Color Collector Gamay Noir 2022

Nestled between 3 of the nation's largest active volcanoes Mt Hood, Mt St Helens and Mt Adams, Underwood mountain is an ancient volcano cone which last erupted 5 million years ago. The aged weathered mountain slopes contain a colluvium type soil, slow tumbled and rain washed over millions of years. Derived from basalt and andesite mixed with volcanic ash, the fine loam soil has a light rusty orange color. 

The Gamay vines are 7yrs old, planted on a south facing slope, tucked between towering wind rows of fir, cedar and  pine trees.The vineyard elevation is between 1100 and 1300 ft situated above a steep cliff overlooking the Columbia River. This is Bear and Salmon country.  The strong winds which funnel through the Columbia Gorge keep growing conditions dry all summer and lead to thicker skinned mineral rich fruit. The vineyard is managed using certified organic standards as well as some additional biodynamic preparations to enrich and activate the soil life.

Gamay grapes are gently hand-destemmed (50-60%) and layered into fermenters with whole-clusters - like cake layers. Fermentation occurs naturally with native yeast and generally lasts from 14-30 days. During that time caps are managed with either pigeage or "pour overs." Pumps are not used at any point in the process and the wine is only moved by gravity. At the completion of fermentation, the free run is drained to barrel and solids are gently pressed in a traditional wooden basket press. The press juice is well-settled before going to barrel - all neutral French oak, with a preference for 500 L puncheons. Malolactic fermentation occurs naturally in barrel and once complete careful amounts of sulfur are added to protect the wine during elevage. The wines are bottled without fining and filtration. Small sulfur additions may be used at bottling if needed.