6 PACK, 750ml BOTTLES, $44.99 EACH
DIVISiON WINE CO.
SUB-REGION, REGION, COUNTRY
Willamette Valley, United States
Cabernet franc, gamay noir, pinot noir, côt, syrah
With the winemaking for the “Béton,” we independently fermented most of the components, including two carbonic fermentations (the Methven Gamay and one of the Cabernet Franc ferments in stainless) and three other fermentations with varying whole cluster components (Serra Cabernet Franc and Serra Côt, as well as the anchor Quady Eevee vineyard Cabernet Franc.) This allowed us to create a balance between the fruity carbonic wine and more nuanced and finessed traditional fermented wine.
For the all the lots, we utilized either spontaneous natural fermentation or a pied de cuve buildup from the native flora in each vineyard. Each of the ferments were normal in length this year and lasted about 20-25 days on the skins, with the wines being pressed off ranging from mid to late October. Per the name of this of this Loire-ish styled red, all of the parts were blended post pressing and aged in concrete (AKA Béton), including our 975 gallon concrete tank, affectionately named “Big Bertha.”
The 2019 Béton returns us to our days in France with a medium bodied and peppery quaffable wine, perfect for a grill out, or to sip at a party with friends and family—the wine is spry, but with plenty of depth and darkness. The aromatics scream Cabernet Franc with violet floral overtones, graphite and red currants. The pallet is juicy, clean, fruity, but balanced with Cab Franc notes of pepper and fall leaves, stewed pie cherries, nutmeg and clove. We love the elegance and focus the earthy, mineral notes, contrasting with the red berry fruits, and are truly ecstatic for this vintage!
Cabernet Franc (55%), Gamay Noir (16%), Pinot Noir (13%) ,Côt (11%) & Syrah (5%)