Club Corner
July 2025 Beer of the Month Club
OREGON BREWERIES Oregon has a long history with beer. Shortly after the first European-Americans started arriving in 1843, breweries were already starting to pop up. Brewing was a staple of the early US expansion into the west, with Hiram Binghan noting in 1829 the cultivation and malting of barley for making beer and men stationed at Fort Vancouver importing beer. Shortly after this, there is evidence of hops being grown in the region around 1849. While early hop farming was a small-scale production at first, with little more than 20 acres grown, it was notable for being the first on the Pacific Coast. This was not specifically used for beer, as hops had a myriad of uses in the frontier, from use in cooking, home decor, and even for medicinal purposes. From this meager yield, Oregon became the largest hop producer in the country from 1905 to 1915 and again from 1922 to 1943, with prohibition giving only a short hit to production. While hop production hummed along smoothly, the brewing industry in the area was significantly changed when, in 1914, 5 years before national prohibition, Oregonians voted to ban alcohol. This battle had predated statehood, with efforts to ban alcohol dating to 1859, and gaining steam with the Local Option Act of 1904, which allowed cities and counties to hold elections to ban the sale of alcohol to residents. Consumption fell and breweries shuttered. It wasn’t until the late 1970s and early 1980s that fortunes reversed. With the rise in craft brewing and Oregon's role as one of the country's biggest hop producers, second only to Washington, Oregon has become home to some of the best breweries in the country in a range of styles, from Belgian-inspired barrel aged beers, unfiltered German-inspired lagers, and, of course, classic west coast IPAs. Cheers! Plumpjack Wine & Spirits Gold Dot Brewing Staggers and Jags Cold IPA McMinnville, OR About the brewery: Gold Dot is an offshoot of the renowned Heater Allen, as a way for co-brewers Lisa Allen and Kevin Davey, both also managing production for Heater Allen, as a way to branch out from the traditional German and Czech styles their parent company is known for. Tasting Notes: Clear gold with fluffy foam and a nose of honeydew melon, bread flour, piney resin, and grapefruit. Dry with a bright hoppy bitterness and flavors of grapefruit, lemon peel, and a sweetly floral note on the finish. Head Brewer: Lisa Allen and Kevin Davey $5.99 per can Crux Fermentation Project Farmhouse Saison Bend, OR About the brewery: Started in 2012 by former Deschutes alum Paul Evers, Dave Wilson, and Larry Sidor, Crux Fermentation Project makes a wide range of beers with an eye towards experimenting with new techniques without compromising on quality. Tasting Notes: A slightly hazy light amber with a nose of sweet spices, toasted sesame seeds, and earthy floral notes. Soft carbonation on the palate with flavors of cinnamon bark, dried citrus, and barley tea with a soft earthy finish. Head Brewer: Ryan Atagi $4.99 per can Wayfinder Kollaps Kölsch-Style Ale Portland, OR About the brewery: Opened in 2016, Wayfinder is a lager-centric brewery combining traditional German techniques with Pacific Northwest hops and west coast brightness of flavor. Tasting Notes: Pale gold with a peppery floral and grainy nose. Dry and very lightly bitter, with cereal grain flavors and an earthy hop note on the finish. Head Brewer: Natalie Baldwin $5.99 per can
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December 2024 Wine of the Month Club
Leah Jørgensen Leah Jørgensen brings a wealth of Oregon wine industry background to her eponymous brand. A graduate of Sweet Briar College for women with a degree in English Literature and Creative Writing, Leah went on to earn postgraduate degrees in holistic nutrition at the Wellspring School, studying a curriculum of Traditional Chinese Medicine and Functional Medicine, and then Enology, the science of winemaking, at the Northwest Viticulture Center. Leah finds her inspiration in her father’s heritage rooted in Denmark and Norway, and her mother’s winemaking heritage rooted in Italy and Austria. She’s a 10th generation winemaker from her Italian lineage in Campania. She specializes in the production of Cabernet Franc, which she refers to as the ultimate Cinderella grape. In 2004, Leah made her way out west to her father’s home state of Oregon to attend a highly coveted wine industry event – Oregon Pinot Camp. Within hours of her visit in the Willamette Valley, she found a way back to the Pacific Northwest to work where her great-grandparents had settled and farmed. Her grandfather’s side came to Oregon by way of Denmark and her grandmother’s side from Norway. Both lines of her family had been farm owners and workers in Scandinavia long before coming to America in the late 1800s. Both families lived and worked on farms in Montana, Wisconsin, Minnesota, and South Dakota, prior to Oregon. Leah began her wine career at Erath, then went on to work for Adelsheim, Anne Amie, Shea, Harper Voit, and Alloro. Today, Leah concentrates exclusively on Loire varieties and Loire-style wines, mostly from Southern Oregon vineyards. Her passion for the Loire developed from her time as a sales rep for Louis/Dressner Selections. Her "flagship" wine is Cabernet Franc, and the Tour Rain red we selected for this month’s club salutes the traditional Touraine Red blend via Rogue Valley Franc and Willamette Valley Gamay. The bright and juicy 100% Gamay Noir is entirely from the Willamette Valley. Made without skin contact, the barrel fermented Blanc de Cabernet Franc is Leah's signature white. There's also a Pouilly-Fumé-inspired Sauvignon Blanc and a crisp, pale Rosé of Cabernet Franc. At the apex is Clos Rogue Valley, an amazingly concentrated yet elegant "reserve" Cab Franc, conceived in homage to Leah's idol, Clos Rougeard. These wines exist comfortably in the company of top Loires, though for most palates, with greater accessibility. Oregon is obsessively leading the way in the US with sustainability, organic and biodynamic winemaking/farming. All of the vineyards Leah works with are certified sustainable via L.I.V.E. (Low impact Viticulture + Enology) and are certified Salmon Safe - very important in the Pacific Northwest to protect their waterways. All of Leah’s Applegate Valley fruit from Mae’s vineyards, which goes into the Blanc Cab Franc is farmed organically, but is not yet certified. Leah’s wine cellar is even sustainable; from the materials that were used to make the building to how the cellar is operated and managed. Cheers, Carrie Upson-GM and Wine Buyer Leah Jørgenson Cab Franc Blanc Region / Country of Origin: Newberg, OR About the winemaking: In 2011, Leah Jørgenson was the first winery outside of the Loire Valley in France to commercially produce a still white wine from Cabernet Franc grapes. It was inspired by their favorite Crémant de Loire sparkling wines, specifically from Touraine, which are made with Cabernet Franc in a blanc de noir style, or blended with Chardonnay and Chenin Blanc. The grapes were picked early at targeted brix and pH levels, then gently whole-cluster pressed, like white wine, to avoid the influence of pigment and tannin contained in the skins. The juice settled in tanks for 24 hours, then was transferred into acacia barrels for fermentation and aging with regular bâtonnage sur-lie to add richness, complexity, and an interesting briny, salinity to the finish. They are now using 100% acacia for this wine for the lifted floral and herbal aromatics. Tasting Notes: This medium-bodied wine typically has delicate nuances of “early blush” apricot, golden raspberries, Meyer lemon, blood orange, white tea leaf, tarragon, and hazelnut- making up a pretty complex white wine from red grapes. This vintage, the wine also offers subtle botanical notes of Elderflower, jasmine, lime blossom, sweet pea shoot and a hint of ground cinnamon, with flavors of clementine, lemon meringue, and honey leading into a creamy and nutty mid-palate. The finish has refreshing salinity. Winemaker: Leah Jørgenson Jean Price: $24.99 btl/$280.69 cs Suggested Food Pairing: white fish or shellfish, especially oysters or scallops wrapped in bacon; pasta with simple cream sauce; pork chops with apple compote; roasted chicken; crab stuffed poblano peppers with cream sauce; mesquite grilled trout with charred lemon; polenta with charred broccolini; a young, creamy, nutty Gruyère. Leah Jørgenson “Tour Rain” Region / Country of Origin: Newberg, OR About the winemaking: This wine is inspired by the Touraine red blends from France’s Loire Valley that are centered around Gamay Noir. This “Loiregon” version, whimsically called “Tour Rain”, is comprised of 40% Gamay Noir and 60% Cabernet Franc. The Cabernet Franc harvests were on September 17th (Crater View, 22 brix) and October 8th (Fortmiller, 23 brix) and went through traditional short vating (5-6 days), and were sorted, de-stemmed, crushed lightly (half whole berry, half crushed), with a four-day cold soak, starting fermentation at 55° F so as to have a slow, extended fermentation. Manual punchdowns occurred twice daily, then the juice was aged in neutral French oak barrels for 10 months, with malolactic fermentation completed in two months. The Gamay was harvested on October 3rd at 22 brix, and was sorted, de-stemmed, whole berry crushed, with a four-day cold soak followed by the same fermentation practice. The wine was racked, blended, then filtered prior to bottling. Tasting Notes: This classic Loire blend is a lovely balance of floral notes, red fruit, and a hint of pepper and sweet wood, with aromatics of ripe cherry, raspberry, cassis, hibiscus,cedar, cigar box and vanilla bean. Its flavors bring Bing cherry, pomegranate, cranberry, cocoa powder and clove- always with mouthwatering acidity and juicy rich soft tannins. Enjoy slightly chilled (cellar temp). Winemaker: Leah Jørgenson Jean Price: $24.99 btl/$269.89 cs Suggested Food Pairing: Pasta dishes, spicy, rich Asian dishes, smoked salmon, charcuterie and cheese boards, beet salad, brick oven thin crust pizza, kabobs.
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Single Malt Club Q4 2024: McCarthy's Oregon Single Malt Finished in Oloroso Casks
Another holiday season is upon us, and with it comes the opportunity to share a dram (or three) with our dear ones, ideally cozied up by a warm (gas-powered–spare the air!) fireplace. Longtime club members may recall my frequent musings on whisky’s relationship to the seasons. While I enjoy this wonderful spirit year-round, it is especially enticing in the colder months. This quarter’s selection comes from one of the longest-standing craft distilleries in the U.S. and offers flavors reminiscent of the finest smokey scotches–perfect for the long, chilly nights of winter. Here’s wishing you and yours a wonderful holiday season! Sláinte! Sam Crocker Spirits Buyer McCarthy’s 6 Year Oregon Single Malt Oloroso Cask Finished Region: Hood River, Oregon McCarthy’s is widely recognized as the first American Single Malt since prohibition with its first bottling released in 1998. Founder Steve McCarthy set out to create an American Whiskey in the style of Single Malt Scotch. All McCarthy’s Single Malts are produced by Clear Creek Distillery, a leading craft distillery in Oregon (now part of Hood River Distillers, Oregon’s oldest distillery), and begin with 100% peated two-row barley sourced from Scotland, which is fermented, distilled and aged in Oregon. All McCarthy’s whiskeys are aged in new and used medium-toast Oregon Oak from Oregon Barrel Works that is air-dried for thirty-six months before use. This limited edition release is aged 6 years before being finished for six to eight months in Oloroso Sherry casks sourced from Spain, which are shipped shortly after they’ve been emptied in order to retain the nutty and spicy notes typical of Oloroso sherry. Originally opened in Portland in 1985, Clear Creek Distillery was founded with a vision to create fruit-based spirits with the bountiful fruits of the Pacific Northwest. Using old-world techniques and sourcing ingredients from the local orchards and fresh water springs of Mount Hood in the Oregon countryside, Clear Creek became one of the first craft distilleries in the United States. The distillery moved from Portland to Hood River after being purchased by Hood River Distilling in 2014. Master Distillers: Caitlin Bartlemay and Garrett Trotter Cask Type: Oregon Oak (Quercus garryana); finished in Oloroso Sherry casks ABV: 56% (112 proof) Price: $129.99/750ml Tasting Notes: Lots of smoke on the nose: smoked meat, barbecue, and sooty charcoal aromas reminiscent of Laphroaig. On the palate, more smoke but with some fruit notes of apple, cherry, and orange, along with bitter chocolate and charcoal embers, all wrapped in beautiful campfire smoke. -Whisky Advocate (95 Points)
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August 2022 Beer of the Month Club
Autumn is nearly upon us, and we are ready. The end of August marks the end-of-summer across much of North America, but it is usually the beginning of San Francisco's warmest time of year. Picnics and BBQs really heat up around the Bay Area right about now, so this month we selected two lofty, yet refreshing beers to cool us down during this oft-extended sunshine season. Roosted near the Oregon Coast, de Garde Brewing in Tillamook is unique in that it uses all spontaneous fermentation - and in a beer world filled with laboratory cultured yeast, this is quite the rarity. This month we selected Midi Frais, a spontaneous wild ale, and Ivy, a dry hop cuvee aged in barrel for two years. A good majority of de Garde beer is still sold directly out of their tasting room, so we feel lucky to have scored these two delicious large format bottles for your enjoyment. De Garde beers are refreshing, balanced, and most scrumptiously sippable. Cheers to a beautiful summer’s end! Alyssa de Garde Brewing Ivy: Dry Hop Cuvee Tillamook, Oregon Ivy: Dry Hop Cuvée is a dry-hopped spontaneous wild ale aged in oak barrels for two years. While this ale rests for two years in barrel, it is intended to be enjoyed soon. This ale will be delicious on its own, or with aged Cheddar, and a “Chef's Choice” barbeque. 6% $22 per 750 ml bottle Dry hopped spontaneous wild ale de Garde Brewing Midi Frais: Spontaneous Wild Ale Tillamook, Oregon The de Garde Midi Frais is a spontaneous wild ale aged in oak barrels for eighteen months. Dry hopped with fresh Strata hops, this wild ale is intended to be enjoyed at your earliest leisure. Try this ale with aged Gouda and apple wedges, sweet corn on the cob, fried chicken or roasted vegetables. 4.5% $13 per 750 ml bottle
Learn moreFebruary Rose Club 2022
February is a transitional time in the wine world. There is a bit of a lull in new releases, as last year’s vintages are sold out and this year’s wines are still fermenting and not ready for bottling. Most new rosés are released in the Spring, but we already received our first 2021 rosé last week. Some people believe that rosés cannot age and you should only drink the newest vintage, but the reality is that most rosés will be perfectly tasty for around 2-3 years. We’ve chosen to feature one wine from 2020 and one from 2021; let us know if YOU can tell which one is new and which one is old! Our 2020 wine is Roca Altxerri Txakoli Rosé. Before the 2000’s, Txakolina was almost unheard of outside Spanish Basque Country, where it has been this region’s daily drinker at almost every dinner table. Even in the rest of Spain, it was hard to find. Now, people all over the world have a passing awareness of this often mildly effervescent wine, even if they don’t know how to pronounce it (chock-oh-LEE-nah). Sometimes called Txakoli, this super-refreshing, low alcohol, high acid wine has found a wider audience. Our 2021 Rosé is from Maison Noir; which is a two-fold lifestyle project producing both a T-Shirt line and Oregon wines. Founded by sommelier André Hueston Mack in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of the New York's best restaurants (for whom Mack was a sommelier) and are now available nationwide. Think Pink, Carrie Upson General Manager 2020 Roca Altxerri Txakoli Rosé Region/Country of Origin: Getariako Txakolina, Spain About the Winery: Roca Altxerri is named for the Altxerri Cave, located in the Basque country, which is home to the oldest stone paintings in Europe, dating back almost 40,000 years. After searching long and hard, they partnered with Mikel Errasti at his family winery, Bodegas Zudugarai, as the perfect collaborator. Their sustainably grown vineyards are planted on seaside hills facing the sun to keep the vines dry. They use organic and biodynamic farming methods. About the Winemaking: Grapes are sourced from 25-40 year old vines from two hectares of estate vineyards located on hilly slopes and are harvested by hand. Vinification and elevage are done strictly in temperature controlled stainless steel tanks. Tasting Notes: The gentle fizz (as is traditional for Txakoli) is just one of the many charming elements to Roca Altxerri. Bone dry with angular but balanced acidity with a plethora of fruit notes including raspberries, strawberries and watermelon with an injection of lime zest. Break out the porrón! 100% Hondurrabi Beltza Winemaker: Mikel Errasti Price per bottle / Price per case: $19 btl / $205.20 case Suggested Food Pairing: Traditional Basque Dishes -Ajoarriero -Kokotxas -Porrusalda 2021 Maison Noir Love Drunk Rosé Region/Country of Origin: Willamette, OR About the Winemaker: Despite having a successful career with Citicorp Investment Services, André Hueston Mack decided to leave his “desk job” to pursue his passion for wine. While working as a sommelier, Mack discovered the joys of introducing guests to the little known vineyards that first attracted him to the business and “the instant gratification of a guest’s reaction.” He had an opportunity to work as a sommelier at Thomas Keller’s world-renowned The French Laundry in Yountville, California, then went on to accept the position of Head Sommelier at Keller’s equally famed Per Se in New York City. Winemaking has always been a dream of his and came to fruition when he set up shop under the moniker of Maison Noir Wines making “serious wines that don’t take themselves too seriously”. About the Winemaking: Maison Noir is considered a micronegociant (“Garage d’Or”) with a stable lineup of vineyards in Oregon’s Willamette Valley and Washington along with the ability to nimbly acquire premium fruit. The rosé is 100% made from all Willamette Valley fruit, coming from some of the oldest and best plantings, consistently producing fruit of outstanding quality. It is a Chardonnay base with Pinot Noir added for color; stainless fermentation. Tasting Notes: The 2021 Love Drunk is an intoxicating rosé. Much like new love, it clouds the brain, causes eyes to sparkle, cheeks to glow, blood pressure to rise, and lips to pucker. Provocative aromas of strawberry and raspberry, followed by refreshing flavors of wild strawberry, watermelon rind, and a hint of kiwi. Winemaker: Andre Hueston Mack Price per bottle / Price per case: $21 btl/ $226.80 case Suggested Food Pairing: Melon and prosciutto Dungeness Crab salad Baked Salmon
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Q4 2021 Red Rogues -Analemma Wines
60 miles due east of Portland, Oregon lies arguably the most exciting, and quite possibly the most beautiful, wine region in the United States. The Columbia Gorge AVA straddles Oregon and Washington, with wineries and vineyards covering 40 total miles on both sides of the Columbia River, which bisects the Casacade Mountain range and separates the two states. It is one of the most climatically diverse corners of the planet, a visually stunning collision of rainforest, mountain valley and high desert nestled in between Mt. Hood to the south in Oregon and Mt. Adams to the north in Washington. Following the river corridor, foggy cliffs, verdant canopies and majestic waterfalls in the west shift abruptly into the arid and sundrenched high desert plains of the east, losing an inch of annual rainfall per mile. This dramatic variation is caused by rain shadow effect of the Cascades, in which moisture-heavy marine air meeting the Cascade Range cools as it rises and releases its moisture falls in the form of rain or snow. The further east the air moves, the less moisture remains, so annual rainfall averages go from 75+ inches in the west to nine in the east. The result is a protean chain of microclimates boasting complex soil deposits of basalt, silt, sedimentary chert, old river rocks and more — the imprint of millions of years of volcanic ferment and the cataclysmic Missoula Floods that sculpted and shaped the area at the end of the last Ice Age. You can grow almost anything here in other words – and people pretty much do. There are some 40 different varietals, everything from Arneis to Lemburger to Zinfandel, currently under vine in the Columbia Gorge AVA. If, like us, you were largely ignorant of this nearby oenophilic Eden up till now, the Gorge’s irreducible complexity is likely one reason why. Compared to neighbors in the Willamette and Columbia Valleys, famed for Pinot Noir and Cabernet Sauvignon respectively, Columbia Gorge viticulture is very difficult to summarize. It lacks a style, a signature varietal or a storied history. The immense geological variance - 2,000 ft elevation swings, and not a lot of flatlands - also ensures vineyard holdings are tiny and productions small. So, although wine grapes have been grown in the region since the 19th century (including 152-year-old Zin vines), it wasn’t until the 1970’s that a handful of post-Prohibition pioneers began planting more widely, and the Columbia Gorge AVA wasn’t even established until 2004. Since then, it has become a magnet and epicenter for forward looking growers and vintners; today, there are 50 wineries and 90 vineyards in the area, comprising a close-knit community dedicated to regenerative and biodynamic agriculture, and intent on honoring the idiosyncrasies of the terroir with startlingly fresh and unique wines. Analemma, so named for the figure 8 shape of the Sun's annual migratory path between the northern and southern hemispheres, was founded by spouses Steven Thompson and Kris Fade in 2010 - making them relative veterans amongst the Gorge’s new wave. Steven’s prior career as a bike tour guide took him all over the world, from New Zealand to Turkey, before 9/11 found him stranded in Europe, where he used the time to work a harvest in Chianti. Hooked, he attended the Enology and Viticulture Program at Walla Walla Community College, and worked at the nearby Cayuse Vineyards after graduation. He met Kris, who had previously worked harvest and studied Applied Organics and Biodynamics in New Zealand, in Cayuse’s tasting room. Following a brief relocation to New Zealand, they were drawn back to the Pacific Northwest by an opportunity to lease Atavus Vineyard, a dry-farmed-since-the-60’s site on the Washington side of the Gorge. Initially planning to produce Pinot Noir, they found the subalpine climate didn’t allow the grape to fully ripen and switched to rose, Gewurtraminer, and even Method Champenoise sparkling wine. Steven and Kris then brought this same experimental rigour to their Mosier Hills Estate site, purchased in 2011, which sits in the shadow of Mount Hood, on the Oregon side of the Gorge. At 600 ft elevation, it is lower in elevation and warmer than Ativus, with younger, rockier soils formed by the Missoula floods. Noting the climatic similarities to Galicia, Steven and Kris planted Spanish varietals - Tempranillo, Grenache, and the only domestic planting of Mencia, northwest Spain’s Pinot analogue, and carefully observed their progress. Mencia, in particular, took incredibly well to the new environment - it did not suffer from mildew like some other grapes and ferment naturally with ease in the cellar. The first Anelemma wine we came across is the 2018 Mosier Hills Tinto, a blend of all three of these Spanish varietals, plus a little Syrah. Promptly knocked out by its unassumingly elegant combination of ripe mixed berry fruit and earthy spice, we sought out the single varietal Mencia with excitement and a little trepidation - can Mencia make any sense outside Iberia? We needn’t have worried: Analemma has produced a stunningly varietally correct version of this quintessentially Spanish grape, with all the characteristic red fruit, floral accents and herbaceous essence finished with an unmistakable whiff of Oregon earth. The Mosier Hills Syrah, is the most full-bodied of the three, is redolent of Northern Rhone with great length and aromatics. Analemma is winery that is doing everything right; certified organic and biodynamic as of 2017, they employ a small, full time, salaried crew in the vineyard, most of whom have been with the company since it started. Although they all know the land very well, they never stop learning from it, planting new varietals, painstakingly observing their progress, and responding to the changes in their terroir. Most of all, Analemma is making original and assured wines that are as gloriously unclassifiable as the spot from which they originate. We can’t think of better way to close out our Red Rogues year, and welcome a new one, than with a producer that embodies so many of the unexplored possibilities of winemaking. Cheers! The PlumpJack Wine Buying Team 2018 Analemma Mosier Hill Syrah Location: Columbia Gorge AVA, Oregon/Washington Winemaker’s Notes: “Inspired by a Northern Rhone style, this Syrah was created for pleasure and longevity. Herbal aromatics reflect a cool climate viticultural region while inclusion of a generous proportion of stems during fermentation offer the tannin to make it age-worthy.” - Steven Thompson About the Winemaking: 30% whole cluster fermentation aged in 500L oak puncheon for 22 months. Unfined and unfiltered. Certified Biodynamic Wine. 175 cases made Tasting Notes: Aromas of black currant, dense cherry, and wintergreen herbs give way to a vibrant and lifted palate in this concentrated expression of Syrah. Powerful and made to age, this wine reveals dark fruits, ripe tapenade and cooling aromatics indicative of its moderate climate in the Mosier Hills. Winemaker: Steven Thompson & Kris Fade Price per bottle / Price per case: $49 / $529.20 Suggested Food Pairings: Pizza with Black Olives Barbeque Spare Ribs Roast Leg of Lamb 2019 Mosier Hill Mencia Location: Columbia Gorge AVA, Oregon/Washington Winemaker’s Notes: “Well-suited and comfortably at home in the Mosier Hills, this rare domestic expression shows a likeness to Spanish analogs but a freshness and brilliance that reflects Columbia Gorge growing conditions. Its ease in our fields, cellar, and tasting room continues to make it a pleasure to explore.” - Steven Thompson About the Winemaking: Harvested September 18. The grapes come from the head trained Mosier Hills vineyard planted in 2013. Amongst every 8 rows is a stripe of lavender. The grapes are picked in the morning, lightly foot treat with 80% whole cluster fermentation in open top stainless-steel fermenters. Aged in concrete and various sizes of neutral oak for 15 months. 230 cases produced. Tasting Notes: With extraordinary aromatics of pomegranate, bergamot, and crushed gravel, the 2019 Mencia is a truly spectacular expression of creative novelty in the world of wine. Winemaker: Steven Thompson & Kris Fade Price per bottle / Price per case: $43/ $464.40 Suggested Food Pairing: Tapas Charcuterie Mushroom Risotto Grilled Game Meats Analemma Tinto Red Blend 2018 Location: Columbia Gorge AVA, Oregon/Washington Winemaker’s Notes: Proudly featuring Demeter certified Biodynamic Columbia Gorge fruit from our estate in Mosier, Oregon. Harvested 9/19-9/26. About the winemaking: This blend combines Grenache, Tempranillo, Syrah, and Mencia for a unique, site-specific blend and comes mostly from the hillside terrace plantings of the Mosier Hills Estate. Hand-harvested September 19 - 26 Elements of this blend were co-fermented while others were picked and processed separately with partial whole cluster fermentation. The wine was aged on lees in 500L neutral puncheons for 18 months. 320 cases produced. Tasting Notes: Designed to showcase the land and vintage, this Grenache and Tempranillo dominant blend is lifted with notes of black tea and marasca cherry. Subtle qualities of cedar and petrichor accompany present and perceptive tannins that are built for age but taste delicious now. Winemaker: Steven Thompson & Kris Fade Price per bottle / Price per case: $37 / $399.60 Suggested Food Pairing: Manchego Cheese Caldo Verde Grilled pork Chops
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