2023 Négrette

Limit two bottles per customer please email meg@troonvineyard.com to request an allocation

Ingredients: Ingredients: Estate Biodynamic Organic Grapes, minimum effective sulfites

Nutritional Information: per 5-oz. serving: 108 calories, sugar 0 grams, carbohydrates 2 grams fiber/fat/protein 0

Technical Information: 12.3% alcohol, RS 0 g/L, TSO2 27 mg/L, pH 3.78, TA 5.7 g/L

Unfined and Unfiltered - Vegan Friendly

Packaging: Bottle Weight: 467 grams, no capsule, corks origine by DIAM, tree-free labels

Négrette is a dark red wine grape mostly found in the Fronton region of Southwest of France, near the city of Toulouse. Wines made from négrette are known for having very dark color, medium body, a silky texture, black to red fruits, a peppery spice, and a perfumed floral character of violets and roses. After tasting several versions of wines made from this grape, and researching the soils and climates where it had been grown, we decided to plant it at Troon Vineyard in 2021.

In 2022, the vine’s second year of growth, we harvested a whopping three hundred thirty-eight pounds of fruit, which we co-fermented with our rosé. Although small, we believe this was the first commercial harvest of négrette in the state of Oregon and likely in the Pacific Northwest. In fact, we have only encountered one other domestic négrette, grown at the Calleri Vineyard in San Benito County, California. To say négrette is rare is a dramatic understatement.

Nate Wall’s Winemaker Notes

2023 marked the first year of real production, and even then, it was a fairly small crop - just 0.9 tons, or approximately 1,800 pounds, harvested on September 21, 2023. This was enough to fill one small fermentor, so we were able to produce just two barrels (approximately fifty cases) of 100% négrette wine. Like all Troon Vineyard wines, the ferments started spontaneously from indigenous yeasts with no additives. The wine was handled gently during fermentation with just one punch-down or foot-treading per day, and the wine proceeded to ferment outside until it finished roughly three to four weeks later. The wine was then pressed off to age in two neutral French oak barrels for ten months prior to being bottled unfined and unfiltered with a small dose of sulfur added at bottling.