2019 Dion Vineyard Willamette Valley Syrah I, II, & III
In this vintage the sugar was low and the acid was high which is just how we like it. However, this presented us with a serious decision to make. Do we immediately press it off to make a sensory overloading high acid white wine? Do we give it a four day soak on the skins to produce a rich and robust yet lively rosé? Or do we ferment it whole cluster to create an infinitely complex naturally carbonic low alcohol red wine? The answer was a resounding yes. This project displays the myriad expressive opportunities in the winery.
Tasting them side by side, it is difficult to imagine these are made from the same grape, from the same vineyard, in the same vintage, by the same winemaker. Yet there lies its true beauty.
Like all our other wines, it was wild yeast fermented in neutral oak. Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined.
