Wine Berserkers - international wine social media, online community, and discussion

Alan, I wouldn't say Steiner made it up so much as hijacked Ayurvedic farming tradition...

Looks like you were busy! Glad you had some nice weather for your trip. Maybe next time I can catch up with you, Paul and Linda. You closed your place? Selling dirt and grapes before they’re booze now? Yep, 2017 was the last vintage I made Biggio Hamina, Claygate, Schonetal, and Gypsy Dancer. In 20...

As someone who has stirred a fair amount an aspect folks overlook is how relaxing and focusing it is. And you have to get out and use the liquid right away. So from a standpoint where you've just gotten ready to do a specific task, and now you have just focused on doing it for an hour in a contempla...

Yes, 09 was hot. The big yellow ball in the sky made the most difference.

Looks like you were busy! Glad you had some nice weather for your trip. Maybe next time I can catch up with you, Paul and Linda.

Opened up the 2009 vintage of this wine tonight. According to the bottle more Viognier than the 2007. Been open for about six hours now and still going strong. Intended to keep some for tomorrow but no way it makes it. Loads of Worcestershire, brine, bacon fat. Did have a little trouble with the co...

I gotta have more viognier.

The mag is in pristine condition. Thanks again.

Also, my friend Brianne says this seafood joint near Tillamook is delicious. Nevør Shellfish Farm.

Astoria doesn’t have a resort per se and is on the river near the ocean, but has great food and a good vibe all around, and great beer to boot. Cannery Pier is a good hotel on the pier there. There's a Bosnian restaurant in Astoria that's on my hit list. I have heard great reviews. https://drinadai...

True about the Sea Hag chowda too.

It's the deli next to Nick's, owned by Carmen too.

The Sea Hag in Depot Bay is a nightmarish setting straight out of a poorly done 70's era porn shoot, but their eggs benedict is simply fantastic. Really, the entire breakfast/brunch menu is solid.

This place, though I haven't been to it... https://www.headlandslodge.com/

I do love Pacific City, but expect it to be crowded.

Steve Long wrote: ↑April 11th, 2021, 9:33 am I am planning this same trip right now. Can anyone suggest an awesome place near McMinnville to get a picnic lunch from ( hopefully some awesome sandwiches, charcuterie/cheese ).

Peirano and Daughter on Third street in McMinnville.

There's a wine shop (Bern's Fine Wines) across the street from Bern's at the Epicurean Hotel.

So close.

I'm sure you're good at other things Rodrigo.

So, who buys Eyrie?

The two Dick's and two Dave's show only has one member left who hasn't sold (Adelsheim, Erath, Ponzi).

Vincent Fritzsche wrote: ↑April 7th, 2021, 11:40 am I think Bollinger does a lot more for the local brand than KJ, that's got to be at least part of it Jim.

KJ is a big plus for our little town of McMinnville. Locals are positive about it.

Wine folk are snobs, so it makes sense they view the French attributes with more panache.

Thanks Donn.

Solid and beneficial move. Congratulations all around!

When people ask why winemakers eventually stop posting here, read this thread, and the "it's not terroir" thread. Marcus is participating in good faith, and people are parsing every single freaking word. It's bizarre. There's a bunch of folk who have let me know how they will never buy my...

I don’t think that I can comfortably ever label a wine vegan... I think you've misunderstood something. Labeling a products vegan does not mean that no animals were harmed in the process, because that's simply impossible in many processes. Vegan products are made without animal-derived substances a...

Filtration requires no animal products at all. There are a couple of vegan fining options as well, although I don’t think their use is widespread. There are many white wines that only go through filtration(and plenty that don’t even do that). If you are biodynamic you should not be filtering... ???...

Marcus Goodfellow wrote: ↑April 4th, 2021, 9:58 pm Filtration requires no animal products at all. There are a couple of vegan fining options as well, although I don’t think their use is widespread. There are many white wines that only go through filtration(and plenty that don’t even do that).

If you are biodynamic you should not be filtering...

Stack and bag in place. https://www.globalindustrial.com/g/stor ... ear-covers

Years ago in Houston dragging a bag all day my rep runs into his chef friend coming back from a catering gig with extra osetra. The Deux Vert vineyard Melon de Bourgogne and those fish eggs were pure heaven.

This is slightly off-topic, but still hits on more than a few items of discussion. A few weeks ago our group had a double blind tasting over zoom. Only the organizer who has a deep cellar knew the wines. We're all 40-60 and have been tasting for over 20-30 years, some of us with both wine education...

Thanks. My son goes to school in Orono, so we fly into Portland and now there's a nice hit list. After drop off last January we stayed at the Press hotel, which was cute and at their restaurant, Union. We had just dumped off the rental and ubered there and it was cold (at least to us) so it was a ni...

Pinot noir on limestone or Pinot noir on rotted basalt. Sugar acceleration or phenolic ripeness. The actual year. All subject to change which, to me, is why having the approach come from an artistic background is nicer that having it come from a scientific background. I only want to solve the puzzle...

Oregon is wide open for current and existing biz to thrive. Sure, the starting gun sounded off 400+ years ago for Burgundy, and at the rate we're going up here... they needed that head start.

The real question is whether third parties can make fat cash selling Oregon Pinot noir. When that happens we will see more of these discussions from itbers as they'll have some skin in the game.

I hope you destroy your adversaries with the mortar and pestle that are your thighs.

I used to make Melon de Bourgogne and the brix would range from 17-30 on the same plant.

There are many ways to skin a cat.

Question: how many tons per acre are we talking about at pick time?

My neighborhood: 2.5 tpa is average.

A fine strategy Sir.

This vineyard and producer are a sleeper combo from heaven.

The late Gary Andrus very generously offered:

1985 Andrus Reserve
1992 Stag's Leap Chardonnay
1996 Archery Summit Premier Cuvèe
1998 Archery Summit Vireton

We added VC Yellow Label

It was a great day in 1998 and we are forever grateful.

Well, with the restaurant scene slowly coming back to life you might consider bringing a coat and checking out hotels and BNB's from Pacific City to Netarts so you can get some awesome seafood from Nevør Shellfish in Tillamook. Pick up some wines in the valley and head to the coast.

It's a question of guessing the balance. In my neighborhood a cool year won't get a crop ripe enough to make something interesting, conversely a low cropped warm year gets sugar ripe too quick to be be interesting (to me). I like to go to two clusters per shoot early, and then wait to see if I need ...

Do you know the Maloof line up?

I like your style.

Marcus makes it sound complicated. You put the fruit in a bin, and forty some days later the cap falls. Press.

For all the talk of winemakers being artisans, I have noticed that many of my favorite Oregon winemakers (who weren’t raised in winemaking as a family business) have science backgrounds. This may mean something or nothing at all. Marcus Goodfellow – Kinesiology Kelley Fox – Biochemistry and Biophys...

I have three dead guys too, so I'm sure there's a chance they could get edged out someday.

I just like seeing you riled up some Jim.

I avoid the word best as much as possible. And both JP and Steve have been hugely influential for me. But the list of winemakers in this conversation would have to be bigger than just those two. In terms of "upper tier" (it's probably as subjective as "best"), there's a long lis...

My top ten: Anna Matzinger Kelley Fox Veronique Drouhin Bryce Bagnall Dave Paige David Lett Doug Tunnell Gary Andrus Jim Anderson Marcus Goodfellow Steve Doerner I would have included Don, the original winemaker at Adelsheim, if I knew how to spell his last name. But I did not because if the facilit...

Best of luck to you all.

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