Owner and winemaker Vincent Fritzsche launched his winery in 2009 after years of working at other wineries in Oregon and California. He sources fruit from several sustainably, organically, and biodynamically farmed vineyards in the Willamette Valley. The name, Vincent, is of course the owner’s name, but also the name of his uncle and maternal grandfather, and pays homage to the 4th century Saint Vincent of Saragossa, Spain, the patron saint of vintners. Formerly a member of Portland’s Southeast Wine Collective, the winery is now located at Grochau Cellars in the Eola-Amity Hills near McMinnville. All of the wines are fermented using native yeast. Vincent says he uses sulfur with the view that it is similar to a camera lens: “It can help bring what’s there into better focus and clarity, rather than adding something that doesn’t need to be there. I don’t use it as an extractive or color stabilizing device.” All wines are bottled unfiltered.
This Gamay Noir is full of vibrant, lively fruit, cola, dark cherries, and bright acidity. It’s a great pair for grilled meats and veggies.
This Gamay Noir is full of vibrant, lively fruit, cola, dark cherries, and bright acidity.
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