Fossil & Fawn, Do Nothing Willamette Valley 2021

$28.00 $28.00 Sale

80% Pinot Noir, 20% Chardonnay

Organic

Williamette Valley, Oregon, United States

The fruit is grown and hand harvested from the No Clos Radio Vineyard in Tualatin Hills sub-AVA of the Willamette Valley. All vines are dry-farmed, own-rooted and date back to the 1970's. The wine is made with 100% whole clusters, carbonically - with the grapes in sealed vats outside for 30 days; experiencing the natural, diurnal fluctuations in temperature. After pressing, 50% of the juice goes into stainless tanks and the balance into neutral French oak to complete fermentation. Bottled unfined and unfiltered. 12% abv. A perfect wine to enjoy with a slight chill for the spring and summer months!

Fossil & Fawn is the project of Jim Fischer Jr. and Jenny Mosbacher. Originating from Jim’s family vineyard, Silvershot (formerly Crowley Station), located in Eola-Amity Hills AVA, it is the careful study and experimentation of a single place. While their vineyard has become a familiar single-vineyard designate thanks to early supporters such as Brianne Day, it was only recently that they began bottling estate wines under their own label. They presently make their wine in a little town called Gervais, Oregon, subletting space from Scenic Valley Farms.
Though the Fischer family has lived at the Silvershot property since the 1970’s, it wasn’t until 1999 that they began planting their home vineyard. They hand planted 15 acres of own-rooted vine cuttings, gathered from neighboring heritage vineyards, in soils comprised of ancient marine sediment, Ogliocene sandstone and fossilized seashells. While winemaking is handled by Jenny and Jim Jr., viticulture is handled by Jim Sr. Silvershot is both dry-farmed and sustainably managed.
Since the 2011 vintage, Jenny and Jim Jr. have been producing tiny batches of fascinating wines from this singular place as well as vineyards that are farmed with similar philosophies. They are at once a celebration of tradition and a riveting look at the future.
In the cellar they keep it simple: Native fermentations, no additions, no adjustments, all neutral oak, no filtering, and no fining.
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