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Winemaker Chad Stock crafts one-off wines that represent an experiment from his base in Carlton. Since 2011 when he produced a Viognier-Sauvignon Blanc blend aged on the skins in acacia barrels for a prolonged period of time, he has made more that 20 wines.
Stock's outlook on Pinot Noir in the Willamette Valley seems almost ludicrous. He believes Pinot Noir is a poor match for the Willamette Valley. He says, "Clearly, there are a few vineyards where it works, but the majority of it is mediocre. Our acidic soils matched with long, cool growing seasons, rainless summers and dry farming make for high pH Pinot Noir that leads to premature aging, lack of freshness and homogenization of taste across the region." He points out that Oregon winemakers often acidulate their wines to correct this situation.
Stock believes in co-fermenting different varieties. His Pinot Noir (white Pinot Noir) No. 22 is a co-fermented blend of Pinot Gris, Pinot Blanc, Pinot Noir, Pinot Meunier and Pinot Gouge from Z'IVO Vineyard. The wine was aged briefly in French oak and chestnut barrels. Pinot Noir No. 23 is a co-fermented blend of Gamay Noir, Pinot Noir and Trousseau Noir.
Minimus is joined by Omero Cellars and Origin under the Craft Wine Co. umbrella established in 2014.