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Too cold to ship? Buy now, ship later. We offer free on-site temperature-controlled storage for orders held for the next shipping window in the fall or spring. Please note we have limited shipping abilities on Wednesdays and Thursdays.
We’re open daily for in-store shopping: 10 am – 6 pm
We are closing at 4pm on New Year’s Eve (Saturday December 31st).
We will be closed Sunday, January 1st. We will reopen for our regular hours on Monday, January 2nd 10 am – 6 pm.
Can’t wait? Browse & shop our webstore here!
Masks are no longer mandatory, but they are appreciated, thank you!
Shop online, by phone (503-223-6002), or by email
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Mike Etzel, the founder and winemaker of Sequitur, is a living legend in the Willamette Valley. He co-founded Beaux Frères in the late 1980s and was the winemaker there until recently handing off the duties to his son. Never one to rest on his laurels, he began planting a vineyard adjacent to Beaux Frères in 2010—a project that became what we know as Sequitur.
It’s helpful to think of Sequitur as a distillation of everything Mike Etzel learned from Beaux Frères over the decades. The Sequitur vineyard sits right next to the Beaux Frères “Upper Terrace” but is planted to a wider array of clones at tighter spacing. It’s been farmed biodynamically since the beginning and is sheltered with Douglas Fir—in short, it’s the fully realized vision of a man who’s helped define Willamette Valley Pinot Noir.… Read the rest
Tan Fruit: Explore Oregon Terroir with Jim Maresh of Arterberry Maresh
You know the Maresh family for their stunning examples of old-vine Pinot Noir and Chardonnay. In the spirit of experimentation Jim decided to launch a separate label, named Tan Fruit, in order to craft Oregon Chardonnay completely untethered. After blowing us away during a visit to the shop and sweeping Wine Advocate’s 2021 Oregon Chardonnay awards, there’s something special going on! Jim noted that his goal was “to explore outside of the Dundee Hills.” In future vintages, he will continue to explore, sourcing from a mixture of vineyards, new sources, and even new regions within Oregon.
He began Tan Fruit to “experiment and play around with techniques” for crafting Chardonnay, but the essentials for making Oregon Chard great in the winery will always be in his mind to pick early, age in a combination of steel and oak, and to ferment bone dry.
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