The Oregon wine industry straddles a fine line, keeping one foot firmly planted in tradition and the other in innovation. Some avant-garde Oregon winemakers are experimenting with carbonic maceration, a style traditionally used for Beaujolais Nouveau — Gamay Noir known for its swift fall release — in Beaujolais, France, but adapting the technique to work best in their wine cellars and with Oregon fruit.

Sterling … of Holden Wines says, “I like bright, fresh wines and love Beajuolais, where this process is intrinsic to the style. I keep it in my brain as a way to make a more vin de soif style, an approachable wine, as well as something that can mitigate potential problems.” Whitted describes how this technique worked to his advantage in 2017…>> (read more in Oregon Wine Press)

For other articles on winemaking techniques:

Lambic – The Wine Minded Beer

Barrel of Possibilities – oak programs a matter of taste

Treasure of Trousseau – Red Jura could be Oregon gold