The wineries motto is “Optimum Opus”: simply to do your best work possible. This means sweating the little details. This harvest they chose to vinify the fruit using 33% whole clusters, 33% destemmed berries, and 33% hand-selected berries left on the pedicle. To keep the fruit fresh in pre-fermentation they used CO2 gas instead of dry ice because it can sometimes damage the delicate skins. Small details like this, executed on an unreasonably small scale, driven by intuition, are what help Aerea make the very best wine they can using minimal intervention in the cellar.
Aerea use organic practices in the processing of their wines.
Winemaker Ian Burrows, a native of Orpington, England, and currently based in McMinnville, Oregon.
Alcohol Percentage: 12.3%
Appellation: Yamhill, Oregon