{"product_id":"bow-arrow-gamay-noir-willamette-valley-oregon","title":"Bow \u0026 Arrow Gamay Noir, Willamette Valley, Oregon","description":"\u003cp\u003eFresh cherry and crunchy red fruit meet cracked pepper and earthy mineral tones in 2024 Bow \u0026amp; Arrow Gamay Noir, a vivid, medium-bodied expression sourced primarily from the Eola-Amity Hills and Chehalem Mountains. Hand-harvested fruit is partially destemmed before traditional semi-carbonic maceration with indigenous yeast in concrete, followed by maturation largely in concrete with smaller portions in stainless steel and old barrels. Unfined and unfiltered, with sulfur added only at bottling, the wine captures Scott and Dana Frank's distinctly Oregon interpretation of the refreshing, humble, and highly drinkable wines that inspired them in France's Loire Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwners \u0026amp; Founders:\u003c\/strong\u003e Scott and Dana Frank\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWinemaker: \u003c\/strong\u003eScott Frank\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Gamay Noir\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit Source:\u003c\/strong\u003e Primarily vineyards in the Eola-Amity Hills and Chehalem Mountains\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-harvested\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVinification:\u003c\/strong\u003e Partially destemmed; traditional semi-carbonic maceration in concrete with indigenous yeast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMalolactic Fermentation:\u003c\/strong\u003e Spontaneous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Primarily matured in concrete with smaller portions in stainless steel and old barrel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFining \u0026amp; Filtration:\u003c\/strong\u003e Unfined and unfiltered\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSulfur:\u003c\/strong\u003e Added only at bottling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol:\u003c\/strong\u003e 13%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSensory Description:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVivid and immediately fruit-driven, with fresh cherry and crunchy red-fruit character at the forefront. The palate is medium-bodied and energetic, pairing soft, juicy fruit with a gently grippy structure and tart freshness. Cracked pepper brings savory spice, while earthy, stony mineral tones provide contrast beneath the primary fruit. The finish remains bright and taut, emphasizing freshness and texture rather than weight or overt oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker's Background:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBow \u0026amp; Arrow Wines was founded in 2010 by husband-and-wife team Scott and Dana Frank as an alternative interpretation of the Willamette Valley, one inspired less by Burgundy and more by the refreshing, working-class wines of France's Loire Valley. Scott moved from New York to Portland in 2001 and entered the wine industry as a grocery-store wine buyer, where locally grown Gamay, Melon and Chenin Blanc helped shape his interest in varieties outside Oregon's dominant Pinot Noir tradition. In 2007, John Paul of Cameron Winery brought him into the cellar as an assistant winemaker, giving Scott practical winemaking experience while his idea for a Loire-influenced Oregon winery continued to develop. Scott and Dana began bottling Bow \u0026amp; Arrow in 2010, initially building the project on a small scale before establishing their subterranean winery in Northeast Portland. They source from a close group of Willamette Valley growers, including organic and biodynamic vineyards, and work with varieties and sites that reflect their preference for freshness, affordability and drinkability. Scott leads the winemaking with a low-intervention approach centered on indigenous fermentation, restrained extraction and minimal cellar manipulation, while the Gamay embodies Bow \u0026amp; Arrow's broader belief that the Willamette Valley can produce compelling wines without relying on prestige, weight or a rigid Burgundian model.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe lightly chilled at approximately 55-60°F in a medium-sized red wine or Burgundy-style glass. Its juicy cherry fruit, cracked-pepper spice, earthy character, and fresh acidity make it particularly versatile with roast chicken, grilled sausages, charcuterie, mushrooms, pork, and other savory dishes that benefit from a red wine with freshness rather than heavy tannin. A slight chill further emphasizes the wine's crunchy fruit and makes it equally well suited to casual meals and relaxed drinking.\u003c\/p\u003e","brand":"Le Duc Wine Co","offers":[{"title":"2024 \/ 750mL","offer_id":67587847585847,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2699\/1632\/files\/Bow_Arrow_Gamay_Noir_Willamette_Valley_Oregon_2024.png?v=1791298888","url":"https:\/\/www.winedispensary.com\/products\/bow-arrow-gamay-noir-willamette-valley-oregon","provider":"Wine Dispensary","version":"1.0","type":"link"}