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Beaux Freres

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URL https://beauxfreres.com/
設立 1986年
本拠地 Willamette Valley（ウィラメット・ヴァレー）
当主 Michael G. Etzel（マイク・エッツェル）
畑の総面積 12ha
資料提供


❦ 詳細・歴史

The Beaux Frères story began in 1986 when Michael G. Etzel, then a wine salesman in Colorado Springs, embarked on a road trip to Oregon with his young family after reading an enticing review of an ‘83 Pinot Noir from the Willamette Valley. They took a whimsical detour to check out a foreclosed 88-acre pig farm about 20 minutes from their destination and, upon seeing the idyllic hillside, cute little bungalow, and lush pasture at the top of the dirt road, began to wonder: Could a quiet, wholesome farm life growing grapes for the blossoming local wine scene be possible? With an investment from Michael’s sister Pat and her husband, wine critic Robert Parker Jr., the dream began to take shape. (The name Beaux Frères refers to the French idiom for “brother in law.”)

They moved to the farm the following summer, three little boys in tow, and Michael began his focused pursuit as a vineyard manager by planting only Pinot Noir and slowly transforming the farm into their jewel. At the crest of the property, planting began in 1988 with five acres of vines tightly spaced at a density of about 2,200 plants to the acre. While planting his The Beaux Frères Vineyard, Michael worked four harvests at Ponzi Winery. In 1990, he harvested his first crop and sold the grapes, except enough to make one barrel, to winemakers Ken Wright and Dick Ponzi.

In 1991, renovation of the main barn made way for Beaux Frères Winery and the first estate vintages of The Beaux Frères Vineyard Pinot Noir followed soon after.

Nestled in the Willamette Valley’s Ribbon Ridge viticultural area (est. 2005) near Newberg, Oregon, the property remains a perfect fit as a new generation, led by winemaker Mike D. Etzel (Michael’s middle son), takes responsibility for stewarding the land and crafting the wines.


❦ 畑

The Beaux Frères Vineyard is located on an 88-acre farm atop Ribbon Ridge near Newberg (Yamhill County, Willamette Valley, Oregon, USA). Tall and stately Douglas fir trees cover nearly 50 acres of the farm, with homestead and winery buildings occupying another 8 acres. The vineyard is situated on 30 acres (24 of which are planted) of steep, contiguous southeast, south and southwest facing hillsides of Willakenzie soils at elevations of around 400 feet. Planting began in 1988 with tightly planted Pinot Noir vines spaced at a density of about 2200 plants to the acre. The oldest vines in the vineyard are now a seasoned 31 years of age, and the vineyard as a whole is a mixture of own-rooted Pommard and Wädenswil clones and younger Dijon clones on phylloxera-resistant rootstocks.

The Upper Terrace Vineyard, just north and a bit higher elevation from Beaux Frères Vineyard, was first planted in 2000. It is comprised of Dijon clones of Pinot Noir covering about 9 acres of the 40 acre site – the rest densely forested and lush with flora and fauna.


❦ 醸造

HANDLING
Our technique is characterized by minimal handling. Fermentation is allowed to occur spontaneously, relying on “wild” indigenous yeast, and tended to the old-fashioned way with punch downs and pump overs by hand throughout the day (and night).

PRESSING
We empty the tank into our press and the new wine is then moved into French oak barrels. The proportion of new barrels vs. neutral ones varies according to the strength and concentration of the vintage, usually about 30 to 50%.

TRANSFORMATION
Secondary fermentation occurs naturally at a rather relaxed pace by comparison with the ‘norm’ in our very cool barrel cellar. We feel that a long, slow process gives greater complexity of flavor, transforming raw young wine into a thing of liquid beauty.

BARREL AGING AND REDUCTIVE WINEMAKING
We receive lots of questions about how we make wine. It’s no different than what thoughtful Burgundians have been doing for generations. Pinot Noir is fragile and needs to be protected from excessive exposure to oxygen. Hence, the winemaking style, once in barrel, is called “reductive,” meaning exposure to oxygen is intentionally reduced. We do not practice the typical racking process of transferring a wine from barrel to barrel to aerate. Our only racking occurs after 10- to 12-months, when we rack into a settling tank before bottling. This is the only time the wine is exposed to air, and even then, it is minimal in order to protect the aromatics.

Aging on lees in our cold cellar, and the fact that there is no movement of the wine (racking) until bottling, results in a buildup of CO2 – a by-product of the secondary/malolactic fermentation. This serves as a natural preservative and allows us to use far less sulphur than most wine producers. All of this is aimed at preserving the character of our terroir, the personality of the vintage, and the quality of the wine.

HOW LONG SHOULD I WAIT TO OPEN THESE WINES?
Please have some patience as the potential of our wine unfolds in the years ahead. On the other hand, we’ve been known to pull corks long before it’s warranted, and the joyful, fresh stage can be lovely. In short, enjoy the unique intersection of vintage and vineyard when the time is right for you. Wines from cooler seasons require more initial patience while they blossom in the bottle (7 to 10 years or more). Wines from warmer, quicker ripening seasons are often lush at release and quick to evolve in bottle.

A NOTE ON EFFERVESCENCE
By capturing CO2 that accumulates during secondary fermentation (instead of letting it escape before the bottling process), we are able to rely largely on this naturally occurring preservative as opposed to using lots of sulfur. This is a very traditional Old World strategy that helps our wines to evolve more slowly in the bottle. All of this is aimed at preserving the character of our terroir, the personality of the vintage, and the quality of the wine. If you find it noticeable, you may opt to decant the wines to allow any perceived effervescence to escape, swirl your glass gently for a moment, or simply wait for it to recede 20 – 30 minutes after popping the cork.