniki. Each vineyard was picked when the fruit was optimal for the overall blend, and with the overall blend in mind. Thus, some fruit was picked for its aromatics, some for its acid, and some for its fruit characteristics. Each lot was pressed and settled, and then added to a stainless steel tank where the wine went through fermentation. 2020 was a high acid year, so while this vintage went through malolactic fermentation, the end result is still bright and crisp. This year's blend is Pinot Blanc 37%, Riesling 29%, Müller-Thurgau 15%, Pinot Gris 15%, Muscat 4%.

    In 2006 Brianne Day sold everything she owned and began traveling through wine regions all over the world. Over the following eight years she visited around 80 different regions, working at wineries in Burgundy, Argentina, Australia, and New Zealand. During this time, she re-established her home base in Oregon and worked at a number of wineries including The Eyrie Vineyards and Brooks.

    In 2012 Brianne started her own winery with some Pinot Noir grapes from the 15-acre, dry-farmed Crowley Station Vineyard in the Eola Amity Hills. The inaugural vintage was only 125 cases and sold out quickly. On the strength of that single bottling she was invited to the RAW fair in London and was one of only seven American wineries mentioned in Isabelle Legeron’s recent book, Natural Wine, alongside Edmunds St. John and Arnot Roberts.

    Since then, Brianne has grown production to a level of around 5000cs/year and continues to experiment with under-appreciated varieties such as Malvasia, Tannat, and even Aligote while honing her Pinot Noir skills.

    Brianne's general winemaking is as follows: native yeast fermentations, low additions of sulfur, minimal punch downs, rare pump overs, and only tiny amounts of new oak.

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