Better known as Muscadet, this is the grape responsible for the classic French wine famous for its versatility with all things Ocean born. Sourced from multiple vineyards and aged in vat for 6 - 8 months our version treads the same ground as the wines that inspired it. Briney, crystalline, and quenching this wine is made for summer feasts as well as winter seafood sessions.
*Not made with Melons
From a vineyard in the southern part of the Willamette Valley, Union School was the first site we sourced Sauvignon Blanc from and turned out to be perfectly suited to make this traditional style of Sauvignon Blanc not much in vogue these days. However, riper, barrel fermented Sauvignon Blanc has a rich history in the Loire Valley of France and is the inspiration for our house style. Fermented in large format French oak puncheon and aged in the cellar for 10 months. Think Jasmine blossoms, nectarines and grapefruit peel and you get the idea of how we express this grape variety.
Proof that Sauvignon Blanc made the right way can be terroir wine, the short distance between Union School and La Chenaie belies the profoundly different ways in which the two sites express themselves. We make the two wines exactly the same way but the Eola-Amity Hills highlights wholly different attributes in Sauvignon Blanc. This expression is more sophisticated than it’s southern brother and incorporates a savory aspect we find fascinating. Texturally is carries more weight and depth without being ponderous. Reminiscent of stone fruit, guava, mint and a whiff of Rum Agricole.
Always a blend of Gamay and Pinot Noir our take on pink drink takes inspiration once again form the Loire Valley. All Willamette Valley fruit is sourced for this stainless steel fermented study on wet rocks, grapefruit, and watermelon rinds. Only made in years that lend themselves to making quality rose. Our smallest production. Gentle talk for “Limited!”
One of the greatest underdog stories in this region’s wine history. Cynically planted on a north facing slope some 30 years ago it wasn’t even given a name. It was just buried in some big houses Pinot for color and bulk. We came along and convinced the owner to switch to Organic farming and sell us the Gamay block also planted on the site. The Pinot was part of the deal however and despite begrudgingly accepting it the wine has proven to be the best source of this noble variety we’ve ever had the pleasure of working with. The most sophisticated wine the cellar produces every year. Always reminds me of cinnamon, hibiscus, raspberry blossoms and black tea.
High elevation Pinot Noir tucked away in the hills just outside of Eola-Amity border. This is succulent, vibrant fruit that highlights the purity of Pinot Noir when grown on cool sites. Aged in barrique for 10 to 12 months, it flexes a touch harder than Hughes Hollow and tilts more towards classic Willamette Valley Pinot style.
Maybe the heart and soul of the winery, our Gamay is a tribute to the producer that inspired Bow & Arrow’s inception. The Gamay of Clos Roche Blanche from Tourraine remains a constant reminder of how humble varieties can overachieve when made with the right posture and attitude. A traditional semi-carbonic maceration in concrete vat is employed to achieve a crunchy, sappy, hard candy expression of Willamette Valley Gamay.
To understand Rhinestones we have to talk about the Cheverny region of France’s Loire Valley where, by law, the red wines must be a blend of Gamay and Pinot Noir. We follow this stricture with all the Pinot and Gamay fruit we source from Johan Vineyard. The blend is determined by nature and vintage. Aged in a mixture of concrete and old barriques, this wine is the flagship of the Bow & Arrow operation and communicates what we’re about as much as anything we make. Effortlessly drinkable but rewards detective work if you’re in the mood.
Like Rhinestones, the name Air Guitar is a self deprecating poke at attempting French style wines in America. The “least likely to exist” of all of our Willamette Valley sourced wines, this is a blend of Cabernet Sauvignon from Borgo Pass Vineyard and Cabernet Franc from Johan Vineyard. Don’t let the playful nature of the wine’s label fool you -this is our most profound expression of red wine from this region and the one that rewards the most patience. Aged 10 to 12 months in puncheon.
A cellar experiment this year brings you a non-vintage white wine from the Willamette Valley. Chenin Blanc and Sauvignon Blanc barrel fermented and blended in roughly equal parts, for an acid driven drinkable table wine. Limited quantities.