We met AMZ Productions owner Jesse Locke in the tasting room over the summer and have been working with him on a series of videos, featuring harvest 2011, the winery and the tasting room. Check 'em out!
Promo: http://youtu.be/7vsxttuYPPw
Harvest 2011: http://youtu.be/s47tbF9pxQU
The Winery: http://youtu.be/zSVEYe37fbk
Enjoy!
Monday, January 9, 2012
Friday, September 3, 2010
Our Bend Winery Opening October 2010!
But, we will be closing the Downtown Bend Tasting Lounge at the end of September. Sooooo sad to leave Downtown, but in order to move the company forward, we decided to get back to basics and focus on production of our Volcano wines and our Magmita Sangrias. Our Bend winery will be located in the new Century Center off of 14th Street (aka Century Drive) on Bend's westside. We should be open in October!
Monday, March 29, 2010
'06 Merlot Review from Wine Press Northwest
This just in: a review of "Excellent!" from Wine Press Northwest (spring 2010 issue)for our 2006 Merlot, Fortmiller Vineyard. Full review follows:
Liz and Scott Ratcliff run their winery and tasting lounge in Bend, Ore., and bring in grapes from the warm Rogue Valley to the southwest. This Merlot comes from Fortmiller, a vineyard farmed by Don and Traute Moore, considered by many to be the finest growers in the Rogue. The wine opens with aromas of cranberries, Chelan cherries, red currants and sweet herbs, followed by pleasing flavors of ripe red plums, cherries and chocolate on the finish. It's a lush wine with delicious length.
Check out the full spring issues of Wine Press Northwest at http://www.winepressnw.com/spring10/
Liz and Scott Ratcliff run their winery and tasting lounge in Bend, Ore., and bring in grapes from the warm Rogue Valley to the southwest. This Merlot comes from Fortmiller, a vineyard farmed by Don and Traute Moore, considered by many to be the finest growers in the Rogue. The wine opens with aromas of cranberries, Chelan cherries, red currants and sweet herbs, followed by pleasing flavors of ripe red plums, cherries and chocolate on the finish. It's a lush wine with delicious length.
Check out the full spring issues of Wine Press Northwest at http://www.winepressnw.com/spring10/
Tuesday, March 9, 2010
WinesNorthwest review of our '06 Syrah
Chuck Hill just published his review of our 2006 Lakeside/Serenade Vineyards Syrah. He offers up weekly wine reviews of the best of Pacific Northwest wines, properly pairing them with food. Take a peek at what he thinks of our Syrah matched with a Churrasco Flank Steak with Chimichurri auce. Yum!
http://www.winesnw.com/chuckhill_winesofweek.htm
http://www.winesnw.com/chuckhill_winesofweek.htm
Wednesday, February 24, 2010
March Music Madness
Get your groove on during March in the Tasting Lounge!
Friday, March 5 starting at 6 pm: First Friday with Mike Potter, plus a local celebrity behind the bar
Saturday, March 6 starting at 8 pm: Mark Barringer plays, and he usually brings along a bunch of his amazingly talented musician friends. Musical magic, you absoutely have to see this guy play!
Friday, March 12 starting at 7:30: The Prairie Rockets! They are three women, Aspen, Shirley and Patty. Shirley plays guitar, Aspen mandolin and Patty the 5-String Banjo. "We play a bluegrassy and sometimes bluesy mix of contemporary and traditional folk songs embracing two and three part harmonies. We just have fun playing music together."
Friday, March 19 starting at 8 pm: Brian Hinderberger of Kousefly. Always a blast when Brian plays!
Friday, March 5 starting at 6 pm: First Friday with Mike Potter, plus a local celebrity behind the bar
Saturday, March 6 starting at 8 pm: Mark Barringer plays, and he usually brings along a bunch of his amazingly talented musician friends. Musical magic, you absoutely have to see this guy play!
Friday, March 12 starting at 7:30: The Prairie Rockets! They are three women, Aspen, Shirley and Patty. Shirley plays guitar, Aspen mandolin and Patty the 5-String Banjo. "We play a bluegrassy and sometimes bluesy mix of contemporary and traditional folk songs embracing two and three part harmonies. We just have fun playing music together."
Friday, March 19 starting at 8 pm: Brian Hinderberger of Kousefly. Always a blast when Brian plays!
Friday, February 12, 2010
Cake Good!
Yes, Valentine's Day is almost upon us, my least favortie holiday. And I fully admit that my negative feelings towards it no doubt stem from some disappointment during adolescence. I fancy myself having matured beyond the pains of the teen years, yet here in my 40s, married to a romantic hunk, I still think Valetine's Day is stupid.
Cake and Wine! Yummy!But I do appreciate both cake and wine, so we have gotten together with The Curvy Baker and offer these delicious pairings for your weekend celebrations:
Your choice of Classic Rum Cake OR Chocolate Vodka Cake, plus a bottle of wine!
Cake and French Bubbles: $20
Cake and Lava Red: $25
Cake and our '06 Merlot: $30
Cake and our '06 Syrah (Lakeside/Serenade): $35
We are open today 'til 8, Saturday noon to 8 and Sunday noon to 5.
Cake and Wine! Yummy!But I do appreciate both cake and wine, so we have gotten together with The Curvy Baker and offer these delicious pairings for your weekend celebrations:
Your choice of Classic Rum Cake OR Chocolate Vodka Cake, plus a bottle of wine!
Cake and French Bubbles: $20
Cake and Lava Red: $25
Cake and our '06 Merlot: $30
Cake and our '06 Syrah (Lakeside/Serenade): $35
We are open today 'til 8, Saturday noon to 8 and Sunday noon to 5.
Tuesday, January 26, 2010
Viogn-yea!
Two weeks ago, Scott pulled the 2008 Viognier out of barrel and into kegs. While it is not yet available in bottles, we are offering it by the taste or glass in the Tasting Lounge. Viognier on tap - delish and environmentally friendly!
This is the first vintage from the Crater View Ranch that we contract planted in Jacksonville back in 2006. The grapes were harvested at two different times, nearly two weeks apart. Scott wanted to style the wine with a good nose while still being crisp. In order to achieve this the earlier grapes we brought in had higher acidity, providing the crispness. The later picking was riper, providing the seductive floral aromas for which good Viogniers are known.
The Viognier has been aged on lees (or "sur lie" in French), "lees" being the yeasty residue remaining in the cask after fermentation. 'Sur lie' wines are bottled without racking - a process for filtering the wine - giving an added freshness and creaminess to the wine. It was aged in neutral French Oak barrels for 15 months. While no oak flavors are imparted in the wine with neutral oak, the body of the wine is enhanced.
Scott feels that Viognier is one of the few whites that can stand some aging, especially when the wine isn't filtered or fined, which helps protect the wine naturally, like a nice French White Burgandy. It is the perfect pairing with bleu cheese, pumpkin soup or seafood. But NOT brie.
This is the first vintage from the Crater View Ranch that we contract planted in Jacksonville back in 2006. The grapes were harvested at two different times, nearly two weeks apart. Scott wanted to style the wine with a good nose while still being crisp. In order to achieve this the earlier grapes we brought in had higher acidity, providing the crispness. The later picking was riper, providing the seductive floral aromas for which good Viogniers are known.
The Viognier has been aged on lees (or "sur lie" in French), "lees" being the yeasty residue remaining in the cask after fermentation. 'Sur lie' wines are bottled without racking - a process for filtering the wine - giving an added freshness and creaminess to the wine. It was aged in neutral French Oak barrels for 15 months. While no oak flavors are imparted in the wine with neutral oak, the body of the wine is enhanced.
Scott feels that Viognier is one of the few whites that can stand some aging, especially when the wine isn't filtered or fined, which helps protect the wine naturally, like a nice French White Burgandy. It is the perfect pairing with bleu cheese, pumpkin soup or seafood. But NOT brie.
Wednesday, January 20, 2010
Live Music in February
Gloomy February will be a whole lot more fun this year. We have lots of live music set up to lift you out of your Seasonal Affective Disorder blues!
Friday February 5 from 6-9 pm: The Quons! our offical House Band plays for you on this First Friday, while new photography from the amazing Mike Putnam graces our walls.
Friday, February 19 starting at 7 pm: Mike Potter. Mike is great friends with The Quons so you know he's gotta be super cool.
Saturday, February 20 starting at 7 pm: Deb Yager and Bo Reynolds. Austin, TX transplants will wow you with their authentic Americana sound.
Friday February 5 from 6-9 pm: The Quons! our offical House Band plays for you on this First Friday, while new photography from the amazing Mike Putnam graces our walls.
Friday, February 19 starting at 7 pm: Mike Potter. Mike is great friends with The Quons so you know he's gotta be super cool.
Saturday, February 20 starting at 7 pm: Deb Yager and Bo Reynolds. Austin, TX transplants will wow you with their authentic Americana sound.
Wednesday, January 13, 2010
January Madness
Scott is pulling the 2008 Viognier out of barrel today down at the winery, and while he says he'll be done and back on the road by noon, I know him well enough to know that noon actually means 3 or 4 pm. Meanwhile, I am trying to get coverage for the Tasting Lounge so we can open by 4 pm today, but, no guarantee. I wonder what happened to all my wine club members who told me they were getting their OLCC server's permit? Hurry up, guys! We need some help!
Since it costs a gagillion dollars to bottle the wine, for the time being we are putting the Viognier into kegs and will offer it as a glass pour out of the Tasting Lounge. A cost effective way to enjoy some stellar wine. Stay tuned for more info on the Volcano keg program...
Since it costs a gagillion dollars to bottle the wine, for the time being we are putting the Viognier into kegs and will offer it as a glass pour out of the Tasting Lounge. A cost effective way to enjoy some stellar wine. Stay tuned for more info on the Volcano keg program...
Saturday, January 2, 2010
Photography from Mike Putnam in the Tasting Lounge through February
This January and February, the Volcano Vineyards Tasting Lounge will feature new photography from Mike Putnam. Mike was inspired to take up landscape photography by the beauty of central Oregon and its surrounding backcountry. Mike hopes that these photographs will serve to enhance awareness of these awe inspiring locations and will foster a sense of stewardship in regard to these magical locations. From glacier clad volcanoes, to alpine wildflower meadows, cascading waterfalls, and powder covered mountain ranges, Central Oregon is an awe-inspiring place.
Mike strives to make the most detailed and color saturated images possible with a 4x5 camera. He does this by using professional grade slow speed film, excellent lenses and a carbon fiber tripod. Additionally, he carefully selects his subject matter, preferring scenic locations at the appropriate time of year and at times of day that allow for optimal light conditions.
Mike often wakes hours before dawn and hikes many hours in the dark in order to position himself for optimal light. Therefore, low weight and optimal optical performance were the deciding factors when selecting any given piece of gear.
He initially shot in a 35mm format. He soon found he had a real passion for photography and specifically large scenic prints. 35mm photography quickly became too limiting in terms of its lack of detail and perspective control, so he made a leap of faith and purchased a Wista cherry wood 4x5 field camera. This camera was selected for its light weight, its range of movements, simplicity and perhaps most of all for its character. As a woodworker, Mike enjoys the artisan feel of hand crafted Cherry wood. It gives the sensation of creating art with a camera that is art itself.
Mike strives to make the most detailed and color saturated images possible with a 4x5 camera. He does this by using professional grade slow speed film, excellent lenses and a carbon fiber tripod. Additionally, he carefully selects his subject matter, preferring scenic locations at the appropriate time of year and at times of day that allow for optimal light conditions.
Mike often wakes hours before dawn and hikes many hours in the dark in order to position himself for optimal light. Therefore, low weight and optimal optical performance were the deciding factors when selecting any given piece of gear.
He initially shot in a 35mm format. He soon found he had a real passion for photography and specifically large scenic prints. 35mm photography quickly became too limiting in terms of its lack of detail and perspective control, so he made a leap of faith and purchased a Wista cherry wood 4x5 field camera. This camera was selected for its light weight, its range of movements, simplicity and perhaps most of all for its character. As a woodworker, Mike enjoys the artisan feel of hand crafted Cherry wood. It gives the sensation of creating art with a camera that is art itself.
Thursday, December 3, 2009
How to Enjoy the Tasting Lounge
I heard a gal on the street the other day sniff and say that we were “just a tasting room” – not quite sure what she meant by that, but I am sure that she has probably never been inside our place. And clearly, we are doing a poor job communicating who we are and what we do. So, here are some suggestions on how to take advantage of what we work so hard to offer.
Try Some Wine Made by Bendites!
Volcano Vineyards is an Oregon winery. That’s right – we make our own wine. In our Tasting Lounge, we serve our wines by the taste, flight, glass or bottle. A taste is about 1.5 ounces. A flight is a taste of each of our wines. We also sell our wines “to go” by the bottle or case.
We are not a multi-national company, we are not retired millionaires. We are two former waiters who moved to Bend in 2001. We make a mere 1000 cases of wine per year. “Small” wineries make 50,000. Gallo spills more wine in a week than we make in a year (yes, I am kidding, but you get the idea)
Try Our Bend-Produced Magmita Sangria
Don’t like red wine? We produce our own line of Magmita Sangrias (Magmita being a play on “magma”). Flavors are seasonal, such as peach, kiwi-melon-pineapple, and orange-mango, and Scott is working on some winter flavors right now, playing with cranberry, pomegranate, cherry, ginger and apple.
Prove to Your California Friends that Oregon Wines Rock!
Our Volcano Vineyards wines compete head to head with wines from California, as well as the rest of the world. And we consistently end up with Gold and Double Gold Medals. That means entire judging panels all think our wines are exceptional. We are pre-qualified for you to show-off!
Coif a Pint of Local Beer
We have a kegerator and offer beers made right here in Bend, like Silver Moon’s delectable Amber. Cold, refreshing and delicious. While we do make wine, we are big beer fans. As the saying goes, it takes a lot of beer to make a little wine.
Enjoy a Glass of White Wine or Bubbly
In the mood for something lighter or festive? We always have chilled white wines and sparkling wines available by the taste, glass or bottle. And remember – no restaurant mark-up here. You can enjoy your bottle right here in our cozy space for retail prices!
Have a Less Expensive, Super-Premium-Quality Glass of Wine Before Going Out to Dinner
If you ordered a glass of our wine in a restaurant, you would pay at least 50% more, if not 100% more than we charge here in the Tasting Lounge. No evil conspiracy going on, it is simply how restaurants have to structure their pricing. We have a much lower overhead in our Tasting Lounge space, and as the producer, don’t have a middle-man we are dealing with. So, in our Tasting Lounge, your dollars can support a high quality, artisan produced Oregon wine, and you enjoy the fruits of our labors (Sorry about the pun. Couldn’t resist.)
Quiet Girls Night Out
Meeting up with the girls? You need a least an hour to catch up on the latest news, right? Why not spend it in our intimate upstairs space? Save the hustle and bustle of a loud restaurant or rockin’ club for later in the evening.
Date Night!
The OLCC said we can no longer allow kiddos in the Tasting Lounge, so you are guaranteed a wine-filled, yet whiney-free evening (unless Scott had too much coffee, in which case I would say grab that bottle and head upstairs). And again, you can split a bottle, have a beer, sangria or glasses of your favorite Volcano wines.
Book Clubs, Meetings, Networking Groups, Wine Clubs, Showers, Poker Night, Small Parties
Your small group can reserve the upstairs space Sunday through Thursday evenings for your exclusive use. No room charge, no minimum, no service fee. All you have to do is call to ensure availability. 541-617-1102.
Larger Private Parties
Want the whole place to yourself? We have a very economical private party package set up. Call us for more info: 541-617-1102 or email: info@VolcanoVineyards.com
Hear Some Live Music with No Cover Charge
Several times each month we feature live music from some of Bend’s finest musicians. The Tasting Lounge space has amazing acoustics, and the cozy, intimate spot is incredibly relaxing.
All this, and in a few weeks, we’ll have cheap eats as well!
Just a few more things to finish on the ol’ bureaucratic check list and we’ll have small plates available (everything priced $5 and less). Onion tarts, brie and ham sandwiches on fresh baguettes, homemade soups, artisan cheeses. Deliciousness!
Should We Get a TV?
Scott and I have been tossing around the idea of getting a smallish flat screen in the Tasting Lounge. We would only have it on for big stuff, like tonight’s Oregon-Oregon State game (and I don’t care who wins, as long as they can beat Ohio State in the Rose Bowl!). But it has been difficult for Scott to work Saturdays this fall with my calling him from home screaming about some play Penn State just made. What do you think?
Try Some Wine Made by Bendites!
Volcano Vineyards is an Oregon winery. That’s right – we make our own wine. In our Tasting Lounge, we serve our wines by the taste, flight, glass or bottle. A taste is about 1.5 ounces. A flight is a taste of each of our wines. We also sell our wines “to go” by the bottle or case.
We are not a multi-national company, we are not retired millionaires. We are two former waiters who moved to Bend in 2001. We make a mere 1000 cases of wine per year. “Small” wineries make 50,000. Gallo spills more wine in a week than we make in a year (yes, I am kidding, but you get the idea)
Try Our Bend-Produced Magmita Sangria
Don’t like red wine? We produce our own line of Magmita Sangrias (Magmita being a play on “magma”). Flavors are seasonal, such as peach, kiwi-melon-pineapple, and orange-mango, and Scott is working on some winter flavors right now, playing with cranberry, pomegranate, cherry, ginger and apple.
Prove to Your California Friends that Oregon Wines Rock!
Our Volcano Vineyards wines compete head to head with wines from California, as well as the rest of the world. And we consistently end up with Gold and Double Gold Medals. That means entire judging panels all think our wines are exceptional. We are pre-qualified for you to show-off!
Coif a Pint of Local Beer
We have a kegerator and offer beers made right here in Bend, like Silver Moon’s delectable Amber. Cold, refreshing and delicious. While we do make wine, we are big beer fans. As the saying goes, it takes a lot of beer to make a little wine.
Enjoy a Glass of White Wine or Bubbly
In the mood for something lighter or festive? We always have chilled white wines and sparkling wines available by the taste, glass or bottle. And remember – no restaurant mark-up here. You can enjoy your bottle right here in our cozy space for retail prices!
Have a Less Expensive, Super-Premium-Quality Glass of Wine Before Going Out to Dinner
If you ordered a glass of our wine in a restaurant, you would pay at least 50% more, if not 100% more than we charge here in the Tasting Lounge. No evil conspiracy going on, it is simply how restaurants have to structure their pricing. We have a much lower overhead in our Tasting Lounge space, and as the producer, don’t have a middle-man we are dealing with. So, in our Tasting Lounge, your dollars can support a high quality, artisan produced Oregon wine, and you enjoy the fruits of our labors (Sorry about the pun. Couldn’t resist.)
Quiet Girls Night Out
Meeting up with the girls? You need a least an hour to catch up on the latest news, right? Why not spend it in our intimate upstairs space? Save the hustle and bustle of a loud restaurant or rockin’ club for later in the evening.
Date Night!
The OLCC said we can no longer allow kiddos in the Tasting Lounge, so you are guaranteed a wine-filled, yet whiney-free evening (unless Scott had too much coffee, in which case I would say grab that bottle and head upstairs). And again, you can split a bottle, have a beer, sangria or glasses of your favorite Volcano wines.
Book Clubs, Meetings, Networking Groups, Wine Clubs, Showers, Poker Night, Small Parties
Your small group can reserve the upstairs space Sunday through Thursday evenings for your exclusive use. No room charge, no minimum, no service fee. All you have to do is call to ensure availability. 541-617-1102.
Larger Private Parties
Want the whole place to yourself? We have a very economical private party package set up. Call us for more info: 541-617-1102 or email: info@VolcanoVineyards.com
Hear Some Live Music with No Cover Charge
Several times each month we feature live music from some of Bend’s finest musicians. The Tasting Lounge space has amazing acoustics, and the cozy, intimate spot is incredibly relaxing.
All this, and in a few weeks, we’ll have cheap eats as well!
Just a few more things to finish on the ol’ bureaucratic check list and we’ll have small plates available (everything priced $5 and less). Onion tarts, brie and ham sandwiches on fresh baguettes, homemade soups, artisan cheeses. Deliciousness!
Should We Get a TV?
Scott and I have been tossing around the idea of getting a smallish flat screen in the Tasting Lounge. We would only have it on for big stuff, like tonight’s Oregon-Oregon State game (and I don’t care who wins, as long as they can beat Ohio State in the Rose Bowl!). But it has been difficult for Scott to work Saturdays this fall with my calling him from home screaming about some play Penn State just made. What do you think?
Thursday, November 5, 2009
October 2009 Volcano News
Live Music!
Friday, November 6: The Quons 6-9 pm
Friday, November 13: Kousefly Acoustic - The Very Superstitious Party 8-11 pm
Thursday, November 19: The Quons 6-9 pm
November Events
Saturday, November 14: Northwest Food & Wine Festival, Memorial Coliseum, Exhibit Hall - Portland from 4 to 9 pm. www.northwestfoodandwinefestival.com
Saturday, November 28: Volcano Vineyards and Maragas Winery barrel tastings! Join us at the beautiful Maragas Winery and Vineyards in Culver to sample future vintages.
Minnesota Ave, Here We Are! WE ARE OPEN!! 126 NW Minnesota between Wall and Bond, Downtown Bend,across from Toomie's, right next to Clutch. And no, no food yet, weare still waiting on final permits. And the big bummer: the OLCC saysno more kiddos (and this inlcudes our own kids, even when we are closed!). We are now the perfect spot for date night.
Even without the bites and babies, the new Tasting Lounge space features fun: our world class, culinary Volcano Vineyards wines, our Magmita Sangrias, plus beer, and bubbles. If you haven't been in yet, pop by and check it out - it has a great atmosphere, super cozy, and a beautiful new bar built by wine club member / custom home builder Danny Dark. It is the prefect spot to watch Downtown walk by (and I don't mean just Downtown Chuckie). To get anywhere Downtown, you pretty much have to walk by our place, so we see it all! Check the website or call 541-617-1102 for latest info on hours.
Party Central! The new space is PERFECT for small parties (up to 50 folks) - we have put together simple party packages, which include the space for 4 hours, service and wine. We can arrange for food, or you can bring in your own. All the fun with no clean up! What could be simpler for the holidays? Email [mailto:Liz@VolcanoVineyards.com] Liz@VolcanoVineyards.com or call her at 541-390-0652 for more info.
3-Packs for the Holidays! Prepackaged, quick and easy gifts for that stubborn wine snob in your life who, for some reason, thinks you are nuts for loving our wine (and with gold medals coming out of our ears, which one of you is nuts??) PROVE to them why Volcano Vineyards is America's most awarded micro-winery. Gift box includes an (optional) explanation as to why gold medals (or better) in competitions are actually more telling of a wine's quality than Wine Spectator scores (and yes, if you said "marketing budget," you would be on the right track!). 15% off full retail; Wine Club members, you'll get another 10% off on top of that!
2006 Merlot gets GOLD at The Sommelier Challenge! Our Volcano Vineyards 2006 Merlot from Fortmiller Vineyard in Talent is Scott's favorite of our current releases and now we know for sure he's right. The judging panel of the Sommelier Challenge is, as one would expect, composed exclusively of sommeliers (certified and accredited wine professionals who are experts at wine analysis,selection and food and wine pairings). So clearly, they know what they are talking about, and have bestowed gold upon our lucious,sohpisticated merlot. Don't you crave some? It would pair perfectly with that dinner you are planning! Ken Egan, are you making your famous red sauce? Wouldn't the '06 Merlot hit the spot??
We Need Help! Haven't you always dreamed about working in the wine industry? Now is your chance to get your foot in the door by picking up a few hours in our fun and friendly Tasting Lounge! We are looking for OLCC licensed servers to cover shifts from noon to 3 pm, and 5 to close (8 or9-ish). Need your permit? You can now take the class online. Be like Aimee Jones and get licensed!
Drink Wine & Smile!
Liz & Scott Ratcliff
www.VolcanoVineyards.com
126 NW Minnesota Avenue,
Downtown Bend
(541) 617-1102
Friday, November 6: The Quons 6-9 pm
Friday, November 13: Kousefly Acoustic - The Very Superstitious Party 8-11 pm
Thursday, November 19: The Quons 6-9 pm
November Events
Saturday, November 14: Northwest Food & Wine Festival, Memorial Coliseum, Exhibit Hall - Portland from 4 to 9 pm. www.northwestfoodandwinefestival.com
Saturday, November 28: Volcano Vineyards and Maragas Winery barrel tastings! Join us at the beautiful Maragas Winery and Vineyards in Culver to sample future vintages.
Minnesota Ave, Here We Are! WE ARE OPEN!! 126 NW Minnesota between Wall and Bond, Downtown Bend,across from Toomie's, right next to Clutch. And no, no food yet, weare still waiting on final permits. And the big bummer: the OLCC saysno more kiddos (and this inlcudes our own kids, even when we are closed!). We are now the perfect spot for date night.
Even without the bites and babies, the new Tasting Lounge space features fun: our world class, culinary Volcano Vineyards wines, our Magmita Sangrias, plus beer, and bubbles. If you haven't been in yet, pop by and check it out - it has a great atmosphere, super cozy, and a beautiful new bar built by wine club member / custom home builder Danny Dark. It is the prefect spot to watch Downtown walk by (and I don't mean just Downtown Chuckie). To get anywhere Downtown, you pretty much have to walk by our place, so we see it all! Check the website or call 541-617-1102 for latest info on hours.
Party Central! The new space is PERFECT for small parties (up to 50 folks) - we have put together simple party packages, which include the space for 4 hours, service and wine. We can arrange for food, or you can bring in your own. All the fun with no clean up! What could be simpler for the holidays? Email [mailto:Liz@VolcanoVineyards.com] Liz@VolcanoVineyards.com or call her at 541-390-0652 for more info.
3-Packs for the Holidays! Prepackaged, quick and easy gifts for that stubborn wine snob in your life who, for some reason, thinks you are nuts for loving our wine (and with gold medals coming out of our ears, which one of you is nuts??) PROVE to them why Volcano Vineyards is America's most awarded micro-winery. Gift box includes an (optional) explanation as to why gold medals (or better) in competitions are actually more telling of a wine's quality than Wine Spectator scores (and yes, if you said "marketing budget," you would be on the right track!). 15% off full retail; Wine Club members, you'll get another 10% off on top of that!
2006 Merlot gets GOLD at The Sommelier Challenge! Our Volcano Vineyards 2006 Merlot from Fortmiller Vineyard in Talent is Scott's favorite of our current releases and now we know for sure he's right. The judging panel of the Sommelier Challenge is, as one would expect, composed exclusively of sommeliers (certified and accredited wine professionals who are experts at wine analysis,selection and food and wine pairings). So clearly, they know what they are talking about, and have bestowed gold upon our lucious,sohpisticated merlot. Don't you crave some? It would pair perfectly with that dinner you are planning! Ken Egan, are you making your famous red sauce? Wouldn't the '06 Merlot hit the spot??
We Need Help! Haven't you always dreamed about working in the wine industry? Now is your chance to get your foot in the door by picking up a few hours in our fun and friendly Tasting Lounge! We are looking for OLCC licensed servers to cover shifts from noon to 3 pm, and 5 to close (8 or9-ish). Need your permit? You can now take the class online. Be like Aimee Jones and get licensed!
Drink Wine & Smile!
Liz & Scott Ratcliff
www.VolcanoVineyards.com
126 NW Minnesota Avenue,
Downtown Bend
(541) 617-1102
Friday, October 16, 2009
New Tasting Lounge space update
We are closed this week so we can finish up the rest of the opening work - getting the phones working, the computer set up and finishing the upgrades so we can do food. Believe me, as soon as we can open full time we will. Stay tuned!
Friday, October 9, 2009
We Are Open! (Or, Rather, We Will be at 3 Today)
Right this second Scott is at the OLCC office picking up our new license, so we should be open today at 126 NW Minnesota (between Wall and Bond) by 3 pm! Woohoo! The next two weeks we will be in “soft opening” mode, meaning we won’t have the full food menu (if any food at all) just yet, and the hours will be erratic, as we complete the move and iron out the new set up.
And now for the bad news: we can no longer allow minors into the Tasting Lounge. We sneaked into the Brooks Street space three and a half years ago just before a new regulation on tasting rooms went into effect. We were “grandfathered,” as it were, into being able to allow minors. Now with the move, we fall under the “new” regulations and kiddos can no longer be in the space. This includes our own children, even when we are closed! We wish it were different – it has been so much fun having the little guys in there, and having a place that weary parents can relax without having to worry about securing a sitter. And all the kiddos (with the exception of mine and Scott’s) were great – not once did I feel they were disruptive (again, with the exception of our own kids, who were a disruption REGULARLY).
Stay tuned for announcements about “Grand Opening” activities. We have some great ideas that hopefully we will find the time and energy to execute!
And now for the bad news: we can no longer allow minors into the Tasting Lounge. We sneaked into the Brooks Street space three and a half years ago just before a new regulation on tasting rooms went into effect. We were “grandfathered,” as it were, into being able to allow minors. Now with the move, we fall under the “new” regulations and kiddos can no longer be in the space. This includes our own children, even when we are closed! We wish it were different – it has been so much fun having the little guys in there, and having a place that weary parents can relax without having to worry about securing a sitter. And all the kiddos (with the exception of mine and Scott’s) were great – not once did I feel they were disruptive (again, with the exception of our own kids, who were a disruption REGULARLY).
Stay tuned for announcements about “Grand Opening” activities. We have some great ideas that hopefully we will find the time and energy to execute!
Friday, September 18, 2009
Moving to Minnesota... the Street, Silly, Not the State
Finally, finally moving the Tasting Lounge to 126 NW Minnesota Ave between Wall and Bond, Downtown Bend, right next to Clutch, across from Toomies. Very exciting, we are psyched. But, the next few weeks we will be in a state of flux, with weird hours, two locations, and Scott and I schlepping lots of things across Downtown.
So, I am formally asking for everyone to be patient with us during this time. We are just two people and are trying to get this move done as seamlessly as possible. We have to move all the stuff, plus our OLCC licenses need to be switched and we are getting everything squared away with the Department of Agriculture so we can have a small menu of food (and it will be simple, French bistro deliciousness, and we will always strive to have a few vegetarian items available). Tentative open hours are as follows:
Sundays, Mondays and Tuesday will be ‘by appointment only’ until our “Grand Opening.”
Saturday, September 19: noon to close at the Brooks Street space. This day is my and Scott’s 10th wedding anniversary, so if it is slow, we reserve the right to close up early, although not before 6 or so. I think we’ve earned it, right?
Wednesday and Thursday, September 23 and 24: 2 to 8 at the Brooks Street spaceFriday and Saturday, September 25 and 26: in the new Minnesota Ave space. It is Oktoberfest, so stop by and check the new place out. We will most likely NOT have food yet, except our beloved oyster crackers. Yummy!
Wednesday and Thursday, September 30 and October 1: 2 to 8 at the Brooks Street space
Friday and Saturday, October 2 and 3: in the Minnesota Ave space. Oct 2 is Art Hop – we are hoping to have music, but our two go-to music artists are out of town that weekend – if you know anyone interested in playing, let us know. October 3 is the first day of Fall Fest Downtown – pop on by and check us out – again, probably no hot food yet.
We should be in the Minnesota space from this point on, although we will be closed the weekend (from Thursday on) of October 15. The next week, we’ll do our official opening so stay tuned for more info on that.
Thanks to you all for your interest and support!
Saturday, September 5, 2009
Faith, Hope & Charity Vineyard to host FAN event this month
I know, I know! I haven't posted anything in months - I gotta tell you, this summer thing with no school has been quite an adjustment. Woohoo for this Tuesday!!!
We'll be announding the location of our move very soon - stay tuned.. In the meantime, here's a press release from the folks at Faith Hope & Charity Vineyard in Terrbonne - should be a great event, and if you haven't been up to their location, it is worth the trip.
Sunday, October 4th at 3:00 pm
Faith, Hope, and Charity Vineyard
70455 NW Lower Bridge Way
Terrebonne, Oregon
Redmond, OR - September - Every day in Deschutes county, over 650 children are homeless, 1 in 7 go to bed hungry, and more than 6500 children don’t have access to adequate healthcare. Too many parents are faced with deciding: Heat? Or eat?
To help ensure all children in Deschutes County have access to basic-need services, the Heat? Or Eat? Benefit will be held on Sunday, October 4th at 3:00 pm at the Faith, Hope, and Charity Vineyard in Terrebonne.
This fun, family event will feature several booths highlighting Terrebonne’s growing Agritourism industry. Educational displays will showcase the Crescent Moon Alpaca Ranch with alpacas to pet and learn about, Deep Canyon Preserve with information on Pheasant and Chucker hunts, Rainshadow Organics vegetable farm, Maragas Winery and local vineyards.
There will also be a silent auction, horse-drawn wagon rides, wine tasting, art, and music provided by Erin Cole Baker and Casey Elliott. Beverages & hors d'oeuvres will be provided. Entry to the event is $10 and children under 12 are free.
All of the funds raised from this benefit will be used to support Family Access Network. FAN is a local non-profit organization that is committed to building a healthy community by alleviating the suffering of children in need. Through FAN advocates in each public school, children and families are connected to essential services including food, shelter, healthcare, clothing, job opportunities, child support, and more
We'll be announding the location of our move very soon - stay tuned.. In the meantime, here's a press release from the folks at Faith Hope & Charity Vineyard in Terrbonne - should be a great event, and if you haven't been up to their location, it is worth the trip.
Sunday, October 4th at 3:00 pm
Faith, Hope, and Charity Vineyard
70455 NW Lower Bridge Way
Terrebonne, Oregon
Redmond, OR - September - Every day in Deschutes county, over 650 children are homeless, 1 in 7 go to bed hungry, and more than 6500 children don’t have access to adequate healthcare. Too many parents are faced with deciding: Heat? Or eat?
To help ensure all children in Deschutes County have access to basic-need services, the Heat? Or Eat? Benefit will be held on Sunday, October 4th at 3:00 pm at the Faith, Hope, and Charity Vineyard in Terrebonne.
This fun, family event will feature several booths highlighting Terrebonne’s growing Agritourism industry. Educational displays will showcase the Crescent Moon Alpaca Ranch with alpacas to pet and learn about, Deep Canyon Preserve with information on Pheasant and Chucker hunts, Rainshadow Organics vegetable farm, Maragas Winery and local vineyards.
There will also be a silent auction, horse-drawn wagon rides, wine tasting, art, and music provided by Erin Cole Baker and Casey Elliott. Beverages & hors d'oeuvres will be provided. Entry to the event is $10 and children under 12 are free.
All of the funds raised from this benefit will be used to support Family Access Network. FAN is a local non-profit organization that is committed to building a healthy community by alleviating the suffering of children in need. Through FAN advocates in each public school, children and families are connected to essential services including food, shelter, healthcare, clothing, job opportunities, child support, and more
Thursday, May 21, 2009
Old White Guys
After millions of years waiting on tables I slowly weaned myself from restaurants by teaching hotel/restaurant management at a little college in San Francisco, and supplemented that meager income working in the teeniest wine shop on the planet. It was, literally, under the stairs at the St. Francis Hotel. We specialized in older vintage Napa and Sonoma wines. The majority of the reds were 1985 and 1986 Cabernet Sauvignons for under $20 a bottle – and this was in the early to mid 1990s. I kid you not. The whites, unfortunately, were mostly from 1985 and 1986 as well.
Have you ever had a (domestic) chardonnay older than, say, five years or so? They turn an amazing, glowing shade of rich gold and lose their fruit to become… undrinkable, in my opinion. My boss used to sniff at me and say that appreciating these older chards was an “acquired taste.” Methinks he just wanted to unload this old stuff on some poor suckers from out of town. Frankly I hope I never do acquire a taste for that stuff since it tasted like aspirin.
This was back in the when California chardonnays were expected to be buttery malo-lactic fermentation oak bombs. These days the pendulum has swung away from that (and thank goodness – YUCK!) to a cleaner, crisper style (neutral oak or stainless steel) that can handle more bottle time – and allow us to taste the fruit. You’ve heard me lecture on oak before – if you can taste the oak, you can’t taste the fruit, and that means there won’t be much left once the wine matures.
Oak is one of the many factors that influence the ability for a wine to age well, along with acid, alcohol level, tannins (present in reds as a result of fermentation contact with skins and stems) and the presence of residual sugar, to name but a few. Fundamentally, the wine has to be balanced and well structured in order to flourish with bottle aging. Much of this depends on the natural characteristics of the grape varietal.
Viognier, for example, is a robust white wine grape with a natural acidity and full, complex fruit flavors that make it a good candidate for aging. For the southern Oregon and northern California viogniers I have tried, vintages 2005 and 2006 are getting to their peak just now. We planted Viognier at Crater View Ranch Vineyard in Jacksonville in 2006 and brought in our first harvest this past fall 2008. After fermentation, we put it in neutral oak barrels where they now wait. We will bottle, most likely, at the end of summer and then… wait some more. Wait for the blow-you-away fruit to mellow, for the flavors to integrate. Patience is required. But even then, I am only talkin’ 4-5 years, not 10 or 20. I have yet to find a US white that can survive that long.
Does that mean the 2008 Pinot Gris showing up in the stores are inferior? Of course not – many white varietals peak in their youth, thanks to being naturally fruit forward. Sitting on a deck overlooking the ocean, do I care that my sauvignon blanc with the hint of residual sugar will be over the hill next winter? Uh, no, I don’t.
Compared to red wines, some of which hit their peak 20 plus years after harvest, it seems as though quibbling over a year or two with whites is absurd (and frankly, quibbling over something like wine is indeed silly). But given the shorter life span of whites, that year can make a big difference.
Originally published at: http://bendnights.com/blog/old-white-guys/
Have you ever had a (domestic) chardonnay older than, say, five years or so? They turn an amazing, glowing shade of rich gold and lose their fruit to become… undrinkable, in my opinion. My boss used to sniff at me and say that appreciating these older chards was an “acquired taste.” Methinks he just wanted to unload this old stuff on some poor suckers from out of town. Frankly I hope I never do acquire a taste for that stuff since it tasted like aspirin.
This was back in the when California chardonnays were expected to be buttery malo-lactic fermentation oak bombs. These days the pendulum has swung away from that (and thank goodness – YUCK!) to a cleaner, crisper style (neutral oak or stainless steel) that can handle more bottle time – and allow us to taste the fruit. You’ve heard me lecture on oak before – if you can taste the oak, you can’t taste the fruit, and that means there won’t be much left once the wine matures.
Oak is one of the many factors that influence the ability for a wine to age well, along with acid, alcohol level, tannins (present in reds as a result of fermentation contact with skins and stems) and the presence of residual sugar, to name but a few. Fundamentally, the wine has to be balanced and well structured in order to flourish with bottle aging. Much of this depends on the natural characteristics of the grape varietal.
Viognier, for example, is a robust white wine grape with a natural acidity and full, complex fruit flavors that make it a good candidate for aging. For the southern Oregon and northern California viogniers I have tried, vintages 2005 and 2006 are getting to their peak just now. We planted Viognier at Crater View Ranch Vineyard in Jacksonville in 2006 and brought in our first harvest this past fall 2008. After fermentation, we put it in neutral oak barrels where they now wait. We will bottle, most likely, at the end of summer and then… wait some more. Wait for the blow-you-away fruit to mellow, for the flavors to integrate. Patience is required. But even then, I am only talkin’ 4-5 years, not 10 or 20. I have yet to find a US white that can survive that long.
Does that mean the 2008 Pinot Gris showing up in the stores are inferior? Of course not – many white varietals peak in their youth, thanks to being naturally fruit forward. Sitting on a deck overlooking the ocean, do I care that my sauvignon blanc with the hint of residual sugar will be over the hill next winter? Uh, no, I don’t.
Compared to red wines, some of which hit their peak 20 plus years after harvest, it seems as though quibbling over a year or two with whites is absurd (and frankly, quibbling over something like wine is indeed silly). But given the shorter life span of whites, that year can make a big difference.
Originally published at: http://bendnights.com/blog/old-white-guys/
Wednesday, April 29, 2009
Another View from Brooks Street, Part 2
Wow. Had I known that people actually read this blog I would have been a little bit more careful about what I wrote!
Seriously, I guess I do need to clarify a thing or two about our tasting room. Yes, we are closing the Brooks Street tasting room space, but it will be open until someone else takes over that space. Also, once it is closed, and before we get the winery open, we will do stuff on the lawn of Balay on the weekends and on Farmers’ Market Wednesdays. Balay is just across Brooks Street from us, they have a great backyard that overlooks the river.
And once the winery space is open, we are planning on doing tastings out of there, and hopefully we can get a place with the proper zoning for us to do special events on site as well. We would have done this whether the economy was great or in the tank.
Thanks for all the encouragement and support!
Seriously, I guess I do need to clarify a thing or two about our tasting room. Yes, we are closing the Brooks Street tasting room space, but it will be open until someone else takes over that space. Also, once it is closed, and before we get the winery open, we will do stuff on the lawn of Balay on the weekends and on Farmers’ Market Wednesdays. Balay is just across Brooks Street from us, they have a great backyard that overlooks the river.
And once the winery space is open, we are planning on doing tastings out of there, and hopefully we can get a place with the proper zoning for us to do special events on site as well. We would have done this whether the economy was great or in the tank.
Thanks for all the encouragement and support!
Tuesday, April 28, 2009
Another View From Brooks Street
Three years ago, Scott and I opened the tasting room for our winery, Volcano Vineyards, on Brooks Street in Downtown Bend. Since that time we’ve done what we could to improve and increase awareness of that still-secret little back alley. And to this day, we still get the brow crinkle, even from longtime Bend residents. “Brooks Street? Where is that??” Shortly after we opened, we became active in the Downtown Bend Business Association: Scott is now on the Board and is chair of the beautification committee, which brought the planters and flower baskets to Brooks Street, and I have done work on the marketing committee and assisted the DBBA staff with some municipal issues. We worked on the Brooks Street coalition to get the seasonal banners, and are working with the city and delivery companies to help renew the ‘pedestrian walkway’ feel Brooks Street was originally intended to have, rather than the back alley for Wall Street it has become. But last week we added another little feature that has become all too common to Brooks Street lately: the “For Lease” sign.
Yes, that sounds very dramatic, but for us, it will be a good thing.
We are working on opening a winery facility here in Bend for the production of our Magmita Sangria and our second label, Magna Wines. Because of permitting and licensing issues, we can’t have the tasting room open – the OLCC allows three locations under our winery license: we have our main winery facility in southern Oregon as one, our house is another (from where we ship) and the third is now the tasting room, but that will be transferred to the new winery space. And even securing that has taken longer than we thought it would – we are regulated from the feds down to the city. The hoops are many.
So we, too, are altering our business, not giving up.It is a good time for us to close our storefront retail outlet. Our overall sales are up this year, thanks to our expansion to new markets. Scott and I are the business – and now is the time for us to focus on growing. The kicker for us is that our best customers walk into the tasting room with their Google maps and still say “Wow, you are really hard to find” – it makes more sense to be hard to find in a larger production space than being hard to find paying downtown rent. Closing date? Not sure yet – it will depend on getting a new tenant in the space. I feel totally overwhelmed with work right now, so I hope that happens soon.
Stay tuned. The process of opening the winery will be long but we’ll try to make it as exciting as possible!
originally published at: http://bendnights.com/blog/category/from-the-vine/
Yes, that sounds very dramatic, but for us, it will be a good thing.
We are working on opening a winery facility here in Bend for the production of our Magmita Sangria and our second label, Magna Wines. Because of permitting and licensing issues, we can’t have the tasting room open – the OLCC allows three locations under our winery license: we have our main winery facility in southern Oregon as one, our house is another (from where we ship) and the third is now the tasting room, but that will be transferred to the new winery space. And even securing that has taken longer than we thought it would – we are regulated from the feds down to the city. The hoops are many.
So we, too, are altering our business, not giving up.It is a good time for us to close our storefront retail outlet. Our overall sales are up this year, thanks to our expansion to new markets. Scott and I are the business – and now is the time for us to focus on growing. The kicker for us is that our best customers walk into the tasting room with their Google maps and still say “Wow, you are really hard to find” – it makes more sense to be hard to find in a larger production space than being hard to find paying downtown rent. Closing date? Not sure yet – it will depend on getting a new tenant in the space. I feel totally overwhelmed with work right now, so I hope that happens soon.
Stay tuned. The process of opening the winery will be long but we’ll try to make it as exciting as possible!
originally published at: http://bendnights.com/blog/category/from-the-vine/
Sunday, March 15, 2009
Festival Festivities
Many many many years ago I went to a fundraiser for the Arthritis Foundation in San Francisco. There were 60-something Napa and Sonoma wineries in attendance plus a killer silent auction – a dream afternoon, right? The food options, however, were limited – lots of fruit (and yuck-o, fruit with wine? no thanks) and stinky cheese. There is only so much stinky cheese you can consume at one time, so I admit I probably did not have enough food in my system when I hit the wine gauntlet. Was I tasting and spitting? Oh no, drinking it all down, baby! At one point I jumped behind a table to give a bathroom break to a small winery owner whose chardonnay I loved – no malolactic fermentation, not over oaked – it was yummy. So he offered me a free bottle if I would cover his table for him and like any good drunk girl, I sold the heck out of his wine. I started chatting up this cute guy, Lance, and found out very quickly that he had gone to high school with my new boyfriend, Scott (and funnily enough the conversation ended pretty quickly after that bit of information was disclosed… I wonder why?). Shortly thereafter my buds Bradly and Jim decided I had had enough and they led me to Jim’s car, smartly putting me in the front seat, as halfway to my apartment, in the middle of the Castro, Jim had to pull over so I could yack. Really lovely. I was in my late 20s, throwing up in the daylight on 17th Street from drinking too much. Bradly and Jim dumped me off at my apartment and I called Scott and made him come over to take care of me (no, not that way, I mean in the holding my head over the toilet way – ah, new love!). I was hung over for a week. And that, my friends, is how NOT to enjoy a wine tasting event.
The Newport Seafood & Wine Festival was two weekends ago and it has a somewhat deserved reputation for being a crazy booze fest. And on that Saturday it was true: folks in costumes dry humping, cougars asking for Volcano tattoos on their chests, one woman slung back a taste of our wine like a shot of whiskey – it was a spectacle indeed. But Sunday and Friday, the folks more concerned with actually tasting the wine were in attendance and many of them had specific tactics for getting the most out of this great collection of wineries.
1. Eat something before and during the event. Take it from me, this is VERY IMPORTANT.
2. Spit out the tastes. (Yeah, right) No, seriously, it is very difficult to keep track of how much you have consumed when you are having a little taste here and a little taste there. Those little tastes add up very quickly.
3. Take the time to do a little research before the event: Find out what wineries will be in attendance and select 5 or so as your priority. Don’t just visit places you are familiar with. This is a perfect chance to try something new.
4. Start by tasting whites first, then go around and try the reds.
5. If there is a competition associated with the festival, focus on the gold and silver medal winning wines. While it may not be a big time, world renown competition, it will pre-screen the
6. Take notes! Even if it is something as simple as “Wow, that Vineyard Manager from Quail Run is cute!” You’ll be trying lots of wine and meeting many people whilst consuming alcohol – if you want to remember any of it, write it down – or better yet, use that camera on your cell phone to take photos of the bottles you particularly enjoyed.
7. If the festival doesn’t have a Wine Will Call, complain to the organizers. We wineries have been chirping at some of these event folks for years to provide this – it allows you, the customer, to buy your wine at a booth, then pick all the wines your buy throughout the day up at one spot close to the exit. You don’t have to lug around bottles of wine. Basic customer service, wouldn’t you say?
Festival season is underway, Sip in McMinnville is this weekend, and we, Volcano Vineyards, are one of only five Oregon wineries invited to pour at Pebble Beach Food & Wine the weekend of April 16. The next weekend is the Astoria fest. Here in Bend we have the Promenade du Vin/Wine by the River event every fall. The mountains are bringing themselves to you, Mohammed. Take advantage!
The Newport Seafood & Wine Festival was two weekends ago and it has a somewhat deserved reputation for being a crazy booze fest. And on that Saturday it was true: folks in costumes dry humping, cougars asking for Volcano tattoos on their chests, one woman slung back a taste of our wine like a shot of whiskey – it was a spectacle indeed. But Sunday and Friday, the folks more concerned with actually tasting the wine were in attendance and many of them had specific tactics for getting the most out of this great collection of wineries.
1. Eat something before and during the event. Take it from me, this is VERY IMPORTANT.
2. Spit out the tastes. (Yeah, right) No, seriously, it is very difficult to keep track of how much you have consumed when you are having a little taste here and a little taste there. Those little tastes add up very quickly.
3. Take the time to do a little research before the event: Find out what wineries will be in attendance and select 5 or so as your priority. Don’t just visit places you are familiar with. This is a perfect chance to try something new.
4. Start by tasting whites first, then go around and try the reds.
5. If there is a competition associated with the festival, focus on the gold and silver medal winning wines. While it may not be a big time, world renown competition, it will pre-screen the
6. Take notes! Even if it is something as simple as “Wow, that Vineyard Manager from Quail Run is cute!” You’ll be trying lots of wine and meeting many people whilst consuming alcohol – if you want to remember any of it, write it down – or better yet, use that camera on your cell phone to take photos of the bottles you particularly enjoyed.
7. If the festival doesn’t have a Wine Will Call, complain to the organizers. We wineries have been chirping at some of these event folks for years to provide this – it allows you, the customer, to buy your wine at a booth, then pick all the wines your buy throughout the day up at one spot close to the exit. You don’t have to lug around bottles of wine. Basic customer service, wouldn’t you say?
Festival season is underway, Sip in McMinnville is this weekend, and we, Volcano Vineyards, are one of only five Oregon wineries invited to pour at Pebble Beach Food & Wine the weekend of April 16. The next weekend is the Astoria fest. Here in Bend we have the Promenade du Vin/Wine by the River event every fall. The mountains are bringing themselves to you, Mohammed. Take advantage!
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