Cans and kegs – packaging sustainability with Quady North

October 25, 2019

Sustainability. We are all talking about it, but it’s often a struggle with our need for convenience. We spoke with Herb Quady of Quady North in Southern Oregon’s Rogue Valley about this very topic earlier this year.

Bag in Box & Kegs

Herb has restaurants locally that are carrying bags & kegs of his Quady North wine which is great for sustainability in by the glass programs. The “bag in box” he says is a local phenomenon, which works great for restaurants. They can get a 3 liter bag, which equals 4 bottles of wine for a by the glass program. The cost is less for packaging and there is less waste. (BTW, you can get these too, they are available on his website). Kegs work for restaurants, or stores that have growler programs. Good stainless steel kegs are reusable and save a ton of glass.

Canned Wine

Then there are cans. You may have been skeptical of canned wine, and quite honestly, rightly so. The trend started with lots of bulk wine being pushed into cans for convenience. The taste of the wine wasn’t the can’s fault, it was just bad wine.

These days more and more wineries are getting good juice into a can.

It’s the democratization of wine.
Herb Quady, Quady North Wines

Herb puts his GSM Rosé into can. He tells us one of his best clients is a drive-thru Mexican fusion restaurant. You can get beer by the bottle or his rose in a can to go with your order. There is also a high end restaurant in Seattle that has added a weekly laid back patio party and serves hard seltzers, sangria and the Quady canned rosé.

People that were going to drink something else, now have wine as an option. It’s an opportunity for the industry.

Quady North Rose blend of Grenache, Syrah and Mourvedre is bright and fresh. — Quady North Rose

On a Economic level…

There are canning trucks, just like the bottling trucks that many wineries employ. On the subject of cost… Herb says, that they have accepted the fact that they will not live an extravagant lifestyle and focus more on wine and cheese, than trappings and cars. In their mind…

We can offer good wine in a can at an affordable price. We are just doing a service for the people.
Herb Quady, Quady North

Got to love that.

Taste testing, in case you need that

We picked up a 3 pack of the canned GSM Rosé at the tasting room. It got up to 85 degrees today in Vegas (I know…fall in Vegas right?). So we popped a can in the backyard in the sun, and downed it with some lo mein and thai style lemongrass chicken rolls. The wine has great acid to pair with the fat and flavors of the food, and the color is a beautiful light ballet slipper peach/pink . On the nose I got tart strawberry, peach and wet stones. In my mouth it is dry and tart with citrus, zest (Herb mentions that picking the grenache early gives it the citrus skin notes), mineral and stone fruit flavors and it has a surprisingly long finish.

The blend is led by Grenache, followed by a big dollop of Syrah and finished off with a bit of Mourvèdre and a pinch of Cournoise. The exact percentages vary by year, with some years a splash of Vermentino tossed in.

The grapes for this rosé were “specifically planted and grown for Rosé”. They wanted to make a Southern French Style Rosé and found sites to grow the different varieties to have higher acidity.

So…can you get this?

You can pick up a 3 pack of his canned Rosé at the tasting room or on the website for $16. (that’s 3 – 250 mL cans, which would be equal to a bottle of wine). Abv sits at 12.4% . Wine Enthusiast & Vinous gave it 90 points, and Wine Spectator gave it 89, so, if you are into that kinda thing….

Back to sustainability

All in all, I highly recommend looking out for the planet with these new sustainable ways of enjoying wine. It is good for the planet. We vote often with our wallet.

Look for cans for convenience and environmental sustainability, aluminum is much easier and cheaper to recycle than glass. I’ll leave you a link to a VinePair article on the subject by Nick Hines… Cans or Bottles: What’s Worse for the Environment?

I also hope we can all encourage local restaurants to look into keg wine! It’s so much more affordable for the winery (and as such for the restaurant and us) and this packaging is reusable! This kind of sustainability is good for everyone.

Keep the sustainability conversation going!

Share with us your experiences with other sustainable wine packaging and the changes you are seeing. Do you have a winery or bar locally that does growlers. What about wineries, switching to different glass to leave less of a carbon footprint, or changing from using capsules on the top of bottles. Have you had wine from a keg? Have you seen bag-in-box programs with higher quality wines (not just grocery store)? Let us know in the comments or visit us on social media. Let’s keep this conversation going!

Visiting Quady North

If you are in Southern Oregon, stop by and visit the Quady North Tasting Room at 255 E California St. Jacksonville OR. They are open Wednesday -Sunday 11-6 and Monday’s from Noon to 5.

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

August 14, 2019

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

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.

Cowhorn Tasting Room View
Reflection of the view in the Cowhorn Tasting Room

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”.

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

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.

Marc & I by the Sangiovese on the Shale Rock Summit Vineyard at Girardet
View from Girardet and the ShaleRock Summit Vineyard

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
The Picnic Patio
Vines with a View
Girardet Tasting Room
Tasting at Girardet
Phlippe & Marc Girardet
Jackrabbits in the vineyard
The view of Ten Mile

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.

Southern Oregon Sauvignon Blanc from Leah Jørgensen

September 27, 2018

Leah Jørgensen Cellars 2017 Sauvignon Blanc

We have been talking with Leah Jørgensen of Leah Jørgensen Cellars about her inspirations as well as Southern Oregon. We’ve discussed how her love of the wines from the Loire Valley in France influences her wines as well as the depth of history in the soils of Southern Oregon. Now we are finally putting glass to lips and tasting some of her wines. We begin with her 2017 Sauvignon Blanc.

Leah Jørgensen Cellars 2017 Sauvignon Blanc

“This is our Sauvignon Blanc from Rogue Valley. It comes from the Crater View Vineyard that I was mentioning. Hence we gave her a little makeover (she is a mermaid on the bottle) to inspire the fish and I think she has an oyster shell right there. So actually, I wanted to make white wines that go with shellfish. We are here in Oregon right, we have incredible oyster beds, crab. My cousins own the fisherman’s market in Eugene. They are fishermen have fishing boats that go up to Alaska, that’s my Nordic heritage coming through. This wine has got all kinds of bright acidity and gooseberry. It’s not anything like a California Sauvignon Blanc and it’s nothing like a New Zealand, it’s much more along the lines of…sometimes it even gets a “gunflintiness”, so similar to a Pouilly-Fumé. Definitely the Loire inspired Sauvignon Blancs. We use stainless steel and Acacia barrels.”

Acacia Barrels?

“So a lot of the young guns in the Loire Valley have been moving to Acacia barrels for their whites; Chenin blanc, Chardonnay, Sauvignon Blanc. And the reason for that is that if you were to smell an oak barrel versus an acacia barrel, we know what oak is right, it gives that vanilla and caramel and all those wonderful notes coconut too, but if you smell an acacia barrel it’s much more herbal and floral, elderberry flower, gardenia, resin like from a fir tree, so it’s just much more interesting. The grapes like Sauvignon Blanc and Chenin Blanc really lifts those herbal-floral notes and it makes a quite pretty difference than using oak. “

This wine was so different from other Sauvignon Blancs from California or New Zealand. It’s softer on the nose, but with great acidity. It’s clean and you get minerals off of it.

“It’s that wonderful thing about putting your nose in a wine glass and getting all these amazing things and then it’s all subjective, because it all depends on things that I have smelled or that I can imagine smelling.”
“And your biochemistry! We are biochemically individual people, so we will experience wine all so differently. That’s why I never really take reviews, you kind of take it as a grain of salt that it should be something experienced Individually.”

This wine retails at $24. It comes from the Crater View Vineyard in Southern Oregon’s Rogue Valley AVA, just outside of Jackson Oregon. This vineyard has some major elevation sitting between 1,500 and 1,675 feet. This site has all the feel good attributes of Salmon-Safe, Oregon Certified Sustainable and L.I.V.E. Certified and… in 2015 they found 250 MILLION year old blue schist rocks and other marine rock as they were getting a new block ready for planting.

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 Blanc de Cabernet Franc! And check out our previous episodes with her Leah Jørgensen – Pirate Princess & Winemaker, Grapes of Southern Oregon with Leah Jørgensen.

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

Grapes of Southern Oregon with Leah Jørgensen

September 25, 2018

Leah Jørgensen makes wines from grapes in southern Oregon, primarily from the Rogue and Applegate Valleys. In our previous post (link here) we discussed the soils of the region. Now we get into the grapes she is growing and why the climate in Southern Oregon is good for these grapes.

Oregon-Wine-Map-Southern-OR-AVA
Courtesy of Oregon Wine Board
You’re making wines that are mostly from Rogue River Valley?
Rogue and Applegate, correct.
So much further south than this. How is the climate different there?
Well for one thing, there is this perception that it is so much hotter down there, but you just have longer days of heat, that’s the biggest difference than when I compare it to the Willamette Valley. And then the other thing is, the elevation, the valley floor starts at around 900 foot elevation, so by the time we get to some of our vineyards you get some decent elevation right? So that means in the evenings it cools off quite a bit in the vineyards. So when we think of things like acid and sugar ripening, you get the long days you want for ripening that is necessary for grapes like Malbec and Cab Franc, but then you also get these cooler evenings that give off this wonderful balance of acidity with the fruit. So when we pick we get…Cab franc just naturally has high acidity, so we’re just getting everything we want out of this particular fruit in Southern Oregon.
Are they growing a lot of Cab Franc in Southern Oregon?
There is not a lot of Cab Franc grown in Oregon in general, but it is still one of the most widely planted varietals in the world. I even have some statistics in here from a report, the first official Cab Franc report* I’ve seen that we’ve been mentioned in and she kinda gives every question you’ve ever wanted to know about Cab Franc, about the plantings, including the plantings that are, I think it was based on 2010, so I know there has been more planted since then. So when they do the next grape consensus I guess in 2020 they will see a bit of a jump. But there is not a lot of it to be honest. I have to search for what I want to grow, but the growers I work with are also onboard with what I’m doing so they will plant more for me. Which is great.
So you work really closely with your growers? So you are really in touch with what’s happening during the season.
Yes, exactly, so I’m in it.
For down there, when do you run into bud break and when do you end up doing harvest? Is the season longer there?
It actually usually starts earlier than up here for the whites and then for reds, just because these grapes require a little bit longer time on the vine, I make my wine at Raptor Ridge Winery so while they are bringing in their Pinot Noir, it’s great, we don’t butt heads on timing, my stuff’s coming in a little bit later. My Cab Franc and even my Gamay, up here in the Willamette Valley is a late ripener, so that comes a little bit later. Which is interesting, comparing the Willamette Valley to Southern Oregon, Gamay is one of our last picks, which is Willamette Valley. It comes in after our Malbec, which would technically be our last pick.
*We happen to be big fans of Pam Heiligenthal and Enobytes and if you like getting geeky about wine The Cabernet Franc Report is an in depth and thorough look at Cab Franc as it is grown around the globe.

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 (Yes there is more. Next we talk about her Sauvignon Blanc and her use of Acacia barrels for white wine)! And don’t forget, you can also find us on Facebook, Twitter and Instagram

Leah Jørgensen – Pirate Princess and Winemaker

September 24, 2018

Leah Jørgensen – Pirate Princess and Winemaker, that’s what it reads on her business card.

Leah Jørgensen – Pirate Princess and Winemaker

I had heard about Leah Jørgensen. There was a post of a great wine label on Instagram by a fellow wine writer, talking about this White Cab Franc. Yep, you read that right, White Cab Franc. I then saw her name as one of the winemakers that would be at the Uncommon Wine Festival at Vista Hills that we were planning to go to during our trip to the Willamette Valley, and I was anxious to taste this wine and talk with her about it. I had no idea how enchanting her wines would be or that we would spend a fascinating hour talking with her, not just about her wines, but about the vineyards she sources from and the ancient seabed that lies beneath the top soil in the southern part of Oregon.

We are not alone in finding her fascinating; She was named one of “15 Women in Wine to Watch” by FOOD & WINE (March 2018) and her wines have been well reviewed by Wine Enthusiast on numerous occasions. She is putting Cab Franc on the map in Oregon.

A little bit about the Pirate Princess and Winemaker

Leah was previously a representative for a wine distributor in Washington DC. She worked with embassies, providing them wines from a portfolio she managed. She is partial to the Loire Valley and many of her wines (most) are influenced by this love.

She comes from a family that has always been passionate about wine. Her mother’s family has been making wine in Italy since the 1700’s, Her grandfather’s family made barrels in Austria. Her father was raised on a farm outside of Eugene and her cousins own the fisherman’s market in Eugene, and are fishermen who run boats that go up to Alaska. So creating great wines that pair with shellfish…well, that’s really in her blood.

We spent a bit of time at the Uncommon Wine Festival talking with Leah. She’s incredibly knowledgeable and passionate. Conversations with her, you just don’t want them to end. As a result, we have a collection of 7 videos from our interview with her, discussing soils and climate in Southern Oregon, the grapes she uses, the influences of the Loire Valley and several of the wines she was pouring that day including her Sauvignon Blanc, Blanc de Cabernet Franc, Rosé of Cab Franc, her “Tour Rain” blend and her Malbec.

Leah Jørgensen on Southern Oregon and it’s soils

So we begin our conversation with her speaking about the Southern Oregon Soil series and how the Loire Valley influenced her wine making.

“…we are definitely inspired by the Loire Valley, but we are very fully aware that Southern Oregon is not the Loire Valley, just like the Willamette Valley is not Burgundy. We have points of reference, reasons why we can grow some of the same varietals. With Southern Oregon, looking at some of the vineyard sites that we have like Crater View Ranch which we work with, with our Malbec, our Sauvignon Blanc and some of our Cab Franc, there’s ancient marine shellfish, shell imprints, shell fossils and blue schist, ocean bottom rock and this is all present from a subduction that happened 250 million years ago. So mostly when we talk about Oregon Wine and soil series, we are often talking about the Willamette Valley and the Missoula flood, and the influence of the Missoula Flood which happened about 17 million years ago, so now we are talking about really ancient 250 million years ago. The stuff that we are seeing in those vineyards in the Rogue and Applegate, but especially in these particular vineyards in the Rogue, they even predate the Old World. When we think of the Loire Valley, my inspiration, Paris used to be under a tidal basin, so all of the waters that were in that tidal basin around Paris are now the vineyards for the Loire valley. So you find shellfish and ancient marine fossils in some of the vineyards of the Loire Valley. That episode, when the water was all in those vineyards in that area, that was about 100 million years ago, So our geological episode happened 150 million years before that, so Old World, right? I’m really proud of that, I love talking about these soil series and the ancient marine shellfish, because I think it’s a new dawn for Oregon wine to talk about other regions that have really fascinating geological stories. So that’s really the inspiration for me, capturing the sense of place and the soils and then also the grapes that seem to make sense, Cab Franc Malbec, (in the Loire Valley they call it Côt), Sauvignon Blanc.”

This is just the start of our conversation with Leah. We went on to learn about the grape varieties and how they grow in southern Oregon, and then we talked about each of her wines as we dipped our nose in the glass and tasted each.

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

Crushed Grape Chronicles

Adventures in Wine Exploration

Rogue River Valley

Cans and kegs – packaging sustainability with Quady North

Bag in Box & Kegs

Canned Wine

On a Economic level…

Taste testing, in case you need that

So…can you get this?

Back to sustainability

Keep the sustainability conversation going!

Visiting Quady North

Like this:

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

Day 3