Libertine Wines - Syrah III (2020)
Willamette Valley Chehalem Mountains Dion Vineyard Syrah
100% whole cluster natural carbonic red wine with two months on the skins
We recommend this wine be slightly chilled prior to serving.
Native vineyard yeast fermented with zero additives other than a fractional amount of sulfite. Unfiltered and unfined.
73 cases produced
- About the Winemaker
- Tasting Notes
- Pairings
Years ago Alex had a successful career running a high end cheese and wine shop. However, one can only maintain two loves for so long. He had come to a crossroads. The more he pondered the question the more he found himself completely divided, confused, and even dissolute. Then one day he was riding the bus home from work and rested his weary chin upon his hand as he stared out the foggy, scratched window in contemplation of his undetermined future. At that moment he noticed a strong odor of funky cheese emanating from his person, despite having washed his hands repeatedly prior to leaving. Then it dawned on him, he was that guy on the bus that smells like cheese. So now he makes wine.
He takes a philosophical approach to wine. He sees himself as a shepherd who guides the grapes along their journey of controlled spoilage. More often than not, the wine decides its own character as he does not pigeonhole them into some preconceived notion of what he imagines they should be. Having managed vineyards for years, he has come to understand the intrinsic role of the growing season. He alters his basic winemaking techniques to adapt to each particular and unique vintage. Therefore, none of his wines taste the same. The only consistency is inconsistency, much like life itself.
He only purchases grapes from family owned farms that employ sustainable vineyard practices. He believes that we have a responsibility not to salt the earth of our wondrous corner of the world. All of his wines are fermented in neutral oak barrel with native vineyard yeast. He does not add a single thing to them other than a fractional amount of sulfite as a preservative. He also does not filter or fine, creating a very pure and raw product.
strawberry jam, rhubarb, baking spices
Fish, Poultry, Funky Cheeses
About the Winemaker
Years ago Alex had a successful career running a high end cheese and wine shop. However, one can only maintain two loves for so long. He had come to a crossroads. The more he pondered the question the more he found himself completely divided, confused, and even dissolute. Then one day he was riding the bus home from work and rested his weary chin upon his hand as he stared out the foggy, scratched window in contemplation of his undetermined future. At that moment he noticed a strong odor of funky cheese emanating from his person, despite having washed his hands repeatedly prior to leaving. Then it dawned on him, he was that guy on the bus that smells like cheese. So now he makes wine.
He takes a philosophical approach to wine. He sees himself as a shepherd who guides the grapes along their journey of controlled spoilage. More often than not, the wine decides its own character as he does not pigeonhole them into some preconceived notion of what he imagines they should be. Having managed vineyards for years, he has come to understand the intrinsic role of the growing season. He alters his basic winemaking techniques to adapt to each particular and unique vintage. Therefore, none of his wines taste the same. The only consistency is inconsistency, much like life itself.
He only purchases grapes from family owned farms that employ sustainable vineyard practices. He believes that we have a responsibility not to salt the earth of our wondrous corner of the world. All of his wines are fermented in neutral oak barrel with native vineyard yeast. He does not add a single thing to them other than a fractional amount of sulfite as a preservative. He also does not filter or fine, creating a very pure and raw product.
Tasting Notes
strawberry jam, rhubarb, baking spices
Pairings
Fish, Poultry, Funky Cheeses