12 Days of Wine Day 9 – Wooldridge Creek

We are sticking to Southern Oregon today, but…we are into a white wine. Viognier is a white Rhône variety that has found a home in the new world. It is thought to be the leading white variety in Virginia, where it does very well. You will find it in California where it can vary in style from a more full bodied style in warm climates to a more elegant style in cool climates.

Last year we did a Viognier from Maryhill Winery near the Columbia Gorge in Washington. This year, we bring you a Viognier from a bit further south in Oregon.

Wooldridge Creek

Wooldridge Creek The Scenic Route

We visited Wooldridge Creek this past summer and did a tasting and pairing. The property is a beautiful farm with goats and a garden in addition to the vineyard. They make cheese here on site also, as well as other delicious things from the garden.

Our tasting at the time took us through the gammit of their wines, as well as a tasting array of cheeses, charcuterie, mustard and chutneys, all produced on site. It was a treat for the senses as we sat on the crush pad with a view of the vineyards and gardens and enjoyed this feast.

Wooldridge Creek The Scenic Route

Wooldridge Creek 2018 Viognier

This wine is fermented and matured in stainless steel. They noted flavors of peaches, creme, candied orange zest and vanilla. It sits at 13.5% abv and runs $25.00.

The Tasting

The nose on this gave me wet stone, white peach, mineral and citrus zest. On the palate it had great acidity and I got tart white peach that was still a little crisp. The body is medium and the alcohol heats your mouth and makes your gums tingle.

The Pairing

Wooldridge Creek Cheese Pairing
Wooldridge Creek Cheese Pairing

We paired this with roast chicken, butternut squash and mac & cheese. The acid allowed it to cut through the fat in the chicken as well as the mac & cheese to pair well. I found that it also paired nicely with the bleu cheese we had.

More on Wooldridge Creek

We included Wooldridge Creek in a piece we did earlier this year The Scenic Route – Flash Tour 2019 – Part 1 Vegas to Southern Oregon

Wait, is it almost Day 10? How can that be?

Stick with us! We have 3 more wines to share with you!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

12 Days of Wine Day 8 – Cowhorn

We are sticking with Southern Oregon today, but we are heading into the Rhônes. No…I’m not giving you another Syrah. Today we focus on Grenache from Cowhorn in Southern Oregon’s Applegate Valley AVA (which is nested in the Rogue Valley AVA).

Cowhorn Entrance Gate in the Applegate Valley in Southern Oregon
Cowhorn Entrance Gate

We’ve done a bit on Bill Steele and his wife Barbara recently

Feel free to dig into these, but I’ll give you the quick run down here.

  • Bill Steele of Cowhorn
  • The Tasting Room at Cowhorn
  • Woodland areas that border the Cowhorn Vineyard in the Applegate Valley of Southern Oregon
  • The lavender block and seat for bee viewing at Cowhorn
  • The patio at Cowhorn
  • Lavender at Cowhorn supporting pollinators and biodyversity

Bill and Barbara Steele, were working in the corporate world and trying to live a homeopathic lifestyle. Finally it came time to make this life they wanted, full time, incorporating it into everything they did. They chose the Applegate Valley and settled on creating a vineyard and farm. After meeting some biodynamic vineyard owners, they knew this was the way forward for them. After having the soil analyzed they settled on Rhône varieties and planted their vineyard. They also grow asparagus and have a really wonderful lavender patch that is home to multiple varieties of bees, as well as some really beautiful decorative gardens.

When they decided to build their tasting room, they went for the Living Building Certification and became the 1st tasting room in the world to be built to these standards. The tasting room is beautiful as well as energy efficient and is made from sustainable products.

Cowhorn 2016 Grenache 6

Grenache Block at Cowhorn

Why is this wine called Grenache 6?

Well…it’s Grenache. The “6” comes from the number of mornings that Bill was raised before dawn in the coldest hours to turn on the frost protection for the vineyard. So as you can see, 2016 was not a bad year for frost!

Here are Bill’s notes on this wine from their site.

Vibrant and acid driven, the 2016 Grenache reaches a new level of boldness. Intense aromas of cherry, blackberry and licorice pour over the glass. Juicy ripe strawberry appears on the palate with a perfect balance of oak on the finish, making this fun red wine perfect for your favorite BBQ fare. Chill slightly for a refreshing zip in the summertime.

Cowhorn.com Tasting notes

James Suckling gave this wine 93 points. It sits at 14% abv and runs $45.00. Oh…and while I sort of mentioned this, it is important to note that this is biodynamic.

Cowhorn Grenache 6
Cowhorn Grenache 6

The Tasting

The first thing that hit my nose with this wine was stewed strawberries. You know like when you are cooking down some strawberries to make a sauce. Then the spice hit my nose followed by anise (licorice) and then cooked blackberries.

The tannins were lighter sticky tannins and the wine had a medium intensity. This is an elegant wine that evolves in the glass.

Cowhorn 2016 Grenache 6 with notes of black cherry, blackberry, strawberry and anise.
Cowhorn 2016 Grenache 6 with notes of black cherry, blackberry, strawberry and anise.

The Pairing

On our cheese plate with the above pictured berries, we included included manchego cheese which was heaven with this. A small bite of manchego, honey, black cherry and rosemary was heavenly with this wine.

Our dinner pairing was barbecued beef, which again was lovely with this.

This is a wine that I will look forward to tasting future vintages. For Bill, he is not looking to create the same wine over and over. He looks to create the best wine for that vintage, which will make each year different in it’s own unique way.

On to the 9th Day of Wine

Onward! 4 days left, 4 wines to go. Are you still with us!?

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

12 Days of Wine Day 7 – Quady North

Where in Washington is this winery you ask? Nope, we finally stepped out of Washington. Quady North can be found in Oregon’s Applegate Valley. The Applegate Valley AVA is a nested AVA within the Rogue Valley AVA. This region is way south in Oregon, just above the California state line. In the State of Jefferson…well that’s a story for another day.

We discovered Quady North when we were speaking with Leah Jörgensen a couple of years ago. She pulls Cabernet Franc from his Mae’s Vineyard and spoke highly of Herb Quady. So when we were visiting the Applegate Valley this past summer, we stopped in and met Herb at the vineyard. You can see a bit of our visit in The Scenic Route Part 8 – Johan and Quady North .

Herb Quady

Herb comes from a wine family. Quady is known in Central California for their sweet wines. Then he fell in love with Rhônes and headed North to Southern Oregon, convinced this was the perfect place to grow those varieties.

Cabernet Franc is not a Rhône variety, but Leah had spoken so highly of his Cab Franc…so…

Quady North 2014 Cabernet Franc

Panorama of the view from Mae's Vineyard
Panorama of the view from Mae’s Vineyard

Most of the Cab Franc for this wine comes from Mae’s Vineyard, named for his daughter which they planted in 2006. We walked the vineyard with him when we visited. The views from the vineyard are pretty spectacular.

2014 is one of our best vintages to date.  It was warm and even with good set in the vineyard. In the winery, we took advantage of our new facility to improve our winemaking with gentler handling and reduced exposure to oxygen.  The result is a vibrant, balanced Franc with notes of loam and red pepper.  

QuadyNorth.com

He goes on to give lots of wonderful geeky notes about fruit handling, aging, lees stirring etc…you should visit his site if you are into those. The wine sits at 14.3% abv and runs $35.00 per bottle.

The Tasting

Quady North 2014 Cabernet Franc
Quady North 2014 Cabernet Franc

I found this wine to be medium intensity with notes of earth, coffee, black cherry and red pepper, plus there was a bit of spice on the nose. I am a Cab Franc lover and this wine has found it’s way into my heart. (much like that corkscrew on the label).

The Pairing

While it was suggested that we pair with coffee and ancho chili rubbed skirt steak (which I think would be awesome with this)…that was not in the cards for this evening. We paired with bleu cheese and gouda and with some strips of red pepper (just wanted to see…) and all worked really well. We paired with bbq and some creamy gnocchi and it made for a great dinner.

A little more…

Herb is also exploring other ways to get his wine to the people, other than bottles that is. We did a piece on his canned rosé a while back, and talked with him about cans, bags and kegs when it comes to wine. You can check out that piece here Cans and kegs – packaging sustainability with Quady North

Quady North Rose blend of Grenache, Syrah and Mourvedre is bright and fresh and packaged in a can which is great for sustainability.
Quady North Rose blend of Grenache, Syrah and Mourvedre is bright and fresh and packaged in a can which is great for sustainability.
  • The Quady North Tasting room in Jacksonville Oregon
  • Herb showing me around the Mae's Vineyard at Quady North in Southern Oregon's Applegate Valley AVA
  • Happy vines at Quady North's Mae's Vineyard
  • Vines and a view at Quady North's Mae's Vineyard in the Applegate Valley

Tomorrow is Day 8!

Can you believe it? We are sailing toward the holiday at high speed! Come back as we pop yet another bottle!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Cowhorn – well of course it’s biodynamic…

If you are familiar with biodynamics, the first thing that will come to mind when you hear the word is often cowhorns. Bill Steele and his wife Barb, run their property biodynamically and own it right up front with their name, Cowhorn Wine.

The truth about those cowhorns

If you are not familiar with biodynamics, one of the most commonly discussed practices involves cowhorns. Cowhorns are filled with manure and buried in the ground, where they perculate over the winter and come out in the spring filled with all sorts of good microbes. This is then made into a solution (Preparation 500) which is sprayed in the vineyard to encourage all those good microbes to flourish in the soils.

Visiting Cowhorn Wines

Last July we had an opportunity to spend the morning with Bill Steele at his biodynamic vineyard in Southern Oregon’s Applegate Valley AVA. Bill walked us through the vineyard. It’s set in a valley and feels like it’s own world. The sound of birds in the trees that surround and dot the property, the buzz of bees as they wake up in the lavender patch, the sound of the water trickling over rocks from the pond…all are enough to make you want to move in and never leave.

The decision to go biodynamic

Bill and his wife Barb were living a homeopathic lifestyle, both of them working in the financial sector. They were ready to make a lifestyle change and get back to the land and found this property. As they explored options for farming techniques for their vineyard, Barb met with some biodynamic farmers in Sonoma. It was more than just the farming techniques, this was a group of like minded people who were open and willing to share. Barb felt they had found friends. These were people who held the same reverence for the earth and they were an inclusive group.

Receiving help and paying it forward

They had help getting started from Brickhouse in the Willamette and from Benzinger in Sonoma. Now as Troon (another vineyard in the Applegate Valley) works toward becoming biodynamic, they can pay it forward, helping as they were helped.

And they were lucky. When they purchase the property it had been untouched for 15 years, so they started their biodynamic vineyard from a relatively clean slate. Troon has a harder road to hoe. Their vineyard had been managed conventionally for a period of time and the journey to biodynamic will take longer, as they restore the vineyard to a semblance of normalcy in soil.

Lavender at Cowhorn supporting pollinators and biodyversity
Lavender at Cowhorn supporting pollinators and biodyversity

Why Demeter Certification?

I asked Bill about why he felt Demeter Certification was important. I know wineries that are farming in a biodynamic style but have found the certification to be difficult due to time and expense. For him, it is important because as he says “Wine travels”. With his asparagus, it will be sold close by and people can get out and see how he is growing. With wine, if you are sitting on the other coast and want to support biodynamic vineyards by having a bottle in a restaurant, or picking up one at the store, the Demeter certification is the only way you can be sure of what you are getting in the bottle.

Biodynamics in the winery

I had seen on their website that they were certified as a Biodynamic farm & Winery. I don’t often hear about the winery side of biodynamics and asked Bill about this.

There’s over 200 additions that wineries can put into our wines without disclosing. The only one that we can read about is sulfites. So at Cowhorn, as the winemaker I can guarantee you that there are no additives in there….I actually make my own sulfites. What I do is, I take distilled water and pure SO2 gas, and I diffuse the gas through the water to a certain concentration. The reason for that most folks will use something called “potassium metabisulfite”. I don’t really know exactly what’s in it, but what I wanted was the purest wine that I could have. So what’s in my wines is: organic grapes Demeter certified, a little bit of distilled water and a little bit of SO2 gas, and that’s it.

Bill Steel July 2019
The patio at Cowhorn
The Patio and creek at Cowhorn

Why biodynamic?

I asked Bill what the most important thing about biodynamics was to him.

I think the thing that is most important to me is that 365 days a year I can have people on the property. My friends kids, my nieces, my nephews, the dogs, people bring dogs here everyday. There is no hazmat suit here, so it’s a safe environment.

Bill Steele July 2019

Quite honestly, I’ve asked this same question to other biodynamic growers and the answer is the same.

The truth about industrial agriculture

Perhaps we don’t think about the hazmat suits that are so often found in agriculture. We prefer to think of bucolic farms and quite honestly, agriculture prefers that we have that image in our minds. But it’s there. Industrial agriculture, which is probably where your lunch came from is filled with chemicals in fertilizers and pesticides. The people who work these farms pay a price with their health. They typically don’t get paid much and rarely have insurance. There is a reason that these farms use migrant workers. You see photos in ads of beautiful produce on the vine, not the chemical sprayers and then the people doing the backbreaking work of picking and breathing in the chemicals left behind.

So choosing biodynamics, or even organic or sustainable foods and wines, makes a difference. Perhaps for you, the choice is just for your own health. But there is a bigger picture, with many more facets. We will continue to explore these through vineyards and wineries…but it carries over to so much more in our world today.

Visiting Cowhorn

The Tasting Room at Cowhorn
The Tasting Room at Cowhorn

If you want to get out and see this beautiful vineyard for yourself… you will find them in Southern Oregon, outside the city of Jacksonville at 1665 Eastside Road, Jacksonville, OR 97530.

They are open for drop ins from 11-4 Thursday to Sunday. You can also reserve a tour or tasting on their website. https://cowhornwine.com/#visit

For more on Cowhorn Wine check out a couple other pieces we have done.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

The Scenic Route Part 8 – Johan and Quady North

View of the Johan Vineyard in the Van Duzer Corridor of Oregon's Willamette Valley

The Van Duzer Corridor… it’s the newest AVA in the Willamette Valley and it is also home to one of our favorite wineries Johan. We stopped last year and spent an hour or so with Jack Tregenza in the tasting room and were looking forward to getting back for a more in depth conversation.

Van Duzer Corridor AVA

There is a drop in the Coastal Range of Mountains, creating a Corridor where the cool air from the ocean can come inland. That is the Van Duzer Corridor. Highway 22 takes you out through this river valley all the way to Lincoln City at the ocean ( a drive we would take later that day).

The warm air in the valley pulls in the cooling breezes at night. That diurnal shift (warm days, cool nights) especially as the vineyards close in on harvest, help keep some acid in the wines as they ripen.

Johan

Dag Johan Sundby is from Norway. He came to the Willamette valley with his family to establish this winery and vineyard in Rickreall Oregon. The winemaker here is Dan Rinke. Jack…well Jack is indeed a Jack of all trades, assisting in the vineyard, the winery and managing the tasting room, at least, lucky for us on the day we stopped by. He is a wealth of information and is passionate about this place.

The valley is beautiful and we were out bright and early to meet with Jack. You drive into the property through the trees and come around to the winery and tasting room to overlook the vines.

We set up on the patio to talk with Jack. We covered quite a bit, including why the vineyard was biodynamic and the different certification processes.

Vineyard View at Johan in the Van Duzer Corridor
Vineyard View at Johan in the Van Duzer Corridor

A walk of the vineyard

After our interview we walked the vineyard and Jack showed us some of the newly grafted vines. We took in the views, talked about the blocks and the compost pile (I know, crazy that I get excited over a compost pile).

  • Recently grafted vines at Johan Vineyard in the Van Duzer Corridor
  • Jack and the compost at Johan in the Van Duzer Corridor

He also showed us a tree stump that they had inoculated for mushrooms.

Tree stump inoculated for mushrooms at Johan
Tree stump inoculated for mushrooms at Johan

Back to the tasting room

We returned to the tasting room for a tasting and talked about…so much!

The wines here lean toward Natural. I know that is not an official term. Let’s say many are unfined and unfiltered with minimal intervention. They have some really wonderful sparkling wines a pet nat of Melon that I am enamoured with. It is barrel fermented and hand disgorged and there are only 80 cases made.

  • Pet Nat of Melon de Bourgogne from Johan Vineyards
  • Zero / Zero Pinot Noir from Johan Vineyards
  • Notice the Demeter logo? They are Biodynamic certified here for both the vineyard and winery

We tasted though some beautiful Pinots, talked about bottle closures, wine pod cast, the use of argon…and so much more. Really I could have spent all day talking with Jack, but…he had other things to do and we were off to drive through that Van Duzer Corridor for a little Ocean therapy.

Applegate Valley AVA

The next day saw us up really early to make the drive south back to the Applegate Valley to visit with Herb Quady of Quady North.

Quady North

I first heard Herb Quady’s name when I was talking with Leah Jorgensen about her Blanc de Cab Franc. She sources her Cab Franc from Herb and spoke really highly of him. As we were going to be in the area, I knew I wanted to speak with him. He was kind enough to meet us out at the vineyard.

Panorama of the view from Mae's Vineyard
Panorama of the view from Mae’s Vineyard

We sat on the patio, by the house, the dog curled up under our feet at the table and talked about the vineyard and the varieties he is growing in Mae’s (the first vineyard) and Evie’s the newer vineyard. Both vineyards are named after his daughters.

Happy vines at Quady North's Mae's Vineyard
Happy vines at Quady North’s Mae’s Vineyard

We finished with a vineyard walk. Again, vines with views. The dogs ran around us chasing rabbits and we got in some good cardio (Herb’s a fast walker). Herb headed off to his day and we headed to Jacksonville to visit the tasting room.

The Quady North Tasting room in Jacksonville

Sarah met us in the tasting room and took us through an incredible line up of wines. Some are block specific, like the Ox Block Viognier, which we had just walked earlier that morning. Others like the Pistoleta are blends. The Pistoleta is a Rhône white blend of Viognier, Marsanne, Roussanne & Grenach Blanc.

They also do some canned wines! Their Rose comes in a 3 pack. A Southern Rhône style blend, it’s led by Grenache at 55%, then 39% Syrah, 4% Mourvedre, 2% Vermentino and a splash 1% Counoise. Canned wine is accessible and rosé is the kind of wine you want accessible in the summer. They have a canning truck that comes by (just like a bottling truck) to package this.

There’s lots more to tell, but you will get the full scoop later. This was the last of our wine stops. From here, we headed south to Yosemite for a little nature meditation before returning to the desert.

Watch for future posts with our in depth interviews with both Jack and Herb!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

The Scenic Route – Flash Tour 2019 Part 2 – Southern Oregon Applegate and Umpqua Valleys

Day 3

Southern Oregon & the Applegate Valley

Day 3 had us up early and traveling back the way we had been the afternoon before. The Applegate Valley AVA in Southern Oregon established in 2000, is actually a sub AVA of the Rogue Valley AVA. From California’s border runs north 50 miles to the Rogue River west of Grants Pass.

Cowhorn

Cowhorn Entrance Gate in the Applegate Valley in Southern Oregon
Cowhorn Entrance Gate

We arrived early to Cowhorn to meet Bill Steele. This Southern Oregon vineyard is Demeter Certified Biodynamic and is a bucolic setting on Eastside Road that runs along the Applegate River. We did an interview with Bill in the vineyard and walked the property before heading into the beautiful modern tasting room to do a tasting with Bill. The tasting room features a large window that looks out onto the vineyard and the valley, which is reflected in the shiny white glass behind the tasting bar, allowing you the view while facing either direction.

The wines here are Rhône varieties primarily and the finese on the winemaking is pretty spectacular. Everything is done with native yeast. I have to admit the grounds were so beautiful, I really didn’t want to leave. We will dive in deep to our visit in a separate post and tell you about Bill, biodynamics, the patio, gardens and the tasting room. Their tasting room was the first in the US to meet the “Living Building Challenge”.

The Tasting Room at Cowhorn
The Tasting Room at Cowhorn

You can look forward to our in depth interview with Bill coming up soon.

We left unwillingly. We could have stayed all day (or perhaps forever). But we had another appointment and this one was a bit of a drive.

North to the Umpqua Valley

Cowhorn To Girardet Wine Cellars

We were headed toward Roseburg in the Umpqua Valley about 2 hours North. The Umpqua Valley AVA is a little older, established in 1984. We jumped back on Route 238 and took the scenic (and shorter) route to Grants Pass where we grabbed a bite and got on the 5. Yes it was freeway, but it’s Southern Oregon, so the views are still pretty spectacular.

Girardet Vineyards

Girardet Tasting Room in Umpqua Valley in Southern Oregon

We exited onto the 99 around Cow Creek and then took Route 42 out to Ten Mile where Girardet Vineyards is located. Mind you….our GPS had a little trouble out here and we ended up coming into the property the back way. I suggest downloading a map ahead of time and not relying on GPS.

Girardet is one of the older wineries in this area planting the vineyard back in 1971. The Girardets (Philippe and Bonnie) got in their VW bus and drove the country looking for vine starts. They picked up some French varieties from Wente and then planted some of the French hybrids that they picked up in New York; Baco Noir, Seyval Blanc, Cayuga among others. Marc was born in 1975 just after this experiment had begun. He now runs the vineyard and winery and he took some time to speak to us on the beautiful covered patio with a picnic table, next to the tasting room. After our chat he took us through the winery and drove us up into the vineyard to see the views. Vines do love a view.

We finished this stop with a tasting which included some of the Italian varieties that Marc has added on the newer section of the vineyard where they found ancient marine bed shale. We made some friends in the tasting room before heading back on the road to Newburg, where we would stop for the night. This winery has a great history that we look forward to sharing with you.

  • Grapes at Girardet
  • Ancient Marine Shale at the Shale Rock Summit Vineyard at Girardet in Southern Oregon
  • The picnic patio at Girardet
  • Vines at Giraradet in the Umpqua Valley
  • Girardet Tasting room Umpqua Valley Southern Oregon
  • Pouring in the Girardet Tasting Room
  • Philippe and Marc Girardet
  • Jack rabbits at the Girardet Vineyard
  • The view of Ten Mile from Giraradet Vineyard in Southern Oregon

Coming up Next…

Next we head North, first to the Columbia Gorge to visit the waterfalls on the Oregon side, then onto the Washington side to visit Syncline winery. From there it is off to the Yakima Valley to visit with Seth Kitzke of Kitzke Cellars and Upsidedown Wine and then enjoy sunset with Jonathan and Mike Sauer at the iconic Red Willow Vineyard.

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Oregon Wine Country

Join us on our exploration of Wine from across the Oregon Wine Region. Interviews with winemakers. Wine Festivals. Explore the AVA’s and discover the Terroir, The stories, The Wine, all across Oregon Wine Country beginning in the Willamette Valley. Follow us at Crushedgrapechronicles.com for your Oregon Wine Adventure.

WBC18 in Walla Walla the Sweeping Overview

Owen Roe Vineyard Shot

We returned from WBC18 with so much content on Washington Wines and beyond!  Tons of great photos and footage and stories from amazing people and wineries.  We will break it all down and give you the in-depth stories, but the week was so exciting I wanted to give you the sweeping overview (Complete with lots of photos!) of the stories you will see coming soon!

Michael drove to Portland, you can catch a little of his trip on #WBC18 Crushed Grape Chronicles Travel Log(Day 1) and #WBC18 Crushed Grape Chronicles Travel Log Day 2  We will pick up here where he left off.

So I did make it to the airport in Portland!  While Michael got a couple extra hours of sleep due to our cancelled and re-booked flight, I sadly did not.  Whatever, it’s vacation right?  Sleep is overrated.  We got on our tiny little flight to PASCO the Tri Cities airport that sits between Yakima and Walla Walla and were seated at the back of the plane.  We noticed the plane was pretty empty and inquired about re-seating.  The flight attendant informed us that we were seated to provide ballast.  LOL!

The flight, new friends and Wine!

As it turned out, there were other WBC attendees on the flight, so we made friends!  Jennifer of Beyond the Corkscrew sat with us and we enjoyed complimentary wine from Horizon Air from Sagelands Winery.  They are part of the Precept Wine Portfolio and say Sagelands “embodies Washington State’s wine making legacy by sourcing the finest grapes from the four corners of the Columbia Valley and handcrafting them into wines of outstanding quality and value”.  From what I can gather on their site, they are a larger winery sourcing grapes, but….I appreciated the bits on their winemaker and the vineyards they source from and their soils.  Feel free to use the link and check them out. Michael had the Cabernet, I had the Chardonnay and we toasted with Jennifer to a fine start to what would be a full weekend of wine!

Wine Yakima Valley

We spent a little bit of time at the airport, before our host from Wine Yakima Valley arrived to pick us up.  There was also a Red Mountain Tour leaving from the airport.  I will have a piece or two (or three) on this pre-conference tour.  Barbara with Wine Yakima Valley did a phenomenal job setting this all up.  So you get the overview!  They had snacks for the drive…

Yakima Valley Cheese Plate

Yakima Valley Cheese Plate

…it included some local products, a bit of a tussle to get them out of the plastic wrap but…and then we were off for the hour ten minute drive to Owen Roe Winery for Flavor Camp.  Patrick our driver regaled us with stories and details of the area along the way.

Owen Roe Winery

We arrived early at Owen Roe and were greeted with wine, I managed to get a winery tour with Owner David O’Reilly and then Flavor Camp!  Yeah, you’ll have to wait to hear about that.  The evening ended with Dinner with a spectacular view and many Yakima Valley wines, with Winemakers pouring.

This slideshow requires JavaScript.

Elephant Mountain Vineyard

The next morning we were up for breakfast and a fly-over seminar, with Co Dinn of Co Dinn Cellars and Kerry Shiels of Côte Bonneville to give us the layout of the Yakima Valley so we could connect with the landmarks we were passing as we headed to Elephant Mountain Vineyard.  We met Joe Hattrup, who owns the vineyard., tasted some of the varieties fresh from harvest and then tasted an assortment of wines made from the grapes sourced from this vineyard.  Of course they kept us fed, today with a great Mexican food truck to enjoy with the wine and the astounding views.

This slideshow requires JavaScript.

Walla Walla pre-conference wine education

We came in hot to Walla Walla, dashing from the van right into our first session which was with Dr. Loosen USA on riesling.  We had a moment to check in and then off to our second session on the Wines of Uruguay (which was really fascinating and delicious).

Cadaretta

Our dinner that night was at Cadaretta’s glass house.  This trip actually took us across the border into Oregon, as the Walla Walla AVA is a cross border AVA.  The views were amazing, dinner and the wines were delicious and Kris Middleton of Cadaretta was kind enough to take some time to speak with us.  (Yeah…more on that later)

And the conference begins!

The conference…well it’s really fast paced.  The Conference Opening ran right into the Introduction to the Walla Walla Valley (and more stories to come from the 4 women winemakers from name the winemakers with links to wineries who introduced us to the region), then a session on Wine Bloggers vs Wine Influencers which took us into lunch sponsored by Cascade Valley Wine Country

Agenda Board for Wine Writers Conference

Agenda Board for Wine Writers Conference

Michael and I then split, Michael did a wine discovery session with Rias Baixas and I did one with Consorzio Tutela Lugana DOC.  We met up again for the Keynote speaker and then went right into Live Red Wine Blogging.  What is Live Red Wine Blogging you ask?  It’s like speed dating for wine tasting and it’s chaos. You will get the rundown on that later or feel free to jump onto twitter and check out my notes that I did as we went along, the red tasting starts here.

Mystery Dinner

This is by far my favorite part of the conference, you get a colored tag at the top of the conference that is matched up to a group.  You all get in vans, buses, cars, limos….and they drive you somewhere.  You don’t know where you are going until you arrive.  We arrived at Doubleback Winery and were treated to an amazing dinner by Andrae’s Kitchen with wines from Doubleback Winery and Sleight of Hand Cellars. The winemakers joined us and spoke (we sat with Trey Busch winemaker for Sleight of Hand).  The atmosphere, food, wine and company were wonderful.

This slideshow requires JavaScript.

Parties…

The conference is full of post evening parties, some sponsored by wineries, some just gatherings.  I attended one with Fullerton Wines (thanks Matt) and then another wine filled spectacle by the Drunken Cyclist where everyone brought a bottle to share.

Fullerton Pinot Noir

Fullerton Pinot Noir (they also have another brand called Three Otters)

Conference Day 2

The second day of the conference kicked off with the announcement of next years conference which will be held in New South Wales Australia!  Followed by breakout session on writing, media, video etc…

Lunch in Walla Walla

Lunch this day was sponsored by Visit Walla Walla and you signed up for lunch in a downtown tasting room.  We visited Gard Vintners where we sampled wines, enjoyed a box lunch as well as grapes from the vineyard and apples from the property.

Bubbles or Bodegas

Michael and I split up again, he attended a session with Bodegas LAN of Rioja and I did a tasting a pairing session with Sarah Tracey of The Lush Life, who I had an opportunity to chat with as I sat next to her the previous evening at dinner.  She set up a pairing seminar with Gloria Ferrer sparkling wines.  Informative, beautiful and delicious, this was a great way to spend an afternoon.

Cheese Please!

When you think of wine, you can’t help but also think of cheese!  Cheeses of Europe gets this and sponsored a session of cheese pairings hosted by the Cheese Twins Michael and Charlie Kalish (you might know them from Chopped or The Great Foodtruck Race.  Entertained and full of cheese we had a break before Lightning Talks and the Live White and Rosé tasting.

This slideshow requires JavaScript.

The evening ended with the final dinner, where we met two winemakers Chris Loeliger of Truth Teller Winery and Tim Armstrong of Armstrong Family Winery .  And yes, we look forward to followup conversations with both of these gentlemen and bringing you the stories of their wineries.

The Gorge

We had also set up for a post conference excursion through the Columbia Gorge.  (This is where Michael parking at the Portland Airport comes in).  We traveled to the Columbia Gorge, stopping on the Eastern end at Maryhill Winery where Cassie and Amie had us all set up for a tour, tasting and lunch.  The views here are tremendous and we were really spoiled with the in-depth tour.  We will have plenty of video to share with you on this behind the scenes look.

This slideshow requires JavaScript.

After Maryhill were driven west and south to the Oregon side of this AVA for a tasting, tour and dinner at Cathedral Ridge Winery.  This place has spectacular views of Mt. Hood.  We met owner Rob Bell (hmm…is he any relation to me?)

Finally they drove us back to Portland.  Where we picked up “Nuit” our plug-in hybrid Kia Niro and we were off to spend an evening luxuriating at the Hotel Monaco downtown.

The Adventure home

Our adventure continued!  We were up early to head to Voodoo Donuts!

The Oregon Coast and Applegate Valley

Then hit the road to the Oregon Coast.  It was foggy, but we could hear the ocean and explored some lovely seaside towns.

We drove the coast for a bit then headed inland to the Applegate Valley, hoping to catch some vineyard shots before sunset.  While we didn’t catch much, it was quickly made up for by the fabulous YURT we had booked!  Sunset View Yurt is amazing, great views, terrific people, a modern Victrola and a beautiful collection of music. We enjoyed a bottle of Johan Drueskall Pinot Gris which is an orange wine.  We packed this with us especially to enjoy on this evening, giggling over our Johan in a YURT and then soaked in the hot tub under the stars (well, clouds, but it was lovely anyway!).

The Redwoods

Our hosts Kathleen and Richard gave us tips on sites in the Redwoods and we headed southwest again to Jedediah Smith Park to visit the Stout Grove.  Redwood groves are sacred sites, it’s like walking in a Cathedral.  I really think they are Ents (any Tolkien fans out there?). Being among them you are forced to slow down. Their size and age put the universe into a bit better perspective.  After soaking up loads of energy here, we continued to the California Coast where the sun was out!  We traveled a bit of the coast, then back through the Redwood Forest and then finally to the freeway to get to Sacramento for our final evening of our trip.

Redwoods

Redwoods

Tahoe and the drive home

Our last morning had us up before dawn and heading to Lake Tahoe, soaking in the scenery and then on through the outskirts of Yosemite to Mono Lake, through park territory there and finally out into the desert and home to Las Vegas.

It was an epic trip and I can’t wait to get into all the details with you!

We did a little Primer on the area before we left, so feel free to dive into Washington Wines and beyond with #WBC18

So join us back here at Crushed Grape Chronicles  as we continue sharing our amazing trip into Washington Wines and more!  And don’t forget, you can also find us on Facebook, Twitter and Instagram

 

Disclaimer:  Michael and I attended the WBC (Wine Bloggers Conference) as Citizen Bloggers at a discounted rate.  All opinions on the conference and related events are my own.

 

Blanc de Cab Franc….What?

Leah Jørgense 2017 Blanc de Cab Franc

You probably have not heard of Blanc de Cab Franc.  It is made in small quantities in the Loire Valley and now in Oregon.  Leah Jørgensen decided to make Oregon’s first Blanc de Cabernet Franc back in 2011.  Leah tells us how it happened.

 Leah Jørgensen Blanc de Cabernet Franc

Leah Jørgensen Blanc de Cabernet Franc

How Blanc de Cab Franc came to Oregon

“I was working at Shea Wine Cellars as a cellar worker and I knew I wanted to get my little project started.  So my friend Chris Berg who owns Roots Wine Company with his wife Hillary is like “Hey I can get you a little cab franc”.  It was from Walla Walla.  I was like “Yeah I just need 750 lbs. “  No problem. So I got this cab franc and I was like “I’m going to make a white cab franc”  I had one from the Loire Valley.

I used to sell an incredible book of Loire Wines in Washington DC before I moved out here and one of my accounts was the French Embassy.  Because embassies in DC can’t go through their own countries, they have to, like everybody else, go through distribution.  So I had the Austrian Embassy, the New Zealand Embassy, the French Embassy, was that it?  Anyways, so I remember was at a tasting there and I had a white cab franc from the Loire.  They are very rare, there’s very very few producers over there that actually make a white cab franc. But it was always in the back of my mind. I also love the sparkling wines from the Loire Valley. And many of them if they are white they have a base of cab franc often blended with chenin blanc or chardonnay or they make a rosé and I love those base wines as well.

Here in the Willamette Valley, so many producers of pinot noir are taking that cue from Champagne and they are of course making wonderful sparkling wines.  You’re seeing more and more wonderful sparkling wines come out here, but they are also making white pinot noir.  So to me it made sense, I’m going to do America’s first white cab franc.  So that’s what I did.  That was 2011 and I had one barrel, it was an oak barrel.  Now I use exclusively Acacia.  So you get all kinds of the bell pepper, it’s more poblano to me.”

Tastings and Pairings

The wine has a savoriness to it, and yes, that essence of poblano pepper. Leah says it goes well with roasted poblano with a cream sauce and roast chicken.

“I mean, honestly this wine, when you get it on the palate it still has so much acidity, it get’s macadamia, it kinda goes all over from fruity to herbal to nutty. But it still goes so beautifully with scallops and shellfish, but then like pork chops with apple compote, some strange little Germanic, that direction.”

Descriptions and suggestions from her website: 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, even a hint of ground cinnamon, with flavors of clementine, lemon meringue, light honey leading into a creamy and nutty mid-palate that finishes with refreshing salinity. Drink now for freshness, but this wine will age in the bottle for a minimum of five years, due to the phenolic content from the red skins. Pair with white fish or shellfish, especially oysters and scallops; pasta with simple cream sauce; pork chops with apple compote; roasted chicken; crab stuffed poblano peppers with cream sauce; polenta and beans; a young, creamy, nutty Gruyère.

The fact that this is a white wine made from a red grape in the white wine style is part of the reason that it is included in the “Uncommon Wine Festival”.  This is the wine you want for a brown bag tasting with friends.  It is sure to stump and intrigue everyone.

Leah Jørgensen Blanc de Cabernet Franc

Leah Jørgensen Blanc de Cabernet Franc

The source of the Cab Franc – Mae’s Vineyard

The grapes for the 2017 no longer come from Walla Walla.  They are from Mae’s Vineyard in the Applegate Valley, farmed by Herb Quady of Quady North.  The vineyard was named Herb’s daughter Margaux Mae. The vineyard is “LIVE” certified sustainable.  Leah’s site gives you some more geeky details on the vineyard (love that)Planted in 2006, the vines are trained on a “V” type trellis that splits the canopy, allowing for lots of leaf area and diffracted light.  The vineyard is planted 45 degrees to the east of North, giving more even light exposure during high summer, with south-southeast exposure.  The soil series is “Manita”, gravelly loam, granitic with red/yellow dirt.  The Cabernet Franc clone is 214 on 3309 root stock.

Want to find a bottle?  Head to Leah Jørgensen Cellars squarespace or look for one of the smart establishments that carry her wine.  There is a list here.

We are going to continue our chat with Leah Jørgensen.  Next up is her Rosé of Cabernet Franc!  And check out our previous episodes with her Leah Jørgensen – Pirate Princess & Winemaker, Grapes of Southern Oregon with Leah Jørgensen and

Check out Leah’s updated website at https://leahjorgensencellars.com/

You can find her on on Twitter, Facebook and Instagram too!

And join us back here at Crushed Grape Chronicles  as we continue sharing our conversation with Leah!  And don’t forget, you can also find us on Facebook, Twitter and Instagram

 

“Tour Rain” Vin Rouge – Leah Jørgensen Cellars

2016 Oregon "Tour Rain" Vin Rouge

“Tour Rain”

It’s a play on words and a bit of an inside joke on the label.  Note the rain, the umbrella, the boots… Tour Rain speaks to the Touraine region of France as well as to Oregon Climate and Tourists. The ladies on Leah’s labels may look the same, each is really individual.   It’s all about the details,  just like her wines.

2016 Oregon "Tour Rain" Vin Rouge

2016 Oregon “Tour Rain” Vin Rouge

2016 Oregon “Tour Rain” Vin Rouge

Leah was graciously pouring us through her entire lineup and sharing so much information on her wines and philosophies.

“This is actually the first red that I made it’s a blend of Gamay and Cab Franc.  It’s based on, or inspired by wines from the Touraine region of the Loire Valley around the city of Tours. It’s a little play on words.  You’re in Oregon, you know, you might encounter some rain and Oregonians, we know don’t use umbrellas, that identifies a tourist, so we are being a little tongue in cheek, a little whimsical.

But not tongue in cheek about what’s in the bottle.  For me, the Touraine, especially Clos Roche Blanche were my wines that I would always take to a dinner party.  Clos Roche Blanche particularly was 40% Gamay, 60% Cab Franc and anytime I would go to someone’s house I would either grab a Morgon Beaujolais or I would grab a Touraine Clos Roche Blanche, because, it goes with everything, roast chicken, pasta, you name it.  It’s a crowd pleaser, it’s got great acidity, amazing fruit.  I wanted to make Oregon’s first version of that kind of wine, that blend.

So this is 40% Gamay Noir from Haviland Vineyard which is in the proposed Van Duzer Corridor. And the Cab Franc is from the Mae’s Vineyard in the Applegate Valley. And that’s the same vineyard where the White Cab Franc is from and it’s farmed by Herb Quady of Quady North.

You get a lot of those bramble berries, I love that fruit character to it.  Gamay always has that white pepper on the finish.  Just the two together I think are just really so complimentary.”

The Vineyards

We spoke before of Herb Quady and Mae’s Vineyard with the Blanc de Cab Franc.  That vineyard is in the Applegate Valley.

Havlin Vineyard sits in the Willamette Valley in what will soon be the Van Duzer Corridor AVA (this AVA is just waiting for final approval).  The area is known for it’s marine soils, and the corridor’s diurnal shifts in the summer due to the marine breezes.  On her site, Leah says “Planted in 2011 with cuttings from Seven Springs Vineyard, this site has a south-west aspect planted in Dupee soils, which is a down slope Willakenzie soil series.  This vineyard is dry farmed and LIVE certified.”

From the Winemaker

Here are some extra notes on this vintage from the winemaker on her site.  Leah’s descriptions are so lush and vivid they must be shared.

“Perhaps the prettiest profile of our red wines (and especially the gorgeous color!), this blend is always a lovely balance of floral, red fruit, and a hint of pepper and sweet wood – with aromatics of ripe cherry, raspberry, cassis, hibiscus, rose petals, cedar, cigar box, vanilla bean, black puerh tea, and pink peppercorn, and then flavors of bing cherry, pomegranate, cranberry, raspberry, cocoa powder, clove, and roasted bell pepper – this wine has bright acidity and is juicy with rich, soft tannins – it’s light, lithe, flirty and bright. Enjoy slightly chilled (cellar temperature/58-64° F). Serve with pasta; spicy, rich Asian dishes (noodles); smoked salmon; charcuterie and cheese boards; beet salad; brick oven thin, bubbly-chewy crusted pizza; and skewers/kabobs.”

Want to find a bottle?  Head to Leah Jørgensen Cellars squarespace or look for one of the smart establishments that carry her wine.  There is a list here.

We will continue our chat with Leah Jørgensen tomorrow.  Next up is her 2015 Malbec. And check out our previous episodes with her Leah Jørgensen – Pirate Princess & Winemaker, Grapes of Southern Oregon with Leah Jørgensen, Southern Oregon Sauvignon Blanc with Leah Jørgensen, Blanc de Cab Franc…What? and Leah Jørgensen Cellars 2017 Rosé of Cabernet Franc

Check out Leah’s updated website at https://leahjorgensencellars.com/

You can find her on on Twitter, Facebook and Instagram too!

And join us back here at Crushed Grape Chronicles  as we continue sharing our conversation with Leah!  And don’t forget, you can also find us on Facebook, Twitter and Instagram