The wildfires in the U.S. in September left some grapes suffering a lot from the smoke. Four Willamette Valley winemakers decided to embrace nature's flavors.
Image courtesy of: Wine Magazine
Winemaker Brianne Day admits to being a little intimidated by handling more than 20 tons of Pinot Noir with traces of smoke. She used a winemaking method similar to that used for white wines, gently pressing the grapes and then immediately separating the juice from the skins to make lemonade. Brian said the smoke was really present in the skins of the grapes, so it was made to come out like a white wine. The wine has a slight blush color and aromas and flavors of strawberries, tart citrus, thyme and hints of cherry candy. The resulting wine has an alcohol content of 12.
Accepting the taste of nature, new attempts may also bring surprises.