dark garnet with a “ring of fire” on the outer edges of the glass
pie cherry and cassis, with vanilla notes and cedar chest
cherry and vanilla, balsam fir
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
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.
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.
Alc: 12.4%, TA: 5.3 g/L
pH: 1.72, RS: <0.2 (dry)