In the late 1980s, Dick and Deirdre Shea planted what is now one of Willamette Valley’s most esteemed and iconic vineyards. Our 1 acre block of Dijon Clone 777 sits at 450 feet on a south/southwest exposure. This warm site in Yamhill-Carlton AVA is planted on sedimentary soil.
In order to explore the potential of this vineyard, our fruit was divided into three distinct fermentations: (1) 100% whole cluster carbonic fermentation sealed in tank for 20 days, which adds an aromatic spectrum of exuberant crushed red fruit (2) completely destemmed, which carries a classic, red raspberry with mouth-watering acidity and a long finish (3) 40% whole cluster, the textural element with less obvious fruit and a hint of earthiness from the stems. Stacking all three lots together in the final blend made for a perfect triangle with each fermentation as an anchor point to uphold the form.