Founded in 1989, Youngberg Hill aspires to create the very best wine from the grapes grown in each vintage. Focusing their attention on growing the highest quality of grapes through biodynamic and organic practices allows them to effectively manage the fruit through the fermentation process. By limiting yields and restraining barrel treatment, they are able to produce fine wines that give pure expression of the beautiful 20 acres of vineyard and terroir.
Taking their name from the old Hazel Fern Farm in Northeast Portland, Hazelfern’s journey from 5 gallon carboys in a PDX basement to a historic Willamette Valley barn and farm house, has been a wild ride since 2006. Sparked by the loss of a young family member and quarter-life crisis in 2014, Bryan and Laura Laing traded in their daily city commute for a tractor and the wine life in Newberg. Pair these wines with good music, great people, memorable stories, and delicious farm dinners.
Dreaming of that Italian get away?!?
We hear you! Join us for a lively night where you will get a good glimpse at some of the common and not so common varietals that are native to Italy. Frizzante, Bianco, and Rosso will all present themselves for a good swirl and sip session. Light snacks will accompany the featured selections. Seating is limited so be sure to grab your space soon.
As winemaker for Antiquum Farm, Andrew Bandy-Smith works with owner and farmer Stephen Hagen to usher a distinct interpretation of place into each wine. Antiquum is an idyllic scene from a time before the introduction of modern farming. Flocks of sheep and geese graze the vineyard hillsides throughout the growing season. This grazing based system requires no fertilizers, composts, tilling, or irrigation. Farming this way is not just about growing wine, it is a way of life.
John Grochau was first introduced to wine and the winemaking landscape in his early 20’s, while racing bicycles for a French team in the Loire Valley. For several years, he raced through some of France’s most revered winemaking regions including Champagne, Burgundy and the across the Loire Valley. When he returned to his hometown of Portland, Oregon, he went to work in the restaurant business and quickly discovered an even greater appreciation for wine.
After more than decade selling wine in some of Portland’s finest restaurants, including a 14-year stint at Higgins, Grochau plunged into winemaking. He spent a year in Sonoma before returning to Oregon to work at Erath Winery, and then worked alongside winemaker Doug Tunnel at Brick House Vineyards for four years. His first vintage as owner and winemaker at Grochau Cellars was 2002.
One place in Israel enjoys ideal conditions, as in Bordeaux or Tuscany, for producing internationally renowned wines. Here in the Golan Heights, in this breathtaking strip of land, everything begins with the right conditions – volcanic basaltic soil, suitable topography and cool high-altitude climate. This unique combination is what gives the Golan Heights its second name – “wine country.”
Golan Heights Winery marketing its wines under four leading brands – Yarden, Gilgal, Mount Hermon and Golan. The Winery is considered Israel’s leading winery when it comes to wine quality, technological innovation, and new variety development.
Since it was founded in 1983, Golan Heights Winery has played a significant role in developing and nurturing Israel’s current wine culture. The Winery also has altered the way Israeli wines are perceived worldwide, and has firmly placed Israel on the world wine map.
McMinnville native Remy Drabkin knew she wanted to be a winemaker at 8 years old. By 14 she was working her first grape harvest and by 17, with three harvests under her belt, she was studying winemaking abroad. Remy’s Old World Style philosophy developed under the guidance of Oregon wine industry pioneers and was transformed by the Italian families around which she was raised. Her eponymous Remy Wines and Three Wives Wines started in 2006, baR (pronounced R bar) opened in 2011 and in 2017 she opened her second location at the family’s Lone Madrone Vineyard in the Dundee Hills.
Please join us for an educational evening with Associate Winemaker, Ryan Kelly-Burnette, of Dominio IV Wines. He will be showcasing wines from the Willamette Valley, Rogue Valley, and Columbia Gorge AVAs and explaining what goes into the selection of those vineyards and fermentation methods. The other part of this educational experience will be focused on Shape Tasting, which was developed by Owner and Winemaker, Patrick Rueter. We look forward to tasting with you.
Proprietors Earl and Hilda Jones, long admirers of fine Spanish Rioja wines, were curious why Tempranillo had never produced exciting wines in the New World, even after 100 years of cultivation in California. In this dichotomy they saw both a challenge and an opportunity, so, in the early 1990s they purchased 500 acres of rolling oak savannah in the Umpqua Valley AVA and established Abacela. The name comes from the Spanish/Portuguese word abacelar, which means to plant a grapevine. Today, Abacela is considered a modern era pioneer and leading producer of Tempranillo and other Iberian varietals in America.
Domaine Divio Estate is a 20 acre parcel located in the Ribbon Ridge AVA. Owner and winemaker, Bruno Corneaux, is a fourth-generation grower and producer from Burgundy, France. He has embraced biodynamic farming practices for the estate vineyard and sites he sources from. Oregon wine by essence, Burgundian wine by style.
Salt. Acid. Fat. How do these things impact our food and wine experiences? Let’s explore and discover how choosing the right food partners can make or break your bottle. We will play with four wines and four different small plates to define how our palate interacts with these pairings. *when booking this class, please share any allergy concerns with us