R. STUART & CO. DEUX VERT VINEYARD TEMPRANILLO

COLORS
dark garnet with a “ring of fire” on the outer edges of the glass
AROMAS
pie cherry and cassis, with vanilla notes and cedar chest
FLAVORS
cherry and vanilla, balsam fir
STRUCTURE
like an aged Rhone wine, nice balance of tannin and fruit

 
Food Pairing Ideas
  • A charcuterie platter piled high and accompanied by
    tangy sheep’s milk cheeses
  • Carne Asada
  • Chicken Marbella
MUSSELS IN RED WINE
ABOUT:
Owners Patty and Mike Green (yes, the two Greens, hence Deux Vert) farm their vineyard using various techniques of the Live, Organic, and Biodynamic practices. We have been fortunate enough to work with the half acre of Tempranillo they planted in 2001. To date it may be the largest planting of Tempranillo in the Willamette Valley.
WINEMAKING:
The fruit was picked on October 10th and as soon as it came in we de-stemmed it. The berried were very firm and reluctant to give up their juice. So we donned our rubber boots and got into the bin, trying to break them up a bit (insert I Love Lucy joke here). Finally they gave us a little love and 24 hours later we inoculated with wild yeast. Twelve days later we delestaged- which is a kind of rack and return that softens tannins in the wine while also coaxing the delicious flavors out of the berries. At 17 days we pressed off the fruit, let it settle and then barreled in neutral French oak. Total aging time was 25 months, in those same barrels.
TECH SPECS:

Alc: 12.4%, TA: 5.3 g/L
pH: 1.72, RS: <0.2 (dry)

COMPOSITION:

100%  Tempranillo

SOILS:

Sedimentary

AVA:

Yamhill-Carlton AVA

CASES PRODUCED:

50

2014 DEUX VERT TEMPRANILLO

$40/bottle

Wine Club members enjoy 15% to 20% Savings

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DEUX VERT VINEYARD INFORMATION

APPELLATION
Yamhill-Carlton AVA
COMPOSITION
100% Tempranillo
VINEYARDS
Deux Vert