Teutonic "Boil Sauce" White Blend, Willamette Valley, Oregon 2023

FROM TEUTONIC WINE CO.:

THE WINE: This wine is a 50/50 blend of Pinot Noir and Gewürztraminer. The Pinot Noir provides structure and backbone while the Gewürztraminer brings notes of red apple and honeydew melon. Its buttery texture pairs beautifully with seafood boils—especially when drenched in melted butter.

THE PRODUCER: Today, we make between four and six thousand cases a year. The varieties include Riesling (of course), Pinot Noir, Pinot Meunier, Pinot Gris, Pinot Blanc, Gewürztraminer and recently we added Viognier and Grüner Veltliner to the line up. Barnaby also likes to create blends and experiment with fermenting in amphorae, whole cluster versus de-stemmed fermentation, extended skin contact and adding flor yeast from one barrel to another. While we still make wine from the vineyard in Alsea, we also source fruit from other vineyards around the Willamette Valley. It’s important to us that we only work with vineyards that are dry-farmed (no irrigation) and ideally have older vines (20 years or older), are planted in a higher elevation making them cooler than other sites, allowing the fruit to hang longer on the vines without over-ripening with the sugar levels, but allowing them to develop physiologically for more complex flavors. In the winery, we only use wild yeast we source from each vineyard site, creating a pied de cuve (a traditional French technique for making a yeast starter) and use only the yeast from the vineyards to ferment the wines. Our fermentation vessels include neutral oak barrels, clay amphorae and traditional fermentation bins for the reds (primary fermentation only) and then they go into barrel. We made this easy to remember by adding on our back label “Old & Cold, High & Dry, Wood & Wild.”