The 2017 Gamay Noir was sourced from two vineyards located at opposite ends of the Willamette Valley. The growing season was idyllic—with warm days and cool nights that allowed for slow and steady ripening. The grapes were towards the end of October, destemmed half, and let them do their thing (fermenting naturally) until it was time to press. The wine was barreled down, aged for 10 months in neutral French oak for texture and bottled right before our wedding. The resulting wine is friendly out of the gates with fresh red fruit and white pepper, but if you give it a decant or some time to open up, it really becomes expressive with layers of flower, blue fruit, and minerality. Drink now or drink later—the structure is there and that cork is serious.