A winery dedicated to avoiding convention

LÜK
2017 GAMAY NOIR

Van Deuzer Corridor features for LÜK – 2017 Gamay Noir Willamette Valley

Formally recognized on December 13, 2018; for decades, winemakers and winegrowers have extolled the virtues associated with the Van Deuzer afternoon wind influences. Called the “Van Duzer effect,” it truly has a significant impact of style for the wines, of this and some of the neighboring regions.

Temperatures dramatically affected with 20-30 degree drops in late afternoons have longer hangtimes throughout the season. They are a necessity to incorporate these swings in temperatures; and, more often than not, flavor development is ahead of sugar development. This then offers lower potential alcohols. Skin of the grapes tend to become thicker from the winds, resulting in less juice to skin ratio, and often provide wines which have a savoryness, displaying tightly wound energy at their core.

  • Halvin Vineyard: Gamay Noir
    • All of Havlin Vineyard is dry farmed, planted in 2011.
    • Southeast facing, a five-degree slope, elevation at approximately 350 feet; our portion comes from the upper reaches of the block, where soils are shallowest and yields are lowest.
    • Fast draining sedimentary soils, of Willakenzie and Chehulpum, overlay a vein of Ironstone, surrounding the vineyard.
    • Very late ripening; typically, our last block of fruit harvested for the season. We’ve never achieved more than 22.5 degrees Brix.
    • Signature characteristics of this site are in the wines’ purity of fruit and consistent mineral presence, from the Ironstone bedrock of this windblown vineyard.
$30.00
 Bottle
2017
Halvin Vineyard
Aged 15-months in barrels, 10 percent new French oak; 67 percent standard size barrels, 33 percent Puncheon.
13.2
  • Grapes are predominantly destemmed; whole berries (uncrushed) start fermentation.
  • For 2017 we chose to use approximately 10 percent whole-clusters, for added structure and nuance.
  • Conventional winemaking; there is no use of carbonic maceration.
  • 15-day spontaneous fermentation/maceration, racked and settled one day; barreled down at 1.5-degree brix, and allowed to finish primary ferment in barrel to completion/dryness, with six days following.
  • Spontaneous malolactic fermentation in barrels, completed in August 2018.
  • Production: 233 cases