COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Pinot Gris, Pinot Noir, Pinot Blanc, Chardonnay, Muscat
PRODUCER
Fossil & Fawn
REGION
Oregon
CHARACTERISTICS
Body
Light
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Do Nothing is a 2023 Oregon Table Wine from Fossil & Fawn, produced in the Willamette Valley AVA. This unique wine is a co-ferment of red and white grape varieties, including Pinot Gris, Pinot Noir, Pinot Blanc, Chardonnay, and Muscat. The name 'Do Nothing' reflects the producer's minimalist winemaking philosophy, which emphasizes natural processes and minimal intervention. The grapes are sourced from four organically farmed vineyards in the Willamette Valley, including the Silvershot vineyard in the Eola-Amity Hills AVA, known for its ancient marine sediment soils. Fossil & Fawn is dedicated to producing wines that express the distinct terroir of their origin through sustainable and natural practices.
ALCOHOL
12.7%
AVG. PRICE
STYLE
Natural
When to drink
Now
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
The name 'Do Nothing' signifies a hands-off winemaking approach.
Fact 02
It's a co-ferment of both red and white grape varieties.
Fact 03
Grapes are sourced from four organically farmed vineyards.
Fact 04
The wine's flavor profile is described as 'Hawaiian Punch and river rocks'.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The 2023 Do Nothing by Fossil & Fawn is produced using a minimalist, natural winemaking approach. It is a co-ferment of red and white grape varieties, including Pinot Gris, Pinot Noir, Pinot Blanc, Chardonnay, and Muscat, sourced from four organically farmed vineyards in the Willamette Valley. The winemaking process is characterized by its 'hands-off' philosophy, reflected in the name 'Do Nothing.' All grapes are fermented whole cluster via carbonic maceration in sealed tanks for approximately four weeks, relying on native yeasts for fermentation without any additions of nutrients or acid. After fermentation, the wine is aged for a few months in neutral barrels and tanks to allow for integration before bottling. This method is designed to preserve the natural fruit characteristics and express the unique terroir of the Oregon vineyards.
