The grape of Beaujolais should do quite well in Oregon, but has not really caught on. This striking example from Ehren Jordan may help to change that. It was fermented with native yeast, carbonic maceration and 100% whole cluster fruit, yielding a bright spicy wine loaded with cranberry and purple-plum flavors. The riveting acidity keeps it lively across the palate, and it should drink nicely over the next two or three years.
The grape of Beaujolais should do quite well in Oregon, but has not really caught on. This striking example from Ehren Jordan may help to change that. It was fermented with native yeast, carbonic maceration and 100% whole cluster fruit, yielding a bright spicy wine loaded with cranberry and purple-plum flavors. The riveting acidity keeps it lively across the palate, and it should drink nicely over the next two or three years.
The grape of Beaujolais should do quite well in Oregon, but has not really caught on. This striking example from Ehren Jordan may help to change that. It was fermented with native yeast, carbonic maceration and 100% whole cluster fruit, yielding a bright spicy wine loaded with cranberry and purple-plum flavors. The riveting acidity keeps it lively across the palate, and it should drink nicely over the next two or three years.