Fausse Piste Oyster Sauce Rose 2015
Although a cook by heart and trade, a series of events in 2008 led Jesse, almost by accident, to switch to crafting wines. From the beginning, his wines have been driven by locale, climate, and cuisine, while also rooted in the traditions of the historic homeland of his profession, the Rhone Valley. Jesse hopes the wines of Fausse Piste find your table, joined by friends, family, and the bounty of the land wherever you may be.
As the the largest region in the greater Southern Oregon AVA, bordering California, the Rogue Valley AVA grows the most diverse array of grape varieties compared to any other Oregon appellation.
The Rogue Valley AVA is actually made up of three adjacent river valleys—not just one as its name suggests—Bear Creek, Applegate and Illinois. These valleys extend from the foothills of the Siskiyou Mountains, a coastal sub range of the Klamath Mountains. Most Rogue Valley vineyards are planted on hillsides at elevations of 1,200 to 2,000 feet where soils are metamorphic, sedimentary and volcanic.
On one end Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Tempranillo, Syrah and Sauvignon Blanc benefit from a warm and dry climate. To the west end of the Rogue Valley, cool-climate grapes like Pinot Noir, Chardonnay, Riesling, Muscat and Gewürztraminer do best. Dolcetto, Grenache and Zinfandel also grow in the Rogue Valley AVA.
Early European settlers first started growing grapes here in the 1840s, the most famous of whom was a pioneer named, Peter Britt. He also opened Oregon’s first official winery (which later closed in 1907). Today, besides its great wines, the region is known for the Britt Music & Arts festival, which inhabits Peter Britt’s former hillside estate, and the Ashland, Oregon Shakespeare Festival.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.