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.

Colin Ross at MarshAnne Landing

MARSHANNE LANDING

IS PROUD PRESENT

COLIN ROSS IN CONCERT

SATURDAY August 8, 7:30 PM

Colin Ross , a great jazz blues performer, singer song writer with deep American roots will be here to entertain you with a rollicking evening of blues and boogie, liquid 12 string guitar, greasy Delta slide, virtuosic free style piano technique, and wry lyrics!.

We hope you and your friends can come enjoy this jammer create with ease and joy another one-of-a-kind down home evening of entertainment!!!  The performance will take place out on the deck at MarshAnne Landing with great views of the vineyard and valleys afar. 

Abundant appetizers (complimentary), tables and chairs set close to the performer, and estate wines from MarshAnne Landing will add to your evening’s enjoyment.

Due to limited seating, reservations are required.  Admission $25  includes appetizers

MarshAnne Landing 541-459-7998: 175 Hogan Rd, Oakland OR 97462, just off I-5 exit 142.

New Painting About Terroir

I have been inspired of late by the wine and vineyards of Oregon and have endeavored to produce a series based on terrior.
Here is the latest one. Many of them are on display at Samuel Robert Winery, at Iris Vineyards, and at Pfeiffer Vineyards.

"In Vinea" 30"x60" oil and wax on mounted linen.

Brooks Wine Cruise

Greetings, We just got word from the tour company that they are extending the $1,000 early booking discount through July and we wanted to let you you know right away as the cruise is selling fast. What am I talking about? Brooks taking the Danube by storm, of course! Join us in November 2016 to see the capital cities located on 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.  The cruise will start in Prague with an optional 4-day land tour. Guests will then board the quaint, comfortable ship and visit Regensburg, Vilshofen, Link, Melk, Durnstein, Vienna, and Budapest.  Don't wait to register for this great opportunity as space is limited! View the itinerary (holy cow!) and check out the ship. Cheers, Janie

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

LIVE JAZZ, WOOD FIRED PIZZA AND BENTON-LANE WINE BAR

The Perfect Summer Sunday! LIVE JAZZ, WOOD FIRED PIZZA AND BENTON-LANE WINE BAR AUGUST 16thNoon to 5pm Benton-Lane Winery 23924 Territorial Road, Monroe, OR Phone:  541-847-5792 Entrance Fee - $10.00 per person     Come join in a perfect summer Sunday on our picturesque shaded patio under our majestic Plane trees.  Listen to the seductive live sounds of Jerome Monaco's group SambaFest and Saxophonist Danny Walsh while sipping on one of our exceptional six wines.   Add to this perfect day by ordering one of our artisan homemade wood fired gourmet pizzas out of our pizza oven. No Host Wine Bar and Pizzas

Brigadoon Now OPEN on Saturday Night!

Hello friends of Brigadoon Wine Co

We are pleased and excited to announce that we are now open Saturday evenings, until at least 7:00 PM, and later as you request, and the sunset beckons . You are encouraged to bring your picnic, bbq and enjoy a great bottle of wine and the music of Jim Martinez. Jim plays a wonderful acoustical guitar that lends itself to a relaxed and comfortable evening.

Brigadoon Wine Co

Tom Bergeron Brasil Band at MarshAnne Landing Winery

MarshAnne Landing Winery

presents

Tom Bergeron Brasil Band

7:30 PM Saturday July 11

\ 

It will feel like a summer night in Rio when Tom Bergeron Brasil Band brings an exciting evening of traditional and contemporary sambas, bossa novas, and original tunes.  The sextet consists of master saxophonist Tom Bergeron; singer and native of Rio de Janeiro Rosi Bergeron; pianist Cassio Vianna- also from Rio; guitarist Erik Moulton; bassist Chauncey Jepson; and drummer Cameron Siegal.

Brasil Band plays an eclectic range of Brazilian styles: the virtuosic instrumental choro that was popular in the early 20th Century, the romantic song-samba from the 30's and 40's, the sultry bossa nova, lively contemporary hits, original compostions, and the shake your booty style samba popular today in Rio's trendy Lapa district.  Bergeron's 40+ years of research and performance of Brazilian music promises a great evening from a different time and place!

Admission $30 includes abundant appetizers.  The audience is encouraged to arrive 30 minutes prior to the concert in order to sample wine, appetizers, and meet and greet other concert goers.

Reservations are required due to limited seating.  Information and tickets: 541-459-7998

Cool Down at Carlton Wine Cellars!

Things are Heating Up So Come On In & Cool Down!  Tasting Room & Cellar is Open 11:00 - 5:00 pm - Everyday Temperatures around the valley are soaring & we haven't even approached our hottest months... Cool down with a wine tasting here at Carlton Cellers where we are diligently keeping our Barrel Room at 60 degrees & below. Don't forget your sweater! Please Note: We are Closed on the 4th  Enjoy the Holiday, Keeping Pets & Children Safe The First Estate Vineyard Lunch of 2015 RSVP Now for Saturday, July 18 Coming right up on Saturday, July 18th — we hope you will join us for our first Vineyard Lunch event of the summer. The event features our special guest chef, John Taboada of Portland’s acclaimed Navarre and Luce restaurants. RSVP today for July 18! It's only $55 ($45 for CCCC members). Better still, reserve for both Vineyard Lunches and save ($100 general / $80 CCCC). The August 22 lunch will feature the cuisine of Red Hills Market.  Space is limited — Reserve Now                 Call us at 503-852-7888 Winemaker Dinner At AgroVino Event Center Friday, July 24th 6:30 pm - $100 per Person Powered by Pisoni Catering, this is sure to be an incredible meal paired beautifully with our Carlton Cellars Wines. Attendance is capped at 44 guests & reservations are required so for more information, visit www.AgriVinoCarlton.com Sit, Sip, Relax... Yep, it's hot. So, chill your beans & your wines, by freezing grapes. Toss a few in your glass to keep your wine at it's frosty best without altering the spectacular flavor. Try it. You'll like it.  See you in Carlton! — Dave & Robin, owner-winemakers,      and the rest of the Carlton Cellars Crew