Gourmet and Grapes - Vintners



drouhin wineryThe Drouhin Family's winemaking roots run deep, having taken hold in Burgundy's best vineyards more than a century ago. Through the years, there has been a very clear link, a continuum, that inhabits Maison Joseph Drouhin, and now Domaine Drouhin Oregon. The estate winery in the Dundee Hills create elegant, fine Pinot Noir and Chardonnay wines forged from their family's tradition of fine winemaking in France. For more than 25 years, the Drouhin Family has brought a wealth of hard-earned experience to their vineyards in the Willamette Valley, just southwest of Portland, Oregon.

Established in the late 1980s, Drouhin's roots were planted in Burgundy a century earlier, when Joseph Drouhin moved from Chablis to Beaune, and in 1880 founded Maison Joseph Drouhin. He was succeeded by his son, the brilliant Maurice Drouhin, who dedicated his life to make fine wine. In 1957, Robert Drouhin became the third generation to run the business. He first "discovered" Oregon on a 1961 visit, and then again during the 1979 and '80 blind tasting in Paris and Burgundy (the latter of which Robert organized) that put Oregon wines on the world map. Robert recognized that it was Oregon, more so than California, whose soils and climate could unlock the complexities and potential of Pinot Noir and Chardonnay in the United States.


adelaida cellarsAdelaida Cellars' family owned vineyards include five distinct properties in the craggy mountainous terrain of Paso Robles' Adelaida District. Only 14 miles from the Pacific Ocean on steep elevated sites, a diverse planting of 24 varieties with an emphasis in Rhones, old vine pinot noir, dry farmed zinfandel, and mountain style cabernet sauvignon, our stressed vines produce low yields of precise flavor.

In 2012, Adelaida Cellars welcomed Jeremy Weintraub as Winemaker. “Jeremy brings an enormous amount of experience and perspective to our winery,” says Adelaida General manager Jessica Kollhoff. “We are very excited about what he sees in our vineyards and how he works with vineyard and cellar crews to craft the best wines for our customers.” “I have always thought of myself as a winegrower, more than a winemaker,” says Weintraub. "And that philosophy aligns with the concept behind Adelaida. With some of the most compelling vineyard sites on the West Side of Paso Robles producing stunning fruit, my job is to capture that quality in the bottle.”


brooks wineryFounded in 1998, Brooks is a reflection of the visionary Portland native, Jimi Brooks. His reverence for the land and vines made him a practitioner of organic and biodynamic farming. The great respect for vineyard individuality and mastery of blending, allowed his wines to achieve the greatest depth, flavors and balance.

While Jimi is no longer with us, his dynamic spirit lives on through his wines, family and friends. With the outpouring of generosity and friendship by the Oregon wine community, we are delighted to share that Brooks Wines continues and is stronger than ever. Jimi’s son Pascal who was the ultimate source of his passion for life, is the sole owner of the winery and sister Janie Brooks Heuck has remarkably volunteered her time to lead it.

Our approach to winemaking is simple. We seek natural balance in the vineyard and cellar, to show the true expression of terrior in our wines. We are passionate about organic and biodynamic farming; as we believe it not only creates better wines, but these important practices help keep our earth alive and ecosystem intact.

While we respect the individuality of each vineyard and its sense of place, we maintain the philosophy that the greatest depth, flavors and balance in a wine are achieved by blending. Our focus is to produce beautiful Riesling and Pinot Noir, both of which are perfectly suited to grow in the cool Willamette Valley climate. Most of all... we hope you enjoy our wines with good friends and family, with wonderful cuisine!


hedges wineryThe history of Hedges Family Estate begins in June of 1976, with the marriage of Tom Hedges and Anne-Marie Liégeois in a 12th century church in Champagne, France. The convergence of separate cultural upbringings provides a strong backdrop for creating a modern day, but traditionally inspired wine estate.

Ten years after their wedding, an opportunity to become entrepreneurs seemed like a positive move to economic independence, contrasting from the previous decade of working for large multinational agricultural firms. In 1986, this unique opportunity presented itself; Tom and Anne-Marie created an export company called American Wine Trade, Inc., based out of Kirkland, Washington State; they began selling wine to foreign importers. As the company grew, it began to source Washington wines for a larger clientele leading to the establishment of a negociant-inspired wine called Hedges Cellars. This 1987 blend of Cabernet Sauvignon and Merlot was sold to the Swedish Wine and Spirit Monopoly, Vin & Sprit Centralen, the company's first major client.

Tom and Anne-Marie quickly learned that the success of this ancient trade would be based on the site of its vineyards. This concept resonates strongly in Europe, but to less effect in the new world wine regions, where land is less important than brands. Three hours south east of Seattle an opportunity presented itself in a developing wine region called Red Mountain. Tom and Anne-Marie, as new owners, felt its potential for greatness. At this location, American Wine Trade transformed itself from negociant and wine trader to the classic model of a wine estate. Today, this biodynimacally-farmed Red Mountain property continues to be the foundation of the Hedges family.

Authentic wine estates must live on for centuries to achieve acceptance amongst the world great properties. The second generation has begun to make its mark at Hedges Family Estate. Tom and Anne-Marie's children, Christophe and Sarah, are now involved in the business, and each has a special set of skills for understanding the terroir.


lecole 41 wineryL’Ecole N° 41 is a second generation, family-owned artisan winery located in the historic Frenchtown School depicted on our label. Founded in 1983, we are the third oldest winery in the Walla Walla Valley. We have become one of the most prominent and visible Walla Walla Valley wineries with national and international distribution.

As a traditional brick and mortar winery, we are engaged in growing and making 100% of our wines. Our focus is on terroir-driven, distinctive, and expressive wines. This is achieved by our over thirty years of winemaking experience combined with dedicated, long-term relationships with some of the oldest and most proven vineyards in the Walla Walla and Columbia Valleys. Today we are at the forefront of sustainable farming in the Walla Walla Valley, notably with our Estate Ferguson and Estate Seven Hills vineyards. All of our Walla Walla Valley wines are made from grapes sourced from vineyards which are certified sustainable and Salmon Safe.

L’Ecole has garnered national and international accolades over the years for producing superior quality wines. One of which we are most proud, being honored twelve consecutive years by Wine & Spirits Magazine as Winery of the Year, and becoming the second Washington winery inducted into its prestigious Hall of Fame.


unti vineyardsUnti Vineyards is a small, family-owned and operated winery specializing in Mediterranean varietal wines with vineyard personality. The winery, established in 1997, produces small lots of estate grown Barbera, Grenache, Montepulciano, Sangiovese, Syrah and Zinfandel. We also produce a dry Rose from Grenache and Mourvedre and a White Blend of Vermentino, Grenache Blanc and Picpoul. We use artisan wine making methods to enhance and support our ability to make wines with a sense of place-such as fermenting and aging 45 to 60 different small batches of wine each year, using whole clusters in our Rhone varietal ferments, using a variety of fermenting and aging vessels including stainless steel, concrete tanks, large french oak ovals and small french oak barrels.

As obsessive wine fanatics, we believe the worlds best wine grapes come from vineyards where the vines are naturally adapted to their environment. This includes planting several varieties that heretofore have not been grown in the Dry Creek Valley, but are prominently planted in Southern Europe. We have been farming our vineyards organically since 2003, in an attempt to facilitate self sustaining vines without the use of herbicides and pesticides. We also apply organic compost according to the list of soil preparations prescribed by Rudolf Steiner.

Dry Creek Valley’s climate is ideal for growing classic Mediterranean red grape varieties. When farmed for quality, these varieties show our favorite attributes in wines from this appellation: expressive fruit, ripe tannins and balanced acidity. We employ both modern techniques such as long pre-fermentation maceration, and traditional methods, such as whole cluster fermentation in open top tanks and using a basket press. We age our wines in only French oak barrels, foudres and concrete tanks to highlight the aromatics and flavors derived from the vineyards. Dry Creek wines inspired by European counterparts.


domaine george rafael wineryDomaine Georg Rafael, located in California's Napa Valley, is focused on the production of single vineyard, estate-grown Cabernet Sauvignon and Chardonnay. Our region of the Napa Valley, the Oak Knoll District, provides world-class growing conditions for these two fine varietals and it is our goal to craft exceptional, vibrant and sophisticated wines that decidedly speak of place and enjoy a long distinguished life.

Each grape is sourced from our vineyard, nestled in a distinct and remarkable setting in the foothills of the Mayacamas Mountain Range on the southwestern part of the Napa Valley. Our story originated with the purchase of this land in 1984, where from the outset we began as grape growers for other Napa wineries. As the demand for our grapes intensified, we quickly realized the potential of our vineyard and the first vintage of Cabernet Sauvignon under our Domaine Georg Rafael name was released in 1996.

The initial years of Domaine Georg Rafael were small productions, and even today we bottle only 1500 cases per vintage - all the while continuing to provide a significant share of our grapes to highly reputed Napa wineries.

Both the Cabernet Sauvignon and the Chardonnay are 100% varietally true, with no blend, and are inspired by the elegant, more restrained approach to winemaking found in the Old World. The highest quality French oak barrels are judiciously used to integrate and build complexity during the development of the wines. The vineyard's cooler climate allows for slow ripening and excellent integration of acid, sugar and tannins that reveal a brightness and freshness to the fruit, unique to our setting. This in turn creates powerful, graceful wines that are well-balanced, display exquisite depth and purity, and can age beautifully.


union wine companyMy name is Ryan Harms, and I founded Union Wine Company. I moved to Oregon in 2001 and embraced wholeheartedly the region’s unique spirit and passion for craftsmanship, finally deciding in 2005 to satisfy that entrepreneurial bug that had been nagging me to start something that I could be proud of. I’ve worked for some great Oregon wineries throughout my career. In so many cases, my friends wanted to support us, but simply couldn’t afford to. I decided that I wasn’t going to accept that wine made in Oregon had to be expensive. So, Union is about creating something that I can share with friends and family and make accessible, without sacrificing quality.

We opened up shop and made it our mission at Union to pay close attention to the details, while leaving the fussy parts behind. By being efficient about everything, from how we set up the winery to how we make wine, we knew we could successfully create that marriage of craft and small-scale manufacturing. We chose the name Union to honor and bring together the diversity, spirit and character of Oregon that we love.

At the end of the day, wine is just a beverage. And then it becomes part of something greater. It brings people together over a meal, for celebrations big and small. And that’s incredibly satisfying to me, and to all of us at Union.