Last fall I was in the Willamette Valley, Oregon and I assisted at Day Camp while making my first wine. It is a co-ferment of Pinot Gris and Pinot Blanc. It was picked from the beautiful Momtazi Vineyard on October 2nd, 2018 and brought into the winery where it was fully sorted and destemmed. It spent 2 weeks on the skins until dry with daily pigeage.
**UPDATE: The wine was bottled on 4/24/19 and currently resting. Stay tuned for a summer release! I’ll post a list of places where the wine will be available when it lands.
Check me out at Pleasantry on the 4th Thursday of the month for the rest of the summer as well as a new Basque pop-up "Gilda" @ Aster on 4th featuring pintxos and all the good stuff: txakoli, cidre, sherry, vermouth, etc.
Gilda: Mondays: July 16, July 30, August 13 @ Aster on 4th. Starts at 7pm.
Pleasantry: July 26 : German Whites (no riesling!) with Vom Boden.
Pleasantry: August 23 : Teaming up with Chef Evan Hartman for a wine dinner with pairings. Call the restaurant for resos!