Wine in Southern Oregon

Discover Abacela Albarino Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

A bright, balanced, French-influenced Chardonnay made from Dijon Clones 76 and 95. The flavors of the chardonnay highlight notes of caramel, roasted almond, and fruit such as melon and apricot. On the palate the wine is generous and well balanced, with a light lingering of creamy dough and oak nuances. A splash of acidity creates a persistent finish that persuades you back for another sip. Aged for 8 months with 80% in French oak barrels (3% was in new barrels) and 20% in stainless steel. 30% of the blend underwent malolactic fermentation. This composition of three different winemaking protocols provides the foundation for an excellent wine. First, stainless steel aging captures the pure varietal fruit taste. Second, the barrel aging in French oak provides a creamy richness, and third the malolactic fermentation finishes the wine with a light buttery flavor and texture.

Ripe, rich, and round - This full-bodied Viognier delivers a luscious mouthful of pear, pineapple, melon, and nectarine flavors, along with a smooth, creamy, multi-layered finish that is long and powerful. This wine is perfectly balanced without the need for residual sugar, making it an incredibly versatile food wine

Dobbes Family Estate was the first in Oregon to produce this unique white wine. Our single vineyard Rogue Valley Viognier is light and fresh with vibrant fruit and juicy acid that complements a variety of seafood and fresh vegetable pairings.

When he isn’t running the wine program at The Heathman in Portland, James operates a small and growing winery specializing in single-vineyard wines with minimal manipulation through SE Wine Collective in Portland. James’ inspiration behind winemaking stemmed from the realization that although he loved introducing wines to his diners as a sommelier, he wanted to be “the guy who actually put the juice in the bottle”.James encourages his consumers to “try newbies” when it comes to ordering or purchasing wines. “They have a vision that comes from managing a 100-case production rather than a 100,000-case production, so that’s their baby. And that wine, for better or worse, has more personality than the majority of large-production wines. I believe that wholeheartedly.”

Our 2018 Riesling is 100% estate fruit, composed of two lots harvested in late October. The fruit was whole-cluster pressed and fermented in stainless steel tanks at low temperatures for 30 days. Brilliant green-tinged yellow, our 2018 Riesling has aromas of orange blossom and bergamot. Lush flavors of tangerine, nectarine and Meyer lemon carried through on a tense vein of acidity

We love the Mae’s Vineyard (part of the Quady North Vineyards) in the Applegate Valley AVA in southern Oregon, and have worked with the grapes as the sole component of our Loire clones, dominated by a base of Cabernet Franc. This was our fifth year leasing the block of Mae’s Loire clone Cabernet Franc. Grower/Owner, Herb Quady has become one of the best growers in the region who is doing all the right things with the fantastic Oregon pink granite bedrock based soils. The Quady site is relatively high in the hills above the Applegate river, and is generally warmer than the Willamette Valley. However, at high elevation, the Quady site is cooler and wetter than the Rogue Valley AVA at lower elevation and to the east. Herb grew up in the famed Quady Family in California’s Central Valley. He later became the vineyard manager for Randall Graham’s Bonny Doon wine empire before coming north to southern Oregon with his sights on applying organic farming techniques to a region with largely undiscovered vineyard potential. His Mae’s Vineyard block slopes southeast into the Applegate Valley in one of the prettiest spots we’ve seen in the state. Loamy/clay and marine sediment overlay a large broken granite slab (yes granite!), which makes this a truly distinctive site to work with. We picked our Cab Franc at Quady over two periods, an early picking (Evee Block) that mostly went to the Béton blend and the later pick, which was primarily used for our varietal Cabernet Franc, featured here. As has become our modus operandi for fermentations, we utilized the pied de cuve (native yeast build ups) technique to harness as much of the native yeast flora from the site to best express the sense of place each of these wines came from.

It is challenging to define a terroir, however, the orchard history of Del Rio Vineyards seems to show through this Pinot Gris. Rich and intense pear and peach flavors resonate from the nose to the palate. The mouthfeel is dense and lively and the refreshing acidity shapes it well for a few years of aging. We pick our Pinot Gris at night to take advantage of low temperatures and to help prevent oxidation of the juice at pressing. Fermented in stainless steel tanks around 65°F, the wine undergoes partial malolactic fermentation. Enjoy with a grilled Pacific coast halibut, a bowl of sweet and spicy Asian meatballs or a fresh fruit salad.

Discover Abacela Temp Cuvee Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Brandborg Pinot Gris 2015 Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Abacela Temp Estate 2009 Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

100% Estate grown Pinot Gris, aged on the lees in stainless steel for eight months to develop complexity. This wine opens with delicious aromas of pear, honeydew, and nougat hitting your nose with intensity. The enticing bouquet is followed by a complex and rich palate with a beautiful balance sustained by a bright and vivid acidity. Drink now for its freshness and fragrance or age for the upcoming complexity and creamy development

Beautiful balance and finesse is the signature of our Del Rio Estate Pinot Noir. Bright ruby in color, this wine is teeming with juicy flavors of spicy red cherry and aromas of cassis. Mouth watering tanginess layered with a soft touch of toasty oak that drives home the lingering finish in this Burgundian-inspired Pinot Noir. Aged for 10 months in French oak, of which 25% was new oak.

Anchor & Hope is a négociant in Rumford, RI. We collaborate with small family farms from around the world to make incredible wines. Grown in the cool climate of the stunning Applegate Valley in Southern Oregon, this unique wine is both bright and rustic. Citrus leads into secondary flavors of almonds and a hint of smoke. Fermention on the skins extracts a deep color and a little extra grip on the palate. Farmed by our dear friend Jason Cole, and barrel aged with love and hope for 12 months at our winery in Rhode Island.

Rouge Jolee is a scrumptious, spicy red blend of Merlot, Cabernet and Syrah. Easy drinking with a smooth silky structure, Rouge Jolee is cut above the competition with estate grown fruit, fancy French winemakers and elegant packaging. Beautiful, lush fruit flavors are layered with toasty oak and a rich round finish. Great with black and blue burgers, smoked BBQ brisket, pepperoni pizza or an elegant steak Diane, Rouge Jolee is a versatile crowd-pleaser for sure.

Our 2019 Pinot Noir Rosé is 100% estate fruit, composed of the Pommard clone from two of our oldest blocks on Maple Ranch Vineyard. The fruit was hand-harvested in mid-September. One lot was pressed whole cluster and another lot was de-stemmed into bins for two hours before being loaded into the press. After settling for 48 hours, the juice was racked off solids and fermented at low temperatures in stainless steel tank and neutral oak and aged on lees for three months. Pale pink, our 2019 Pinot Noir Rosé has aromas of tuberose and melon. On the palate, of our rosé of pinot noir has a fresh array of flavors such as pomelo, watermelon, and lemon, with lingering notes of orange zest.

Merlot 74%, Cabernet Sauvignon 23%, Cabernet Franc 3% A blend of classic Bordeaux grape varieties designed for everyday enjoyment. The fruit for this delicious wine was sourced entirely from vineyards in the warmer eastern reaches of the Rogue Valley in Southern Oregon. Fermented in small lots and aged for 18 months in French oak, Fly Over Red offers soft and generous flavors of blackberry, black currant and pomegranate with toasty vanilla spice and fine herbs adding complexity.