Latest news with #winemaking
ABC News
3 days ago
- Business
- ABC News
Wine giant's shock closure of Banrock Station cellar door end of a 'fantastic marriage'
Global wine giant Vinarchy will close a renowned cellar door in Australia's largest wine grape growing region as it consolidates its operations. Banrock Station, located in South Australia's Riverland, will close its cellar door and restaurant alongside Rolf Binder near Tanunda in the Barossa Valley. The last day of service at both cellar doors is expected to be towards the end of June. The decision comes just months after international wine brands Accolade and Pernod Ricard Wines merged to create Vinarchy, promising "innovation" in global winemaking. The company said the decision would create "uncertainty" for team members employed at both sites, but committed to supporting staff in the transition. Chief supply officer Joe Russo said support would include redeployment opportunities to local locations, or redundancy and outplacement support "where necessary". The company said viticulture and vineyard operations would remain at both Banrock Station and Rolf Binder sites with no impact on those teams. The company has also invested $70 million in its Berri Estates site, the largest winery in the Southern Hemisphere, to turn the facility into Vinarchy's primary commercial winemaking, packaging and warehousing hub. Winemaking at St Hallett in the Barossa and Hardy's Tintara in McLaren Vale will be shifted to Vinarchy's Rowland Flat site by the 2026-27 vintages at a cost of $30 million. "These important changes represent Vinarchy's commitment to building a stronger winemaking footprint in South Australia," Mr Russo said. Vinarchy produces more than 32 million cases of wine and turns over more than $1.5 billion in net sales revenue annually. The imminent closure of Banrock Station's public operations has raised questions about what impact the move will have on local tourism and the environment. Tony Sharley was involved in the foundation of Banrock Station, including the cultivation of the site's globally recognised Ramsar wetlands, before stepping away in 2009. Mr Sharley said he was disappointed the experiences would be coming to an end. "It's quite clever in a way that as a visitor experience, it brought wine lovers to nature, and it brought nature lovers to wine," he said. "It was a fantastic marriage." Mr Sharley called Banrock Station's former owners Hardy Wines' original decision to mix wine with nature "a unique piece". "It was very courageous back in the day for a company … to create a cellar door overlooking a wetland and then building a wine brand around its care for the environment," he said. The wetlands surrounding the winery have been a drawcard for visitors as part of the experiences offered by the brand. In 2002, the area was made a Ramsar site of international importance due to its significance for wildlife and biodiversity. The Ramsar Convention means the Banrock Wetlands' ecological character must be conserved and meet Australian Ramsar management principles. A Vinarchy spokesperson said the company would continue its commitment to maintaining the wetlands as required by the convention, including environmental watering and drying cycles. "We will continue to consult with stakeholders regarding wetland conservation, including potential partnerships with environmental tourism organisations," a spokesperson said. Riverland MP Tim Whetstone labelled Vinarchy's decision to close Banrock Station a "day of reckoning for the region" and questioned the implications on the local economy. "The Banrock business, the wine brand, the wetlands and the destination into the Riverland has been widely regarded as a centre of excellence," Mr Whetstone said. "It has had a significant association with environmentalists and environmental visitation that I think now will see people look elsewhere." The shift for the Vinarchy brand follows a tumultuous period for the Riverland wine industry as it grapples with challenging seasonal conditions and global oversupply. "I would've thought that the Banrock brand and the facility would have been a really good working piece of diversity in what is a very ailing industry," Mr Whetstone said.
Bloomberg
5 days ago
- Business
- Bloomberg
Bain-Backed Group Seeks $454 Million Loan for Winemaker Vinarchy
A consortium called Australian Wine Holdco Ltd. that includes Bain Capital and Sona Asset Management Ltd. is seeking an A$700 million ($454 million) loan for a winemaker they acquired last year, people familiar with the matter said. Commonwealth Bank of Australia has underwritten the financing for Vinarchy, a new entity created via the merger of Accolade Wines and Pernod Ricard SA 's former wine division, the people said, who asked not to be identified discussing a private matter. The bank is tapping other financiers to participate in the syndicated borrowing with a tenor of three years, comprised of term and revolving credit tranches, they added.
Forbes
30-05-2025
- Business
- Forbes
Washington Wine Excellence: The ‘Ground Floor Of Something Epic'
TV wine from Gilbert Cellars shows the playful side of Washingon Wine Washington State's wine industry is still relatively young compared to the world's historic wine regions. For many years, its identity was closely tied to a small number of very large producers. Now, with more than 1,000 wineries—up from just 100 two decades ago—the landscape is evolving rapidly. As some large wineries scale down and smaller ones emerge, space has opened for new voices and ideas. Washington's youth is proving to be an asset in this transitional moment for the broader domestic wine industry, allowing winemakers here to be agile and innovative, much like the tech companies just across the Cascades in Seattle, as Matt Austin of Grosgrain puts it. "The opportunity to perhaps identify a variety that has a magical interaction with our terroir is a pretty tantalizing thing," says Austin. According to the state's wine commission, Washington ranks as the second-largest wine-producing state in the US, pushing out more than 12 million cases of wine annually while generating over $9.5 billion in economic impact within the state each year. In the vineyard at Two Mountain Winery in Washington The transformation of Washington's wine identity has been dramatic. Patrick Rawn of Two Mountain Winery remembers when the biggest challenge was simply getting regional attention: "When I started my career, we were all still trying to raise awareness that Washington made wine. The typical consumer response was 'Wow. These wines are really good. I did not know Washington even made wine. Doesn't it rain there all of the time?'" Those days are behind them. As Gloria Gilbert of Gilbert Cellars notes, "I think we have mostly graduated from that phase, and the depth of what is being done here is being recognized. Not only can we grow a wide range of varieties really well but there is real depth and complexity between different AVAs." The numbers tell the story. Gilbert Cellars celebrated 20 years in 2024, witnessing firsthand the industry's explosive growth. "When we acquired our license, there were around 100 registered wineries and now there are more than 1,000," Gilbert explains. "We really view the boom of the Washington wine industry to mirror the spirit of curiosity and adventure of the state's agricultural industry." Kelly and Matt Austin of Grosgrain Vineyards Many winemakers in the area are on board with Washington's embrace of Mediterranean varietals. The warm volcanic soils of regions like Walla Walla Valley are proving ideal for grapes that thrive in heat and require less water—crucial advantages in Eastern Washington's arid climate. Austin has been a pioneer in this movement, planting varieties like Fiano, Vermentino, Grenache and Carignan at higher elevations where "vine roots can reach volcanic basalt." His reasoning is both practical and visionary: "Resilient in heat, these varieties also require less water generally, so they are great options in Eastern Washington where rainfall—typically 5 to 10 inches annually—is much scarcer than in Seattle on the other side of the Cascade Mountains, which gets around 40 inches annually." Seth Kitzke of Upsidedown Wine is equally enthusiastic about Grenache specifically: "It has an exceptional profile here. It isn't as candied as some regions, can maintain balanced alcohol and has some aromatics that will make your mind spin.' On top of that, it is a drought-tolerant variety that loves heat, which encourages him to believe this is the grape of the future in Washington. Seth Kitzke, Upsidedown Wine Respect for the land is becoming the foundation of quality winemaking in Washington. The region's winemakers are embracing everything from beneficial insects to falconry as alternatives to traditional chemical interventions. Austin describes his farming approach: "We farm organically and have been excited to incorporate beneficial insects in new ways, including drone drops of beneficial mites and lacewings in order to avoid the use of pesticides.' A falconer that Grosgrain shares with some neighboring vineyards has also allowed Austin and his team to avoid the use of nets to protect from bird damage. At Two Mountain Winery, the focus on ecological responsibility has yielded tangible results in wine quality. "We are seeing more resilient vines that respond better to stress events and are generally in better 'balance,'" Rawn explains. "The resulting fruit arrives at the winery needing much less manipulation and the finished wines show an immense sense of place." Gilbert Cellars has taken certifications seriously, earning an organic stamp as well as the Sustainable WA certification, which focuses on practices that are environmentally sound, socially equitable and economically viable, according to the Washington State Wine Commission. "To us, these certifications are just as important, if not more important, than scores," Gilbert emphasizes. "They are a visual representation that stewardship is at the root of our brand." The team at Gilbert Cellars Devyani Gupta of Valdemar Estates describes her team's intriguing experiment: "In our property in the Rocks District of Milton-Freewater, we planted the rows east to west as opposed to the traditional north to south." She says this was a thought experiment to grow fresh aromatic whites in a very warm sub-climate of the Walla Walla Valley. The results have been promising, according to Gupta: "So far, theory has met expectations and the natural acidity and tension in our 2023 and 2024 Viognier and 2024 Grenache Blanc reflect this." At Grosgrain, Austin is exploring how different fermentation and aging containers impact wine character: "We've been gradually incorporating other types of more neutral vessels to build character and add depth in different ways, whether it is through the material that the vessel is made from such as older oak, concrete or clay or the shape of the vessels such as eggs, amphora, cubes or large-format barrels." A chorus among Washington's winemakers is the philosophy that great wine comes from restraint rather than intervention. Kitzke of Upsidedown Wine emphasizes that farming holistically is the most important step of his process. 'The winemaking portion receives a lot of praise, but the vineyard management targeting a certain style is what really levels up the wine," he says. Rawn agrees: ''Less is more' is the direction that is most interesting right now.' He says this philosophy takes more discipline to fight the human urge to micromanage everything, instead being highly intentional about restraint. Devyani Gupta of Valdemar Estates Washington's wine consumers are evolving too, seeking authenticity and story over status. Gilbert observes a shift in tasting room culture: "Rather than seeking a buttoned-up tasting experience, customers are coming in looking to really be immersed in our brand. They're next to us, dancing [in] the amphitheater at our summer concert." The Gilbert profile walks the line between traditional and contemporary style wines. 'We're not only trying to keep our customers on their toes, but we're also part of a generation that is nudging Washington wine to a place it hasn't really gone before,' says Gilbert. This more playful side extends to the wines themselves. Gilbert's team recently created a co-ferment of Tempranillo and Verdelho that they labeled TV, complete with artwork inspired by Shel Silverstein. "Sometimes we are submitting a wine for scores and sometimes we are putting a TV on a chillable red,' he points out. 'And we're finding that the same customer is enjoying wines with scores and wines that are meant to make you laugh." Perhaps the most thought-provoking takeaway of Washington's wine evolution is the ongoing search for the region's defining grape. Austin captures this perfectly: "The opportunity to perhaps identify a variety that has a magical interaction with our terroir is a pretty tantalizing thing. Maybe the 'signature' grape for Washington is out there just waiting to be discovered." While that search continues, the region's strength may lie not in a single variety but in its diversity and willingness to experiment. As Gupta notes about the constant evolution: "Even though we are over 40 years into our journey, you can visit and feel like you were on the ground floor of something epic."
Forbes
29-05-2025
- Business
- Forbes
Father's Day Gift Guide 2025: 8 Great Sustainable, Luxury Champagnes
Tasting of Champagne in flute glasses with view of Champagne vineyards, France Climate change's impact on wine regions around the world has been a hot topic of conversation in recent years. But the winemakers of Champagne—the most famous sparkling wine region in the northeast of France—have had their eyes on the problem for far longer than the general public. Across the region, producers are moving away from industrial practices and embracing more thoughtful methods — converting to organic or biodynamic farming, reducing synthetic inputs, and rethinking what sustainability means in one of the world's most image-conscious wine regions. Some are experimenting with cover crops, others with compost teas or agroforestry. For Father's Day, we've rounded up eight bottles that reflect this shift — from forward-thinking grower Champagnes to legacy houses making meaningful changes. Whether you're gifting or gathering, these wines tell a story that goes beyond the label. The team at Lanson standing in their vineyards. Since joining Lanson in 2013 and becoming Chef de Caves in 2015, Hervé Dantan has introduced measurable environmental upgrades without changing the house's hallmark style — fresh, elegant wines without malolactic fermentation. He oversaw the launch of Le Green Bio-Organic, a certified organic and biodynamic cuvée sourced exclusively from the 16-hectare biodynamic vineyard, Domaine de la Malmaison in the Vallée de la Marne. He also brought in Eugénie Gianoncelli to oversee sustainability initiatives in Lanson's vineyards and across grower partnerships. From vineyard to cellar, changes include electric tractors, lighter bottles, and improved energy efficiency. Wine to find: Lanson Le Green Label Organic Bertrand Lhôpital, cellar master at Champagne Telmont, is steering the house's high-profile "Au Nom de la Terre" initiative, which aims for full organic certification across all vineyards, including growers. Backed by Remy-Cointreau and investor Leonardo DiCaprio, the estate has eliminated air freight, reduced packaging waste, and switched entirely to lightweight bottles. As of 2024, nearly 50% of the estate's sourcing is certified organic. The estate makes its wines with minimal intervention to ensure maximum transparency, often including details about environmental impact on the labels. Wine to find: Champagne Telmont Reserve Brut Elise Bougy in her winery. Élise Bougy took over her family's 3-hectare estate in Les Mesneux in 2016, introducing biodynamic methods in 2021 and earning organic certification in 2022. She farms without synthetic inputs and relies on spontaneous fermentation, full malolactic conversion, and little to no sulphur to capture site transparency in the wine. She neither filters or fines the wines, and ages them in a mix of wooden tanks, stainless steel, and barrels. Wine to find: Champagne Elise Bougy, 'Le Mont Chainqueux' 1er Cru Blanc De Noirs 2022 Champagne Fleury, based in Courteron in the Aube, was the first Champagne house to fully adopt biodynamic viticulture. Jean-Pierre Fleury began trials in 1989 and converted the family's 15-hectare estate entirely to biodynamics by 1992. His children — Jean-Sébastien, Morgane, and Benoît — have since joined the estate, each contributing to its evolution: from international outreach and natural wine experimentation to vineyard innovation and agroforestry. The family continues to prioritize low-intervention winemaking, using natural preparations, hand-harvesting, and lunar calendars to guide their work. Fleury's Champagnes are known for their clarity, varietal expression, and sense of place. Wine to find: Champagne Fleury Blanc de Noirs Brut NV Vineyards of Champagne Marie-Courtin. Dominique Moreau farms her small estate in the Aube's village of Polisot to produce Champagnes under the Marie-Courtin label. She created the estate in 2005 with a vision to produce a series of single-vineyard, single-variety, single-vintage Champagnes from biodynamically grown grapes to express a true sense of time and place in her wines. In the cellar, she uses spontaneous fermentation by indigenous yeasts and never adds a dosage. She makes some cuvées, including "Concordance," without adding sulfur. She also incorporates intuitive practices — like the use of pendulums — to guide élevage and blending decisions. Wine to find: Marie Courtin Champagne Extra Brut Blanc de Noirs Efflorescence 2018 A fifth-generation grower in Troissy, Alexis Leconte began converting his family's 13.5-acre estate to organic and biodynamic farming in 2015. The vineyards, planted mainly to Meunier, along with Chardonnay and Pinot Noir, are cultivated with compost, cover crops, and without synthetic inputs. In the cellar, Leconte uses spontaneous fermentation, avoids filtration, and limits sulfur additions. His wines are aged in a mix of oak barrels and sandstone tanks, each chosen to match the soil profiles of the vineyard parcels. His wines, including Totem and Aria, emphasize structure and minerality while coaxing elegance from the oft-overlooked Meunier grape. Wine to find: Champagne A. Leconte Totem Champagne Drappier team. At his family's estate in Urville, Hugo Drappier has led one of the region's boldest sustainability strategies. In 2016, Drappier became Champagne's first carbon-neutral producer, thanks to solar power, water recycling, and ultra-lightweight bottles. Seventeen of the estate's 143 acres are certified organic, with the remainder in conversion. In the vineyard, Drappier uses horse plowing and experiments with disease-resistant grape varieties like Voltis. In the cellar, he avoids additives to produce vivid, expressive wines, often without sulphur. Wine to find: Drappier Brut Nature Sans Soufre Eric Rodez, based in the Grand Cru village of Ambonnay, has managed his family's estate since 1980. Motivated by the challenges of the 1984 vintage, he stopped using herbicides in 1989 and became the first grower in Champagne to receive HVE (High Environmental Value) certification in 2012 — the same year he achieved organic certification. In 2015, he was certified biodynamic by Demeter. Rodez is known for his thoughtful, terroir-driven approach and produces a wide range of Champagnes that express the depth and character of Ambonnay. Wine to Find: Eric Rodez Champagne Grand Cru Blanc de Noirs Extra Brut NV
Forbes
28-05-2025
- Business
- Forbes
Great Pinot Noir Wines Made By 2nd-Generation Oregon Farmers Turned Wine Producer
Leaf of a grape vine A 12-year-old boy with a deep tan, illustrating how much of his free time he spent outside in his farmland paradise, ran off his school bus with his tuba in tow with such an intense burst of energy one would think that he was racing to start shenanigans with his friends which is a time-honored tradition among adolescent boys. But this young boy was in a unique situation as his father was a vineyard manager at one of the top wineries in picturesque Willamette Valley, Oregon, and so, the school would always drop him off where his father worked and by osmosis he would take in the wisdom at a very young age of how an ultra-premium Willamette Valley winery made great Pinot Noir, sparkling wine and eventually Chardonnay. Jackson Holstein with one of his kids Yet his exposure to practical knowledge went deeper as this boy's father owned a prime vineyard in the Dundee Hills AVA, a precious sub-region of Willamette, reaching up to 740 feet in elevation with exposure to plenty of sunlight and cool winds from the Pacific. His father was fortunate enough to buy a top vineyard spot before Willamette became such a hotspot for big wine companies, hence driving up prices. His father was happiest working the vines, growing stellar fruit but not taking the risky investment of making his own wine. Although that 12-year-old tuba-carrying bright-eyed boy would go on to become a winemaker, it would not be in the conventional sense of how a modern winemaking journey looks, yet his path does harken to a different time. "It is in his DNA" can often refer to wine producers, especially in Europe, who have been part of several generations of winemakers and wine growers, sometimes going so far back – such as 15 generations – it is dizzying to think about. Immediately, it sounds like an impressive fact. Despite some of those wine families being extraordinary, many others with such a lineage find there are various detriments of such a heritage: lack of innovation by getting held back by centuries of tradition and no sense of autonomy felt by the family member running it will both top the list, as it gets in the way of the direct personal transmission from the living human making the wines to those who are drinking it. Jackson and Ayla Holstein Compared to a much older wine-producing area such as Europe, two generations of working with vines may pale in comparison to centuries-old wine growers at just a superficial level. However, looking deeper, there can be fantastic opportunities to discover rising wine stars among the second generation. One such one is Jackson Holstein, who was that 12-year-old boy with the tuba, now making outstanding wines where he grew up, in partnership with his wife, Ayla Holstein, another second-generation farmer, who grew up on the same hill as Jackson. However, wine can be in one's DNA as a second-generation grower and first-generation winemaker if that person was into all aspects of the wine-growing/making process from a very early age. In recent times, Oregon has gotten tons of attention as a place that some have proclaimed to produce Pinot Noir wines on the level of stellar Burgundy wines, and it was a thrilling place to grow up, as one could see in real-time that Oregon was carving out a prestigious reputation in just a matter of a couple of generations. When one examines much older wine families that go beyond a century, in some cases, it can seem more like an obligation, a heavyweight, which one must bear without the ability to consider any other path in life. It is not always that way, but it is worth considering that being only a couple of generations old as a family business, especially when the kids are given every opportunity to pick another path, can have the main benefit of it being a real choice. Initially, Jackson worked in cellars locally and in other countries. He imagined settling down as a winemaker for another producer, even taking viticulture and winemaking classes. Yet, he found those less helpful as he felt the textbook answers of how one works to manage grapes in Willamette Valley, Oregon, were erroneous, with no real experience behind those academic lessons. His wife, Ayla, who worked harvests in New Zealand and Australia as well as in Oregon, became a wine buyer for a prominent local restaurant in Willamette. Yet they never envisioned becoming their own wine producer, as they knew firsthand that they didn't have the capital as well as Ayla's experience as a wine buyer showed her how fiercely competitive the wine market could be. "The currency of a grower" [is soil] -Jackson and Ayla Holstein One day, Jackson's father decided he could no longer handle his estate vineyard, Holstein Estate. He would have to sell or lease it, with many vineyard leases running at least ten years, if not much longer, and either Jackson and Ayla wanted to take it over, or he would have to consider the other two options. It was a terrifying moment, as they didn't know if they could survive, now surrounded by many big wine companies and famous Burgundy producers who dominated the Oregon wine scene. But it terrified them more to think that Jackson's father would quickly be given a price to sell that he couldn't refuse, as they had seen many of the family vineyards around them do the same, and then they would have lost that opportunity forever. So, in 2014, they started their own wine company, Granville Wine Co., with the idea of producing a small amount of wine; today, it is only 4,000 cases in total. They are interested in bottling from top vineyards sourced from key sub-regions of the Willamette Valley, Dundee Hills and Eola-Amity Hills AVAs, including their family estate Holstein. Jackson and Ayla know the vineyards like the back of their hands and they have close connections with the growers that were established even before they were born, so sourcing outstanding fruit is not an issue for them. Their wines have a beautiful purity of fruit, gorgeous texture, and addictive, vibrant juiciness on the palate, yet their single vineyard bottlings are incredibly distinctive with an intense sense of place. This shows how first-time family winemakers, who come from farmers, can make thrilling wines not held back by tradition yet know how to honor and express the sense of place of each vineyard. Granville Wine Co. vineyard and surrounding landscape Ayla's farming family never grew wine grapes, yet the vineyards surrounding her where she grew up were still a part of her daily existence. She has witnessed the amazing wine journey for Willamette Valley wine producers going from obscurity to becoming a huge hotspot for those who want to make gorgeous Pinot Noir. She is thankful that such well-known California and Burgundy producers have invested in her home, bringing attention to the region. Yet there is the fear that one day, Willamette Valley, Oregon, will no longer have a community of families that even remember the founders, let alone have a personal connection with those who started the Oregon wine dream. As she looks at her and Jackson's two young children, she knows that they have to do everything in their power to keep a healthy balance of internationally recognized producers counterpoised with the second-generation, and hopefully the third - who will keep alive the founders' fierce passion that was able to create wines that rivaled Burgundy against all odds. 2023 Granville, Basalt & Holstein Estate Vineyard Pinot Noir wines Oregon grows a wide range of grape varieties in small quantities, but Chardonnay has become the latest star, which makes sense as Burgundy makes great Pinot Noir and Chardonnay wines, so if one does well in an area, usually the other will thrive too. In the past, Oregon Chardonnay was never that successful as most of the grapes were planted in much cooler vineyards to make Champagne method sparkling wine, so it wasn't ideally suited for still Chardonnay. But in recent years, the Chardonnay still wines have become stars in their own right, as new vines were planted in prime vineyards, and the wine producers have had plenty of time to work with still Chardonnay wine in their cellars to achieve an ideal balance. Also, Oregon has already made a name for itself with its sparkling wines, which go back over 30 years, and the winery where Jackson was dropped off as a kid, where his father worked, is one of the top Oregon sparkling wine producers. The Granville Pinot Noir wines are a must-try, but for those who like ultra-premium sparkling wine and/or Chardonnay wines with freshness and minerality, these should also be on the list. 2023 Granville, "Basalt" Pinot Noir, Willamette Valley, Oregon: 100% Pinot Noir sourced from vineyards in Dundee Hills & Eola-Amity Hills. Granville's "Basalt" wines come from organically farmed vineyards with rich volcanic basalt soils. A vivacious wine with lots of juicy, bright fruit of black cherry intermixed with rhubarb crostata with a hint of underbrush with a fine, delicate tannic structure and vibrant acidity. Only 500 cases made. 2023 Granville, Holstein Estate Vineyard, Pinot Noir, Dundee Hills, Willamette Valley, Oregon: 100% Pinot Noir sourced from the Holstein estate single vineyard in Dundee Hills, which is rich in both iron and clay with fractured basalt bedrock underneath, and it is organically farmed. An exciting bouquet on the nose with lilacs, raspberry crisp, crushed rocks and dry tree bark with big, rounded tannins and deep concentration of fruit on the palate that has a long, flavorful finish with an aromatic lift. Only 350 cases made. 2023 Granville, Basalt & Koosah Vineyard Chardonnay wines 2023 Granville, "Basalt" Chardonnay, Willamette Valley, Oregon: 100% Chardonnay sourced from Dundee Hills & Eola-Amity Hills vineyards. Granville's "Basalt" wines come from organically farmed vineyards with rich volcanic basalt soils. Pristine notes of pear drop, wet river stones and freshly made brioche with enchanting scents of honeysuckle and orange blossom slowly revealing themselves. Only 400 cases made. 2023 Granville, Koosah Vineyard, Chardonnay, Eola-Amity Hills, Willamette Valley, Oregon: 100% Chardonnay sourced from the Koosah single vineyard in Eola-Amity Hills. Koosah Vineyard was established by the Chambers Family in 2016, who pushed the boundaries with data-driven biodynamic farming, and is one of the highest and steepest vineyards in Willamette Valley. Despite the family selling this vineyard to Louis Jadot in 2022, Jackson and Ayla will still be able to work with this vineyard. A wine that wows just from the aromas with electric notes of lemon confit and quince paste with hints of delectable marzipan with a fierce undertone of saline minerality and a slightly creamy texture perfectly balanced by crisp acidity. Only 225 cases made. 2022 Granville, Basalt Sparkling 2022 Granville, "Basalt" Sparkling, Willamette Valley, Oregon: 90% Chardonnay and 10% Pinot Noir sourced from vineyards in Dundee Hills & Eola-Amity. Granville's "Basalt" sparkling wines come from organically farmed vineyards with rich volcanic basalt soils. Lemon sorbet and violet petals are irresistibly enticing on the nose, along with freshly baked apple pie, sea spray and torn lemongrass stalks with a creamy mid-palate created by very fine bubbles that has a long persistence. Only 200 cases made.
