![]() It's the same schedule and format: the third Friday of every month from 3-7pm.īoth Classic and Veggie Paella will be served and the cost is $15 for a large, shareable plate (we'll have extra plates to use). 16TH - 3-7PM - PAELLA FRIDAYSĪs the weather shifts, our extremely popular PIzza Fridays will be replaced by Paella Fridays from the crew at Crown Paella. Just a few more weeks of barreling down and we will be complete! From there, the juice is put into barrel to rest. The press gently squeezes any additonal juice from the berries. The content of these tanks are emptied into our press. We end up with over 100 of these lots to hand craft our delicious finished pinot noirs. Each one of these fermenters is a special lot.a single clone from a single vineyard. We left off in our last newsletter that the first fermentaion, the conversion of sugar to alcohol, happens while red grapes are in these fermenters. ![]() The questions asked went deeper than we have ever gone and we couldn't be more proud of the young man that he is becoming.ĬLICK HERE to read the interview and watch the video. The Salem Statesman Journal recently visited the winery and interviewed Pascal. We can't wait to share it with you!īelow you'll discover what we're up to and, as always, please feel free to reach out and say, N T H E V I N E Y A R D Mother Nature was a champ again this year and delivered to us another beautiful harvest. Phew!! In just over a month, all of our fruit for the 2015 harvest is in the house. A blend of Malbec, Syrah, and perhaps Cab Franc. Ghost Hill (These wines were made by Rebecca Pittock Shouldis before they replaced her) RecommendedĢ013 Belle Esprit Malbec Nov.8, 2015 Drinking it tonight.Īfter a long opening, mellow sweet dark berry and spice with a short finish. It takes at least 30 minutes to open if not decanted, but the flavors abound! Dark fruit, soft blackberry, and a smooth lingering aftertaste. ![]() Very tight beginning, opened after about 40 minutes to a ripe plum, black cherry taste with earthy highlights.Ģ010 Syrah 2 This wine, made by master wine maker Rebecca Pittock Shouldis, is a sleeper. These are the wines we have laying down now.Ģ010 Syrah Drank it last night. Just give us a call and we'll take care of you! 503.435.1278 We're happy to put together a custom pack and honor the included shipping offer on 3 or more bottles. This three pack of Rieslings, which runs from Dry to Semi-Sweet, is the perfect way to be introduced to our wines and our winery.ĬLICK HERE to read more about the Brooks 101 Riesling Pack The Perfect Intro to Brooks.and Rieslings The short version is you get to try three Rieslings from three different vineyards with three different soil e, you're geeking out aleady.ĬLICK HERE to read more about the Triplets Packī R O O K S 1 0 1 R I E S L I N G P A C K This joint project with Tristaetum and Chehalem takes a tad bit of explaining. This premier pack features three of our most food friendly wines, including a Library selection and two 92 point Pinots.ĬLICK HERE to read more about the Thanksgiving Pack Oh, and want a sneak peak at our Holiday offerings and Corporate Giftingcollections? We have everything you need to bring joy and cheer to your family, friends, clients, and co-workers. The shipping cutoff date is tomorrow at 4pm.Ĭheck out our packs below and remember that quantity and club discounts apply! What perfect timing! Our Thanksgiving Pack includes the '14 Amycas, and all of our Thanksgiving packs ship ground for FREE and include a copy of American Wine Story.īut if you want your wine by Thanksgiving, you need to act now. Can you believe it? Our 2014 Amycas was selected for the New York Times article, " Fret-Free Wine Options for Thanksgiving".
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