April 24, 2016
We're excited to announce that we've finally received our winery permit, and are cleared to ship direct!* To celebrate - we're offering 20% off bottle and case sales of our 2014 vintage for this week only! A portion of the proceeds will be donated to members of the not-for-profit Farmer Veteran Coalition.
Like the FVC; we believe that veterans possess the unique skills and character needed to strengthen rural communities and create sustainable food systems. We believe that agriculture offers purpose, opportunity, and physical and psychological benefits.
February 21, 2016
One hundred years ago, on February 21, 1916, the first shots were fired in the battle for the French fortress town of Verdun. It would last for ten terrible months.
In the 303 days of this so-called ‘meat-grinder’, close to 750,000 men died, were wounded or simply disappeared...
As German soldier Ernst Toller wrote: ‘We were cogs in a great machine which sometimes rolled forward, nobody knew where, sometimes backwards, nobody knew why.’ From the other side of the no-man’s-land that separated the two armies, a French counterpart, Albert Joubaire, summed up his experience at Verdun: ‘What a bloodbath, what horrid images, what a slaughter! Hell cannot be this dreadful.’
December 20, 2015
It's never too early to taste wine! That is, our 2015 Pinot Noir has only been in barrel for two months and we're already smelling and tasting fantastic aromas and flavors. I took the opportunity this past weekend to decant our two 2015 Pinot Noir's and am very ecstatic about their progress!
Decanting is the method of pouring wine from one container into another in order to aerate and/or separate naturally occurring sediment. Aeration helps form esters (aromas) that would otherwise be hidden from sensory perception.
However not all wines should be decanted; aged wines can be close to their oxygen saturation limit and should only be decanted to remove sediment. But we're drinking young 2015 Oregon Pinot Noir! So needless to say, these wines need a lot of oxygen in order to "open up".
Barrel tasting is more than simply enjoying the fruits of our labor; it is an important part of the maturation process that hints of what's to come. We smell for predominant aromas, including those that indicate trouble inside the barrel. Taking detailed tasting notes is critical because the sensory analysis can help us decide if adjustments need to be made.
December 08, 2015
I hear it over and over, “Well, I’m just not a big red wine drinker”, or “but whites are just so easy”, or even "I feel like red wine is fancier than I usually drink." For the longest time, all I could do was shake my head and wonder inwardly what caused them to go so astray. I usually push a bottle of pinot noir (Willamette Valley, of course) on them and urge them to go home and find something that doesn’t pair with it, or just to sit back and give it a try.
The world of reds is not relegated to those with deep purses or finely tuned palates. Red wine, and more specifically Pinot Noir are wine of the people.
The Pinot is an ancient grape. It’s finicky, hard to grow, and challenging to make into wine. But the result of all that work reveals wine that pairs with most food from fish to duck and strips of crispy bacon. The creation is wine that is great on warm days sitting outside and cooler winter feasts of Thanksgiving and Christmas.
November 29, 2015
2014 was an unprecedented year for Oregon wine with ideal growing conditions that delivered a record amount of exceptional, well balanced fruit. In fact, 2014 was the hottest year on record, and delivered 39% more fruit than 2013.
Now that 2015 is in the books it looks like it will surpass the legendary 2014 vintage in heat, yield, and balance; producing another exceptional vintage that will define the future of Oregon viticulture. 2014 & 2015 could be the beginning of a string of great, once in a lifetime, vintages!
2015 yielded ten barrels for Dauntless Wine; all of it out of the Chehalem Mountains AVA. The Chehalem is known for its volcanic soil layered with ocean sediment; this combination has a tendency to bring out dark fruits with peppery aromas. We are aging two barrels of Pommard, and eight barrels Wädenswil; which compliment each other perfectly...