special guest- Josh Bergstrom – October 2011

One of our best and brightest Oregon winemakers joins us here to talk about the 2011 vintage of Willamette Valley Pinot Noir and Chardonnay.  While Josh is already an accomplished wine-maker and not at all without recognition for his wines, what many may not know is that Josh has never stopped gaining knowledge and appreciation of the best of the wine world at large, and applying his evolving insights to his own craft. So, here is Josh Bergstrom – in his own write….

If you follow West Coast winemaking news, you have probably heard by now that 2011 is the prelude to the Apocalypse……right? Oh, ye of little faith.  In my humble opinion, 2011 could turn out to be one of the more interesting vintages in Oregon’s recent history, and could quite possibly change how we feel about late, cool and wet harvests vis-à-vis Pinot Noir and Chardonnay.… Read the rest

Paolo Bea: where & why – October 2011

Umbria the heartland of Italy; the only region of Italy that is in fact surrounded by Italy. Its rolling hills and intermittent plains are something of an agricultural paradise. Montefalco is said to be the balcony of Umbria; an ancient hilltop fortess village. And the nearby Montefalco hills are the center of Umbrian wine tradition, with pre-Roman origins. For all of its prized olive oils and sometimes prized wines, the greatest “export” from Umbria may well be the particular theology of the Franciscan Order, founded in 13th Century Assisi, 20 miles to the north from Montefalco.

 

 The Bea Family in Montefalco pre-dates the 16th Century. For all the impact that Paolo Bea has had on the world of wine, the estate is tiny and not specifically devoted to wine.… Read the rest

Paolo Bea- the wines

October 2011

these wines scheduled for arrival here November 1-5 2011,

and listed for pre-arrival purchase now

 

Paolo Bea Santa Chiara Umbria Bianco 2009 ($44.95) $37 net pre-arrival special

Antonio Galloni 90 points “The 2009 Santa Chiara is a totally intriguing wine. A blend of 20% Grechetto, 20% Malvasia and 20% Garganega plus other white grapes, the Santa Chiara spent 17 days on its skins in steel tanks and was fermented with ambient yeasts with no temperature control. It is a striking wine, most notably for the way it completely covers every inch of the palate with fruit. Despite its textural richness, this never comes across as heavy. Sweet peach, almond, spices and a hint of orange peel linger on the multi-dimensional, almost lush finish.… Read the rest