Bow & Arrow Time Machine Red 2023
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The Land
The Willamette Valley has spent forty years being described as Oregon's Burgundy. Scott Frank thinks that is the wrong map. His argument is that the valley's cool, wet, marginal climate and its mix of marine sedimentary and volcanic soils line up far more closely with the middle Loire than with the Cote d'Or, and that the grapes which prove it are Cabernet Franc, Gamay, Melon, and Chenin rather than Chardonnay. Time Machine Red is the clearest statement of that thesis. Fruit comes from sites across the valley chosen for freshness rather than power, from vineyards where ripeness arrives late and acidity never fully leaves. Whether or not you accept the Loire comparison, the wines make the case better than the argument does.
The Wine
A blend of Pinot Noir, Cabernet Franc, and Gamay, each handled differently and assembled afterward. The Gamay is fermented semi-carbonic, which is where the crunchy, juicy red fruit comes from. The Cabernet Franc is destemmed and raised in large neutral puncheons, contributing structure and the green peppercorn snap that runs through the finish. The Pinot Noir goes into barrique for weight and mid-palate. Nothing new-oaked, stainless and neutral wood only, with minimal sulfur. Raspberry, red plum, cranberry, crushed herb, black pepper, and a graphite edge, light in body, low in alcohol, and high in acid. This is a Loire bistro red made in Oregon, and it behaves accordingly.
The People
Scott Frank founded Bow & Arrow in Portland in 2010 after working in the valley's more conventional Pinot Noir world and deciding he was more interested in the other side of it. He has focused since on Loire varieties and Loire methods: whole cluster and semi-carbonic fermentations, native yeast, neutral wood, low or no added sulfur, early picking, and alcohols that stay under control. The winery is urban, sited in Portland rather than out among the vineyards, and the fruit is sourced from growers Frank has worked with for years. The wines are consistently among the most drinkable things coming out of Oregon, and that is a design goal rather than an accident.
Food Pairing
Treat it like the bistro wine it is modeled on. A pepperoni pizza is not a joke pairing here, it is the right one. Also: roast chicken with herbs and a green salad, grilled sausages with mustard, or a plate of pate and cornichons. The acidity handles tomato and vinegar, the low tannin means spice will not turn bitter, and the wine takes a light chill well. Twenty minutes in the fridge and it will do more work at the table than most reds twice its weight.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
The Willamette Valley, nestled in Oregon, is a region renowned for its cool-climate wines, particularly its Pinot Noir. While Pinot Noir is its most celebrated variety, the valley is also home to other cool climate varieties like Chardonnay and Riesling. The region's unique terroir, characterized by rolling hills, volcanic and sedimentary soils, and a maritime climate influence, contributes to the elegance and complexity of its wines. The wines of the Willamette Valley offer a delicate balance between fruit, acidity, and earthiness. Its increasingly growing reputation places it among the world’s top regions for Pinot Noir.
