Oregon

Lares, Tymora - USA, 2023

Brian Hibbard

— 2 min read
Lares, Tymora - USA, 2023
Photo courtesy of Cantina Sauvage - Luke is on the left, and our dear friend Jesse is on the right <3

Fast Facts

Winemaker(s): Luke Wylde
Region: Willamette Valley -> Oregon
Varietal(s): 80% Gamay Noir, 20% Pinot Noir
Terroir: Organic vineyards across various sites in Willamette
Serving Temp: 55-65°F

Luke Wylde's best known for co-founding Statera Cellars, Oregon's first all-Chardonnay winery ... yes our eyebrows went up as well. The first time I met Luke, he swung through the shop on his way down to Burning Man, wearing a cape and everything. He threw some Chardonnay Pet-Nat at me, and let me tell you, while the cape made me smirk, the beauty he poured into a glass had me swooning.

This project, Lares, is Luke's creative sandbox, a space to work with grapes that are new to him or familiars that he can use to test his own winemaking style within. The Latin meaning of Lares is "guardian deities" or "hero-ancestors" who protect the home, hearth, and harvest.

Tymora is Luke's take on Burgundy's Passetoutgrains (a coferment that bypasses Burgundy strict Pinot requirements, and one of the best ways to taste an almost red Burgundy without paying for it). Luke picks Gamay and Pinot Noir from organic sites across the Willamette Valley and actually ferments them separately. The Pinot gets fully destemmed, the Gamay sees 30% whole-cluster fermentation for some stemmy goodness. The wines hang out in some neutral oak for a few months before being blended and bottled.

Why'd we pick it?

Luke calls this a quaffable Oregon "vin de table" - totally versatile, juicy, and unpretentious. It's a perfect accompaniment to mood, food, vibe, whatever your day is bringing you. The fact that it's an homage to Passetoutgrains is also especially cool, as this style is near and dear to my heart (and also something you should always be on the hunt for 👀)

Field Notes

  • Tastes like: Ripe red cherry and bramble berries, baking spice, and a soft earthy core—pure red fruit and sunshine with a bright, bouncy texture and fresh finish
  • Serve it however the hell you want! Chilled is great, room temp is great, this babe is chameleonic!
  • Food pairings: Luke literally says it pairs well with "far too many foods." I'D say, roast chicken with chanterelles and a herbaceous farro sitch on the side for an in-night in the kitchen. And tis' the season for Butternut squash with braised lentils and feta - a go-to in my house. Or when the day is just really really done, go pickup some Tacoma Pie and splash some Lares to accompany <3

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