Cabernet Franc (55%), Gamay Noir (15%), Pinot Noir (15%) and Côt (10%)
With the winemaking for the “Béton,” we independently fermented most of the components, including two carbonic fermentations (Methven Gamay and one of the Cabernet Franc ferments in stainless) and three other fermentations with varying whole cluster components (Serra Cabernet Franc and Serra Côt, as well as the anchor Quady Eevee vineyard Cabernet Franc) to create a balance between the fruity carbonic wine with more nuanced and finessed traditional fermented wine.
For the all the lots, we utilized spontaneous fermentation or a pied de cuve buildup from the native flora in each vineyard. Each of the ferments were normal in length this year and lasted about 20-25 days on the skins, with the wines being pressed off ranging from mid to late October. Per the name of this of this Loire style red, all of the parts were blended post pressing and aged in concrete (AKA Béton), including our new 975 gallon concrete tank, affectionately named “Big Bertha.”
For those who recall last vintage’s Béton, which was influenced by wildfires in the Applegate Valley, 2018 is a return to Béton greatness! The aromatics scream Cabernet Franc with violet floral overtones, plums, and sauvage berries in the background. The pallet is juicy, clean, perfectly structured and balanced with Cab Franc-y notes of pepper, dark earth, and cassis. We love the elegance and focus on plum and dark berry fruits this vintage and are truly ecstatic for this vintage!