From My Friend at Wineopolis

WINEOPOLIS News
Hi Everybody,
Looking out the window as I write this, it's hard to believe that rain is in the forecast. I was thinking about writing about some of the rose' that we have left from 2010, but that may be jumping the gun. Especially if it turns sodden for a week. Maybe I'll just wait for the 2011s to start arriving, and go for it then. It was nice and clear last night as I looked for some form of the northern lights, but the plasma storm the sun sent us the last couple of days wasn't as strong as predicted. It would have been nice to see a real show, but I guess it's just as well we didn't have problems with electronic communications that might have ensued. Not that I was personally worried, since I line all of my hats with aluminum foil (shiny side out), and that little precaution has proven effective on many occasions.
Since a little cloud cover should provide a little extra protection, you'll have to pop around for some wine tasting. Our free Saturday tasting will visit northern Italy, and feature the Veneto tomorrow. Since I'm expecting the 2011s to start rolling in soon, I thought that we might take one last look at the 2010 Cecilia Beretta Soave Classico. The Classico designation puts this Soave's origin in the old pre-expansion (and best) hilly portion of the vineyards of Soave. Where all the best garganega is grown. This balanced and elegant expression of flowery apple, apricot, and almond, massively outperforms its normal price of $10.75, but at its new (to make way for 2011?) price of $9.75, well, you know what I mean.
The red wine is a new vintage of an old favorite. But what a new vintage! The new 2010 version of Vaona's Valpolicella reminds me of the great 2007, but maybe a touch fresher and brighter. In fact, with that proviso, I'll repeat what I said about the 2009. "The medium weight, balanced and graceful, Vaona 2009 Valpolicella Classico is back. Slightly sour red and black cherry on both the nose and palette, earthy, with a nice herbal edge, this blend of corvina, corvinone, rondinella and molinara from the Veneto, is incredibly versatile with food. Only $12.75. Another direct imported small family owned bargain." Except for the slightly fresher and brighter part, the only other thing I need to change is the price. You will save half a buck from last time, only $12.25.
So, come on by, it will be good to see you.

2011 Pinot Gris by LaVelle

I just stopped in to pick up our bottles of Pinot Gris from LaVelle's 5th Street location, next to the new Inn at the 5th. The wines this year will be amazing across all the varieties, especially Pinot Gris and Pinot Noir and this one is a fine exsample of what to expect.
The wine is lush and has a citrus and tropical fruit nose and a dry, very pleasent mouth feel.
But the thing that I liked most was the complexity that it is showing only a few weeks after bottling! By the end of the year this will be absolutly dramatic!
Here are some notes about this wine from Mathew LaVelle, the wine maker.

Stone's Throw '08 Pinot Noir

One of the wines I was lucky to get at the Eugene Ballet's "Table Dances" event Friday night, from the wall of wine, was a Territorial Vineyards Stone's Throw Pinot Noir, '08.
This is a big wine with bold dark cherry, a bit of oak and lots of layers of soft, dark fruit. The smell drifts up at you with over notes of hay, and sweet berry. We opened it early today and let it open for a while before we had a taste, now many hours later it is tasting quite remarkable and will be a nice companion for my computer, my cats, and me.
Tonight we tried a new, to us, place for dinner, Rabbit Bistro here in Eugene. It is located in a PC Market shopping center, is small and quite, and has a bit of friendly pretence that did not put me off.
My wife is vegetarian and we eat away a lot. I all of our wanderings I have had little trouble finding something for her on the menu, or, if the menu is limited, something off menu to satisfy her. One of the best examples was trip to Scottsdale and a meal at Lon's. They are known for MEAT, MEAT, and more MEAT, yet they went out of their way to make a very complete and perfect meal for both of us. This is the case more often than not, unless you are in some podunk little town where vegetarian means a cheese sandwich, grilled if you are lucky.
Rabbit has no vegetarian items on the menu, and after I was warned that no special meal would be made, they made a very nice little Pot Pie with mushrooms, onions, broccoli, carrots, and potato. She enjoyed the butter lettuce salad also.
I had he hanger steak and the same nice little salad. The meat was well cooked, tasty, and done on a Yorkshire Pudding which was a nice touch.
We each had a glass of '09 Haden Fig Pinot Noir. Erin Nuccio has a great story and is someone to watch in the exciting new crop of Oregon wine makers. They also make a Pinot Noir Blanc that is very good (but not nearly as amazing as Ghost Hill's Pinot Noir Blanc, this is a must drink!) Read about Erin here.
We recomend Rabbit Bistro for a well prepared meal, a glass of good wine, and least I forget, a fine desert ( mine was the Apple Crisp with Guinness Icecream!)
Now back to the last sips of this tasty little wine local!

High Pass Surprize! High Pass '08 Walnut Ridge Pinot Noir

There are many wineries in Oregon whose name comes to the tip of ones tongue such as King, Ken Wright, Domaine whatever, but some of the lesser knows have big things to offer.
Last night I dug in to the cellar for a wine that would be good for our kitchen rack, a wine that Linda could open while I was gone and not feel guilty about not sharing.
I was very surprised to find a bottle of High Pass' Walnut Ridge Vineyard '08 Pinot Noir. I had forgotten gathering this one but as we bought it at auction, I felt compelled to taste.
When I opened it and sat it on the counter I walked in to the living room and sat down for some TV. Moments later I began to smell red berry and chocolate. I got up and went in to the kitchen and poured a glass of this aromatic wine.
As it warmed and opened it began to display a much more complex nose. Heavy notes of dark berry, cooked rhubarb, chai, and chocolate were almost overwhelming!
I sipped a bit, expecting a heavy, hard taste but instead was greeted with a most pleasant and soft fruit forward taste that lingered, with top notes of sweet apple and a perfect balance that left me wanting another sip.
This is one of the most interesting and complex Pinot Noirs I have tasted from the lower Willamette Valley. I would highly recommend this wine to keep for at least 5 more years or drink now with lots of salad and game meats as it will stand against any heavy gamey meats and have room to spare. 

Cherry Hill Surprise!!!

On the way home tonight I stopped at Grocery Outlet on River Road in Eugene to check out what cool stuff they had hiding in the isles. I found an Australian Olive Oil, some really good salami, and an '07 Cherry Hill Papillon!!! This wine is just sooo good! Dark cherry nose with notes of anise, straw, and must, and a taste of ripe berry, black fruit, and clean acids that pair really well with red meats. I opened a bottle with a roast beast, odvacodo, and onion combo and it held up wonderfully!
And the killer! They are selling it for $4.95!!!
Those bastards who underrated the '07's should burn in heck. But those of us who bought all the '07 we could get our hands on know the truth!
Run, do not walk, to you Grocery Outlet and SCORE!

Oregon Wines in Kegs in Washington

The good folks at Wooldridge Creek  and others are making huge strides in educating bar owners on the value of tap wine. I checked in to the Heathman Lodge up in Vancouver WA. last night and went next door to the club room for a snack before turning in only to find two fine wines ON TAP!
Wooldridge's very good Pinot Noir (I did not think to check the year but from the taste I would guess '08) and Boedecker's Pinot Gris, again I have no year but from the taste I would say '10.
What a joy! The woman serving was very engaging and fully vested in the idea of wine in a keg.
She said men would come up and point to the tap and say "I'll have a beer." and she would have to explain that beer comes in a bottle,  wine comes in a keg.
She went on about how much it saved them in wasted wine, bottle disposal, and how well the argon system keeps the wine perfectly drinkable.
I was so pleased to see this. Here is a link back to a post I did a couple of years ago.
They also have kegged wine at Sfizio in Eugene and many other locations around the Northwest. Ask you favorite restaurant  about their house wine and see if they have figured out how to save money and the environment and still serve excellent wines.

From My Friend Jerry at Wineopolis

Hi Everybody,

Please disregard that big bright thing in the sky. It's supposed to be there. The solar flare that's being reported today, isn't even aimed at us. Also disregard the unusually high river, since it will overrun the east bank before it gets us. That's why Corvallis is still here and Orleans isn't.

Both of the featured wines for our free Saturday tasting are from the Marche, the Italian region on the Adriatic coast, east of Umbria. The white wine is one of our (and yours, apparently) favorite bang for the buck all-rounders, the Fattoria Laila Verdicchio. Yes, we tasted this last October, but now we have a new 2010 version, and the 2010 vintage strikes again. Only $9.75, the lowest price we've ever asked for this wine. Yes, the exchange rate is starting to improve with these recent arrivals.

The red wine signals the return of a marque that some of you may remember from five years ago, when they were direct imported by Portland importer, Greg Zancanella. Saladini Pilastri, one of the finest estates of the Marche, then decided to go with Leonardo Locascio's Winebow, a national importer specializing in Italian wines. Apparently, that didn't work out as expected, because they are back with Zancanella Importing, and are back on the shelf at WINEOPOLIS. Saladini Pilastri's 2007 Montetinello is a montepulciano and sangiovese version of Rosso Piceno, the regions most dominate red DOC, or Denominzione Di Controllata. This is a quintessentially italianate mouthful of intense plum, blackberry, herb, earth, and spice with a hint of licorice as well. That all totals up to just plain savory, a wine that just begs for all the usual suspects of non-fish foods. Only $12.95, a very special introductory price.

So, disregard all dangers, and come by, it will be good to see you.

Central Oregon to Become Official 'Wine Region'

Maragas Winery Gets 'Incredible Christmas Present'

From KTVZ.COM News Sources

POSTED: 12:33 pm PST December 29, 2011

Maragas Winery Maragas Winery in Jefferson County was first to grow wine grapes in Central Oregon's challenging climate

CULVER, Ore. -- The Oregon Wine Board will recognize Central Oregon as an official wine region, according to the founder of Maragas Winery near Culver, the first to make wine solely from grapes grown on the climate-challenged High Desert.Doug Maragas said Thursday he received confirmation of the news last Friday from Charles Humble, marketing and communications director for the Oregon Wine Board."It was an incredible Christmas present,” Maragas said.For a decade, Maragas had been working on getting recognition for wine-making and grape-growing in the Central Oregon area.“When we started here and released our first wine, I fielded numerous comments that the venture was foolish and I was a bit crazy to put forth the effort,” he said.But a decade later, Maragas said he has been exonerated.“It’s an enormous step forward in recognition and credibility, which directly relates to marketability,” he said.Soon, when people contact the Oregon Wine Board, the official state representative of the Oregon wine industry, rather than have Maragas Winery listed under the “other” category, it will be listed in its own category.And, what category is it? Maragas said it didn’t take long to respond to Charles Humble’s question on what he’d like to call it – “it seemed obvious to me – “Central Oregon.”” Maragas explained that the region would range from Warm Springs to Bend.“The tipping point of finally convincing the State to recognize the Central Oregon wine region was the fact that we now have two other licensed wineries in the area – Volcano Vineyards, and Faith Hope and Charity," Maragas said. "With Maragas Winery, that makes three wineries and six small but still commercial-sized vineyards.”Maragas had tried a year ago to get the recognition for the area when the San Francisco Chronicle Wine Competition, the largest competition globally for American wines, awarded Maragas Winery Beat Red a silver medal. This was significant, because this wine was made entirely of Central Oregon grapes. (read the rest)

Anam Cara '07 Estate Reserve Pinot Noir.

I am very excited about our dinner at Linda's mom's tonight. Salmon, and I am opening a bottle of Anam Cara '07 Estate Reserve Pinot Noir. http://www.cellartracker.com/wine.asp?iWine=784084
2007 Anam Cara Pinot Noir Estate Reserve, USA, Oregon, Willamette Valley, Chehalem Mountains -
Average of 91 points in 6 community wine reviews, professional notes, label images, wine details, and recommendations on when to drink.

'10 May be the Best Yet!

I have had a few opportunities to tast the '10 Pinot Noirs ove rthe last few months and I must say that they are just about perfect.
The other night we (Travel Lane County) had a celibratin at our one year old Adventure Center and King Estate was thee pouring the Signature Pinot Noir from '10. I was blown away! Complex, black fruit with hints of clove, honeysuckle and island spice layered with smokey peat and jam.
Loved it! And it will lay in wait for many years as the acid and body are both present and pleasant.

Double '07

I am sipping the '07 Iris Hill Pinot Noir right now. Plum and tart berry on the nose with hints of baked apple and spiced quince. Very soft mouthfeel with  lush, soft taste of black fruit and plumb. Really one of the outstanding Pinot Noirs of '07. Get it if you can and sit one it for a few more years just to see how much better it will get!
Jason D. Brumley says that '07 is a collectors vintage not a drinkers. I agree! But it is drinking VERY well now.
I have also just tasted an '07 Baco Noir from Girardet and found the wine to be wonderful. I love that I called the '07 as a great vintage and lots of wine writer said it would suck!:)
If yiu can get your hands on an '07 Pinot noir, buy it now!

Patchwork Cellars

Tonight I had an opening of my prints at a little cafe called The Washburne Cafe in downtown Springfield. Good crowd with lots of good questions. The best thing about the evening was the winery that came to help out and give tastes to all comers 21 and over.
I was impressed by both wines Stirling Fox , the owner and winemaker at Patchwork Cellars, brought to taste.
His '09 Pinot Gris has a nice mineral nose with hints of fresh crushed grape and floral overtones. The taste is caramel and ripe pear with a nice acid back. I had it with Lobster Bisque and it stood up very well. It is nice to have a Gris that will stand up to creamy soups and enhance the flavors.

The Pinot Noir was a great '09. Very mellow flavors with small hints of earth and leather. I came away with the impression that like his '07, this wine will be very drinkable in 2014-15 though it is very good now.
This is one of the '09s that is flavorful enough to last. Great buy.

'05 Devitt Merlot

We had a nice treat for dinner, a 2005 Devitt Merlot sourced from Steel-head Run Vineyard. Dark complex candied fruit, coffee, dark chocolate in the nose with fruit compote, 7 spice and deep dark fruit in the mouth. Excellent mouth feel, sot and pleasant with perfect acid balance. I had it with a roast and a salad and it paired very well. Great finish. I let it open for about 45 minutes and the difference was noticeable. Thank you Jim.

Harvest at Ghost Hill

Wednesday began on a bit of a sour note. Linda was backed up in meeting and we were trying to get on the road to Carlton to help sort fruit. As we got ready to leave, barely in time to make it up there at a reasonable time, we opened the garage door to fine our more adventurous cat had secreted himself in the garage while I was taking this out to the car. Out he went under the garage door the moment it opened. To say I was upset would be a ...well, let's just say I am glad there were no small children within earshot. Linda, ever calm and present, walked out and found him enjoying hide and seek in the garden, and after a short chase, he stopped in the dry leaves in the gutter and had a good roll. She calmly went over and picked him up. Back in the house, dusty and happy, and we were getting later and later.
We made it up in record (well not quite record time, after all, Linda was in the car with me) time and dashed in to Horse Radish for a plate of Hummus and salad.
Rebecca (seen above trying NOT to fall in) , the winemaker for Ghost Hill, was all ready for us, gave us our stations, and in came the grapes.
We were using the facility at Carlton Cellars, owned by my friend Dave Grooters and his partner/ wife Robin Russel, and were under the gun to finish and have things cleaned up so the next batch could come in.

The picking began at 11:00 on the Bayliss- Bower vineyard and we had Wädenswil on the sorting table by 1:00. The clusters were huge and firm. I tasted a few random grapes and I was amazed by the development in structure and complexity. These had a semisweet flavor bursting with rich,lush flavors of blue fruit, spice, pepper, and a soft mouthfeel. The seeds were brown and the skins were dense but not overly thick.. Very pleasant hint of acid.
We found very little botrytis as the leaves had been cut back to avoid standing water on the fruit and there very few unripe clusters.

Next came the 777 and man was it intense! This grape usually has a sweet, dark juice and a firm fruit with a thicker skin than other Pinot Noir grapes. These were no exception, rather, they were some of the finest firmest, most flavor filled 777 grapes I have ever tasted. Dark fruit, thicker, chewier skin with none of the usual bitterness, just a slight acidic feel on the tooth. This is going to be an exceptional year. We found a bit more mold deep in the clusters but still very little. The smaller more conical clusters were larger this year due to more hang time and because of the intense dropping of fruit done for the development of the best possible fruit. Most vineyard dropped fruit to 1 cluster per stem.

After a short break we started in on the 114 and I was amazed at the cluster size in these bins. The fruit, being thinner skinned than the 777, was easy to burst and the flavors were sweet and rich, not from high brix, usually higher in this clone, but from the long cool maturation that took place.
This is called physiological ripeness (or physiological maturity) of grapes is a relatively recent addition to the discussion of ripeness in viticulture and winemaking. The phrase has become a "catch all" term used to describe other factors in the development of ripening grapes that affect a wine's quality beyond the standard measurements of sugars, acids and pH. These factors generally includes evaluating the ripeness of tannins as well as the development of other phenolic compounds that contribute to the color, flavor and aroma of wine. In many ways, the concept of physiological ripeness is similar to the French term Engustment (from the Latin root gustis or taste) which denotes the stage of ripening when aroma and flavor become apparent. Research has shown that most aroma compounds develop in the berry in glycosylated form as secondary metabolites which occur late in ripening as the build up of sugars have leveled. This stage is distinct from the sugar/acid interactions of ripening because it is possible for a grape to be "ripe" in the context of sugar and acid levels but still be very immature when it comes to the development of tannins, aromas and flavor that characteristic a complex or quality wine.

For the most part, many of these qualities are difficult to objectively measure so evaluation of the physiological ripeness of grapes is centered around observing and physically sampling the grapes. With experience winemakers and viticulturists learn to associate certain taste and characteristics with different stages of development. They evaluate the skin and pulp texture of the berry as well as the color of skins, seeds and stems. If the seeds are still green, the tannins inside the grape are more likely to be harsh and bitter. As the tannins continue to develop, the seeds start darkening in color. They will observe the lignification of the stems as they turn from being flexible and green to hard, woody and brown (for many varieties but not all) indicating that vine has completed its work in developing its "offspring" grape clusters and has started to store carbohydrates and resources for its next growing season. During the ripening period winemakers and viticulturists will continually sample grapes throughout the vineyard in the weeks and days leading up to harvest. ^{(from an article in Wickipedia http://en.wikipedia.org/wiki/Ripeness_in_viticulture)}

Absolutely joyful flavors.The smell of these grape filled the winery as they were crushed.
On to the last and my surprise favorite, Pommard. The clusters were small and had good brown stems on much of the grapes. The taste of these was what I will call meaty. Dense, ripe, smooth, and satisfyingly flavorful. I could eat bowls of these for breakfast. Very little sweetness, just that mature taste mentioned above.
The last tank was filled with a blend and we selected whole cluster with brown stems for the tank. Can't wait to try that one.
After a few hours of clean up, we bade farewell and headed in to Dundee for a bite at Dundee Bistro. There are so many fine places to eat but I had my heart set on the deconstructed clam chowder.

Manilla Clam Chowder with Mussels & Fuji Apples
fingerling, applewood bacon, leeks, cream & spinach 16

I was not disappointed. I had it with a glass of the 2009 PONZI Willamette Valley. Perfectly balanced, not to sweet and held its own against the apple and cream tastes.
A long drive home with a 1977 performance from the Met of Il Trovatore on the radio, ending the day on a fine note.
There are few things more wonderful than having your hands in the wine you will one day drink!
Mark my words: This WILL be the best year Oregon has seen for developed flavors and character of the wines. This will be the benchmark!

Thank You "My Wine Words"!

I just got a nice email from Alie at My Wine Words.
They had a contest to fill in the blank. A nice glass of Pinot Noir is like__________.
Click the link to see the winners!

Tasting at Authentica

My friend Steve Baker, owner of one of the best wine stores in the county, gave a gift certificate for a wine tasting to OMP's auction and Linda bought it. Last night we took advantage of it and had a great time tasting through three whites and three reds. The whites were all Chardonnay and were all just to my taste. We blind tasted and I pegged the first one as an Oregon wine. I was right! Winderlea '09 Chardonnay. What a wonderful and rich wine with great balance and complexity showing hints of soft apple and oak. Sweet but balanced finish.. The minerality that makes the great whites is always missing in wines from around here as we have no limestone, but Winderlea and a few others from up north have managed to coax out every bit of taste from the grape and it shows in this wine. Drinkable for another 3-4 years, great now. I highly recommend this one.
I did not take notes but the other two were also good and the one from Frances was the best with olives and hard cheese. The Winderlea was remarkably good with blue cheese. I will get the info from Steve and list the other wines.
I was fooled by the reds. The first wine was obviously a Pinot Noir but it had the rich full leathery hard red fruit of wines from the Van Duzer area. I was wrong! It was from the Alexander Valley in California. Very impressive wine! I will get the info from Steve and post it. The one I remember most is the Johan '08 Nils Reserve. The winemaker,  Daniel J. Rinke,  uses only native yeast, does not use SO2 to clean (and kill) and they are Bio-dynamic. This wine is so elegant it almost did not fit with the two other wines (the third was a Burgundy) and would have stood by itself. Soft mouthfeel with very soft tannins and minerality. Black fruit and hints of sweet cherry. Great with the white cheese.
More on the other wines later.

Pudding River Syrah '09

We opened a bottle of Pudding River's  '09 Syrah from Walla Walla last night and had it with roast beef and roasted veggies. Absolutely amazing. Huge warm richness in front with big fruit, then no fall off, instead it built to a creamy mouthfeel and a perfect acid finish with long notes of warn fruit.
One of the best I have had this year. Highly recommend!

Some of My Salud! Auction Etchings

 WillaKenzie's Longhorn

A view from the back of Bethal Heights

 A view in the front of Winderlea Vineyards

 Ken Wright Cellars

Archery Summit

Great News!

I just received this letter from Jim Bernau of Willamette Valley Vineyards and went to the Wine and Spirits web site for a look at who else I know who hit the Top 100. Tonight, our winery will be honored as one of the "Top 100 Wineries in the World" by Wine & Spirits magazine in San Francisco.

Editor, Joshua Greene said, "Each year, our panels and critics blind
taste more than 10,000 wines, selecting the best for recommendation
in the magazine. Our "Top 100 Wineries of the Year Award" highlight
brands with a range of wines our critics have scored at the top of
their categories. Willamette Valley Vineyards' performance makes it a
great ambassador for wines of Oregon."

This is wonderful recognition for the vineyard crew and winemaking staff who dedicate their lives to making a delicious, classic representation of Pinot Noir from the Willamette Valley.

Thank you for the support you have given us over these many years,
 





Jim Bernau,
Founder/Winergrower

Off the Subject of Wines

This week I had the pleasure to spend  two days in Portland and take part in a couple of very cool events.
I drove up early and checked in to the Crown Plaza, which I had never heard of and found quite by accident using Google's new Hotel Finder. Very nice hotel that feels like it should be downtown. Classy, clean, and well appointed. The staff was great and so was the food. I took the MAX, located two blocks from the hotel right in front of the convention center.
After a pleasant ride in to Downtown I stopped in at South Park at 901 SW Salmon for a quick snack and a Lafayette (Martini glass + rinse of Grand Marnier + Sapphire Gin shaken with fresh mint, served VERY cold)
I ordered the Salmon Cakes, served with freesia lettuce and lemon curd. Absolutely wonderful and well within my diet.
Alexa , shown here, is a very accomplished  Bartender and was a fount of information about the food and the restaurant. I was very impressed and will make many return trips.
Next stop was the Portland Art Museum for a truly unusual experience, the "Object Stories" project.(Go to search and type in Gordon.)
I had taken a picture of my press, an old type high, hand crank press I had found at the bottom of the stairwell in Lawrence hall near my old studio. I got some help and hauled it up, put it back together, and used it for woodblock and lino block printing. There was also a piece of 3/4 inch plywood and a thin sheet of steel that could be used for etching but was not very efficient.
A few years later, after I had graduated and was working in my own studio I got a call from the Art Museum about printing a C.S. Price linoleum block that had been his 1929 Christmas card. His relatives had it and were willing to have it used for prints to give donors to the building fund during a large showing of Price's work.
I agreed, but after printing a few by hand, decided I needed to borrow a press.
I called the school and ask if I could used the old press and the Dean said that as far as he knew nobody ever used it and that I could just have it.

Allen Cox and I jumped in his van and picked it up, brought it up to the studio, and I printed 125 images for the show.
I used the press all the time for block printing but needed an etching press. I went down to Multi craft Plastics and ask for some advice about what to use for a press bed. They suggested Lexan and the last 12 years has proven them right.
I took the press to a machine shop and had them repair the gears, put on a wheel, and put on adjustment handles. $900 was a great price to get  it tuned up and ready. I ordered some press blankets and got to work.
One evening I had set up a workshop for a print collecting group I was part of and my friend Gordon Gilkey came along. We were created collagraphic plates and each time Gordon put his plate on the press bed he would get this odd look on his face. Finally he turned to me and said, in his deep resonant voice,"Where'd you get that press?" I told him and he smiled and said "By God, that's my old press!"
That night he regaled us with stories of printing on the press, which he said was old when he used it in 1938.
He would often call and stop by for a visit and to see how his old press was doing. Every time I use it I think of the legacy he left.
After that I went over to a reception for the Oregon Arts Conference at the Schnitzer, mingled a bit, then headed down to Urban Studio for the opening party Fashion Week. Greta party, with lots of people who looked as if they had no idea why they were there, but the music was good, the food was great, and the conversations were stimulating.
Back to the hotel and up early for breakfast and a brisk walk over to the Oregon Arts Commission Conference.