The reds

Posted on August 16, 2008
Filed Under tasting notes | Leave a Comment

2007 Ana pinot noir

Lovely garnet color. Brilliant clarity. Nice legs.

On the nose, rose petals, saddle leather, carnations, cinnamon.

In the mouth the wine is lush with strawberries, raspberries and dried cherries.

The finish is smooth, with fine tannins. Very lingering and elegant finish.

2007 Deux Vert Pinot noir

Dark ruby color, great clarity and nice legs.

Blackberry, cassis, earth on the nose.

Very nice, well structured mouthfeel with firm tannins and wonderful black fruits.

Finish is persistent with grippy tannins and dark fruit. On the bruisier side.

2007 Momtazi Pinot noir

Ruby colored and brilliant.

Violets, cherries, cranberry and watermelon dominate the nose.

Smooth, supple tannins. Red fruits, nice grip.

Beautiful, silky and seamless. Nice wine.

2007 Willamette Valley Pinot noir

Light garnet color.

Carnations, strawberries and black cherries. Leather and tar.

Super silky mouthfeel. Dense tannins.

Refined finish. Very pretty.

Fife on the 7th of September

Posted on August 11, 2008
Filed Under other stuff | Leave a Comment

You should already know that we are crazy for Marco Shaw from Fife in Portland. Our first Biggio Hamina “only” Winemaker dinner will be a fantastic time. You can RSVP at their site http://www.fiferestaurant.com/News_Events_And_Specials.html and if you haven’t eaten at Fife yet, why not? You should check it out. Like our wine too? Got an idea for you…

Next wine dinner on the 29th of August

Posted on August 11, 2008
Filed Under other stuff | Leave a Comment

Last of the year as well! Here’s the menu.

Gaston “Six” Wines Invites You
Friday evening August 29, 2008 at 6:30 p.m. Exceptional food and wine pairing of G-6 Wines by Star Chef Philippe Boulot of the Heathman Restaurant.

The Menu
● First course ● Dungeness crab, mango, and avocado salad with micro greens and citrus vinaigrettes paired with Biggio Hamina Melon de Bourgogne 2007 and Bishop Creek Cellars Pinot Gris 2007

● Second course ● Beef tongue with sauce gribiche and curly endive paired with ADEA 2005 Rosé of Pinot Noir and Matello 2007 Rosé of Pinot Noir

● Third Course ● Breast of Guinea Fowl with summer vegetables paired with Pinot Noir from all six of the Gang: * ADEA * Biggio Hamina Cellars * *Bishop Creek Cellars * Cancilla Cellars * Matello * and twelve *

● Fourth Course ● Special selection of artisan cheeses from the Heathman cheese cave

“Should be great, the tongue dish really is amazing and the crab salad will be great for an August afternoon. Bon appetit! Marcus”
Visit with the winemakers; enjoy great food and great wine.

Cost is $85 per person. Seating is limited and cancellations are required 48 hours in advance. For reservations call: 503.662.4509 The winery is located at ADEA, 26421 Hwy 47 Gaston, OR 97119
**To mapquest, use Fisher Drive, Gaston, OR 97119

Ana and Deux Vert

Posted on August 11, 2008
Filed Under availability | Leave a Comment

On Friday the 8th of August Caroline and I (kids too) got busy and bottled up a couple of our single vineyard Pinot noirs. Expect an email blast soon if you are on the mailing list. I was hoping to get all the reds done by mid August, but it may take a few more weeks to sort it all out. Stay tuned!

Pinot noir coming soon

Posted on July 10, 2008
Filed Under vino | Leave a Comment

It is a fact that by the middle of August, all four Pinot noirs will be available. Check out the handy page here.

 

Dinner with Marco Shaw from Fife on the 24th of July

Posted on July 10, 2008
Filed Under debauchery | Leave a Comment

Just received the menu. This dinner will be fantastic!

The Menu

the Beginning: Alder wood smoked trout canapés with Arugula, cucumber and aioli. Paired with: ADEA 2005 Rosé of Pinot Noir and Biggio Hamina Melon de Bourgogne 2007

First Course: Oregon Shrimp cakes with English peas, thyme and crispy potatoes. Paired with: Cancilla Cellars Chardonnay 2006 and Bishop Creek Cellars Pinot Gris 2007

Second Course: Pork terrine with hazelnuts, petite herb salad and roasted raspberry mustard. Paired with: Biggio Hamina Pinot Noir 2007 and Cancilla Cellars Pinot Noir 2006.

Third Course: Duck confit with forest mushrooms, lentils and caramelized onions. Paired with: ADEA 2005 Pinot Noir Reserve and Bishop Creek Cellars 2006 Pinot Noir Valois.

Fourth Course: Lamb shoulder with summer vegetable mélange and Bing cherry jus. Paired with: twelve 2006 Pinot Noir and Matello 2006 Pinot Noir Souris.

Postre: Peach and apricot cobbler with minted Chantilly cream. Paired with: Matello 2006 Whistling Ridge White Wine and twelve 2006 Pinot Blanc.

Visit with the winemakers; enjoy great food and great wine.

Cost is $85 per person. Seating is limited and cancellations are required 48 hours in advance.
For reservations call: 503.662.4509
The winery is located at 26421 Hwy 47 Gaston, OR 97119
**To mapquest, use Fisher Drive, Gaston, OR 97119

More Melon in the press

Posted on July 5, 2008
Filed Under other stuff | Leave a Comment

Here’s a link to an article from the Oregon Wine Press about our favorite obscure grape:

http://www.oregonwinepress.com/index.php?pr=0608_08_Melon

Customers so far…

Posted on July 2, 2008
Filed Under availability | Leave a Comment

Restaurants that pour our whites:

Painted Lady
Carafe
Zippy’s
Wildwood
Dundee Bistro
Bistro Maison
OBA
Le Pigeon
Nostrana
Navarre
Fife
Lucier
Golden Valley Brewery
Third Street Pizza
Nick’s Italian Cafe

Retail establishments where you can find our wines:

Garrison’s Fine Wines
NW Food and Gifts
John’s Marketplace
Storyteller Wines
Portland Wine Merchant
Liner and Elsen
Blackbird Wineshop
Singer Hill
Roth’s in Mac
Harvest Fresh
Horse Radish
Wizer’s Lake Oswego
Oregon Wines on Broadway
Oregon Pinot Noir Club
Vino
Vinopolis
Wine Xing
Pastaworks
Parallel 45
Avalon
News Seasons Markets - Raleigh Hills, Orenco Station, Happy Valley, Mountain Top
Haggen’s - Murray Hill
NW wine bar
NW food and gift
Great Wine Buys
Portland Wine Merchant
Agrivino
Old Noah’s
Sip d’Vine
Gaston Market
Cornell Wine Shop

Please support these businesses when you can.

Hot

Posted on June 30, 2008
Filed Under vineyards | Leave a Comment

If you weren’t aware the Spring in Oregon proceeded in a cool, gloomy, slow fashion for what seemed an eternity. Then, finally a few weeks ago the great ball of fire in the sky returned. I was very relieved.

The weather these past few days have been rippers, 90+ over and over. It has really helped and more than likely caused flowering to go to 100% in less than a week.

The 100 day rule of flower to pick looks very good now.

Lucier in Portland

Posted on June 11, 2008
Filed Under debauchery | Leave a Comment

The Sixth was my 10th anniversary, so I took my Bride and a couple foodie friends to dinner at the posh new restaurant which aims at providing food and service at a high level. They are right on track and are due the positive accolades.

As there were four of us, and the menu offers a tasting selection of any three, four or five courses; we decided to try all nine apps and all nine entrees. Then we let the staff decide how to negotiate the service.

Camille Saves Carte Blanche to begin - and this is a lovely sparkler.

All of the appetizers were excellent, but I’ll put an asterisk before the ones that blew me away.

** Fava bean soup
Petite spring beans
Petite Oysters (I didn’t have them as I’m allergic)
*Mille feuille of lobster
Seared yellow fin tuna
***Carpaccio of striped bass - I could go back just for this dish
*Seared foie gras
Roast squab
*****The egg -soft scrambled duck egg, sevruga caviar, vodka creme fraiche, brioche - amazing

Entrees were also excellent, save one. We had a Aldo Conterno Bussia 2000 with the food below.

*Halibut sous vide
*Hand harvested sea scallops
Troll caught Turbot
*Wild Alaskan Salmon
****Roast Muscovy Duck - fantastic with juniper ice cream, carrot batonnets (perhaps the most delicious carrots I’ve ever had) and licorice. The combination of these flavors was mind blowing.
_Spring Lamb- the fat was not rendered down well enough
*Mishima Ranch Ribeye - butter soft and cooked to perfection
*Spring pea risotto
Cheese course

There was also a Heirloom Tomato and Live Scallop five course tasting Chef menu, but we decided to not go with it although they had paired our Biggio Hamina Melon de Bourgogne with a course.

I recommend this place highly, but with the disclaimer that they are customers of ours. You must go.
__________________

Recently


Categories


Archives