2015 vintage notes
We are very excited with our 4th iteration of the “Béton” blend. The Cabernet Franc, which was picked relatively early, again stands out and is a little lighter than last years wine at 12.3% alc. The wine, like last year, is showing anise, pyrazine smokiness, raspberry and distinct fresh black and red currants. The palate is dark and mineral rich, like slate, and intense in raspberry. The wine has a very fresh and fruity character and is medium bodied. We are excited by how well the Béton is drinking at the moment in its early youth, but undoubtedly will continue to evolve over the coming months and years to come.
We love the red Touraine blend wines from the Loire that are typically served as bistro wines in Paris and used them as inspiration for the “Béton” blend. We independently fermented most of the components, including one carbonically (Methven Gamay), one semi-carbonically (the Cabernet Franc/Malbec co- ferment in concrete) and three traditionally (Rebecca’s Gamay, the Cabernet Franc ferment, and the Johan Pinot Noir) to create a balance between the fruity carbonic wines with more nuanced and finessed traditional fermented wine. For the all the lots, we utilized spontaneous fermention or a pied de cuve buildup from the native flora. Each of the ferments were fairly lengthy with the exception of the Pinot Noir and lasted about 20-35 days on the skins, with the wines being pressed off in early to mid 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).