CAVU Cellars, in Walla Walla, WA was there with a 2008 Malbec, 2008 Barbera, and their 2008 Cabernet Sauvignon. From their website:
CAVU is an old aviation weather acronym that means ‘Ceiling and Visibility Unlimited’. Pilots always like seeing that acronym on their weather forecast as it means a good flying day.
Originally from Alaska, Jim Waite was a former army pilot, and when he found space in an old World War II building at the Walla Walla Regional Airport complex, he decided it would be a good place for him, his wife Karen and son Joel to make wine. Good move there Waite Family, these are some very nice wines. The Malbec is made from grapes from two sites at Verhey Vineyard in the Columbia Valley and they were fermented with different yeast strains and barrel aged before being blended. The result is a very nice (and young, it's only a 2008!) berry/cherry with a hint of citrus and plenty of spice wine that will only get better. A great find at $30, and only 259 cases made.
The Barbera (340 cases made) fruit comes from Alder Ridge Vineyard in the Horse Heaven Hills AVA (across the Columbia River from Umatilla and Boardman, OR). It's a cherry and spice kind of wine that needs food, and it too will be nice as it ages.
The Cabernet, though, that is one that will be one to cellar and enjoy in the future. Made from fruit from Les Collines Vineyard in the Walla Walla Valley, this wine has silky tannins and a long finish. Drinking nice even though young now, this will be an impressive red when it grows up. Cellar some at $35/bottle now and sit back and wait, because they only made 201 cases of it.
All of their labels look like this:
Quady North, in Jacksonville, OR, has some really nice label art. They also had the best Viognier (their 2007) at the event. At $19 retail, a very nice deal. From their website: "A cooler vintage in 2007 allowed for full ripening at lower sugars and higher acids, resulting in a truly sublime Viognier. To play up the fruit and minerality, we reduced the barrel fermentation but aged on the lees for 6 months following fermentation.
" This wine is made from grapes from their Steelhead Run Vineyard, in the Applegate Valley sub-AVA in the Rogue Valley AVA. The Wine Enthusiast and the Wine Spectator gave it 91 and 90 point ratings, respectively. Not too shabby!
There were lots of other wine and food folks there, and many of the local spirits folks were there too. McMenamin's, Rogue, New Deal, Organic Nation, Deco Distilling, Bend Distillery, Integrity Spirits, Dryfly DIstilling, Superfly Vodka - they were all there. And you can see pictures of their bottles in the Spirits and Mixology Show thread and read about their products there: http://portlandfood....-mixology-show/
And also there were caterers like Ingallina's and folks like Sweet Briar Farms (who were dipping bacon in chocolate - thanks!) whose pork was featured at Laurelwood (pulled pork, brat burger), Toast (that amazing pork belly), and A Cena (pork sausage ragout). Mahatma RIce was there giving away lots of swag and bags of rice - thanks guys! Don't know how they are a NW product, but there ya go...no fisticuffs witnessed over it, though. ;o)
Crispin Cider Company was there with several of their ciders, and there was also free-flowing Stella Artois and Hoegaarden, in addition to all the Laurelwood offerings.
Really, too much to consume everything, but definitely something for everyone.
Sure, there could have been more garbage receptacles, and providing spit buckets and pitchers of water for all the wine vendors would have been a good idea, but we made do with sharing buckets, and dealt with our messes. A better quality wine glass with a larger bowl for swirling and no rolled edge would have been nice for a wine event, but we made do with what we were given. A bigger space, yeah, that would have been very welcome, but Pure Space is a nice venue and there was plenty of 5 hour street parking (especially if you got there early ;o).
Feel free to post any questions or comments.
And I am sorry I missed you, *erin! I was looking, really I was!