Day Wines

This offering has closed. Thank you!

Screen Shot 2019-03-07 at 12.53.55 PM

Screen Shot 2019-03-07 at 12.52.40 PM

Brianne Day has been a force amid the Oregon wine scene, making big waves in a short time. In a region where Pinot Noir vineyards dominates the landscape, Day seeks out unlikely varieties, making everything from field blends to a wildly popular Lambrusco-style wine with minimal intervention. (Yes, she also makes Pinot Noir!)

After falling in love with wine on a trip to Italy, Brianne worked harvests around the world. She was waiting tables in Portland when she got her “break” and met investors who wanted to help elevate her work. These days she runs Day Camp, a winery, tasting room, and custom crush facility in Dundee, Oregon.

Stay tuned for our full interview with Brianne. meanwhile, sign up here to receive a shipment of these three wines, either a la carte of as part of our subscription wine club.

 

INCLUDED IN THIS MONTH’S SHIPMENT:

 

2018 Vin de Days Rouge

Vin de Days Rouge is a blend of fruit sourced from vineyards around the Willamette Valley: Pinot Noir (74% ), Pinot Meunier (24%), and Pinot Gris (2%). The wine was co-fermented partially whole-cluster, with just one pumpover per day for careful extraction. The result is a lean and racy wine with blackberry fruit and an obsidian-like mineral finish.

2017 Vin de Days Blanc 

This Alsatian-style blend draws from vineyards from around the Willamette Valley and features several varieties: Pinot Blanc (38%), Muller Thurgau (20%), Riesling (19%), Pinot Gris (18%), Muscat (5%). Each lot was pressed and settled before a native fermentation in stainless steel tank. The wine was sulfured to keep a acidity balanced, then cold stabilized and filtered prior to bottling. Aromatic and complex, this is a highly versatile and food-friendly wine.

 

2015 Silvershot Pinot Noir

At the western end of the Eola Amity Hills lies Crowley Station Vineyard. The vines, planted in 1998, are sustainably farmed, own-rooted, and unirrigated in layers of volcanic soil, erratic basalt boulders and ancient marine seabed. Fruit for this wine was partially destemmed (30% whole cluster) and fermented without the use of sulfur or laboratory yeast. The wine was aged primarily in neutral oak for 18 months. With notes of red berry and violet, along with hints of salinity and brick, the Silvershot Pinot Noir is serious yet vibrant.