In 2006 we moved to Oregon from Napa, where Brian had been making wine for ten years. We bought property in the Willamette Valley (about an hour outside of Portland).
This Oregon adventure is inspired by our desire to grow grapes, make wine, and to have the space for all of Clare’s animals and Brian’s wacky projects.
We named our farm and winery after our goal to provide a gracious and welcoming table for ourselves and friends, with a cornucopia of hand-crafted food and wine.
And now, almost ten years after we took the leap, we have developed this land into a working farm and built a barn and winery. We feel lucky to live here and we are still in awe and deeply grateful for the chance to build this dream and share it with you!
In 1996 Brian worked his first harvest. Having studied fermentation science at Davis, he took to the process of winemaking easily and loved it.
While working in Napa Valley, Brian learned from some of California's most esteemed winemakers and wineries - Turley Wine cellars, Neyers Vineyards, Blankiet Estate and Marcassin, just to name a few. Brian also spent a harvest working in Australia at Trevor Jones Fine Wines.
These varied experiences have contributed to Brian’s ability to optimize each vintage.
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A heavenly, full-bodied dry Riesling with forceful minerality from 100-year-old vines grown in the blue slate soil of Graach.
Graach is a small village in the Mosel valley. It’s steep slate slopes produce wines that combine elegance with rustic strength. Grosses Gewächs (GG) is the designation for an estate’s best dry wine from a Grosse Lage (grand cru) vineyard. This limited-production wine was fermented with indigenous yeasts and kept in the barrel, on the full lees, for a year before bottling. The extended maturation time allows the wine to develop greater texture and a deeper natural harmony. This is a fully ripe wine, with vibrant aromatics and a pronounced acidity that gives it a brilliant structural precision.
Review:
Convincing proof that 2020 is an excellent vintage for dry GG on the Mosel! Cool and stony with delicate white-peach and white-currant aromas. Really takes off at the intensely slatey and racy finish.
-James Suckling 95-96 Points
• 100% pure Sauvignon Blanc, crafted from grapes grown in the most notable and warmer regions of California’s coastal hills. Each block contributes a distinct element to the blend, resulting in a layered and complex style.
• The harvest dates were determined by physiological maturity, which varied widely in the 2023 vintage due to the wet winter leading to a cool summer. Nevertheless, the extended hang time reduced grapes with low sugar, firm acid, minimal pyrazines, and intense flavor expressions.
• Upon arrival at the winery, the whole clusters underwent a gentle pressing, and the juice underwent a cold settling process for two days. Subsequently, it was racked off the heavy lees into stainless steel tanks, where it underwent a chill fermentation with native yeast – which contributed to the balanced mouthfeel, set against a backdrop of minerality and acidity.
• Following fermentation, the wines remained in tank, with the lees being stirred weekly for nearly four months before the final blend was assembled. No malolactic fermentation was allowed, preserving the vibrant fruit and floral notes, alongside the natural tension characteristics of this blend.
Color:
Medium yellow straw hue.
Aroma:
Asian pear, honeysuckle, passionfruit,
green melon, and a citrus bouquet.
Palate:
Refreshing stone fruit, grapefruit, and tropical flower. This wine has a well-balanced mouthfeel with bright and lively acidity.
Food Pairing:
Oysters on the half shell with mignonette sauce,
niçoise salad, a blue cheese pear tart and crab cakes.