News From Brooks

Greetings, Phew!!  In just over a month, all of our fruit for the 2015 harvest is in the house. Mother Nature was a champ again this year and delivered to us another beautiful harvest.  We can't wait to share it with you! Below you'll discover what we're up to and, as always, please feel free to reach out and say, "hi." Janie janie@brookswine.com I N   T H E   V I N E Y A R D The Salem Statesman Journal recently visited the winery and interviewed Pascal. 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. CLICK HERE to read the interview and watch the video. I N   T H E   W I N E R Y 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.  Each one of these fermenters is a special lot....a single clone from a single vineyard.  We end up with over 100 of these lots to hand craft our delicious finished pinot noirs. The content of these tanks are emptied into our press.  The press gently squeezes any additonal juice from the berries.  From there, the juice is put into barrel to rest. Just a few more weeks of barreling down and we will be complete! I N   T H E   T A S T I N G   R O O M TOMORROW, FRIDAY, OCT. 16TH - 3-7PM - PAELLA FRIDAYS As the weather shifts, our extremely popular PIzza Fridays will be replaced by Paella Fridays from the crew at Crown Paella. It's the same schedule and format: the thirdFriday of every month from 3-7pm. Both Classic and Veggie Paella will be served and the cost is $15 for a large, shareable plate (we'll have extra plates to use). Of course, wine by the glass and bottles will be for sale.  So, as sweater weather hits, let's all hunker down together and enjoy the warmth and comfort of good food, wine, and company. TOMORROW, Oct 16th - Paella Friday from 3-7pm.  Don't miss it! SUNDAY, Oct 18th - Yoga at Brooks. 9:30-10:30am. Free. Please RSVP to 503-435-1278 or heather@brookswine.com SUNDAY, Oct 25th - Live Music Sunday. 1-4pm. Dante Zapata. SUNDAY, Nov 8th - Riesling. Sunday Sommelier Series with Jess Pierce, Director of Wine Education and Communication and Geman sommelier Florian Minzlaff. Click for info and tickets. For more information on all of these events, click here. We're open Tuesday - Sunday, 11am to 5pm.  The weather continues to be beautiful! Map and Driving directions. We hope you will be out to see us soon! O N   T H E   W E B Don't forget to follow all of the Brooks harvest action: Facebook | Instagram | Twitter C R U I S E   O N   T H E   D A N U B E  The Brooks Cruise on the Danube is now 75% full! The cruise operator tells us it's one of the fastest bookings they've ever had.  Point being, if you're on the fence about joining us, now is the time to commit. It's going to be amazing and the special pricing is still in effect. Below is more info... In November, 2016, you'll experience cities rom Prague to Budapest along the Danube River while sipping on Brooks Wines with the Brooks gang. Both couples, Janie and David, and Heather and Doug, will be in attendance.   Plus we know so many of our customers and wine club members that are already booked!  Click Here for more info.

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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