We brought in 5 tons of merlot on Tuesday from Fortmiller and Lakeside – it looks fabulous, especially the Fortmiller. We are expecting great things from this 2007 vintage of merlot! Scott was back in the Rogue Valley today, and he and Chris (Hubert, vineyard manager extraorinaire) decided to hold off on the syrah for a few more days. Back in early August we had thought it was going to be an early harvest this year, but… not so much! Another big storm is expected to roll in tomorrow… We’ll know more in a few days, so stay tuned!
In other news, I have only two seats at the bar left for the October 20th dinner, so if you are interested, I would reserve those seats today! Call 541.617.1102.
Thursday, October 11, 2007
Thursday, September 27, 2007
Odds and Ends
Our website ( www.volcanovineyards.com ) is currently undergoing a redesign, so for the next few weeks, updates will be posted here on this blog. The blog, as well, will be housed on our site once we go live. Stay tuned for more info!
The menu for the Saturday, October 20 Winemaker Dinner is set. It is already half booked, so if you are interested, make your reservations today!
First Course: Crab Cakes with our Volcano Vineyards Viognier
Second Course: Wild Mushroom soup with our 2005 Merlot, Rogue Valley
Third Course: Coq au Vin with our 2004 Rogue Valley Lava Red Blend
Final Course: Tumulo Frams Cheese plate with our 2005 Syrah, Rogue Valley
Cost is $60/person which includes the dinner, one glass of wine per course, and service. Non-refundable payment is due at time of reservation. Call 541-617-1102 to reserve your spot today.
More stuff on sale...
Cancilla Cellars Chardonnay 2005– Willamette Valley, Oregon
A luscious Burgundian style chardonnay with the lightest hints of oak and butter. Soft, supple and food friendly with a good backbone.
EdenVale MidSummer’s Eve White – Southern Oregon
I do believe this is probably the worst name for a wine I’ve ever heard and yes, I know it refers to Shakespeare, but I, being a child of the 70s, have other inter-textual references pertaining to phrases containing the words “summer’s” and “eve.” ) This blend is great on any warm day, even if you have to create the warmth yourself by sitting next to a fire in your living room. A blend of chardonnay, pinot gris and muscat, this wine is off-dry with tropical overtones and a decadent lushness. Pair it with spicy Asian foods – perfection!
Mystic Wines Pinot Noir 2003 – Temperance Hill, Willamette Valley, Oregon
I had this at Hans the day I first met Mystic owner and winemaker Rick Mafit, a buddy of Scott’s. An incredible blueberry and tart cheery, full fruit Pinot noir, I had finished two glasses of it before the first course was even finished. Later than evening I ended up getting into an argument with a woman who blamed all the “evil Californian transplants” for everything that is wrong with Bend. While Rick thought that was hilarious, I decided to move the word TEMPERANCE to the forefront of my vocabulary. Temperance Hill is quite famous for its Pinot Noir, and it is managed by the legendary Dai Crisp. This Pinot Noir is balanced, subtle, and changes as you enjoy it, each sip bringing out new falvors. A treat!
The menu for the Saturday, October 20 Winemaker Dinner is set. It is already half booked, so if you are interested, make your reservations today!
First Course: Crab Cakes with our Volcano Vineyards Viognier
Second Course: Wild Mushroom soup with our 2005 Merlot, Rogue Valley
Third Course: Coq au Vin with our 2004 Rogue Valley Lava Red Blend
Final Course: Tumulo Frams Cheese plate with our 2005 Syrah, Rogue Valley
Cost is $60/person which includes the dinner, one glass of wine per course, and service. Non-refundable payment is due at time of reservation. Call 541-617-1102 to reserve your spot today.
More stuff on sale...
Cancilla Cellars Chardonnay 2005– Willamette Valley, Oregon
A luscious Burgundian style chardonnay with the lightest hints of oak and butter. Soft, supple and food friendly with a good backbone.
EdenVale MidSummer’s Eve White – Southern Oregon
I do believe this is probably the worst name for a wine I’ve ever heard and yes, I know it refers to Shakespeare, but I, being a child of the 70s, have other inter-textual references pertaining to phrases containing the words “summer’s” and “eve.” ) This blend is great on any warm day, even if you have to create the warmth yourself by sitting next to a fire in your living room. A blend of chardonnay, pinot gris and muscat, this wine is off-dry with tropical overtones and a decadent lushness. Pair it with spicy Asian foods – perfection!
Mystic Wines Pinot Noir 2003 – Temperance Hill, Willamette Valley, Oregon
I had this at Hans the day I first met Mystic owner and winemaker Rick Mafit, a buddy of Scott’s. An incredible blueberry and tart cheery, full fruit Pinot noir, I had finished two glasses of it before the first course was even finished. Later than evening I ended up getting into an argument with a woman who blamed all the “evil Californian transplants” for everything that is wrong with Bend. While Rick thought that was hilarious, I decided to move the word TEMPERANCE to the forefront of my vocabulary. Temperance Hill is quite famous for its Pinot Noir, and it is managed by the legendary Dai Crisp. This Pinot Noir is balanced, subtle, and changes as you enjoy it, each sip bringing out new falvors. A treat!
Thursday, September 20, 2007
More Dirt on Soil... part 2
From a nutritional perspective, grapes are less demanding than most crops, and most challenges can be handles through various vineyard management tools, like cover crops, tilling schedules, etc. But there are some basic features one would want when deciding where to plant grapes. (See Wine Science by Ron S. Jackson for more detailed information).
Stressing the vines – fact of fiction? Lower soil fertility is actually a good thing for grape vines, as it forces the energy of the pant to focus on development of the fruit. An added bonus is that many low-nutrient soils are porous – a good thing for many reasons. Porous soil allows the roots to extend deeper. Vines then become less susceptible to drought conditions, since they can source their moisture and nutrients from below the ground. The happy result is more consistency is grape quality fro year to year.
Drainage is also an important factor, assisting the area around to vine to warm more quickly, protecting against cooler temperatures, including frost. Good drainage has also been tied to earlier spring growth.
So, soil type has a more indirect influence on resultant grape quality – still important, but not the dominant factor.
Specific soil types later this week… stay tuned!
Stressing the vines – fact of fiction? Lower soil fertility is actually a good thing for grape vines, as it forces the energy of the pant to focus on development of the fruit. An added bonus is that many low-nutrient soils are porous – a good thing for many reasons. Porous soil allows the roots to extend deeper. Vines then become less susceptible to drought conditions, since they can source their moisture and nutrients from below the ground. The happy result is more consistency is grape quality fro year to year.
Drainage is also an important factor, assisting the area around to vine to warm more quickly, protecting against cooler temperatures, including frost. Good drainage has also been tied to earlier spring growth.
So, soil type has a more indirect influence on resultant grape quality – still important, but not the dominant factor.
Specific soil types later this week… stay tuned!
Monday, September 3, 2007
Tasting Notes for our Mini-Sale Items
This is a "fall cleaning" kind of sale - we have just a few bottles left of each of these.
Sagelands Chardonnay 2005 – Columbia Valley
A well-balanced green apple and citrus chardonnay with a nice round finish. Great by itself or pair it with the traditional white wine foods – fish, chicken, salad.
Sonoma Oaks Chardonnay 2005– Russian River, CA
Don’t let the name fool you – this chard is UN-oaked. I’ve had many a disappointing un-oaked chard that have overtones of metal… errr, I mean, minerals, but these guys got it right. Luscious, round, full bodied with a crisp finish – finally, a chard that pairs well with food. Caesar salad, chicken cordon bleu, even pork chops would work well.
Tertulia Cellars Viognier 2005 – Columbia Valley
The name of this new Walla Walla winery means “a social gathering of friends.” The 2005 viognier is their first white release. It contains 22% rousanne, another Rhone varietal valued for its crisp acidity. The grapes were whole-cluster pressed - that is a gentler process that extracts flavor from the fruit of the grape, not the stems, seeds and skins as happens with traditional crushing. Fermentation occurred in 74% stainless steel and 26% neutral French oak, partial malolactic fermentation (the process that turns bitter malic acid into the softer lactic acid). Tertulia’s tasting notes indicate we should experience floral aromas, with pineapple, peach and apricot flavors, a smooth mouth-feel and balanced acidity. I got green apple and honey on the nose, tropical up-front fruit, a rich mouth-feel (from the ML, I would assume), melon, kiwi and pineapple flavors and a clean finish.
Cougar Crest Viognier 2005 – Walla Walla Valley
Estate grown, 100% viognier Cougar Crest tells us to look for floral and citrus aromas on the nose, followed by pear, pineapple, grapefruit and melon with a honey finish. The Wine Spectator gave this an 88, stating that it feels - and I am not making this up - “raw, offering ear and green peach aromas.” I have no idea what an ear aroma might be, and I couldn’t detect anything I would call “ear aroma” so... Also very chardonnay-like in weight and mouth-feel.
Mystic Wines Cabernet Sauvignon 2001 – Columbia Valley
This wonderful wine is solid and intense with flavors of blackberry, currant and tobacco, with round tannins and a plush mouth feel. Only 150 cases produced!
Bonne Chance Petite Sirah 2003 – Redwood Valley, CA
ORGANIC!!! Anise on the nose, tart strawberry, rich and bold with a deep purple color. Pairs nicely with bold food: steaks, Mexican fare, Cajun cuisine
Mt. Vernon Winery Port – Sierra Foothills, CA
This port is made from Syrah, a bold, rich and lush dessert wine with floral accents and a dark chocolate finish.
Sagelands Chardonnay 2005 – Columbia Valley
A well-balanced green apple and citrus chardonnay with a nice round finish. Great by itself or pair it with the traditional white wine foods – fish, chicken, salad.
Sonoma Oaks Chardonnay 2005– Russian River, CA
Don’t let the name fool you – this chard is UN-oaked. I’ve had many a disappointing un-oaked chard that have overtones of metal… errr, I mean, minerals, but these guys got it right. Luscious, round, full bodied with a crisp finish – finally, a chard that pairs well with food. Caesar salad, chicken cordon bleu, even pork chops would work well.
Tertulia Cellars Viognier 2005 – Columbia Valley
The name of this new Walla Walla winery means “a social gathering of friends.” The 2005 viognier is their first white release. It contains 22% rousanne, another Rhone varietal valued for its crisp acidity. The grapes were whole-cluster pressed - that is a gentler process that extracts flavor from the fruit of the grape, not the stems, seeds and skins as happens with traditional crushing. Fermentation occurred in 74% stainless steel and 26% neutral French oak, partial malolactic fermentation (the process that turns bitter malic acid into the softer lactic acid). Tertulia’s tasting notes indicate we should experience floral aromas, with pineapple, peach and apricot flavors, a smooth mouth-feel and balanced acidity. I got green apple and honey on the nose, tropical up-front fruit, a rich mouth-feel (from the ML, I would assume), melon, kiwi and pineapple flavors and a clean finish.
Cougar Crest Viognier 2005 – Walla Walla Valley
Estate grown, 100% viognier Cougar Crest tells us to look for floral and citrus aromas on the nose, followed by pear, pineapple, grapefruit and melon with a honey finish. The Wine Spectator gave this an 88, stating that it feels - and I am not making this up - “raw, offering ear and green peach aromas.” I have no idea what an ear aroma might be, and I couldn’t detect anything I would call “ear aroma” so... Also very chardonnay-like in weight and mouth-feel.
Mystic Wines Cabernet Sauvignon 2001 – Columbia Valley
This wonderful wine is solid and intense with flavors of blackberry, currant and tobacco, with round tannins and a plush mouth feel. Only 150 cases produced!
Bonne Chance Petite Sirah 2003 – Redwood Valley, CA
ORGANIC!!! Anise on the nose, tart strawberry, rich and bold with a deep purple color. Pairs nicely with bold food: steaks, Mexican fare, Cajun cuisine
Mt. Vernon Winery Port – Sierra Foothills, CA
This port is made from Syrah, a bold, rich and lush dessert wine with floral accents and a dark chocolate finish.
Thursday, August 30, 2007
The Dirt on Soil - Part 1
I was editing some of our marketing materials the other day, our fact sheet on our vineyard sources. And I was disgusted with myself because in it, I throw around soil types like Rouche silt loam and Selmac loam. And that is as far as I went. Now, unless my target market is limited to geologist enophiles, I couldn’t understand why in the world I threw that out there with no explanation. How many wine consumers know the benefits of Jory or Nekia soil? What makes Manita loam a great home for vines? Why is this info any consumer would want to know?
The wine industry as a whole has been striving to de-mystify and “un-elite” wine. Was I implying that only soil-educated consumers are worthy of our wine? Of course not. Simply, naming the soil is a quick, compact way to convey certain vineyard characteristics that can affect grape quality. And in my defense this document was meant for wine buyers, sommeliers and other industry folk. But, it’s also great info for anyone who wants to know more.
So, we’ll take a few blogs to check out the dirt on soil…
There are over 800 distinct classifications of soil in Oregon, and vineyards are currently planted on over 60 of them. (Campbell & Fry, Oregon Viticulture, 2003). There are three broad categories: clay, silt or sand. Other distinct characteristics of soils that influence vines include texture and structure, drainage, water and nutrient holding capacity, and pH.
Of these, texture and structure are the dominant qualities affecting vines, since they determine how deeply the roots will grow, and rate of drainage. Most of these influences are indirect. And many soil factors, such a how well it holds nutrients, can be managed in the vineyard through cover crops or even changing mowing schedules.
There has been some arguing lately in the wine industry press about that elusive concept of “terroir.” Many folks claim that when they drink wines from the great regions in France they can taste the minerals. But recent studies have found no scientific evidence that any detectable mineral compounds are present in the wines, and they suspect the taste differences between a grape grown in California versus one in France has more to do with climate than soil. (Wines & Vines covers the terroir issue quite frequently and thoroughly – I will post exactly in which issue these studies were featured once I track them down, although I believe it was late in 2006).
Next we’ll look at exactly what soil does influence, then we’ll take a closer look at some specific types of soil found in Oregon.
The wine industry as a whole has been striving to de-mystify and “un-elite” wine. Was I implying that only soil-educated consumers are worthy of our wine? Of course not. Simply, naming the soil is a quick, compact way to convey certain vineyard characteristics that can affect grape quality. And in my defense this document was meant for wine buyers, sommeliers and other industry folk. But, it’s also great info for anyone who wants to know more.
So, we’ll take a few blogs to check out the dirt on soil…
There are over 800 distinct classifications of soil in Oregon, and vineyards are currently planted on over 60 of them. (Campbell & Fry, Oregon Viticulture, 2003). There are three broad categories: clay, silt or sand. Other distinct characteristics of soils that influence vines include texture and structure, drainage, water and nutrient holding capacity, and pH.
Of these, texture and structure are the dominant qualities affecting vines, since they determine how deeply the roots will grow, and rate of drainage. Most of these influences are indirect. And many soil factors, such a how well it holds nutrients, can be managed in the vineyard through cover crops or even changing mowing schedules.
There has been some arguing lately in the wine industry press about that elusive concept of “terroir.” Many folks claim that when they drink wines from the great regions in France they can taste the minerals. But recent studies have found no scientific evidence that any detectable mineral compounds are present in the wines, and they suspect the taste differences between a grape grown in California versus one in France has more to do with climate than soil. (Wines & Vines covers the terroir issue quite frequently and thoroughly – I will post exactly in which issue these studies were featured once I track them down, although I believe it was late in 2006).
Next we’ll look at exactly what soil does influence, then we’ll take a closer look at some specific types of soil found in Oregon.
Saturday, August 11, 2007
Stress Case? Relax!
Well, we blew threw eight cases of Relax Riesling this week. I guess the price was right! And now it is gone, but fear not – it you want more, we will gladly order it for you, by the case, at $8 per bottle (as long as the distributor keeps the price the same).
Members of The Order of the Volcano should remember that we will always order wines we do not normally carry for you by the case from the distributors and only charge 10% over cost. AND we will deliver to you in Central Oregon. That’s quite a deal, with some great service on top of it!
But back to the Relax issue. We are no longer going to stock it since it doesn’t really fit with what we are doing in the Tasting Lounge. When we first opened, just over a year ago, we only had two wines released – our Merlot and our Syrah. So we carry wines from other small producers to round out our offerings. We now have four wines, and are finding that most folks who have come in this summer are pretty much only interested on our wines.
We will continue to carry other unique and boutique wines from artisan wineries – these will generally be wines no one else carries, since we buy directly from the producers who are usually friends of ours. Relax is a German wine from a HUGE producer. Ordering a few cases is no big deal, and we are happy to do it. All you have to do is ask!
Members of The Order of the Volcano should remember that we will always order wines we do not normally carry for you by the case from the distributors and only charge 10% over cost. AND we will deliver to you in Central Oregon. That’s quite a deal, with some great service on top of it!
But back to the Relax issue. We are no longer going to stock it since it doesn’t really fit with what we are doing in the Tasting Lounge. When we first opened, just over a year ago, we only had two wines released – our Merlot and our Syrah. So we carry wines from other small producers to round out our offerings. We now have four wines, and are finding that most folks who have come in this summer are pretty much only interested on our wines.
We will continue to carry other unique and boutique wines from artisan wineries – these will generally be wines no one else carries, since we buy directly from the producers who are usually friends of ours. Relax is a German wine from a HUGE producer. Ordering a few cases is no big deal, and we are happy to do it. All you have to do is ask!
Tuesday, August 7, 2007
Yer Outta Here!
I know our hours of operation have seemed inconsistent and non-committal in the past. Much of that has to do with our trying to find optimal hours of operation, coupled with the fact that we are a three person team, and two of us are trying to run the rest of the business plus raise our two and four year old boys. But now that the Tasting Lounge has been open for just over a year we fell like we are hitting the balance, so we decided to abandon the wishy-washy “noon to close” and firm up our hours. Going forward this summer we will be open at 11:30 daily, closing at 6 on Sunday and Monday and 8:30 Wednesday to Saturday. We will remain “by appointment only” on Tuesdays.
The closing times probably seem early to some. But, a few Friday nights ago I had to “refuse service” to two gentleman who came into the Tasting Lounge around 9:30. The first clue that things were amiss was when one of them threw money at me and said, “Just give me a bottle of some sh$t red wine,” to which I responded, “I’m sorry but we don’t have any sh$t red wine here.”
They then seated themselves in the front window and I sat next to one of them and explained to them that I was not comfortable serving them as they had obviously had a great deal to drink before coming here and that I was going to have to ask them to leave. And one fellow said, “Oh, well, don’t you speak so nicely! Aren’t you just soooo polite.” Perhaps they would have felt more comfortable if I had begun swearing and threatening them, but I get the feeling that no matter what I would have said or how I would have approached it, these guys were hoping to cause a scene.
Then they started on the whole, “We’re just working guys, trying to relax after a hard day,” and then made some vague accusations that if diners from Deep were to want some wine I would welcome them with open arms. As I continued to herd them out the door I explained that if some patrons from Deep came into that Tasting Room I would be more than happy to serve them unless they, too, were visibly intoxicated in which case I would also ask them to leave. Then came the “rich a$$h*les” comments as they continued down the street.
Ironically, those two guys probably have more money at their disposal than Scott and I do. We haven’t gotten a paycheck in almost two years and we’ve poured not only our hearts and souls into Volcano Vineyards, but all of our savings as well (not to mention mounds of debt). That particular day I started working at 5 a.m. and it was after 9:30 p.m. that I threw them out. This year Scott and I have had a total of five days off. So we don’t have a lot of patience for this attitude.
This is not the first time we have had some self-pitying, intoxicated individuals come into the Tasting Lounge. The common thread is that these incidents always happen after the sun goes down. So after discussing this most recent episode, Scott and I reminded ourselves that we are not a bar. This is the Tasting Lounge for our winery. We want folks to be able to join us for a glass of wine after work or before heading out to dinner and, most importantly, to be able to enjoy their time with us. Having us act as bouncers is not fun for anyone.
The closing times probably seem early to some. But, a few Friday nights ago I had to “refuse service” to two gentleman who came into the Tasting Lounge around 9:30. The first clue that things were amiss was when one of them threw money at me and said, “Just give me a bottle of some sh$t red wine,” to which I responded, “I’m sorry but we don’t have any sh$t red wine here.”
They then seated themselves in the front window and I sat next to one of them and explained to them that I was not comfortable serving them as they had obviously had a great deal to drink before coming here and that I was going to have to ask them to leave. And one fellow said, “Oh, well, don’t you speak so nicely! Aren’t you just soooo polite.” Perhaps they would have felt more comfortable if I had begun swearing and threatening them, but I get the feeling that no matter what I would have said or how I would have approached it, these guys were hoping to cause a scene.
Then they started on the whole, “We’re just working guys, trying to relax after a hard day,” and then made some vague accusations that if diners from Deep were to want some wine I would welcome them with open arms. As I continued to herd them out the door I explained that if some patrons from Deep came into that Tasting Room I would be more than happy to serve them unless they, too, were visibly intoxicated in which case I would also ask them to leave. Then came the “rich a$$h*les” comments as they continued down the street.
Ironically, those two guys probably have more money at their disposal than Scott and I do. We haven’t gotten a paycheck in almost two years and we’ve poured not only our hearts and souls into Volcano Vineyards, but all of our savings as well (not to mention mounds of debt). That particular day I started working at 5 a.m. and it was after 9:30 p.m. that I threw them out. This year Scott and I have had a total of five days off. So we don’t have a lot of patience for this attitude.
This is not the first time we have had some self-pitying, intoxicated individuals come into the Tasting Lounge. The common thread is that these incidents always happen after the sun goes down. So after discussing this most recent episode, Scott and I reminded ourselves that we are not a bar. This is the Tasting Lounge for our winery. We want folks to be able to join us for a glass of wine after work or before heading out to dinner and, most importantly, to be able to enjoy their time with us. Having us act as bouncers is not fun for anyone.
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