We’d like to e-introduce you to a few of the winemakers Vegan Wines has partnered. They are so close to the heart of our mission of bringing you exceptional, naturally vegan wines!
Join us on August 6th for a special virtual tasting with Ian Burrows of Aerea vintners in Oregon. Burrows will be tasting and talking with us about his Gamay. Grab a glass and tune in on Instagram Live at 8PM EST!
Ian Burrows of Aerea Vintners
Aerea, meaning Latin for ethereal, was founded 2016 by Ian. For each vintage, he creates small lots of Gamay-based wine from local vineyards in an unpretentious cellar. The facility is perched on a located on a hillside above the town of Newberg, Oregon where passion, precision, and creativity can shine.
Ian’s professional background is in hospitality – first as a young chef in Europe, then as a chef-restaurateur in Adelaide, Australia, and most recently as a wine director and sommelier in Paris and San Francisco.
Ian says, “I moved to Oregon not only for its slower pace but also to transition into wine sales and develop two companies, one of which is Aerea Vintners. Aerea was developed to focus entirely on single-vineyard Gamay, a grape I knew I had an appreciation for after many years tasting and blending in Beaujolais.”
Ian developed Aerea Vintners as a research-based project to enhance his understanding of farming and winery operations. Single vineyards are selected for their outstanding reputations, minimal environmental impact, and assurance of varietal character and harmony.
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Aerea’s wines are naturally fermented, matured in seasoned French barrels, hand-bottled, and stoppered with Diam Origine 10 closures – without filtration or fining. Moderate levels of sulfites are added to preserve freshness and ensure stability for extended cellar aging. Each component of production at Aerea is considered a step toward a greater understanding of fine wine from the Pacific Northwest.
They specialize in micro-lot wine production, emphasizing the approachability of Gamay, with extreme attention to detail at each stage of production. They consider every stage of the process as an opportunity to achieve a more delicious and age-worthy range of wine and hone the classic techniques of the early 20th century.
We asked Ian a few questions. You can read his responses below:
What makes this particular winery unique?
We are very small, and it’s highly likely that we are the only commercial winery that doesn’t employ any additional labor. I have a small group of industry friends who help out during harvest to rigorously sort and process grapes by hand. Everything is made in a traditional manner with much technology. Gravity is used to transfer must to tank and barrel.
How do you control bees and wasps?
We minimize interaction with wasps and bees at the winery by keeping lights off outside so as to not attract insects, but we have a bat box and raptors inhabit the area around the Proteus estate (where the cellars are) so to answer your question… not very much. Nature tends to take care of itself.
The 2018 Aerea Gamay Pure that we’re tasting brims with generous, crackling red cranberry fruit and a subtle savory quality, perfect for serving at your table. Try it for yourself!
Follow Ian on Instagram.
Join Ian and us on August 6th at 8PM EST on Instagram Live!
There are many reasons Vegan Wines creates partnerships with winemakers besides their amazing, naturally vegan wines. Veganism is not just what we eat, but who we are and how we care for the earth and other human beings. We hope that our ethics will become part of the greater wine industry’s movement toward transparency.