This bone dry, aromatic blend of Muller-Thurgau, Riesling, Gewurztraminer and Pinot Gris is sourced primarily from our L.I.V.E certified vineyard just outside of Molalla, with Pinot Gris arriving from our partners in the NW tip of the Willamette Valley. Our winemaker and partner, Phil Kramer, has owned his vineyard for 9 years now, but the vines are 37+ years old. This is a cooler site in the Willamette Valley, which yields a crisp, racy white wine reminiscent of the field blends of Piedmont in northwest Italy.
This is the last fruit we harvest from the vineyard each year. As most fruit from the valley is fermenting, these vines are still working hard. Currently showcasing driving acidity and bright minerality. Expect a more mellow wine with increasing Marmalade notes by 2019. These 35-year-old vines are own rooted, dry farmed and hand harvested. There is something to be said with the complexity and nuance that comes with vine age. This wine demonstrates it.
Beautiful wine begins with beautiful fruit. Our winemaker and partner, Phil Kramer, is proud of the fruit he grows, particularly his Chardonnay. All 108 Davis Clones, Phil faced a decision when he bought the vineyard site to pull these 35 year old vines to plant a more popular Chardonnay clone. He chose the old vines. I’m glad he did. In these warmer vintages, the high acid clone yields a lively, energetic Chardonnay that helps to reintroduce Chardonnay to the average drinker.
Pinot Gris with surprising complexity. Much of this blend spent extended time on the lees, leaving some extra depth of flavor. Very low yield of 1.5-2 ton fruit from Kathken vineyard is the majority share in this wine, with our neighbors in the Cascade Foothills sending us the remaining 25%. 100% stainless steel kept this wine lively and young. Hand harvested, dry farmed, higher elevation vineyards.
A great example of a wine made in the vineyard instead of the winery. Our winemaker, Phil Kramer, tended these vines differently than the Pinot Noir he used for his red wine. This is a thoughtful, beautiful glass of rosé with balanced acidity; currently showing off some bold minerality. All vines are Pommard clone, 35 years old, own rooted, dry farmed and hand harvested.
We may be serious about quality wine. But we know how to have fun. This wine is an ongoing experiment in what wine in keg can be. We have been rotating through Estate Varietals in our bright tank. Adding a delightful spritz through either lightly force carbonating with CO2, or the Charmat Method. So far, they have all been a hit, but our current varietal, Riesling, is certainly the favorite.
After countless trials (and of course, sampling with the staff,) we ended up with a delicious twist on a traditional spanish sipper. The foundation of this Sangria is 100% Willamette Valley Pinot Gris. Unfortunately, fruit doesn’t fit in the keg, but our juice suppliers in Seattle stepped up with a delicious custom blend of Peach, Orange, Apple and Lemon juices. Throw in some brandy distilled from Coopers Hall wine by our friends at Stonebarn Brandyworks and you have a refreshing sipper, no artificial flavors needed. 8.2% abv
Our non-vintage red blend leans heavily on Cabernet Sauvignon that we source from one of our vineyard partners in the Columbia Valley. The rest of the blend is currently Pinot Noir sourced from the Willamette Valley, Merlot from Walla Walla and Grenache sourced from the Applegate. While our winemaker’s holds a L.I.V.E. Certification in his vineyards, we also look for elements of this overarching sustainable ethos when it comes to our sourcing partners. At the end of the day, we build this entry level wine as a product that is both quaffable and has a thoughtfulness in its production.
A blend of fruit from our vines, that are all Pommard clone, 35 years old, own rooted, dry farmed and hand harvested, and fruit from trusted sources throughout the Willamette Valley. We hope to produce a wine that shows both fruit expression and site expression. AlexEli Vineyards, situated just outside of Molalla, reveals a fruit raised in a slightly cooler region of the Willamette Valley. Delicate fruit, good bones and singing acidity along with earth notes of mushroom and forest floor.
A straightforward showcase of what Columbia Valley has to offer. One of our few examples of extended barrel-aged wine, this tannic bomb needed a bit of oak in its life. After 24 months in majority neutral barrels, this well-balanced wine is ready for a thirsty drinker looking for the bold structure of cab with a bit more to explore. Hand harvested, dry farmed, 2 ton/acre yield.
This is a true winemaker’s blend. Headlined by Merlot (52%) from Gold Vineyard, our winemaker built exactly the blend he wanted to see from this fruit. Rounded out by roughly equal parts Syrah, Malbec, Tempranillo and Grenache, this wine is not lacking in depth of flavor. Fruit forward, soft tannins and bright aromas make for an easy drinking take on a big red blend.
Quality fruit from the Gold Vineyard makes for a delicious, balanced and complex wine. High elevation maintains some delightful acidity despite sweltering daytime temps. A rare opportunity to taste Malbec without heavy oak. Native yeast ferment, hand harvested, LIVE Certified fruit.
A great example of a wine made in the vineyard instead of the winery. Our winemaker, Phil Kramer, tended these vines differently than the Pinot Noir he used for his red wine. This is a thoughtful, beautiful glass of rosé. All vines are Pommard clone, 35 years old, own rooted, dry farmed and hand harvested.
We are looking forward to the next vintage release in late summer 2018. Please let us know if you would like to be notified.