This Pinot Noir/Gamay blend was fermented and aged in clay amphorae. The nose is clean, with bright fruit- strawberry and raspberry. It's texture is a bit different as well (compared to the "1787" wine made with the same fruit but in neutral oak barrels.) This wine is a nod to the history of winemaking by the Romans in the Mosel Valley. Wine was fermented in clay amphorae and around the year 459, the Clovis the First occupied this area, removing the Romans and their winemaking with the amphorae and wooden barrels became the vessel of choice for making wine.
This "1787" Pinot Noir/Gamay blend is the counter part to our "459" blend. The only difference between the two wines (both made with the same exact fruit) is the vessels used to produce them. The "1787" was fermented and aged in neutral oak barrels. The difference in taste and smell is incredible and you just need to taste them side-by-side to see for yourself. In the year 1787, a decree was ordered to remove all red grape varieties in the Mosel Valley and to replace them with Riesling vines. Over time, this law dissipated and red varieties slowly got planted again in the region.
This wine never disappoints. We have been making Crow Valley Riesling for ten years now, and it's always lovely. A bright and thirst quenching vintage.
This is your go to wine for salty, fatty, spicy food. Keep plenty at the ready in your fridge.
This wine is a blend of a lot of wines that we make. It's creamy in texture because of the extended less contact, which is intentional. Our winemaker Barnaby Tuttle has a knack for making delicious blends.
100% Pinot Noir from Wahlstrom Vineyard, which we farm ourselves. The vines were planted on a decommissioned gravel quarry, so you can easily guess how much the minerality show in this wine.We normally make Pinot Noir with this fruit, but due to 2019 being a wacky vintage, Barnaby decided make a white wine which will showcase the minerality even more. It's ever so light in color of light peach and quince on the palate. It's a bit tightly wound, so give this one a little time to show before you open one. We think six months to a year.
This is basically a late harvest Pinot Gris that was bottled three years ago.The fruit comes from one of our favorite vineyards, Crow Valley, located in South Willamette Valley. Aging Pinot Gris is interesting and typically isn't done. This wine gives you a chance to do that right away. This makes a great dessert wine! What is Doggerland you ask? Read the back label. Drinks great now.
This is your perfect picnic wine. It’s light and crisp, notes of Myer lemon, honey suckle and just beautifully aromatic. Blend 50/50 with a cheap lager beer (we recommend Rainier) and you’ll have a refreshing shanty or we call it, a Wineer. Drinking great now! #porchpunder
This is a special offer that won't last too long. This Riesling triple pack gives you a span from dry to off dry to semi-sweet Rieslings. Red Newt is produced in the Finger Lakes Region of NY, the Dr. Loosen is made in the Mosel Valley in Germany and the Pear Blossom Riesling is grown in the Columbia Gorge AVA and produced by Teutonic Wine Company in Portland.
This wine is made from Merlot grapes from Pear Blossom Vineyard in the Columbia Gorge AVA on the Washington side. The fruit was exposed to near by fires, giving them a very mild smokey flavor. It made us think of Rauchbier, made from smoked malt. Barnaby thought... Mescal -like finish, in a good way! This is off-dry in style, rich and full.
The Columbia Gorge AVA is getting more attention these days as a notable growing site, both on the Oregon and Washington side. Pear Blossom Vineyard is in Washington, located on Underwood Mountain with an elevation between 1200 and 1300 feet and is on a south facing slope. Pear Blossom vineyard is 18 acres total with 16 of them planted with vines and pear trees, thus the name, Pear Blossom Vineyard. It dry farmed, which is our requirement when purchasing fruit. By not watering the vines, it forces the roots to grow deeper into the earth, pushing through various layers of soil strata and picking up more complex flavors which express themselves through the fruit giving the wines a better expression of place- terroir.
This fruit for this Riesling came from Pear Blossom Vineyard in the Columbia Gorge (WA). It was exposed to some summer fires and slightly tainted with smoke. We felt this was an atribute and embraced the smokiness and called it "Rauchwein" which means "Smoke Wine." You can pick it up in the finish, like a touch of Mezcal. It's off-dry in style.
This is a dry Riesling that was kept in barrel for one year on its gross lees and went through malolactic fermentation. Stylistically it's very different from most of our white wines, especially our Rieslings. It's a nod to the style of winemaking back in the last 1800's to early 1920's in the Mosel Valley, when Riesling was made in a dry style.
100% Dry Riesling. Inspired by David Chang’s sense of umami, this is one of the best Rieslings we make. We refer to it as our umami tsunami! The fruit comes from Crow Valley Vineyard in Southern Willamette Valley. We’ve been lucky that the fruit has consistently come with botrytis, also called Noble Rot, which concentrates the flavors when the grapes dehydrate on the vine and get fuzzy from the mold (good kind of mold). We recommend waiting a few months or even longer.
This Chasselas is tragically limited! Only 1 barrel made. There just isn't much Chasselas fruit available. It's a Swiss variety that you can certainly categorize in the Riesling family. It's more subtle on the nose than Riesling, but stylistically quite similar. The nose is reminiscent of Persian pear, soft tones of melon and even a little almond. You can certainly tuck this wine away for a few years as it will age nicely.
Alsea Blanc is a 50/50 blend of Pinot Blanc and Pinot Meunier from our estate vineyard near the Oregon coast. One the nose you will smell red apple, sweet corn and Rainier cherries tinged with mint chamomile, with a refreshing and subtly creamy textured palate delivers just what the nose promised. I dare you to keep from taking the next sip! Only two barrels produced!
This Pinot Gris with fruit from the Maresh Vineyard in the Dundee Hills is always expressive with tropical notes, pears, pineapple, kiwi and melon. It's made to age or drink now. Even the pickiest of Pinot Gris drinkers love this wine!
A unique and beautiful duo. Smoked Merlot and Riesling. The 2018 Merlot from the Rogue Valley is off-dry in style, rich and full. The 2017 Riesling is also off-dry in style and you can pick up the smoke in the finish, like a touch of Mezcal.
From Crow Valley Vineyard, a 16-acre dry-farmed vineyard in the southern Willamette Valley, this is a refreshing Riesling with notes of green apple and white peach. This Riesling is great to drink now, or to put away for a few years.
We love the fruit that comes from the 35 year-old vines at Crow Valley Vineyard. This Pinot Gris is crisp and refreshing with fine mineral flavors that the vines absorb from the deep established roots. Golden pale in color, apple, pear, lime and lemon zest on the nose. Tastes great now, but stock away a bottled or two and see how it evolves in a year or two.
If you haven't tasted Sylvaner, it is close to the Riesling varietal. We can only find a tiny bit of Sylvaner fruit from one of Oregon's historic vineyards, David Hill Vineyard in the Willamette Valley. The vines are more than 40 years old and dry-farmed. This means the roots grow deep-deep-deep into the ground, penetrating many layers of soil strata, absorbing complex flavors of terrior. This wine is much more focused on minerality than fruit. The flavors are more reminiscent of rich hazel nuts and apple sauce with nutmeg. This wine can definitely lay down to be aged and will develop into a completely different wine that it is today (bottled Feb. 2015). We produced just a little under 100 cases of this wine.
The 2017 Gewurztraminer from Crow Valley Vineyard has lovely freshness with white peach, honeydew melon, lychee, and freshly sliced lime aromas that are nicely defined. The palate is crisp and fresh with a fine line of acidity that neatly offsets the tropical tones of the grape variety, quite saline in the mouth with an almost chalky textured finish. This is very well crafted and should offer several years of pleasure.
The fruit is grown on the top of Bald Peak in the Chehalem Mountains at 1250 feet elevation, hence we call this wine "Bergspitze" which means mountain top in German. 100% Alsatian Coury clones brought back in a suitcase by Charles Coury and planted in Oregon in 1965. The 2018 vintage delivers the typical characteristics of this vineyard, lighter colored but deep in aromatics of bright fruit notes of cherry and white raspberry with a slight dusting of chalkiness. The finish is long and keeps your palate reminded of what you just sipped until the next taste. This wine is light enough to pair with seafood and can hold up to pork and beef.
This wine is exactly the same as the Bergspitze Pinot Noir except we fermented this one with its stems (whole cluster). What a huge difference in taste and texture between the two. The whole cluster Pinot Noir has more savory notes of pencil shavings and dark spice, yet it drinks like a delicate, elegant Pinot Noir.
This wine is made from the only coastal vineyard just 22 miles from the Pacific Ocean. The long summer days are hot while it can dip down into the forties or fifties during the summer, the perfect climate for Pinot Noir. We planted this vineyard ourselves back in 2005 and, while we put more work into it than it can ever deliver in volume, the quality of this wine is sublime. Hints of mint, fennel, cherries and other light berried fruits. The cover crop is sprinkled with hundreds of wild plants that we seeded it with several years back. Everything done is this vineyard is Eco-friendly including our Warez bee hives.