Friday, October 2, 2015

Autumn Air and Wine to Spare

    Scarves, fall coats, fire side chats, cool crisp evening air, steamy hot out of the oven French bread, the warming sensation of a rich voluptuous red wine paired with the world's most decadent cheeses, cozy couches and blankets, great music, good friends, a big white fluffy dog. If one of these words or phrases struck a note with you join us this fall as we embrace the shift in weather and look inward for inspiration and guidance.  
    This week, we're welcoming the Don Latarski Duo to the Sarver stage for the first time. Guitar virtuoso, Latarski has been playing the Eugene scene for well over a decade, as well as being a major contributor the U of O school of music. His unique guitar stylings range from classical jazz, to funk and everything in between. Don and bassist Mark will be performing from 5:30- 8:30 this evening. 

    The harvest is all but finished and the wines are well on their way to fruition, and despite the challenges each year brings we are so thankful for all the hard work and tremendous effort put forth to help us bring another great vintage to Sarver. Hector and Angela, our vineyard attendants, take care of the vines daily and are the greatest contributors to the spectacular fruit we produce. Chris Sarver and his brother Pat have worked tirelessly to prepare our new winery for its inaugural vintage, and with the help and experience of a Kiwi, David Hook, we have high hopes for maybe the most expressive vintage yet.

    See you all on the hill, Cheers!

-The Sarver Crew

Monday, September 28, 2015

Belle Fiore Outside Ashland

Last weekend we attended plays in Ashland and on Sunday we decided to take a nice slow drive home, stopping at a few wineries for tastings. We had heard of Belle Fiore the last time we were down but did not have time to visit.
This time we made time and were very glad we did.
The tasting room and dining are a are over the top Italian deco with massive chandeliers, beautiful tile work, sweeping stairs and opulent flooring. The views from the balcony are spectacular.
We were even serenaded by Micheal in the tasting room.The wines we tasted were all good and there were some that stood above the rest, such as the
Belle Fiore Pinot Noir, 2013, a superb example of southern Oregon Pinot Noir. Balanced and bold with a very pleasant after-taste.
 Also, we were very impressed by a blend they do that struck Linda as a perfect solution to her usual reaction to less expensive Cab Sauves.
The Numinos blends Cab Sauve, Cab Franc , Malbec, and three other red grapes to produce a drink now or hold with long tender notes that last. Loved this one.
The 2012 Cabernet Franc offers up a complex aroma of spice, chocolate, game smoke and sandalwood on the nose. Complex and rich, this wine is full on the palate, has a balanced acid and tannin structure that will age gracefully for years to come.

The grapes were picked first thing in the morning to keep cool and then sorted, destemmed and moved to stainless steel tanks. The grapes were kept cool for five days to enhance color and phenolic development and then fermented. Post fermentation, the wine was moved to barrels for secondary fermentation and aging. 

This wine will pair well with several of Chef Stefano’s dishes. Try it with the Chimichurri skirt steak or the marinated beef shoulder. This wine is drinking nicely right now with decanting. Drink now or hold for several years.

 We plan on visiting again for a meal upstairs looking out over the valley.
And we plan to play a little bocce ball on one of their perfect courts, overlooked by barrel stave furniture.

 I recommend a visit if you are in the mood for a real treat.

Monday, September 7, 2015

My Art at Samuel Robert Winery

September Updates!
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Harvest is just around the corner!

A hot and dry summer has Oregon wine country posed for an early harvest!

Greetings Samuel Robert Winery Family Friends and Fans!

It seems like just yesterday that we were excitedly awaiting bud break in the vineyards, and now we are busily preparing for harvest! Before things get too crazy, we wanted to give you a quick update about what is going on in the Samuel Robert Winery world!
Art Exhibit
It has been a busy summer! We have loved being surrounded by the beautiful artwork of Robert Canaga! If you have not had the chance, you still have one month to witness these masterpieces in person before his show moves on to the next exciting location.

Interested in meeting and speaking with Robert? Come by on September 20th from 12-4pm and learn what is behind the beauty!

Music Series
We have had another wonderful summer of live music in our tasting room filled with some old favorites and new friends! Our next (and final for the year) live music show will be on October 3rd from 7-9pm!
*Please note there is no concert this month for Labor Day Weekend!

New Wine Release
We have a very special surprise coming in late September! Details to follow!

Now back to the vineyard!!
Samuel, Bryn and the SRW Staff
Samuel Robert Winery
510 S. Trade St.
Open Daily
12-6 PM

Sunday, August 30, 2015

Last Bottle...

Last night we cooked on the grill. Cauliflower, twice baked potato, corn salad, chicken sausage, mushrooms and to top it off, our LAST bottle of Pfeiffer '05 Pinot Noir.
We have selectively opened these 12 bottles over the last 10 years and have been awed by the changing complexity of the wine. The last bottle was worth saving. Elegant, rich, deep earthy fruit, long smooth finish, and brilliant smalls made the meals so much better. 

Thursday, August 27, 2015

New Paintings about Terroir

Two new paintings: "In Profundo Terrae"  5'x5' oil and wax on mounted linen, $5000
On display at Well Balanced, 1413 Charnelton, Eugene Oregon.
"In Vinea Mea" 60"x30" oil and wax on mounted linen, $2500. Currently on display at Chocolate Decadence, 152 West 5th Ave. Eugene Oregon

Thursday, August 20, 2015

Tasting Notes for Abbelone's Newest Wines

Tonight, with much help from my good friend Michael Bailey of In Vitis For Wine, I was able to make it through a very nice evening of tasting and comparing notes on some very special wines.

The first hint of something different came from the Gris: The nose had little of the citrus and bright white fruit I am used to in Oregon Pinot Gris, instead there were notes of fresh morning hay fields and sweet melons while the mouth was met with spicy pear,  melon and a brightness that is hard to describe.

'14 Pinot Gris
Light straw hue
Nose: Very subtle melon with hay and mineral earth
Palate: Bright spice with small amounts of green apple and pear, fennel
Spicy finish
Sourced from Kliewer vineyard in Cheshire with some additional Eolla Hills fruit, 100 cases
Pair with Cod and other white fish

Next came the Rose' made with Pinot Noir from the vineyards on the estate. Recently Oregon has legalized a very popular herb and the first notes I found were of that herb, bound with dark red grapefruit along with  high notes of rose petals and fresh rain. The taste is rich and complicated with earthy notes under black cherry and vanilla. Beautiful finish.

 '14 Rose’
Bright rose petal color
Nose: Slight hint of a recently legalized herb with grapefruit, rose petals, and morning rain, cinnamon carnations.
Palate: Pleasantly delightful with earth tones, light cherry, round vanilla notes.
Finish: long and spicy
75 Cases made
Pair with Lamb, salmon, salty foods.

The Pinot Noir is stunning! Deep deep red to black with an amazingly complicated aroma that continues to change and surprise. The tastes are of earthy under oak and chocolate, baked black cherries, and smoky leather. Very long finish the changes slowly from warm spice to sweet berry.

'13 Pinot Noir
All sourced from estate. 777, Pommard, 115, and 667
Deep cola hue
Nose: Just divine. So many overtones and changing hints of cola and spices
Palate: Oak, chocolate, dark cherries. Smoke and vanilla
Long and spicy finish
Drink now to ‘22
290 cases made
Pair with Salmon, lamb, turkey, ostrich

Now the Syrah. Many of Oregon's Syrahs from the Rogue Valley have a heat and smoke to them that I find somewhat unpleasant. This is NOT one of them. Sourced from  Dick Ellis' vineyards and co-fermented with Viognier in the Northern Rhone style. 
 Roasted meat, Cola, smoke, Dark chocolate, did I say meat? Yes, roasted!
Wonderful overall feel and taste. Very well made.

’13 Syrah
Big surprises lurk in this wine. Fruit sourced from Rouge Valley from Dick Ellis with a clone from the Hermitage region co-fermented with Viognier in the Northern Rhone style.
Dark Cherry hue
Nose: Cola and dark fruit
Palate:  dark chocolate, roasted meat, smoke, currents, evry light jam.
Finishes long and spicy with cola notes
80 cases made

Pair with rich Italian foods

These wines are available in many places around town including Oregon Wine LAB and at the Abbelone Vineyards

Saturday Night at Brigadoon

Brigadoon Wine Co. has a great place for you to be Saturday evening! 
With harvest rapidly approaching, we are looking forward to cooler evenings, and with that in mind, our late hours on Saturdays, open until 7:00, or until the last bottle of Rose' is empty. Come enjoy the sunset, red sky or not.and this Saturday night the gentle acoustical guitar of Matt's friend Jim Martinez from 4-7. Bring your picnic with sandwiches, cheese and crackers, or your sausages and I will fire up the bbq for your grilling pleasure.

Your Brigadoon family

Tuesday, August 18, 2015

Great News For Oregon Wine Industry

Great new for the wine industry here in Oregon. The article in today's Register Guard says it all:

Last year was a record-­breaking one for Oregon’s $430 million wine industry, according to a report released Monday by the Oregon Wine Board. And 2015 could be even better, according to the wine board.
Overall production increased by 39 percent in 2014, to 78,000 tons, with the majority of the increase coming from higher yields, the board’s annual Oregon Vineyard and Winery Census Report said.
It was the third year in a row that the state’s wine industry has recorded double-digit gains in production, according to the report, which is compiled by the Southern Oregon University Research Center.
“Oregon wine enjoyed another headliner year across the board fueled by consumer demand,” wine board Chairwoman Ellen Brittan said in a prepared statement. “Market and sales trends continue to validate the growing acceptance of the exceptional quality wines being produced in all regions of the state.”
Read the rest here.

Saturday, August 15, 2015

Whole Hog Roast at Airlie

 Can you believe it - summer is quickly coming to an end. It seems like yesterday we were just getting ready for Memorial Day Weekend. It's been a busy summer here at Airlie but we want to throw just one more bash before harvest. And boy oh boy do we have a party planned for you! We have hired PigOut BBQ to cater a whole hog pig roast with all the trimmings.That's right, a full presentation with delicious sides and did we mention that there will be pie? It's our way of saying thank you for being loyal Airlie customers. 

Rumor has it that Claudia and Billy (of Buena Vista House fame) will provide toe tappin' tunes while you enjoy your food and wine!

Wine Club members and up to 2 friends will enjoy the pig roast and a glass of wine for $25.00 per person.
Non-Wine Club members - $35.00 per person for the pig roast and a glass of wine. 
Of course, we will have you favorite Airlie wines for sale!
Pig Roast Details:
Date: Saturday, September 12, 2015
Time: 5:30pm
Place: Airlie Winery
Cost: Wine Club Members -$25.00 per person for you and 2 of your best friends. (Additional guests - $35.00 per person)
Non Wine Club Members - $35.00 per person.
Please RSVP by Friday, Aug 21, 2015
RSVP by email or phone 503-838-6013
We hope to see you on Sept 12,
Mary, Elizabeth and Kim

Airlie Winery
15305 Dunn Forest Road, Monmouth, Oregon, 97361
tel: 503-838-6013

Friday, August 14, 2015

Remarkable Rose'

I Got to taste a remarkable '14 Rose' last night 

and acquire a couple of cases. 

Abbelone winery made a rose' that is fresh strawberry 

with a hint of sorrel in the mouth. 

Just delightfully fresh and smooth.

Because the fruit was so intense in '14, the short time 

the juice had skin contact still gave it a rich pink glow.

This is one of my favorites and I look forward to sharing

it with friends for the rest of the summer.

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