{"title":"Minimus","description":"\u003cp\u003eIn Oregon you often hear of the three Ps: Pinot, precipitation, and Portland. And while Pinot Noir has played a significant role in modern day Oregon winemaking, there is still so much to be discovered in this young region. Oregon wine really only dates back to the 1960s, a mere blink compared to Burgundy's 13th C. Cistercian monks or—better yet—Georgian winemakers scrubbing qvevri in 4000 BC! \u003c\/p\u003e\n\n\u003cp\u003eOregon Pinot Noir is an established benchmark; we have decades-worth of elegant, structured wines of finesse and aging potential, made by Americans and Burgundians. But Pinot Noir isn't the only grape well-suited to Oregon's terroir. The Letts' Pinot Gris and Chard are legendary and the Pinot Blanc is one of our favorites. And today a new era of young winemakers are reconsidering the Oregon winemaking canon, and Chad Stock, proprietor of Minimus wines and winemaker at Omero Cellars is leading the way.\u003c\/p\u003e\n\n\u003cp\u003eChad and his wife started the Minimus project in 2011, each bottling an “experiment” of one sort or another. The bottlings, often one-offs, are made in tiny quantities. Previous experiments include 153-day skin contact Gewürztraminer, carbonic Mourvèdre, and even a brettanomyces-fermented Viognier (we said experimental!). His goal is simple: to isolate a single variable in winemaking and highlight it, pushing Oregon winemaking well beyond what was thought possible.\u003c\/p\u003e","products":[],"url":"https:\/\/sf.flatiron-wines.com\/collections\/minimus.oembed","provider":"Flatiron SF","version":"1.0","type":"link"}