Brooks Wine Listed in NYT Article!

Greetings! Can you believe it? Our 2014 Amycas was selected for the New York Times article, "Fret-Free Wine Options for Thanksgiving". 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. But if you want your wine by Thanksgiving, you need to act now. The shipping cutoff date is tomorrow at 4pm. Check out our packs below and remember that quantity and club discounts apply! 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. T H A N K S G I V I N G   P A C K  A Pack Fit for Your Feast This premier pack features three of our most food friendly wines, including a Library selection and two 92 point Pinots. CLICK HERE to read more about the Thanksgiving Pack T R I P L E T S   P A C K  Perfect for the Riesling Geek This joint project with Tristaetum and Chehalem takes a tad bit of explaining. The short version is you get to try three Rieslings from three different vineyards with three different soil types...see, you're geeking out aleady.  CLICK HERE to read more about the Triplets Pack B R O O K S   1 0 1   R I E S L I N G   P A C K The Perfect Intro to Brooks...and Rieslings 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. CLICK HERE to read more about the Brooks 101 Riesling Pack P.S. We're happy to put together a custom pack and honor the included shipping offer on 3 or more bottles. Just give us a call and we'll take care of you!503.435.1278

If you received this email and did not subscribe you can unsubscribe by clicking here Brooks Wines | 21101 SE Cherry Blossom Lane, Amity, OR 97101 | (503) 435-1278

Current Collection

These are the wines we have laying down now.

Magnums
  2013 Abbelone PN
  2011 Abbelone PN 3
  2009 Abbelone PN
  2006 Willakenzie Aliette

Willakenzie
  2011  Emery
  2009 Thibaud's Cuvee

Cowhorn  
Club Members 
  2011 Sentience 2
  2011 Syrah
   2012 Syrah 3
  2012 Grenache
   2013 Marsanne Roussanne
  2014 Viognier 2
  2014 Marsanne Roussanne


Samuel Robert
   2014 Riesling 2
  2013 Pinot Noir 3


LaVelle
Club Members
  2008 Mathew's Reserve
  2011 Mathew's Reserve 2
  2011 Willamette Valley PN
  2011 Four Brothers PN
  2012 Willamette Valley PN
  2012 Four Brothers PN
  2012 Estate PN
  2013 Estate PN

Wooldridge 
Club Members
  
  2010 Malbec
  2012 Syrah


Hartford

 2012 Old Vine Zinfandel



Saginaw

Delight Valley Blackberry Wine
 2013 Cabernet Sauvignon


Flying Dutchman

  2008 Conductors Reserve Blend

Seven of Hearts
Club Members
   2012 Nebbiolo 2 
   2011 Lia's Vineyard 2
   2011 Armstrong Vineyard PN 2
  2011 Special Harvest PN
  2011 Durant Vineyard PN

  Chateau Figareaux 
   2012 Tradition
  2012 Syrah
  2012 Cabernet Sauvignon
  2012 Tannat 2

 Chatte d’Avignon  
   2010 Syrah     Drank it last night. Very tight beginning, opened after about 40 minutes to a ripe plum, black cherry taste with earthy highlights.

 Luminous Hills
  2011 Estate Grown PN
  2013 Estate Grown PN

Cherry Hill
  2012 PN

Keller Estate
  2011 Pinot Noir

Capitello
  2008 Succession Cuvee PN

Omero
  2012 Ribbon Ridge PN
  2012 Bass Hill PN
  2012 Coats and Whitney PN

Benton Lane
  2013 Pinot Noir
  2012 First Class PN 

A La Main
  2010 Syrah 2 This wine, made by master wine maker Rebecca Pittock Shouldis, is a sleeper. It takes at least 30 minutes to open if not decanted, but the flavors abound! Dark fruit, soft blackberry, and  a smooth lingering aftertaste. Recommended

Belle Fiore  My notes
    2013 Pinot Noir
    2013 Belle Esprit Malbec Nov.8, 2015 Drinking it tonight.
After a long opening, mellow sweet dark berry and spice with a short finish. Pleasant.

Joel Gott
  2013 815 Cabernet Sauvignon
      Notes

Abbelone
  2013 Syrah 3
  2013 PN 30
  2010 PN (unreleased)
  2014 Rose' 8
  2014 Pinot Gris 11

Blue Dog Mead (out of business)

Ghost Hill (These wines were made by Rebecca Pittock Shouldis before they replaced her)
  2011 Pinot Noir
  2012 Pinot Noir (94 from WS)

Quivera
  2012 Zinfandel

Ta' Barbrie
  Marsa Zinfandel Dessert

Cathedral Ridge
  2012 Merlot

Kendall Jackson
2012 Chardonnay

Sassetti Livio Brunello di Montalcino
  Riserva 2006

AR 
  Red NV Blend
Opened it tonight. Very good wine. A blend of Malbec, Syrah, and perhaps   Cab Franc.

Vinum Ferus
  2014 Rose'


Robert Mondavi
  2015 Napa Valley Cabernet Sauvignon

Brooks
  Ara

Argyle
  2011 Vintage Brut

Domaine Meriwether
  2000 Prestige Cuvee

This wine is a joke
but we will open it someday, maybe...
Barefoot Extra Dry

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.

If you received this email and did not subscribe you can unsubscribe by clicking here Brooks Wines | 21101 SE Cherry Blossom Lane, Amity, OR 97101 | (503) 435-1278

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

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.
WINEMAKER’S TASTING NOTES:
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.

WINEMAKING TECHNIQUES:
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. 

FOOD PAIRINGS:
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.

My Art at Samuel Robert Winery

September Updates! View this email in your browser

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! TASTING ROOM: 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!! Cheers, Samuel, Bryn and the SRW Staff Samuel Robert Winery 510 S. Trade St. Open Daily 12-6 PM

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. 

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

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

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.

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 Unsubscribe from our mailing

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.