Illahe Vineyards – Into the Winery

February 28, 2019

Last July we made the drive out to Illahe Vineyards in the southern part of the Willamette Valley. The vineyard is south west of Salem, Oregon, in the proposed Mt. Pisgah/Polk County AVA. Kathy Greysmith, the tasting room manager, took us through a tasting of the white wines and then Lowell the owner and grape grower walked us out front to look at the view of the vineyard. We then made our way back into the winery space.

Wines for the people

Here at Illahe they have a wide range of wines and one of the things they find important is keeping their wines at a price point that makes them accessible. They want people to be able to buy 2 bottles rather than just one and they wanted the wines to be at a price point that their neighbors could afford.

When they released their 2004 vintage in 2006 they priced their Estate Pinot Noir at $19 and the price has only increased to a still very affordable $25 for their Estate Pinot Noir. The white wines across the board are $19. Do they have more expensive wines? Well yeah! These are the specialty reds and the block designates. But even so, these wines are affordable.

2016 Bon Savage

Illahe Vineyard 2016 Bon Sauvage Pinot Noir

At this point we were tasting the 2016 Bon Savage, https://www.illahevineyards.com/our-wine/illahe-bon-sauvage-estate-pinot-noir-2015 which spends 16 months in barrel. It was bottled in the spring so it was still quite new as we tasted it. This is a barrel select wine from the lower vineyard sections. This lower section is less influenced by the summer sun and is lighter. They age in 25% new oak and get a more Burgundian style from this wine. There is oak influence but you get a lovely cedar on the nose. This does have some tannins that will make this wine age worthy.

Simple Gravity Flow

Kathy gave us the tour of the winery, with the Barrel room to the side, the tasting room is on the winery floor. During harvest the tasting bar is rolled away, the barrel room emptied and the winery floor is busy. The winery is a very simple gravity flow design with the grapes coming in at the higher back level and sorting tables there, they come down into the winery floor through a garage door high on the back wall and drop into bins for fermentation. Gravity flow is just smart design. It allows for less energy use (use gravity to move things), it’s easier on people, (again gravity is your friend, moving things down is less work) and it tends to be easier on the grapes. For more on Gravity Flow Wineries, check out the article below.

Gravity Flow Wineries

The Percheron and the 1899 Pinot Noirs are foot stomped in the wooden fermentation tanks. Everyone takes a turn. Well almost everyone, there is a height requirement for safety sake and Kathy sadly is not tall enough to see over the top of the tank when she is stomping…so she is out when it comes to stomping.

Games you don’t really want to win at harvest

We mentioned that this is a family affair, with the extended team included as family. During harvest they have a team board and have a bee sting contest, which Assistant Winemaker Nathan won easily. They also have the beer board. If you do something stupid, you are required to bring a 6 pack. Sadly, Nathan won this also this year. (Rough year Nathan).

We headed up the steps to the upper level and Kathy pointed out the wooden basket press they use for the 1899.

Feel like you are standing in a barrel!

As we got to the top the open-air crush pad was stacked with bins and equipment as well as a tank that was doing cold stabilization on the 2017 Estate Pinot Noir.

The shape of the roof is curved and immediately you feel as if you in a giant wine barrel.

I asked about bottling, did they bring in a bottling truck? Up to this year they had hand bottled. This year with the growth they have seen they updated to a bottling system. A bottling truck is limiting. You have to schedule in advance and who knows if that is really when the wine is just right for bottling? So they had a local company design a bottling rig on a trailer. They keep it in a storage building below the vineyard and bring it up when they are ready to bottle. It can be easily moved and allows them control on their bottling.

Next we will head over to the cave!

Where and how to find them!

Illahe Vineyards is located at 3275 Ballard Rd, Dallas, OR 97338.

Give Kathy a call for an appointment at 503-831-1248 or drop her an email at [email protected].

Tastings are $25 per person and are waived with a $100 purchase.

While they don’t serve food, they have a lovely patio with tables overlooking the vineyard, where you can bring your own lunch and enjoy the view.

We did a quick primer on the winery ” Illahe Vineyards – stepping back to a simpler time” as well as a tasting and pairing with their Gruner Veltliner.

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

Crushed Grape Chronicles & a visit to Illahe Vineyards

February 5, 2019

We made the drive toward the southern part of the Willamette Valley to visit Illahe. (ILL-a-he) We were staying in Newburg and took the opportunity to get up early and drive south through the Eola-Amity Hills and then down to Salem. In Salem we made a stop along the Willamette River at Minto-Brown Island Park for a little morning hiking and to see the river. We headed back across the river and along Rt. 22 to Rickreall and then south and west to Illahe Vineyards. This area is Southwest of the Eola-Amity Hills AVA.

The area has a proposal in to become a new AVA which would be the Mt. Pisgah/Polk County AVA. Illahe is one of nine vineyards that would be located in this new AVA. We talked with Kathy Greysmith, until Lowell Ford the owner and grape grower arrived and then we had a conversation about how things got started and some of the reasons for their philosophy and direction they chose with their Winery. This is the primer for the next 4 Video’s. Geek out with us.

Take a listen as we talk with Kathy Greysmith and Lowell Ford, discussing Illahe Wines.

A Family Affair – a few people and alot of hats

Illahe is a small family based winery. Lowell Ford is the owner and grape grower along with his wife Pauline, his son Brad is the winemaker and Brad’s wife, Bethany, deals with the marketing and National Sales, so it really is a family affair. They have an Associate Winemaker, Nathan and Cellar Master Howard and then Kathy. Kathy Greysmith, who was our contact, is their tasting room manager and deals with sales, membership and whatever other office work comes up. They all wear many hats. There It’s a labor of love that makes for some great wine.

Soil types here are different from Dundee, side by side tastings will tell you that. The climate is a little different also as they are further south. The terroir expresses itself in those differences. When they initially planted, they took the time to experiment in the vineyard, to see what would do best.

Illahe Grüner Veltliner

One of their early experimentation was with Grüner Veltliner and many of the different whites from Germany to see how they did. The Grüner was the star of the bunch.

Grüner Veltliner is mostly grown in Austria, they think of it as an “autochthonous” grape in the region. (that’s a big old technical term for grapes that are almost exclusively the result of a mutation or cross breeding in a specific area, that also have a long history in that area). It is thought to be a crossing between Traminer and possibly St. Georgen, both grapes that are indigenous to Austria. While most believe it expresses itself best in Austria, I can tell you that it is creating beautiful wine here at Illahe in Oregon.

Illahe Vineyard Tasting room, Acacia Barrels — Illahe Vineyard Tasting room, Acacia Barrel

The wine gives you crisp apple, stone fruit and then some herbal qualities from being partially fermented in acacia barrels. It, like all their white wines is a very reasonable $19 per bottle and you can find it here.

Back in the fall we asked Brad for a winter pairing with this wine and he suggested a Soupe aux choux (cabbage soup) You can read about that pairing with the link below.

Soupe aux choux and a Grüner Veltliner from Illahe

Hedging bets on Climate Change with other varieties

They also planted Lagrein, Teraldego and Schioppettino wines from the base of the alps in Italy. All three are growing well in their “little Italy” block. They felt it important to experiment and will likely continue. With Climate change you can’t move the vineyard, so you have to hedge your bets and look to varietals that may do better as the conditions in the vineyard change.

We have heard this before. If you read our piece on Montinore, you will know that they are also growing Lagrein and Teraldego. Experimenting with these Italian varieties for much the same reason. We spoke with Rudy Marchesi about this at the end of our Barrel Tasting with him at Montinore.

Pushing the envelope – trying new things

Brad is creative. He wants to try new things. This is how the 1899 came about, their wine made using the technology that would have been available in 1899. (More on that later). They have 6 different clones of Pinot Noir as well as Pinot Grigio (clone VCR5) sourced from the base of the Alps. (As we talked, we tasted the 2017 Pinot Gris). 50% of the Pinot Gris was made it what Kathy calls the Hobbit Barrel (Lowell tells the story at around 4:30 in about how they came to have this barrel.)

Barrel Illahe for Pinot Gris with Kathy and Lowell — The Hobbit Barrel as Kathy calls it at Illahe.

We talk about their Tempranillo Rose which sells out annually. We only get to talk about it, we don’t get to taste it. Released on Valentines Day, it sells out by Memorial Day. Every year they increase their production, and every year they still sell out by Memorial Day.

On to the Pinot Noirs

Lowell had planned to be a grower. He thought he would have a vineyard not a winery. He would grow the grapes and in the off season he and his wife would travel. Brad changed all that. But…at least he did it wisely.

As they planted the vineyard, every tenth row, every 20^th plant, Brad kept detailed records on for 3 years. This included pruning, weights, brix, blossom time…very detailed. They found the sweet spots in the vineyard. The Percheron block…that was the sweet spot. This block also happened to be next to where originally Lowell had planted his riesling. So, sadly the Riesling made way for the Pinot Noir. This block is typically their earliest ripening. You will find clones 777, Wadenswil 2 and Swan.

Illahe Vineyard Tasting room, Bottle Shots — Illahe Vineyard Tasting room, the Pinot Noirs

Continue with us as we head out front to view the vineyard and talk about some of the growing practices.

Illahe Vineyards is located at 3275 Ballard Rd, Dallas, OR 97338.

Give Kathy a call for an appointment at 503-831-1248 or drop her an email at [email protected].

Tastings are $25 per person and are waived with a $100 purchase.

While they don’t serve food, they have a lovely patio with tables overlooking the vineyard, where you can bring your own lunch and enjoy the view.

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

Day 9 of the 12 Days of Wine with Beckham Estate AD “Creta” Pinot Noir & bacon wrapped dates

December 21, 2018

Chehalem Mountains AVA from Beckham Vineyards

Andrew Beckham has merged his two loves, ceramics and wine. The bottle for this wine lists it as “Creta A.D. Beckham MMXVI Amphora Pinot Noir”. This wine was made in a terra cotta vessel. A vessel made right here in his studio on the vineyard.

There is a long story to go with this. A beautiful and very real story, patiently told to me by Andrew’s wife Annedria, when we visited them at the Beckham Estate Vineyard this summer. That story will have to wait for another day. Soon, I promise. Today, we are going to talk about this wine.

A.D. Beckham 2016 “Creta” Amphora Pinot Noir

Ad Beckham 2016 Amphora Pinot Noir — A.D. Beckham 2016 “Creta” Amphora Pinot Noir

“Creta” is latin for clay and this wine was fermented and aged in terra cotta and bottled un-fined, un-filtered.
From Beckham Estate Vineyard http://beckhamestatevineyard.orderport.net/product-details/0076/2016-AD-Beckham-Creta-Pinot-Noir

Beckham Vineyard the view from the tasting room

The vineyard and winery sit in the Chehalem Mountain AVA on Parrett Mountain, where the vineyard elevation lands at 412 to 568 feet. Soils here are Jory and Saum. This wine, of which there were only 100 cases made, is unfined and unfiltered, and if you want to get all geeky, the Pinot clones are Pommard, Wädenswil, and Dijon 115 and 777. This is 30% whole cluster.

Beckham Vineyard, The view West from Parrett Mountain

What to pair?

Annedria Beckham got back to me with a beautiful recipe that she had just paired with the Creta Amphora Pinot Noir.

Hello Robin,
As we just had our 3 pigs butchered we have a wealth of pork in our freezer. I made this recipe the other evening and it went beautifully with the AD Beckham Creta Pinot noir’s bright cherry and cranberry notes. You could substitute duck breast for the pork for an equally delicious meal.

Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce
modified from Epicurious
INGREDIENTS
·         1 teaspoon ground coriander
·         Kosher salt, freshly ground black pepper
·         2 pork tenderloins (about 2 pounds total)
·         2 tablespoons olive oil
·         1 large shallot, thinly sliced 1/4 cup
·         10 sprigs thyme
·         1 1/4 cups dry red wine
·         1 tablespoon balsamic vinegar
·         1 tablespoon sugar
·         1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)
·         1-2 tablespoon cold unsalted butter
PREPARATION
1.       Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
2.       Heat oil in a 12″ heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20–25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
3.       Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, taste, then season with salt and pepper as needed. Slice pork and serve with sauce.
Cheers!
Annedria Beckham of Beckham Estate Vineyard

This recipe had my mouth watering. Sadly, this was a late night pairing and the recipe arrived too late for us to gather all the ingredients. I look forward to them releasing the 2017 Creta Pinot, so I can get a bottle and try it with this amazing recipe. The cherries, the balsamic, the thyme, the pork…all would be perfect with this wine. And actually, Annedria’s suggestion of duck, is really what I may try! But for tonight, we will have to do without.

Michael made do with gourmet sliders and bacon wrapped dates waiting to pair with this wine. Michael wrapped the dates in a maple bacon, so we had that sweet and savory combo and found that it went brilliantly with the wine. With the sliders, I have to admit, I slathered one bun with lobster pate and the other with tomato marmalade, the sweet, the savory, the rich…all played perfectly against this wine

The Wine

So what does it mean to the wine to have the wine fermented and aged in clay rather than wood?

Maybe it was just my brain making the association, but I felt like I could smell the clay on this wine. On the nose, it starts with baking spices and deep red fruit (that is the cherry and cranberry Annedria mentioned). It is medium bodied, but flavorful, so it feels bigger in your mouth. The tannins are smooth, but lively and long lasting. As it opened up I got more mocha/cocoa on the nose, and it felt darker in my mouth and more savory. Later as I tasted I got wilted rose petals and a little salinity. Going back to the clay, the nose always hit me as very fine particles (like clay and cocoa powder), which gave the wine a smoothness that I found really appealing.

I was really enchanted by this wine.

Need some?

I will apologize for taunting you with this beautiful wine. This vintage is sold out. But…new vintages lay ahead ( I think they are bottling the 2017 Estate Pinot Noirs currently) and you can purchase their wines from their site.

Want to Visit?

The entrance to Beckham Vineyards from SW Heater Road

They are typically open Fridays and Saturdays from 11-5. They are closed from December 17th, 2018 -February 1st, 2019 except by appointment. (So schedule an appointment or plan your trip after Feb 1st)

To schedule an appointment email them at [email protected]

Want more? Click through to all of our 12 Days of Wine posts!

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

On the 8th day…a Cabernet..well a Cabernet Franc…a Blanc de Franc at that.

December 20, 2018

Leah Jørgensen Cellars, Blanc de Cabernet Franc

Day 8 of our 12 Days of Wine found us doing a late night pairing. We met Leah Jørgensen of Leah Jørgensen Cellars this summer and had a wonderful conversation with her about her wines and so many other things. You can find all that info here.

One of the unique wines that she makes is a Blanc de Cabernet Franc. She had run into one of these in the Loire Valley and decided to make one from Oregon.

What to pair?

We searched and found a recommendation thanks to Opening a Bottle https://openingabottle.com/blanc-de-cabernet-franc/

Tasting notes: A most unusual white wine that first comes across as quirky, but then mellows into a truly distinctive beauty. Offers aromas of lemon, rosemary,beeswax and gradually gives way to deeper fruit aromas as it is exposed to air— ripe nectarine, blood orange and honey. There is even a note that recalls lilacs. Ultra-smooth texture and medium body, with some minerality on the finish. A wine with a lot of grace. Drink young.
Recommended for: Summer sipping on the back patio. With food, I’d aim for roasted chicken or cedar-planked salmon.
Opening a bottle – What is Blanc de Cabernet Franc Like? May 11, 2016

While it wasn’t summer, we wanted to enjoy this bottle young.

I had to work, but when I returned at almost midnight, Michael had a feast set with a cedar-planked salmon in maple and spices, rosemary bread with goat cheese, and a fruit and cheese plate complete with two goat cheeses, one honeyed, the other herbed, gouda, grapes, prosciutto, blood orange slices and some of that lovely gooey haymarket goat cheese.

Leah Jørgensen Cellars, Blanc de Cabernet Franc, with Cedar planked Salmon

The wine

This wine is really fascinating. You put your nose in the glass and you get tart citrus and pith. It was blood orangey, but after tasting my blood oranges, it was a little more tart, drifting toward pink grapefruit. And then you get peppers, green, but not bell. It really is that a roasted pickled poblano pepper. On the back there was a bit of salinity, and there is that touch of tannins.

This is a wine that starts like a white and ends like a red with a lingering finish.

The pairings

Maybe it’s just channeling the Loire Valley traditions, but I found that this wine went spectacularly with all the goat cheeses most especially the honeyed goat cheese. With the gouda? Not so much. With the salmon it was great, holding it’s own against the heavy spices on the salmon, the wood, with the maple helping to round and soften each bite.

Want some?

You can find her wines available on her squarespace site

And this beautiful bottle will set you back only $30.

Or check out her page with her distributors to find a place near you.

Want more? Click through to all of our 12 Days of Wine posts!

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The 7th day Pizza & wine in your PJ’s

December 19, 2018

Maloof Wines. Where ya Pj's at, with Blaze Pizza

On the 7^th day…well we rested! Eating Pizza and Sucking Glass with Maloof Wines.

Eat pizza, suck glass.
The Mantra from RossandBee at Maloof Wines

We have been cooking a lot lately, and these 12 Days of Wine are keeping us busy. Today on the 7^th day of Wine, we rest. We pick up a white pizza, make a bowl of popcorn and watch a movie, thanks to the recommendation of Ross & Bee of Maloof Wines.

We met them this summer and tasted their wines while in the Willamette Valley. You can read the piece we wrote on them here https://www.crushedgrapechronicles.com/ross-bee-maloof-wines/

2017 Where Ya PJ’s at?

This wine is a blend of Pinot Gris and Riesling, they consider it their version of a rosé.

Maloof Wines. Where ya Pj's at — Maloof Wines. Where ya Pj’s at

“Ross: (This) wine is our fun little spring blend, this is what we think of as our answer to a rosé. This is a blend, it’s 55% Pinot Gris and the Pinot Gris was fermented on the skins, kind of as you would traditionally ferment a red wine. So we ferment that, on the skins in two different fashions; we do half of it with full skin contact and daily punch downs and then the other half we actually do carbonic masceration. Then that’s pressed off and blended with Riesling. So it’s like 55% skin contact Pinot Gris and 45% Riesling. And this wine is called “Where Ya PJs at?”
Ross Maloof at the 2018 Uncommon Wine Festival

Pairing Suggestion

So what to pair? On the Maloof site they suggest”

Serve chilled or at cellar temp with white za pies or with a bowl of popcorn over your favorite John Cusak movie. Ours is Grosse Point Blank.
From the Maloof website http://rossandbee.com/wines/

We pulled out the “Where Ya PJ’s at” and donned our PJ’s for pizza popcorn and wine (no lounging in your underwear here). We could enjoy the tree, the lights, a movie and rest a bit.

The pizza I will give a shout out to Blaze Pizza.

This was quick, easy, and just the right size to pair with our bowl of popcorn. We ordered the “White Top” signature pizza, which is white cream sauce with mozzarella, applewood bacon, chopped garlic, oregano and fresh arugula, which they add at the end after it has baked for all of 3 minutes in the high heat pizza oven, while I watch.

Trust me there was plenty of garlic! (they people making the pizza are generous with toppings and always check to be sure if they’ve added enough or if you want more!)

We popped up some buttered popcorn to go with the ‘za, popped the bottle of “Where Ya PJ’s At?” and curled up on the couch with a movie.

The wine

The Where Ya PJ’s At? is coppery in the glass from that pinot gris with skin contact. The pinot gris gives it a rich nose also. There is a bit of sediment in the bottom of the bottle (which I kinda like). The flavors are rich and the bit of effervescence tickles your tongue and your taste buds.

The pairing

We actually watched Sofia Coppolas “Marie Antoinette”and the wine channeled that everyday luxury kind of feel for me. It was a day of lounging about, enjoying tasty bits and wine, like lounging at court. Overall the food and wine pairing was perfect. The movie…hmmm. (maybe we should have gone with a Cusack film)

Want some?

Want to find a bottle of this stuff? Well, they don’t yet ship, but if you are in one of the lucky areas where their wines can be found… here’s the list.

Perhaps there is a bit of the 90 cases of this wine that they made, left out there in the universe. You can hope!

Maybe you should drop by and see them?

If you want to visit them…drop a note from the website where you can join the Maloof Tang Clan

Or drop them an email at [email protected]

You can find them at Day Camp

21080 N Highway 99W, Dundee, OR 97115

Tastings are almost anytime by appointment only.
From the Maloof Site http://rossandbee.com/contact/

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On the 6th day there was Joyful Noise

December 18, 2018

On the 6th day of Wine we opened our bottle of Joyful Noise Pinot Noir made by Deven Morganstern.

2015 Joyful Noise Pinot Noir

We met Deven and Callie of Joyful Noise at the Uncommon Wine Festival this summer and spoke with them about the 2015 Pinot Noir. The grapes for this wine come from Lazy River Vineyard in the Yamhill-Carlton AVA of the Willamette Valley in Oregon.

Deven’s pairing suggestions

I reached out to Deven to ask about a pairing for the holiday season and he was kind enough to respond with a pairing that makes things simple so that you can relax and enjoy the time at the holiday with family and friends.

Here is what I thought of when planning out our Christmas Dinner menu….my favorite part is all the excitement and build up to dinner which starts a few days before Christmas so we can best enjoy the crazy!

Deven Morganstern, Executive Noise Maker and Grape Wrangeler at Joyful Noise

Joyful noise quote — The back of the bottle of Joyful Noise says it all

In our house, Christmas Dinner is really an all day affair. Everyone wakes up, we make coffee, have pastries from the shop down the street and do the present thing. That all gets us to about lunch time when friends and other family start to stop by. Either just for a minute or coming early for Dinner you’ve got to have some snacks ready in advance or you will never get out of the kitchen. So, a couple days ahead I’ll bake loaves of Ken Forkish’s Saturday White Bread recipe from Flour Water Salt Yeast, pick up a ton of charcuterie from Chop and Olympia Provisions here in Portland, some pickled and fresh veggies, and then make this tuna spread (see below) with Jacobson canned tuna in oil. All can be whipped up days ahead of time, other than grilling some of that bread, and you can keep those hungry folks at bay while wrapping up the main show in the kitchen. Perfect thing about the 2015 Lazy River Vineyard Joyful Noise Pinot Noir is it can roll with all these snacks and transition straight into dinner time with roasted Duck, Prime Rib, or at our house this year, Smoked Ham. With enough color and structure that your Cabernet drinking Uncle will be cool with it and all the acid and fruit anyone that loves Oregon Pinot Noir will be filling their glass a second time, you can pop open a couple bottles and let the day fill with the noise of friends and family.
Deven Morganstern, Executive Noise Maker and Grape Wrangeler at Joyful Noise

I didn’t have time to order tuna from Jacobson. But I will be sure to pick some up when I am back on the Oregon Coast. (We will be heading to a wedding just up the road from there next year). While I am familiar with Jacobson salts (and have been happily gifted a few), the tuna is new to me and I can’t wait!

I headed to the market and picked up a higher quality tuna than I typically do for sandwiches for this recipe.

The Tuna Mousse recipe

It’s an actual recipe, from Patricia Wells’ Trattoria.

Lemon and Oregano Tuna Mousse

One 6 1/2 ounce can best quality tuna packed in olive oil. Do not drain (the Jacobson tuna was 7 1/2 ounces, but no big deal)
4 T unsalted butter, at room temp
Grated zest of 1 lemon
2 T freshly squeezed lemon juice
2 T olive oil
1/2 t dried oregano
1 plump fresh garlic clove, finely chopped

Put it all in a food processor and process till smooth and creamy. Taste for seasoning. I usually add salt and pepper.
It’s best served at room temp and will keep for about 3 days.

We also put together a cheese plate to graze on. filled with a wide variety of cheeses, charcuterie etc.

Joyful Noise 2015 Pinot Noir with Cheese Plate

The Pairings

I will pull this quote again from Deven

“With enough color and structure that your Cabernet drinking Uncle will be cool with it and all the acid and fruit anyone that loves Oregon Pinot Noir will be filling their glass a second time, you can pop open a couple bottles and let the day fill with the noise of friends and family. “

Nothing could be more true. I think of this as a relatively “big” Pinot. Full of flavor. It went beautifully with everything! Not a single bad pairing. I was a little skeptical of the tuna spread pairing. I read the recipe, thought it sounded tasty and was charmed by Deven’s story. But quite honestly I did not think this would be a spectacular pairing. Boy was I wrong. The acid in the wine was brilliant pairing with the lemon in the spread and then contrasting with the fat and and richness. This was an enlightening pairing for me.

Want some?

Do you want a bottle? They have a page on their site to tell you “How it Works” They are small, and this was the only wine they made annually, until this year when they added a Pet Nat to their line up (I can’t wait to try that!)

And go check out our interview that we did with them at Deven Morganstern is making a Joyful Noise

Want more? Click through to all of our 12 Days of Wine posts!

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Day 5 Müller Thurgau from Montinore Estate and crab and celery root crostini

December 17, 2018

It’s the fifth day of wine here at CGC this holiday season, and today we are enjoying a wine from the Northwest Willamette Valley, in the proposed Tualatin Hills AVA from Montinore Estate.

We have been doing a bit of posting lately about our trip to Montinore Estate and our visit with Rudy Marchesi. You can learn a bit about the estate with our posts

Montinore Estate a Recent History

Montinore Estate the Deeper History

Montinore Estate – About the Wines

At the end of our visit, we picked a few bottles to have shipped to us, including their 2015 Müller Thurgau. I mean how often is it that you come across a Müller Thurgau?

Montinore Estate 2014 Müller Thurgau

Montinore Estate Muller Thurgan 2014 — Montinore Estate Müller Thurgan 2014

As we planned our 12 days of Wine, this was one of the bottles I pulled out to taste. I sent a quick email to Kristin Montinore the President of Montinore Estate and she was kind enough to reply with a favorite pairing for this wine.

I love serving the Muller Thurgau with appetizers. One of my favorite pairings is a Dungeness Crab and celery root salad. Its both bright and creamy and can be served on it’s own or with a crostini.
Kristin Marchesi, President Montinore Estate

The recipe!

She was kind enough to share this recipe with me, and I pay it forward (it’s really delicious) by sharing it with you!

Celery Root and Dungeness crab crostini
2 tbl mayonnaise
1.5 tbl lemon juice
2 tsp whole grain mustard
1 small celery root, grated
1 bunch celery leaves, chopped
2 tbl minced scallions
½ lb cooked Dungeness crab lump meat
salt and pepper to taste

Whisk mayonnaise, lemon juice, whole grain mustard in a small bowl. In a larger bowl mix together remaining ingredients. Stir in dressing. Add Salt and pepper to taste and serve either with crostini, endive leaves or crackers.
Recipe kindly shared by Kristin Marchesi

Sadly I was unable to find Dungeness crab this time of year in Vegas, but we found some other crab that filled in. The crostini were delicious were quick to make.

Montinore 2014 Muller Thurgau with Crab Cakes

The tasting and pairing

As we poured the wine, fine bubbles lined the glass. Müller Thurgau is a Swiss hybrid grape created by Hermann Müller. It is a cross of Riesling and Madeleine Royale. You can definitely taste it’s riesling heritage in the glass.

It contrasted beautifully with the savory buttery sourdough crostini and the bright celery root and celery leaves and the richness of the crab, it’s fruit and slight sweetness rounding out the palate. This wine sits at just 11% alcohol so feel free to finish the bottle with a friend!

If you find yourself in the Willamette Valley, take the beautiful drive up to Forest Grove in the Northwest portion of the Valley to visit Montinore Estate.

Montinore Estate

3663 SW Dilley Road Forest Grove, OR 97116

503.359.5012
[email protected]

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Illahe Vineyards – Stepping back to a simpler time

December 16, 2018

Well, I suppose “simpler” is all about perspective. They have a wine here called 1899 that they do with all the conveniences that could be had at that time. That means no tractors, no electricity, no motorized vehicles.

Illahe means “earth” or “place” or “soil” in the Chinook local dialect.

We visited Illahe this past July and spent the morning with Lowell Ford, the owner and grower. He and their Hospitality Manager Kathy took us through a tasting and a tour of the Winery and Vineyard.

The proposed Mount Pisgah, Polk County AVA

The winery and vineyard are located in the middle part of the Willamette Valley, West of Salem near Dallas Oregon. This area is part of the overarching Willamette Valley AVA and Illahe winemaker Brad Ford (Lowell’s son) has started the process of creating a Mount Pisgah, Polk County AVA.

The AVA covers 5,850 acres, 15 miles west of Salem and home to 10 commercial vineyards, including Freedom Hill, and two bonded wineries: Amalie Roberts Estate and Illahe Vineyards. Mount Pisgah, named by settlers in the 1800s in honor of a hill back home in Missouri, has 531 acres of vines — mostly Pinot Noir, Pinot Gris and Chardonnay — planted from 260 to 835 feet in elevation.
https://www.oregonwinepress.com/gaining-ground

The Vineyards at Illahe

Grape Varieties

While the Primary focus here is Pinot Noir, they have planted Pinot Gris, Grüner Veltliner, Tempranillo, Viognier and then small bits of Lagrein, Schioppettino and Teroldego.

Sustainability

The vineyard is LIVE-certified and they take pride in working by hand. They are using native flowers as cover crops, which is good for the soil and makes for stunning vineyard shots.

The winery is built on the hill and is set up to be gravity flow. They also use solar power.

The site and soils

The site is south-facing with spectacular views from their patio in front of the winery. Their elevation here ranges from 250-440 feet. They get earlier budbreak and a bit of the Van Duzer Winds. On Mount Pisgah they get a little less of the extreme temps and winds than those vineyards in the proposed Van Duzer Corridor.

Soils here are Willakenzie sedimentary clay (Bellpine, Dupee, Wellsdale) with sections of volcanic Jory soil.

They use some Acacia barrels here, and the winery was designed for it’s roof to make you feel as if you are inside a barrel.

The 1899 Pinot Noir

Without electricity for their 1899, they revert to bicycle power to do pump overs. Everything here is done by hand. The Percheron’s plow the fields, the harvest is by hand, the bottling, labeling etc. Then they have a carriage take the wine to the river and there is a two day canoe trip north and then they bicycle the wine to market. Yep… maybe not “simpler” right. But worth the effort.

To visit Illahe

You can look forward to a journey through the winery and into the cellar with Lowell coming up. In the meantime if you want to visit them To schedule an appointment email Kathy: [email protected] or call 503-831-1248.

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

Soupe aux choux and a Grüner Veltliner from Illahe

December 10, 2018

Illahe2017 Estate Gruner Velthiner with Cabbage Soup

“On the fourth day of wine my true love pulled out of the cellar for me, a Grüner Veltliner from Illahe.”

Illahe Vineyards

ILLAHE, pronounced Ill-Uh-Hee, is a local Chinook word meaning “earth” or “place” or “soil”
From the Illahe Vineyards site

This summer we visited Illahe Vineyards in the Willamette Valley. Illahe is located in the southern part of the Willamette Valley west of Salem. They are within the proposed Mt. Pisgah/Polk County AVA.

If you want more details on the AVAs and proposed AVAs in the Willamette Valley, you can check out our post https://www.crushedgrapechronicles.com/oregons-willamette-valley-avas-a-primer/

We spent a morning at the vineyard with Lowell Ford who owns runs the vineyard with his wife Pauline. Their son Brad Ford is the winemaker and the force behind the proposed Mt. Pisgah/Polk County AVA.

Illahe Vineyard in the proposed Mount Pisgah/Polk County AVA

Sitting on the patio in front of the winery you look south down the slope and across the vineyard. They sit between 225 and 440 feet here. They get earlier budbreak, as they are a warmer site than most in the Willamette Valley, but they also get the Van Duzer winds which cool the vineyard in the evening and give them a long growing season.

Illahe 2017 Estate Grüner Veltliner

While they primarily focus on Pinot Noir (and we look forward to a future post telling you all about those, including teaser their 1899 which is made) , they also grow Pinot Gris, Grüner Veltliner, Tempranillo, Viognier, Langrein, Schioppettino and Teroldego. Today we will focus on the Grüner that we picked up when we visited.

I reached out to Kathy, who runs their tasting room and had set us up for our visit and interview and she kindly put us in touch with Brad the winemaker. Brad responded with this great description of the wine, followed by a simple seasonal pairing:

The 2017 Illahe grüner veltliner introduces itself with light but dense aromas of dried peach, honey crisp apple, and fresh cedar board. This wine is fermented partially in acacia barrels which offer herbal flavors and a complex texture. The palate also contains flavors of red grapefruit, graham cracker, and white nectarine. The balanced acid and strong mouthfeel create a beautiful wine ready for drinking or aging.
A nice, simple pairing for the gruner in the wintertime is a soupe aux choux, or cabbage soup. The lightness and fattiness of the soup pair well with a white wine like gruner. I like a homemade chicken broth and homemade sourdough wheat bread for the croute. Of course, a little pinch of classic gruner white pepper on top of the soup is the kicker.

Brad Ford, Winemaker Illahe Vineyards

Soupe aux Choux

Some refer to this as “Old Shoe Soup” (that would be Brits who were poking fun at the French words). This is a simple Cabbage soup. I searched through a few recipes and then adapted one to fit.

Here is the link to the recipe I based my soupe aux choux on https://www.thefrenchcookingacademy.com/cabbage-soup/

For my Soupe aux Choux I deviated a little from the recipe, with turkey stock from Thanksgiving, using bacon I had on hand and adding some par boiled potatoes left from the tartiflette I made earlier this week.

Tastings and Pairings

Michael was a bit skeptical of “cabbage soup” I reassured him, letting him know there was bacon in it. Regardless he requested a back up of fish and chips for lunch. So we paired both.

He was pleasantly surprised at the soupe aux choux and finished off most of his bowl. The fish and chips we found only paired with the addition of tartar sauce.

Illahe2017 Estate Gruner Velthiner with Fish and Chips

We found the wine needed to open a bit and warm to let out the nose. I did get honey crisp apples, a hazy bit of white pepper and wet stones on the nose. Later I noted something woodsy which…hmmm okay we can call it cedar board. On the palate I got a tartness which yes, reminded me with the bitter notes in the background of pink or red grapefruit and then under ripe apricots.

The soup was light, but warm and lovely and was perfect for the pairing on this cloudy day, to enjoy as the early afternoon sun peaked through the clouds and my windows. The croute which was sour dough baguette was topped with gouda which for me kicked the flavor up a notch and gave the Grüner even more to play with.

To visit Illahe:

To schedule an appointment email Kathy: [email protected] or call 503-831-1248.

We will have more on our visit with Illahe in the future, including our visit to their beautiful cellar and discussions on their 1899 Pinot Noir.

Want more? Click through to all of our 12 Days of Wine posts!

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

Montinore – the deeper history

December 9, 2018

Time to talk soils

The soil at Montinore Estate in the Northwest corner of the Willamette Valley, is loess from the Missoula Floods. The Missoula Floods… well that takes us back a bit further in history, like 13,000 to 15,000 years back. During our interview with Rudy Marchesi, Immediate Past President and Partner at the winery, he took us into the tasting room to show us the beautiful Willamette Valley map created by the Willamette Valley Wine Association. Here he took a minute to paint the picture for us of the floods and the soils that came from these floods

Willamette Valley Map courtesy of Willamette Valley Wine Association Map data by everyvine.com, design by John Fisher, geologic cross section by Timothy A. Cross, special thanks to Patrick Reuter.”

The Missoula Floods

At the end of the last ice age, there was an ice dam in the Clark Fork River in what is now Idaho. This backed up the water from a finger of the Codilleran Ice Sheet that was melting and creating the Glacial Lake Missoula. As the water pressure built, the ice plug was forced upwards releasing cataclysmic flood waters, a wall of water 500 feet tall down the Columbia River to the ocean. After the surge of water, the plug would drop back into place and the lake would refill. Then periodically, the plug would get pushed up and more flood water would be released. This repeated dozens of times over about a 2000 year period. The area that was flooded covered almost half of what is now Washington on it’s eastern side side of the state and followed the Columbia River to the ocean. It also branched off at the mouth of the Willamette River creating a lake that covered much of the Willamette Valley as far south as Eugene. Mind you, Glacial Lake Missoula was in Montana…yet another Montana and Oregon link for Montinore.

I found this link to an article on Oregon Live that discusses the flood

https://www.oregonlive.com/environment/index.ssf/2012/06/lidar_map_shows_path_of_missou.html

Here you can also find beautiful lidar maps (as Oregon Live puts it “think radar, but with light”), some of which are truly artworks, including an interactive mapthat illustrates the floodwaters by the Oregon Department of Geology and Mineral Industries

https://gis.dogami.oregon.gov/maps/lidarviewer/

Build up of soils

Every time that the floods happened they would take out forests, that had grown in the last 75 years and carry that sediment with them, as well as anything else in their way (ie rocks, mammoths). Then the plug would drop back into place and the soil over the flooded area would dry out. Some of this would be dusty and dry, so the wind would carry it (wind blown loess). You have layers and layers of these soils, forests that were buried or swept away downstream. One of the ways they were able to tell that there were multiple floods, was because they found separate layers of ash from Mt. Saint Helens eruptions.

The soils of Montinore and the proposed Tualatin AVA

General Area of the proposed Tualatin Hills AVA (Willamette Valley Map courtesy of Willamette Valley Wine Association)

We mentioned that when the Chehalem Mountain AVA formed that they offered to include Montinore. Rudy declined. He knows his soil and it is different from that of the Chehalem Mountain AVA. The soils here are considered Laurelwood and Cornelius (wind blown loess glacial lake sediment) and are similar to some of those found in the Northeast part of the Chehalem Mountains, the area that is looking to become a nested AVA inside Chehalem, the proposed Laurelwood AVA.

So what does Rudy believe sets this area apart to warrant it’s own AVA? Well the windblown loess for a start. The loess is the fine topsoil that formed as the flooded areas dried out. These fine particles which include clay (the finest and lightest of particles), were blown westward and got caught by the hills. This dust buried an ancient redwood forest 200 feet deep. Rudy told us that he has had neighbors drill wells and pull up chunks of redwood from deep underground.

While it shares the Laurelwood soil series with the Chehalem Mountains AVA, the proposed Tualatin Hills AVA is located within the rain shadow of the coastal range and the temperatures are a bit higher.

Tualatin Hills AVA borders

The proposed AVA is a horse-shoe shaped basin that opens to the east, bounded by the Tualatin River watershed. To the northwest the boundry is the peaks of the coastal range, where the prevailing winds come over and hit the Chehalem Mountains and Portland. Then Willamette Valley AVA provides another border and urban development the last. Elevation borders sit at 200 feet for the low end (anything below that has soils to fertile for growing wine grapes) and 1000 feet on the high end, which is the natural boundry for growing wine grapes in this climate.

The overall proposed Tualatin Hills AVA covers 144,000 acres.

Stick with us as we continue our discussion with Rudy as we dig deeper into the soils and how the Missoula Flood Loess affects the flavors in the wines.

You can also check out our previous post Montinore Estate – a Recent History which tells how the Estate came by it’s name and the history of the property and winery.

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

Montinore Estate – a recent history

November 30, 2018

It was overcast the morning we headed out to Montinore Estate. That’s not unexpected in Oregon. What was unexpected for me was how vivid the colors were under the cloudy sky. We headed out from Newberg, through a bit of a drizzle for our half our drive to Forest Grove. As we got closer, the drizzle dissipated and the vivid colors of the fields and trees woke me up, probably better than the coffee in my cup.

We were heading into what will soon be the Tualatin Hills AVA to meet Rudy Marchesi who has been the driving force behind this AVA.

We arrived early and wandered the grounds, cameras in hand, taking in the beauty and capturing it to share with you here.

Montinore Vineyards Entrance

Montinore Estate

The Estate is named Montinore as a combination of Montana and Oregon, so don’t try to give it an Italian twist as I did. It’s not Mont-i-noray, even though Rudy’s last name is Marchesi.

Montinore Vineyards driveway trees

Big leaf maples line the drive on the way in. You are greeted by the tasting room to your right and then the southern style mansion built in 1905 by John Forbis. I have heard that the home was actually a Sears kit house. This particular morning it was resplendent with purple hydrangeas in bloom.

John Forbis home at Montinore Estate

View from Montinore

Life under the Oaks at Montinore Estate

Vineyard shot at Montinore

Montinore Vineyards panorama

Looking down the rows at Montinore

Vines at Montinore Estate

Finally, I turned around and there was the view, vineyards, trees, and bright green field dotting the landscape. It’s easy to see how Rudy became enchanted with this place. We headed into the tasting room to meet Rudy.

Interview with Rudy Marchesi

A little about Rudy Marchesi

Rudy Marchesi had just stepped down as President of the Montinore, handing over the reins to his daughter Kristin. He was returning from his first vacation in years and was kind enough to spend his morning with us before heading off to lunch with the grand kids.

Rudy’s grandparents were from Northern Italy, where they grew their own food, as well as grapes to make their own wine. At that point in time, sustainable was just what you did. Rudy sold wine on the east coast, he also grew grapes and made his own wine. While working for a distribution house dealing with fine wine he came across Montinore. He began consulting with the vineyard in 1998, worked as their president of Operation and then President and became the proprietor in 2005. In 2008 the vineyard became Demeter Certified as Biodynamic. The family is committed to sustainable agriculture and living, just like Rudy’s grandparents. It is a legacy that Kristin continues.

The History of the Montinore

We spoke first about the history of the property. John Forbis came to this area from Montana where he was an attourney for a copper company. He and his family moved to Portland where he worked for the railroad. The property here in Forest Grove reminded him of his home in Montana, and so he named it Montinore.

After owning the property for a couple of generations, the Grahams, who were lumber people bought the property in the 1960’s.

As we talked about the land Rudy painted the picture of the vineyard, before it was a vineyard. It had been planted to hazelnuts for a time and been a cattle ranch. I had forgotten how close Mount St. Helens was. In 1980 when Mount St. Helens erupted, the lower fields then were planted to vegetables and the eruption buried it in 4 inches of ash. Visualizing that will stick with me.

If you have not heard of this eruption or need a refresher to be able to visualize this, you can check out this

video link

from the Smithsonian Channel.

Becoming a Vineyard

The Grahams had an Ag survey done by both UC Davis and USO and the results encouraged them to grow wine grapes. They planted 300 acres.

They planted the vineyards in 1982 and had their first vintage in 1987. In 1990 they had their first vintage from the winery.

The vineyard now is around 200 acres. They lost some to pheloxera. They have another 30 acres vineyard in the Yamhill-Carlton AVA and a longterm lease on a 20 acres vineyard in the Chehalem Mountains.

This is the recent history. The Mount St. Helens eruption from almost 40 years ago is modern history in this neck of the woods. This area and the reason it is looking to become an AVA is due to natural events from long before that.

We will be digging into all the loess and basalt and ancient redwood forests, that lie under Montinore Estate in our next post where we speak with Rudy about the proposed Tualatin Hills AVA and what sets it apart.

Don’t forget to check back with us here at Crushed Grape Chronicles as we continue to explore Oregon Wine Country and beyond. And remember, you can also find us on Facebook, Twitter and Instagram

“Tour Rain” Vin Rouge – Leah Jørgensen Cellars

September 25, 2018

“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

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

Willamette Valley

Wines for the people

2016 Bon Savage

Simple Gravity Flow

Games you don’t really want to win at harvest

Feel like you are standing in a barrel!

Where and how to find them!

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A Family Affair – a few people and alot of hats

Illahe Grüner Veltliner

Hedging bets on Climate Change with other varieties

Pushing the envelope – trying new things

On to the Pinot Noirs

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A.D. Beckham 2016 “Creta” Amphora Pinot Noir

What to pair?

The Wine

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What to pair?

The wine

The pairings

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2017 Where Ya PJ’s at?

Pairing Suggestion

The wine

The pairing

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Maybe you should drop by and see them?

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2015 Joyful Noise Pinot Noir

Deven’s pairing suggestions

The Tuna Mousse recipe

The Pairings

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Montinore Estate 2014 Müller Thurgau

The recipe!

The tasting and pairing

Montinore Estate

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Illahe means “earth” or “place” or “soil” in the Chinook local dialect.

The proposed Mount Pisgah, Polk County AVA

The Vineyards at Illahe

Grape Varieties

Sustainability

The site and soils

The 1899 Pinot Noir

To visit Illahe

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Illahe Vineyards

Illahe 2017 Estate Grüner Veltliner

Soupe aux Choux

Tastings and Pairings

To visit Illahe:

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Time to talk soils

The Missoula Floods

Build up of soils

The soils of Montinore and the proposed Tualatin AVA

Tualatin Hills AVA borders

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Montinore Estate

A little about Rudy Marchesi

The History of the Montinore

If you have not heard of this eruption or need a refresher to be able to visualize this, you can check out this

from the Smithsonian Channel.

Becoming a Vineyard