This deeply colored full bodied Tempranillo wine is made from
Spain’s noble grape. It has aromas and flavors of plums, tobacco leaves,
leather, and mushrooms. The name Tempranillo is derived from the word Temprano
(early), and refers to the fact that it ripens earlier than most varieties. It
also buds out later in the spring so it is a good match for the frosty spring
and fall mornings of the Applegate Valley. The 2014 Tempranillo was harvested
on October 18 at 24 brix, cold soaked for five days and then fermentation was
initiated and delicately ushered to completion on October 29.
The 2014 SERRA VINEYARDS CABERNET SAUVIGNON is from the historically spectacular 2014 vintage. Winemaker Scott Fernandes states “to the execution of every detail in our cellar, we set our highest ambitions for this Applegate Valley Cabernet Sauvignon from our estate. That level of excellence is at the heart of our winemaking philosophy that provided our young winemaking team with the confidence to share this lot with you in its unfinished state.”
Varietal: 100% Cabernet Sauvignon
Appellation: 100% Applegate Valley Estate
Picked: October 12, 2014
Brix: 23.5 degrees/PH: 3.53/Oak Aging: 2 years (projected at bottling)
Residual Sugar: Dry/Alcohol: 13.75 %
Taste the elegance of Serra Vineyards 2014 Applegate Valley Cabernet Sauvignon in its layers of rich varietal fruit which have slowly been aged to perfection in French oak. A generous burst of blackberry flavors is softly framed with notes of fresh currant & baking spices. Although presenting silky tannins now, this Cabernet Sauvignon will see another year in French oak providing a solid backbone once in bottle, weaving the flavors into a smooth, harmonious finish. This is a wine with plenty of delicious fruit for those who want to drink it now or in a few years. For those with a bit more time and palates that prefer a bit of age in the glass it will be well-built for cellaring up to a decade.
The 2013 IRVINE FAMILY VINEYARDS VIOGNIER was hand harvested from the estate vineyard in Ashland on the 4th of October, 2013. The grapes were carefully hand sorted and whole cluster pressed to keep the fruit flavors delicate and free of astringency, leaving only the clear juice to be fermented in barrel with natural indigenous yeasts. Aged for 22 months in Francois Freres oak barrels from France, the wine will be bottled in August of 2015.
Opulent pear and citrus flavors are abundant and woven together on a silky smooth mouth feel with just a touch of exotic spices that linger on the long, expansive finish.
The 2014 DANCIN Vineyards Syrah was harvested at daybreak on the 11th of October and crushed thirty minutes later at our gravity flow winery. The grape clusters were meticulously hand-sorted and fed into our ultra-gentle de-stemmer, which then falls onto our secondary, custom designed, vibrating berry-sorting table. The de-stemmed grapes are then carefully hand-sorted again, all while the sorting table sifts out all raisins, green berries, or anything other than perfect, intact Syrah grapes. The fruit then gently falls into our fermentation bins via gravity.
Following a 5 to 6 day cold soak to extract color and flavor, the native yeast from the vineyard initiates fermentation. The bins were then punched down by hand every 8 hours during the most vigorous stage of fermentation, and then punched down less as this natural process we so carefully shepherd completes its destiny. Upon completion of fermentation, the bins are drained via gravity directly to French oak, after which the grape skins are sorted again as they are fed via gravity into the press. The wine then completes Malolactic fermentation in barrel and is aged in our temperature controlled barrel room for 16 months. It will be bottled un-fined and un-filtered in the early part of 2016. Anticipated release during the summer of 2016.
The nose opens with notes of lavender, cocoa bean, spicy agave, and ripe blueberry. The intense beam of dark ripe fruit on the palate is framed by round tannins, a creamy mouthfeel, and a rich lingering finish.
The 2014 SCHMIDT FAMILY VINEYARDS CABERNET SAUVIGNON is Estate grown and aged 24 months on new French Oak. This Cab will pair nicely with red meats, pasta’s with red sauce, hearty salmon dishes and stews. Schmidt Family Vineyards, owned by Judy and Cal Schmidt, began with a lifelong dream of farming the land. Cal’s great love and passion for wine and winemaking made grapes the obvious crop. Schmidt Family Vineyards produces a variety of small case lots that with a focus on interesting and high quality wines that are unique to the Applegate Valley.
With a nose of black currants, black berries, vanilla and a rich ruby color, this wine gets the senses excited about what’s to follow. A mouth full of succulent fruits, such as blackberries, currants, chocolate, espresso, cedar and hint of mint and pepper, it does not disappoint. Complex and rich with tannins that are full and expressive, the drinker is treated to banquet of tastes and sensations that are sure to please the drinker.
Generously donated from the private collection of Dave Mills, this Opus One is rated 95 Points by Wine Advocate. Polished, supple and harmoniously precise, the 2007 fuses a seamless mid-palate with soft yet sinewy tannins. The wine will age effortlessly for decades. Varietals: Cabernet Sauvignon 79%, Merlot 8%, Cabernet Franc 6%, Petit Verdot 6% and Malbec 1%.
Generously Donated by Dave Mills
This intimate, stay at home design creates luxury and pampering within the framework of your own home. Relax and enjoy the experience with some of the finest grapes and wines in the Pacific Northwest to be paired alongside a catered dinner for ten by the local Chef James Daw. Hellgate Cellars will creatively accent each step of the experience with the perfect wine to solidify the elegance of this dinner.
Chef James Daw has spent years in the Rogue Valley mastering his culinary art. His mouth-watering dishes are prepared so that each and every ingredient is tasted and appreciated. This heart-warming fresh cuisine is only further enhanced by the finest local wine, for a truly memorable experience.
The first course will begin with a coconut shrimp bisque, followed by tuna carpaccio, wasabi, and mixed greens with mustard vinaigrette. The third course continues with duck confit, fig compote, and savory bread pudding. The Intermezzo refreshes your pallet with a vanilla lime sorbet, opening your senses for the petit filet, oxtail hash, asparagus citronet, and mushroom demi-glace.
The cheese course offers whipped brie, house made black pepper crackers, and syrah syrup. And as if life couldn’t possibly get any better, you will then be served white chocolate lemon mousse tarts, pear & ginger sorbet, and cardamom tea cakes for dessert.
Generously Donated by Hellgate Cellars
Experience this breath taking two night lodge stay at Lakedale Resort at Three Lakes, which sits on 82-acres with three spring water lakes, as an ideal San Juan Island getaway. Easily accessible by ferry or floatplane from Seattle, Lakedale Resort is nestled between Roche Harbor and Friday Harbor on San Juan Island, Washington. It's a one-of-a-kind experience and a breath of fresh air - literally.
This package includes an airfare voucher for two. Voucher for $400 towards purchase of airfare though Asante Travel. Washington Wine Passport (valid for 2 people)
By local Artist, Bruce Snow
My Barrel this year "Expanded Views" was inspired by the work done by Asante and The Oregon Wine Experience (OWE) barrel project. Both groups reach out to and interact with the community in unexpected ways. I wanted to create something that you could interact with, get involved, and make change, much like what this event is doing in our community. I was surprised and delighted when I took apart the barrel and saw the deep red wine stained quarter sawn oak for the first time. The barrel hoops themselves remind me of the images for the Olympics or United Nations.
My barrel can be touched and changed by the viewer. The staves of the barrel may be arranged to look like the spirals of a nautilus shell, reminiscent of the cornucopia. I think this turned out to be a fun piece and how all mammals learn is they learn through play. So you are invited to have fun, play and complete the art process