Products

Why:

Mission (also known as País or Listán Prieto) was the first grape to be planted in North America by the Spanish in the 1500s. Originally, the grape was planted in order to produce Sacramental wine, hence the name. Oft overlooked as plantings in California skewed toward the French, this grape is getting a revival from young producers interested in it's potential to make light but interesting, highly-drinkable wines. This is a juicy, jumpy carbonically-macerated iteration full of bright red fruits (think cranberries and raspberries) on the tongue, it is is bright and light, with a tether of lush earth and a sprinkle of white pepper.

Who/What/Where:

Seabold Cellars is the brainchild of Master Sommelier Chris Miller (formerly of Canlis!), established in the Monterey Bay region for it's cooler climate. Their approach is as hands-off as possible, respecting traditional techniques and practices (without being beholden to them). The Adroît Initiative wines are the outcome of successful experiments in the winery that do not quite fit into a traditional mold. They represent a divergence from what is generally considered the more ‘classic’ winemaking archetypes: pétillant-naturel, carbonic maceration, skin-contact white wines, and use of underappreciated grape varieties.

From Villa Jerada, the bright, savory, fruitness of the Aleppo chile flake lingers with complexity. Strong enough to stand alone, yet, even more delightful when combined with cumin, cinnamon, and even sweets. Pairs well with grilled meats, soups, tomatoes, salads and tastes delicious when used as a topping on pizza, ice cream and crunchy potato chips.

Comes in a 60g/2.1 ounces - glass jar

Why:

Symbiosis: any type of a close and long-term biological interaction between two different species, be it mutualistic, commensalistic, or parasitic." Symbiosis is made from foraged apples (Willamette Valley) and Grüner Veltliner grown at Johan Vineyards. Fermented together (on the Grüner skins for three weeks), and aged in used oak for ten months, then a light dosage for a second in-bottle ferment. This is such a fantastic expression of Oregon fruit - a vinous yet decidedly-orchard experience, with a textural presence and lingering acid. In a word : special.

Who/What/Where:

Art + Science is a cider, perry, and wine producer in rural Yamhill County, Oregon. Husband and wife team Dan Rinke (of Johan Vineyards reputation) + Kim Hamlin create beverages that express the land whereupon they work - using exclusively foraged, organic, or biodynamic fruit & fermenting with indigenous yeasts. From A&S: "We started our label with wine in 2011, the same year our son, Cash, was born. (It has more to do with building a legacy to pass down than with kids driving you to drink, but both have some truth). In 2012 we bought the 40 acres behind us and decided to plant some apple trees for cider. That year, we also made our first cider from foraged fruit and have grown our business right along with our trees. Dan Rinke is the ‘science’ of Art+Science and is in charge of the magical fermentation processes. Kim Hamblin is the artistic side and formally known as ‘artistic director’ and/or ‘head apple picker’ for Art+Science."

Why:

The 2017 Estate bottling is a blend of Pinot Noir from the entire vineyard and is made to represent the expression of our site and each vintage. Elevage is in 100% French Oak for 15 months (10% new). Zesty aromas of rhubarb and red currants, followed up by flavors of wild cherries, green herbs and baking spices. A thoughtful and delicious expression of Oregon's most widely-planted grape.

About the Producer:

Beckham Estate Vineyard is the culmination of the evolving vision and dedication of Andrew and Annedria Beckham. Upon moving in 2004 with the intent of building a ceramics studio, they became inspired by the local farming community and in 2005 began clearing and planting the property surrounding their home. Andrew makes all the terracotta vessels for fermenting and aging on-site - his amphorae are most impressive, and this practice certainly places them among some of (if not the only) wineries making their own clay vessels.

*New subscriptions must be placed by Tuesday at 5pm  to be delivered on Friday of the same week. All subscriptions made after the Tuesday at 5pm will be delivered starting the following Friday*

Lagana Pasta 

Lagana Pasta is handcrafted by Kaela Farrington here in Seattle. She handcrafts every batch of fresh, bronze-cut pasta with sustainably-grown Shepherd’s Grain flour and water, creating the perfect base for your favorite veggies and sauces.

Flour is a fresh product, grown from wheat or other grain, and not meant to sit on the shelf indefinitely. Fresh local flour not only tastes remarkably delicious, it is often more digestible, better for the local economy, and preserves the unique agricultural heritage of the growing region. In addition, we choose to work with grain partners that value soil health and shortening the distance from farmer to customer, contributing to a more sustainable food system. Our farm partners currently include Cairnspring Mills with grain coming from Washington's Skagit Valley.

Why:

The grapes are foot stomped and left to macerate for about six hours prior to pressing, then fermented in a combination of stainless steel and neutral french oak. No SO2 is added until bottling. The wine is unfined and unfiltered. A deliciously vibrant expression full of orchard fruits and flinty minerals, with a textural mid-palate and lingering acidity.

Who/What/Where:

From the winemakers : "We are a team of two winemakers, wife and wife, whose paths first crossed in 2006 through our work in the wine industry. Our friendship grew through wine and travels, which also sparked our love. Our journey of friendship, love, and wine now continues as together we found our dream winery, Camins 2 Dreams." Tara Gomez is a member of the Santa Ynez Band of Chumash Indians, and gravitates towards terroir-driven wines, made using minimally interventionist methods. She oversees winemaking for the tribe’s Kita brand, and spends much of her time visiting vineyard sources. Mireia Taribo, who was born in Catalunya, Spain, and was winemaker at Castell d’ Encus in the Pyrenees Mountains; shares similar farming and winemaking philosophies with her wife and favors wines made with natural yeasts from meticulously farmed sources. Camins 2 Dreams is the culmination of their personal and professional dreams.

Why:

This is Chardonnay and Pinot Blanc from 2018, fermented dry in neutral barrels and blended with fresh Pinot Noir rosé from 2019. Secondary fermentation occurs in bottle. This barely-blushing bottle boasts a buoyant, bracing bubble - with a whisper of wildflowers drifting through summer strawberry fields.

Who/What/Where:

A one-man operation based out of a co-op in the Willamette Valley, Chateau Deluxe makes the kind of wine owner Kyle Lattimer (a former food-truck owner and restaurateur) likes to drink himself - namely crisp, young whites and playful, often-experimental sparklers.

Incredibly versatile, this aromatic staple is always good to have on hand, as is done in Morocco. Use as a base for roasted veggies, a marinated for meat or fish, or as part of a cheese and charcuterie plate. 

It's abundant fragrance of fresh herbs, tomato, and spices including cumin, paprika and preserved lemon, bring complexity, brightness, and big flavor to any dish. A little goes a long way, but let us warn you, it can quickly become addictive and you'll soon be putting it on everything. Winner of the Good Foods award, make sure you have this in your pantry!

WHY:

100% Willamette Apples (some of which were sourced from their backyard) including Red Mutsu, Gala, Porters Perfection, Pippin, and Northern Spy; this is a slightly-sparkling, dry cider with a decidedly herbaceous edge. From Craig : "My wife’s family on her mother’s side comes from Normandie, and they have a home in a small village that we have visited for years. Cidre plays an important role in our Normandie lives and is always served to begin lunch and dinner. -- I wanted to make a cider that was in the spirit of Normandie, but also true to Civic-style- using the same approach as in my natural winemaking. Civic Cidre is not artificially sparkling or heavily carbonated, but a Pétillant-naturel."

WHO/WHAT/WHERE:

In 2018, Craig set out on a grand mission at 50 East 11th Ave in Eugene, Oregon to create a wholistic eating, living and work space in the medium of a restaurant, wine bar, event space and winery thus creating its own sustainable community. Craig is producing organic, native yeast, low-intervention wines using one of the oldest-earth mediums to ferment and age in : Amphora (specifically, the NOVUM terracotta amphorae produced by Oregon winemaker Andrew Beckham!).

WHY:

A pink pet-nat from a pot (amphora)! Due to smoke from the fires of 2020, this Pinot Noir (from Johan vineyard) was blended with Chenin Blanc from Elkton. Fruity, crisp, and full of vivid acidity, this is a voluminous bubble with a peach-fuzzy finish.

WHO/WHAT/WHERE:

In 2018, Craig set out on a grand mission at 50 East 11th Ave in Eugene, Oregon to create a holistic eating, living and work space in the medium of a restaurant, wine bar, event space and winery thus creating its own sustainable community. Craig is producing organic, native yeast, low-intervention wines using one of the oldest-earth mediums to ferment and age in : Amphora (specifically, the NOVUM terracotta amphorae produced by Oregon winemaker Andrew Beckham!).

Grapes were handpicked the morning of October 11. At the winery, each bin of grapes was foot tread and allowed to soak on skins for four hours. After whole cluster pressing, the juice was hyperoxidized, settled, and then racked off of gross lees to 100% NOVUM amphorae. The wine received micro-doses of sulfites during primary to encourage fermentation and discourage volatile acidity. Once primary fermentation was complete, the wine aged in amphorae for two months before being racked off of fine lees, homogenized, and bottled.

The Vineyard

Jubilee Vineyard sits on the western edge of the Eola-Amity Hills on a mix of sedimentary and volcanic soils. Exposed to the warm setting sun through the growing season, large clustered Dolcetto ripens at an even pace, preserving acidity while slowing gaining sugar. Owners Steve and Mary Walker are conscientious growers dedicated to fully transitioning their vineyard to organic farming practices.

The Details

Vintage: 2019

Pick date: October 11

Vineyard: Jubilee Vineyard

Farming: Practicing Organic

AVA: Eola-Amity Hills

Varieties: Dolcetto (100%)

Yeast: Native

Maceration: 4 hours prior to pressing

Whole Cluster: None

Elevage: 2 months

ML: Complete

Adjustments: Sulfites during primary fermentation

ABV: 12.0%

The Project

The goal of Civic Winery is to be transparent about our process. Every day each of us make decisions about what to eat and drink, guided by an array of information and personal perception about what is most beneficial to us at that time. We want to be part of your life as a product you can trust each and every time you enjoy a bottle. We aim to make delicious wine from grapes and grapes alone. If we make a decision to add anything or adjust a wine

in any way, we will let you know. Transparency is critical so that each of us can make the best decisions we can for ourselves, our family, and our community. — Civic Winery

Cultured Butter from nearby Cherry Valley Dairy. Silky-smooth, grassy and creamy - the way butter was meant to taste! Delicious with spring radishes spread generously on a thin slice of sourdough. 

Why :

A fresh-pressed Pinot Noir fermented in stainless steel and 25% neutral oak barrels. The relatively classic labeling belies the fun and fresh nature of this perfectly-pink Pinot! Macerated strawberries and striking schisandra (aka 'five flavor fruit' (sweet, salty, bitter, pungent + sour) - a native berry to Northern China/Eastern Russia), this is a punchy party with a ponderous side - tasty juice made from some of the oldest estate grapes in Oregon.

Who/What/Where :

​David Hill Vineyards & Winery is a third generation farm in the Tualatin Hills AVA, Oregon. Milan Stoyanov and his wife Jean purchased the property in 1992 and between 1995 and 2004, planted 20 additional acres of Pinot Noir, Chardonnay and Pinot Gris and restored the farmhouse and gardens to the landmark they are today. In 2019 beloved Oregon natural winemaker Chad Stock joined the David Hill team to pursue producing the finest possible wines from some of the oldest vines in the Willamette Valley.

Why:

Made from estate-grown fruit from vines planted in 1965, fermented in stainless steel, with 25% in amphorae. Ridiculously ripe and slightly rindy - this reminds us of all kinds of citrus fruits. A noseful of savory herbs and a clean, bright palate of salted tangerines.

Who/What/Where:

​David Hill Vineyards & Winery is a third generation farm in the Tualatin Hills AVA, Oregon. Milan Stoyanov and his wife Jean purchased the property in 1992 and between 1995 and 2004, planted 20 additional acres of Pinot Noir, Chardonnay and Pinot Gris and restored the farmhouse and gardens to the landmark they are today. In 2019 beloved Oregon winemaker Chad Stock joined the David Hill team to pursue producing the finest possible wines from some of the oldest vines in the Willamette Valley.

Why:

Mostly Pearl of Csaba (an aromatic Hungarian variety) with about 19% Muscat Ottonel and 20% Mueller Thurgau, fermented in stainless steel. This is a heady, fragrant, slightly-spritzy, salty-sour quaff. The generously floral nose belies it's bone-dryness. Excellent for aperitif hour or paired with spice!

Who/What/Where:

​David Hill Vineyards & Winery is a third generation farm in the Tualatin Hills AVA, Oregon. Milan Stoyanov and his wife Jean purchased the property in 1992 and between 1995 and 2004, planted 20 additional acres of Pinot Noir, Chardonnay and Pinot Gris and restored the farmhouse and gardens to the landmark they are today. In 2019 beloved Oregon winemaker Chad Stock joined the David Hill team to pursue producing the finest possible wines from some of the oldest vines in the Willamette Valley.