Minimus Wines

About

Our work is to produce something delicious, but also thought provoking. We attempt to remove what we think we know from the equation and pursue what we do not know in order to find our own understanding of how wine operates within the confines of our ingredients, our time, and place. So we experiment to become better at making wine.

Location Description

Located in the heart of McMinnville, Oregon.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
  • Lodging / Bed & Breakfast:

History

Founded on 1 January 2011.

Practices & Techniques

A single idea can only hold true in the correct context, within the right time and place, and not as a universal rule. Blanket statements about wine are dangerous and they lead to dogmatic thinking. To say reduction has no place in wine, that skin fermenting white grapes obliterates varietal character, or that oak is the only quality material for aging wine limits the potential of what wine can be. These statements weigh too heavy on our minds threatening to blind us from making the decisions that must be made in the context of our work. Our work is to produce something delicious, but also thought provoking. We attempt to remove what we think we know from the equation and pursue what we do not know in order to find our own understanding of how wine operates within the confines of our ingredients, our time, and place. So we experiment to become better at making wine. We research the work of others across the world and look for interesting ideas that may apply to our ingredients with a potential to produce something unique. Usually we are researching wine, but some of the ideas come from other industries as well, such as the cider and brewing industry. Sometimes an experiment is based on a single idea and other times an experiment is multilayered and evolving. Either way each experiment is planned in advance with a specific intent. We also choose to make the wines blind. By that we mean to say we never analytically measure anything during the process from picking to bottling. Harvesting decisions are based on flavors and the wines are bottled when they taste finished. Just before bottling we write down what we think the numbers might be in our ledger. These numbers are the five scientific values you will find on the lower left side of the label. A sample of the wine is then sent to a laboratory to get the exact numbers. The difference is compared between our guess and the actual numbers to help calibrate our palates. We are not saying that we can develop a palate so precise it can measure concentrations. What we hope to achieve is a heightened awareness, or more likely just paranoia, during the process of making wine that will help us make decisions based on what is in front of us and how the wine tastes without outside influence. Due to the unpredictable nature of the way our wines are made, we must advise that there is little continuity in the resulting style of wine from one experiment to the next. If you are open minded and hungry to explore the boundaries of wine we invite you to join us in our endeavor.

Be the first to review this item!

Address

McMinnville, Oregon
United States

Get Directions

Advertisement
Newsletter