Even though Pinot Noir is her first love, winemaker Brianne Day always wanted to make a field blend, “a wine grown, picked and fermented together.” Herb Quady, the grower behind the organically farmed Mae’s Vineyard she sourced for her Syrah/Viognier, suggested she try his Tannat, Cabernet Franc, Malbec (that was grafted 40 years ago onto 80 year old Cabernet Sauvignon root stock.) She liked that idea because it reminded her of the wines she enjoys from Irouleguy in southern France. Thankfully, her effort yielded a tasty and distinctive wine without the funky, rustic notes commonly found in wines from the French Basque Country. Instead, the characters of each grape coalesce well, revealing darker toned red and black fruits, good acidity and tannic structure that feels appropriate and not too grippy.
Brianne is an up and coming Oregon winemaker who only makes a few hundred cases of Pinot Noir, Syrah and this field blend she calls, "Running Bare" (the nickname of her business partner) from organically farmed vineyards in Willamette and Applegate Valleys.