Day, Oregon, Day Wines, TNT,Mamacica, Babycheeks, Day malbec, Vin de Day, New arrival

Day Wines, Vin de Day

Johan Vineyard is a certified bio-dynamic site in the Perrydale Hills of the Willamette Valley. The pristine Pinot noir was brought in near the end of September and fermented in an enclosed stainless steel tank. CO2 was blanketed on the fruit twice per day until spontaneous fermentation created its own gas. Once fermentation began in earnest, the wine was pumped over once per day for 4 weeks. Free run juice was then allowed to settle, and the remaining clusters of fruit were removed and pressed. The wine then continued to ferment as quite a lot of sugar was recovered during pressing. It was racked twice, and bottled unfined and unfiltered on January 13th,  2016.

Product Description


:Brianne Day of Day Wines at Oregon

Day Wines, day, Oregon

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who grows the grapes at Day Winery?

“I discovered I had a passion for wine at a young age and in 2006 I began working in the industry with a two year global exploration to dozens and dozens of wine regions. During this journey I learned two things; I needed to make wine and naturally produced wines are an integral tie that binds humans to each other and to the earth. After studying and working under the finest mentors in Oregon, France, New Zealand and Argentina, I decided in 2012 to make wine for myself. I do not own a vineyard or any vines. Instead, I have chosen to work with experienced, dedicated farmers who strive to grow their fruit using clean and honest practices.”

-Brianne Day, from the RAW Fair London site.


why is Day Wines a candid wine?

We were introduced to Brianne over the course of many newsletters from our friend Michael Alberty at the Storyteller Wine Company, where Brianne tells us she worked “whenever I wasn’t chasing harvest”.  Michael holds Brianne in high esteem as a person and an emerging winemaker, calling her first release “Outrageously good pinot for a modest tariff.”  (Interestingly, it came just after an offer forKeller’s Burgel Spätburgunder.  Fine company indeed).

With Michael’s introduction we came to know Brianne and her approach to sourcing fruit and making wines.  Long story short, she’s taken many of the steps we’d want to take if we knew the first thing about winemaking, i.e. find the best fruit possible and then resist every temptation to manipulate it.  The results we’ve tasted speak for themselves.



On the importance of knowing your farmer: Brianne Day

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