a minimalist approach
In high school I started working in restaurants and developed a love for cooking. The food I was most attracted to focused on the freshness and purity of ingredients - simple preparations without frills or fuss. While in culinary school I heard the saying, “you can’t leave simple cooking to a simple-minded chef.” I took this to mean that simple isn’t always easy, it still requires attention to detail and respect for the ingredients and the consumer. Many chefs I worked under made a point to search out local, and specifically organic products whenever they were available. This practice of sourcing responsibly is foundational to my winemaking.
Years later, as I became involved in the wine industry, I realized it was quite uncommon for winemakers to think about simplicity in the cellar. Many seemed to have no interest in organic farming practices or hands-off winemaking. In 2017, I began making wine at Foundry Vineyards, and started searching out vineyards farmed without the use of chemical herbicides or pesticides. These were more difficult to find than I expected. Only about 5% of vineyards around the world are farmed to certified organic standards and most of these vineyards are in France and Italy. Less than 2% of wines produced in the US are made using organic grapes and even less are made with native yeast and minimal intervention in the cellar. Also in 2017, I made my first pét-nat from a single barrel of Roussanne. This wine intrigued me so much that in 2018 I created pét project and introduced three single varietal pét-nat wines, all of which utilized indigenous yeast and organic farming practices.
For a full bio and more information visit foundryvineyards.com
For the 2019 vintage, we are pleased to release five pét-nat wines and our first Piquette. This group includes second-generation versions of our Roussanne and Grüner Veltliner. We also produced a Pinot Gris from Acadia Vineyard which saw 24 hours of skin contact that imparted a brilliant gold color- quite unique in appearance and flavor profile to last year's Pinot Gris. New to the group is a same-day-pick and co-fermented Chardonnay / Pinot Noir blend also sourced from Acadia Vineyard. This wine is delicate and fresh, a tip of the hat to single vineyard-style Champagne. Next is the Albariño with a bright lemony acidity. We bottled this wine in 375ml bottles particularly for those folks who don’t like sharing their bubbles. This wine is in a dead heat with the Grüner Veltliner for top seafood friendly wine - but which to choose is fairly straightforward. If the flavors in a dish would be complemented by fresh lime then go with the Grüner and if they lean more towards a lemon profile, then choose Albariño. Last but not least is our Piquette of Pinot Noir. Piquettes are often called second-wines. They are made from soaking previously pressed grape skins in water and then pressing them a second time producing a simpler, low alcohol, wine-like beverage. Our Piquette spent two days marinating on the skins and finished out at 8.5% alcohol.
I hope you enjoy this year's lineup. I would love to hear your thoughts and comments. Feel free to join our mailing list to get first access to the releases and follow us on Instagram for updates and info on special tastings and events.
- Jay Anderson