The word "random" in Random Wine Company is deliberate, a running joke at the winery I make my wines, that refers to what shows up on the crush pad every year. This is intentional, I like working with different grapes and winemaking styles as often as possible because I believe that makes me a better winemaker. Philosophically I feel it's my responsibility to show vintage, vineyard, and variety to the person drinking the wine. The best way to do that, for me, is to be as hands-off as I can. Start with great fruit grown by wonderful farmers, neutral French barrels, and minimal intervention in the cellar. I want you to drink a lively, honest wine that may even give you a look into the aforementioned elements.
In years past I've offered assorted packs of wines with 3-6 different bottlings in each. Based on feedback from Berserkers, this year I wanted to narrow the scope a little bit and hopefully entice you to try a pack based on what your palate enjoys. To that end, I've put together three offers showing three different styles of wine that I have made. First off, sparkling wines, because I love bubbles and so should you. Next, the first cabernet franc I made, from a vineyard I'm super excited about. Definitely leans more towards the Loire versus traditional Washington style. Last but not least, for those of you who like Rhone varieties, I'm very proud of the two wines in that pack.
As far as I know, this is the first sparkling Gamay Rose made in the Willamette Valley. From start to finish, it took almost 2.5 years to turn beautiful gamay rose juice into methode traditionelle sparkling wine. Then it took a few months of wrangling with the TTB to get label approval. I offered this one year ago and I have a little bit left, as a Thank You to the WB community, I'd like to offer it one last time. It's technically an Extra Brut at 3g/L dosage, all hand bottled, disgorged, and labeled. I made 39 cases of the 3g/L bottling and am absolutely thrilled with the results.
Offer 2: Cab Franc Freaks - 6 bottles of 2013 Rattlesnake Road Vyd Cabernet Franc $140
Cabernet Franc is one of those grapes that can be a lens, showing a winemakers philosophy (or ego) in addition to the vintage and vineyard. Loire wines inspire me, and this wine is one that I hope pays respect to that wonderful region. Picked early and fermented in open-top macro bins, this was then aged for 11 months in a neutral puncheon and a keg. It's single vineyard fruit from a site that I think will only gain acclaim over the next decade or two. Uniquely, it's eastern Oregon Cabernet Franc, not the more typical southern Oregon or Washington grapes. Bright, fresh, full of red fruit and acidity, I love this with food.
In 2013 I was able to get my hands on some Destiny Ridge Vineyards fruit (thanks to John Grochau) so I decided to co-ferment the syrah and viognier, as an hommage to the Cote-Rotie wines that got me into syrah in the first place. The final percentages ended up at 95 syrah and 5 viognier. There was just enough fruit for five barrels, all neutral French Oak. This was the wine that taught me not to fear extended barrel aging, since it spend about 18 months in them. Then, in 2014 it was time to make a white wine. Herb Quady farms wonderful vineyards in southern Oregon and I worked with him to get grenache blanc and marsanne grapes. The grenache blanc was picked early, full of acidity and bright citrus/stone fruit. The marsanne hung later, gaining richness and texture. I even left the marsanne on the skins, in open top fermenters, for four days. This skin contact shines through in the wine, and I love having it with chicken or pork loin. No oak here either, all stainless steel with 9 months on the less.
Simply click on any link to be taken to the purchase page on Paypal. PLEASE ensure that you input your preferred shipping address so I know where to send the wine.
Some of the nitty gritty:
I ship FedEx Ground, but if you live in a state like MI, NY, or PA please email me and we'll figure something else out. Recent changes in state law have created some frustrations for small producers like me in trying to send our customers wine, specifically MI, NY, PA, UT.
For everyone, if you want expedited service, let me know and we'll figure it out. All the wines are ready to be packed and shipped, which hopefully will happen that first weekend of February. Of course, Mother Nature ultimately dictates when we ship. When I begin shipping I send out a mass email letting everyone know, so you can of course choose to hold your shipments.
Thank you so much for your support on another BerserkerDay!