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2020 Day Wines " Vin de Days L'Orange", Willamette Valley, Oregon

2020 Day Wines " Vin de Days L'Orange", Willamette Valley, Oregon

$23.99

  • 2020 Day Wines " Vin de Days L'Orange", Willamette Valley, Oregon

    2020 Day Wines " Vin de Days L'Orange", Willamette Valley, Oregon

    $23.99 Excl. tax

    In stock (10)

    • Free delivery From $250.00

    An explosive aromatic orange wine with great texture, tropical notes, and minerality!

    Product information

    The 2020 Vin de Days L'Orange is the way to get you the textural and aromatic circus that you're looking for. This blend is a marvelous expression of aromatic varietals and what can be achieved with a little skin contact (8 days to be exact). The beautiful, floral Gewürz notes of lychee and rose juxtapose in wonderful fashion with the racy, stony minerality of the Riesling, while the Müller adds grapefruit and mango in a subtle tropical lift and Pinot gris gives acidic nuance to the firmly textured palate. With time and air, the fruit profile becomes richer and spicier with notes of candied orange rind and dried apricot. The finish remains vibrant and grippy even through the second day of being open. It's everything you're looking for from an aromatic "orange" wine, and it's ready to go right now.

    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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