Honoring the Vision. Crafting the Future.
David Autrey & Amy Wesselman, Westrey Wine Company
A special thanks to Linfield College and their Oregon Wine History Archive project for coordinating the interviews and video footage with each of the featured winemakers.
We are featuring two Westrey Wines on our flights this month.
The 2016 Westrey Chardonnay
“This wine displays nuances of green melon, sea breeze, and a mineral core. Green almond and peach, round out the palate leading to a refreshing finish with tropical notes, lingering texture and balance.” -Brooks Chef, Abby McManigle
The 2012 Westrey Pinot Noir – Oracle Vineyard
“The 2012 blend includes 12% 35-year-old Pommard clone Pinot Noir, planted on its own roots in 1977. The remaining 66% is dominated by the Dijon 777 clone but has small percentages of five other Dijon clones. With our 2001 planting (densly planted 777&115 on RG) in full production, coupled with the strong return of the old vine block, Oracle is now firmly entrenched in our winery. All lots were fermented with indigenous yeast in open-top 1,500-liter fermentors. This thirty-four barrel lot was aged in six new barrels, six one year old, with the balance in neutral wood. The wine displays the classic pure berry fruits (Marionberry, black current and red raspberry) and exceptional balance that the 2012 vintage produced from Oralce. After an indigenous malo-lactic fermentation, it was racked with inert gas in the spring of 2013, and was bottled unfined and unfiltered in September of 2013 after eleven months in oak.” -Westrey Wine Co.
Both wines are featured on our Tasting Flights this month, are available for purchase in our Tasting Room, or can be purchased directly from Westrey Wine Company.
Each month, Chef Abby creates a perfect pairing with one of our guest winemaker’s wines.
For May, she has matched the 2016 Westrey Willamette Valley Chardonnay with Greek Pork Souvlaki, Seared Hulloumi, Citrus Scented Tahini Vinaigrette
Click here for the recipe.
Forrest from Westrey Wine Company will join us May 12, from 1-4 pm, to pour and talk about the wines.