“Smooth and polished … harmonious … finishing with grace”
–Wine Spectator on the inaugural release of Velocity
Gus named the wine Velocity to reflect the forward reach and clear direction of his venture. The wines are balanced, elegant, nimble partners for the seasonal, fresh foods of the Pacific Northwest.
The flagship wine, the velvety red Velocity, is based on the deeply aromatic and intense Malbec grape, supported by traditional Bordelaise varietals and spiced by a small percentage of Syrah. The actual blend varies with the vintage. Following the first winter’s barrel aging, Gus begins a critical three-step process to achieve the wine’s final profile. First, each barrel from each separate lot (by varietal, vineyard, and press fraction) is selected for character worthy of the Velocity name. Second, a rigorous series of blending trials establishes the role each lot will play in the final assemblage, until the wine’s aromas, structure, mouthfeel and finish come together into one harmonious performance. Finally, the separate lots are combined and returned to barrels to age through a second winter as a complete wine.
A little more friendly, and a bit less brooding than its big brother Velocity, Velo is a red blend whose profile is determined more by fortune than by excessive deliberation. Production of this second label allows Gus to have a wine that can be enjoyed more in its youth, while the name lets him pay homage to his beloved racing bicycle. The wine’s approachability is emphasized by the choice of a Stelvin capsule, employed since the 2002 Vintage to preserve freshness and fruit character.
Velo rosé is made exclusively with Malbec from Gold Vineyard in Talent. Malbec has proven to be particularly well suited to production of a balanced, low-alcohol rosé because of its tendency to reveal bright fruit flavors at relatively low maturity while maintaining excellent acidity. Draining juice prior to fermentation for production of a rosé has the added benefit of further concentrating the ratio of skin to juice remaining in the red fermenter.