Free Gifts
Reserve Pinot noir Club
and
Northwest Big Reds Club

With a one year
membership in the
Reserve Pinot noir Club
we'll send an additional
gift bottle:

Witness Tree
Vintage Select
Pinot noir 08
$40

Wine Spectator
93 Points!

With a one year
membership in the
Northwest Big Reds Club
we'll send an additional
gift bottle:

Owen Roe Yakima Red 08

Owen Roe
Rosa Mystica
Cabernet Franc 08 $42

Signature Owen Roe!

December 19, 2010, at 7:34 pm

Mushroom Risotto & Oregon Pinot noir

Reserve Pinot noir Club Food & Wine pairing

Mushroom Risotto

From Brittan Vineyards

Ingredients

1 oz. Dried Porcini Mushrooms (Oregon Porcinis are great, and much less expensive than the Italian imports)
½ cup boiling water
1 lb. assorted fresh mushrooms, cleaned and sliced
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped (or 1 large shallot)
2 Tbsp unsalted butter
4 Tbsp olive oil
1 ½ cups Arborio Rice
1 tsp chopped fresh thyme
¼ cup dry white or red wine
6 – 8 cups low sodium chicken broth
½ cup finely grated Parmesan Cheese
¼ cup heavy cream (optional)
Salt and Pepper

Instructions

Pour the boiling water over the dried Porcinis and let steep for at least 15 minutes. Heat the broth and keep warm over low flame. Meanwhile, melt 1 Tbsp of butter and 1 Tbsp of olive oil in a large sauté pan and sauté the mushrooms until they give up their liquid and start to brown. Remove from pan and set aside. Drain the porcinis, pour the soaking liquid through a fine sieve and add it to the hot broth. Chopped the Porcinis and add them to the sautéed mushrooms and set aside.

Using same sauté pan, heat the remaining 1 Tbsp of butter and 3 Tbsp of olive oil and add the chopped onion. Cook onion over medium heat for 2–3 minutes, until translucent (do not brown onion) then add the garlic and sauté one minute longer. Stir in the rice and cook over medium heat until the rice is coated with oil and starts to brown. Then add the wine and fresh thyme.

Stir until the wine evaporates, then add 2 ladles of hot broth and continue stirring until all the liquid is absorbed. Continue adding one ladle of hot broth at a time, stirring between each addition, until the rice is al dente, about 15 to 20 minutes total. Then stir in the mushrooms and all their juices and add the grated Parmesan. Stir in the cream (optional), then add salt and pepper to taste. Serve immediately with extra Parmesan to add if desired. ENJOY!

Serve with:

Brittan Vineyards
Gestalt Pinot noir $45

The Brittan Vineyards Gestalt Pinot noir 08 has rich flavors of raspberries, blueberries and dark chocolates with a hint of allspice. The soft tannins are perfectly balanced with the acidity and the wine displays a long lingering finish of plums and sweet spice. – Avalon

About the Winery

Avalon knows which Oregon wineries have a special presence greater than the sum of their parts – a gestalt. With his Brittan Vineyards Oregon Pinot noirs, Robert Brittan is creating a gestalt of experience and viewpoint, sun and soil, adding up to more than their parts.

Robert Brittan spent 16 years as Winemaker and Estate manager for Stags’ Leap Winery in Napa. He is considered possibly the most knowledgable winemaker on Petit Sirah in the world. Robert created his famed Ne Cede Malis (Never give in to Misfortune) at Stags Leap.

We’re betting that he’ll create Oregon Pinot noirs that gain as much fame…

at right, Robert Brittan, harvest 2009

This is the third vintage of Brittan Vineyards Pinot Noir. Robert Brittan has always had a passion for Pinot Noir; a love affair that began in the 80’s when he made several vintages under his Britt Hill label. In 2004, Robert decided to leave Stags’ Leap and start a Pinot Noir project in the cool climate of the North Willamette Valley.

After a long search, he and Ellen purchased a 128-acre parcel Southwest of McMinnville. Robert selected this mountain site for its rugged, broken basalt, glacial deposits and volcanic soils on the edge of the Coastal Range in the McMinnville AVA, convinced that from this site he would be able to make wines that speak of his unique place.

The Basalt block comes from the parts of the vineyard that have the heaviest concentration of broken basalt, resulting in low yielding vines that produce intense flavors and layers of complexity. – the winery

December 4, 2010, at 6:46 pm

November/December Wine Club Selections

Reserve Pinot noir Club Selections

Bergstrom Winery Shea Vineyard Pinot noir 09 $48

Like Maverick in Top Gun, Bergstrom’s Shea 09 flies by the seat of its pants, screaming out of the glass and spilling your coffee as it buzzes the tower that is your normal wine world. Gutsy, with bravado, it is has the kind of balls-out fruit and richness that does a 4G inverted dive (with a MiG no less!) while still the having the classiness of a Pinot.

Seriously, fans of bigger-style Pinots should not miss the 09 Shea. I highly recommend it. – Marcus

The mighty Shea Vineyard lies smack dab in the middle of the Yamhill-Carlton AVA, an area known for its ancient & shallow sandy soils on beds of sandstone & shale. This vineyard’s name conjures up images of large-scaled, wines of great spice & ripe fruit character.

Packed with ripe, sweet fruit flavor, this lush & luxurious offering is truly a “tour-de-force”, which will deliver enormous pleasure early & for 3-6 years if cellared carefully. – the winery

Brittan "Gestalt" Pinot noir 08 $45

Avalon knows which Oregon wineries have a special presence greater than the sum of their parts – a gestalt. With his Brittan Vineyards Oregon Pinot noirs, Rober Brittan is creating a gestalt of experience and viewpoint, sun and soil, adding up to more than their parts.

Robert Brittan spent 16 years as Winemaker and Estate manager for Stags’ Leap Winery in Napa. He is considered possibly the most knowledgable winemaker on Petit Sirah in the world. Robert created his famed Ne Cede Malis (Never give in to Misfortune) at Stags Leap.

We’re betting that he’ll create an Oregon Pinot noir with as much fame…starting with this one.

Rich flavors of raspberries, blueberries and dark chocolates with a hint of allspice. The soft tannins are perfectly balanced with the acidity and the wine displays a long lingering finish of plums and sweet spice. – the winery

Dusky Goose Dundee Hills Pinot noir 08 $65

Love and marriage, horse and carriage, you know the song – two things that go together perfectly. Add Dusky Goose and Oregon’s 2008 vintage, a heavenly match. The nose is like perfume for wine lovers, exotic and comforting at the same time, with wafts of black cherry, orange, clove, cedar, licorice and sweet earth. The flavor flows with voluptuous black cherry, then adds a pulsating ribbon of raspberry coulis. The momentum builds, giving just the right oomph and creaminess. The finish hangs like a trapeze artist – delicate, balanced, awe-inspiring.

When first opened, The Goose is a little shy, so give it some space to open up (I wrote my notes on day 2). The 2008 has serious long term aging potential. By it, stash it, love it.

If I had a case of Dusky Goose 08 for every time I’ve been asked when the 08 Pinot will be released, I’d have the whole Dusky production! So much anticipation and expectation…and the Dusky 08 delivers. For me, it always does. – Marcus

Northwest Big Reds Club Selections

Owen Roe Red Willow Cabernet Sauvignon 08 $70

My favorite of the Owen Roe wines this year. For collectors of the best of Washington State’s Cabs, this is a must have. How does it compare to David’s Dubrul Vineyard Cab? It’s a different take on the inimitable Owen Roe style – an intriguing combination of flavors and unforgettable perfume.

Like he did with the Dubrul Vineyard before it, David has managed to track down more of the best old vine grapes in the state. The Red Willow Vineyard was first planted in 1973, and this Cab is made from the very oldest block. The trunks of the vines are huge, and the yield per vine is very low. David’s Wine Spectator 97 point Chapel Block Syrah 08 was made from vines just across from these.

According to vineyard owner and Washington wine pioneer Mike Sauer, David O’Reilly’s winemaking is what makes this wine so memorable.

“How David makes the wines turns tannins into magic.”

Velvety and mouth-coating is only the beginning (and actually, it begins with the nose!). Sweet cedar and pipe tobacco show in the aromas and reappear on the finish. Cassis and dark cherry, caramel oak, a hint of eucalyptus builds weight from the front to back of your palate. A melange of spices fans out on the finish and melds with fruit so lush it conceals the almost-hidden structure.

This is fascinating Cabernet – complex and intricate at the time of release, and it should live long – and prosper – in your cellar. Highly recommended and on its way to stardom.

Sheridan L’Orage 06 $47

Wine Advocate 94 points “The 2006 L’Orage is composed of 65% Cabernet Sauvignon and 35% Cabernet Franc aged for 26 months in 50% new French oak. Opaque purple/black in color, it has an alluring perfume of pain grille, spice box, creme de cassis, and blackberry. Rich, layered, and opulent on the palate, this weighty effort has fully integrated its oak and the lengthy finish suggests a long life ahead. It will offer a drinking window extending from 2013 to 2026.”

From the winery: “The crown jewel of Sheridan Vineyard, L’Orage delights the eye with color befitting to a king, royal purple. L’Orage displays a beautifully forward spicy cocoa and cassis bouquet. You’ll want to bury your nose in it! The vibrant palate is refined like custom silk, gliding across mouth with supple tannins and a finish that goes on forever. A majestic wine to age and enjoy.”

Fielding Hills Cabernet Sauvignon 08 $43

If you can only try one of the Fielding wines, this is it. I might argue that the Syrah shows the uniqueness of his vineyard more strongly, but the Cabernet is his most refined and sophisticated. Mike balances this big wine on the head of a pin – it’s that well made. If I wanted to show friends the essence of Washington Cab, this would be one of my top choices, and it is certainly the best priced. – Jean

Paul Gregutt, who has followed this winery since their inception, says it well: “Though the blend includes small portions of other grapes – 9% Syrah, 3% Merlot and 5% Cabernet Franc – this really champions the essential character of great Washington Cabernet Sauvignon. Its core fruit is supple and compact cassis and black cherry, with a spicy top that resonates well into the finish. Concentrated and beautifully proportioned”. – Paul Gregutt, Wine Enthusiast

Fielding Hills’ highest rated wine, the 2008 Cabernet Sauvignon is also one of Wine Enthusiast’s Top 100 Wines of 2010.

Northwest New Discoveries Club Selections

Haden Fig Pinot noir 09 $20

Mouthwatering. The succulent scents of red cherries and alpine strawberries mixes with a pinch of rose, licorice, warm earth. Adding to the red fruits is a bottom note of black currant and berry. Dried thyme and a hint of mineral carry through the silky, rounded finish. There’s a real brightness to the wine – it oozes charm without sacrificing character. Highly, highly recommend! – Marcus

A blend of primarily Cancilla and Hidden Rocks Vineyards, with some fruit from Willakia Vineyard. Less than 15% new oak, unfined, unfiltered, made with Evesham Wood’s proprietary Cuvee J yeast.

Read more: http://www.northwest-wine.com/Haden-Fig-Pinot-noir-2009.html#ixzz17AaAyjGU

White Rose Vineyard Pinot noir 08 $30

Wine Advocate 88 pts: The collection begins with the 2008 Pinot Noir Willamette Valley, a blend of four vineyards. It gives up a pleasing perfume of cedar, rose petal, spice box, cherry, and raspberry leading to a dense, savory, well-balanced wine with excellent volume and enough ripe tannin to evolve for 1-2 years. It can be enjoyed now through 2018. – Jay Miller

From the winery – Our Willamette Valley pinot noir is a wine that shows forward, fruit-driven characteristics offering more generous flavors in their youth. This cuvee blends barrels from 3 different sub-appellations of the Willamette Valley: 4 different vineyards, 9 different vineyard blocks and 6 different clones. The resulting wine offers fleshy dark fruit character, complimentary spices, concentrated aromatics and a velvety soft palate. This is a wine that is both showy and enjoyable upon release, while possessing enough acidity and structure to reward cellaring.

Durant Vineyard-Bishop Block (56%), Vista Hills Vineyard (26%) Kason Vineyard (14%), Bell Rd. Vineyard (4%)

O’Shea Scarborough Black Cask Syrah 07 $30

Like Cayuse and Reynvaan? Then you really should try the new Black Cask Syrah 07 from O’Shea Scarborough. Less fruit bomb, more character.

Dense black fruit, grilled herbs, leather, oil-cured olives, candied violets, meat, graphite – tremendous complexity. Even with the hefty black and blue fruit, this Syrah stays vibrant and fresh. An excellent value in a truly unique Washington Syrah. ONLY 94 CASES MADE. Co-fermented with 3% Viognier. -Marcus

June 9, 2010, at 2:37 pm

May 2010 Wine Club Newsletter

May 2010 Wine Club Newsletter is now online.

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June 9, 2010, at 2:25 pm

June 2010 15% Off These Wine Club Wines

WINE CLUB MEMBERS RECEIVE 15% DISCOUNT
ON CLUB WINES

any 12 or more bottle order

As of June, 2010, these are the Club wines available to

Continue reading June 2010 15% Off These Wine Club Wines

May 7, 2010, at 12:30 am

April Wine Club Newsletter is Here

Check out the April Wine Club Newsletter – and note – the Reserve Pinot noir Club is a combined April and May Club, with three superlative Oregon Pinot noirs.