Welcome to the Scott Paul Wines Blog

When you’re headed out to Carlton for one our events, or just a day of wine tasting – why not make a weekend of it, and consider the following recommendations for B&B lodging:

Abbey Road Farm Bed & Breakfast

http://www.abbeyroadfarm.com/

The Allison

http://www.theallison.com

Black Walnut Inn

http://www.blackwalnut-inn.com/

Brookside Inn

http://www.brooksideinn-oregon.com/

The Carlton Inn

http://www.thecarltoninn.com/

Carlton Cottages

http://www.carltoncottages.com/

Inn At Red Hills

http://www.innatredhills.com

R.R. Thompson House Bed & Breakfast

http://www.rrthompsonhouse.com/

Youngberg Hill Vineyards & Inn

http://www.youngberghill.com/

Champagne and Chambolle.  They are magic words, and it was such a hit the past two years, we’ve decided to do it again! And there are three extra reasons (at least) to raise your glass — we’ve added three more small grower Champagne producers to our portfolio. Savvy wine tasters like to kick-start the holiday season by attending festivities at wineries across the Willamette Valley the weekend before Thanksgiving, and they will be rewarded at Scott Paul with bubbles and the best of Burgundy!

Noon – 5p.m. $10 tasting fee waived with 3 bottle purchase.

If pressed to pick a favorite village, many Burgundy lovers would choose Chambolle-Musigny in the Côte de Nuits – it is in fact Scott’s personal favorite. The wines from Chambolle-Musigny are generally more refined and elegant, and more distinctly “feminine” in character than wines from most other villages in the Côte d’Or.

In 2007, we began importing Champagne directly from a small, distinguished producer, Marc Chauvet, in the Champagne region of France, north of Burgundy. The family has been making Champagne from their small estate since 1529.  If you’ve attended our special open houses before, you might be familiar with Marc Chauvet.  Allow us to introduce you to Camille Savès, Bruno Gobillard, and José Dhondt.

More detail to come.

Please join us!  Cheers!

We’ll have a special Burgundy Tasting and members can pick up their current club wines.

The Burgundy Express Wine Club

The Burgundy Express is your ticket to two shipments each year of Scott Paul Selections Burgundies hand-selected by importer and winemaker Scott Wright.

The Concept
It’s all about education. This is a club for those eager to explore all facets of Burgundy (and get a great deal on some killer wines at the same time).  We might not turn you into a full-blown Burgundy geek, but we are intending each selection to be an educational and informative tasting flight with a specific topic covered in each shipment.  These could vary from specific appellations, Vineyard Horizontals, Vintage Verticals…It will be like getting a mini Burgundy Seminar delivered to your door.

The Mechanics
Each shipment will contain four to six bottles of Burgundy ranging from $175-$250 which will reflect a 20% discount on the wines.  An educational kit will be emailed at the time of shipment loaded with tasting and producer notes, maps and information on that shipment’s topic. There will be a spring (March/April) and a fall shipment (October/November) and your credit card will be charged at the time of shipment.  Club packages can also be held at the winery up to two months, after which time they will be shipped.  There is no fee to join and you can cancel your subscription at any time. You can purchase a club subscription as a gift as well.

Some Additional Perks
Members will also receive a 20% discount for ongoing purchases of Scott Paul Burgundies and have first opportunity to order occasional library releases and other unique Burgundy offerings throughout the year.

Finally going to make that trip to Burgundy?  Club members will receive Scott’s Insiders Guide to Burgundy (his second home), with information on where to eat, where to stay, what producers to visit, driving tips, best places to buy chocolate, foie gras…you get the idea…
TO JOIN THE BURGUNDY EXPRESS WINE CLUB
Contact Kelly Karr, kellykarr@scottpaul.com or 503-852-7300.

His name was Dom Alexandre Denise.  He tended the vines and made the wines at the world famous Clos Vougeot in Burgundy in the 1750s, but his legacy lives on…with our very special Scott Paul Wines bottling named in his honor!  Join us today, from 12-5 p.m. to taste this very limited edition Pinot that represents some of the very best of what we made, in an altogether great vintage!

A couple of years ago in Beaune, Scott got his hands on a limited edition reprinting, in French, of Dom Denise’s memoir, in which he detailed specific winemaking protocols of the day*, which Scott and Kelley followed on one small lot of gorgeous fruit from Momtazi Vineyard.  They made only four barrels in this fashion – just 100 cases in all.  Come taste for yourself.  See if you can taste what might have been the difference in technique.

The wine tastes of wild ripe black fruits, spices, and the earth.  It was bottled in August 2009, and should drink well now through 2014+.  100 cases produced.  $40/bottle, and limited Magnums at $85 each.

*Dom means “Brother” as in friar.  Yes, the monks, and to a much smaller extend, the royals, controlled the vineyards in Burgundy from the 12th century until the French Revolution in 1789.  It is to the monks that we owe our gratitude for their meticulous attention, note-taking, and discerning over centuries the distinction between vineyards and parcels within vineyards.  (Most of the monk’s stone walls and footpaths remain today.  They were used to separate out vineyard parcels that they felt were distinguished from neighboring parcels.

I am happy to say that my left calf rose to the occasion (see pevious post below), and I ran my first half-marathon on Sunday! 13.1 miles through the vineyards from Dundee to Carlton, finishing up right here on Pine Street by the winery. It is the culmination of a reaching a goal I set for myself last December – when this race was first announced. I am over the moon that I actually did it. I am also amazed by how much pain I’ve been in for the past two days! I certainly ached a little after my 10 & 11-mile training runs, but for some reason the 13.1 put my body over the top. I felt like I had been beaten with hammers, and savagely beaten at that. Feeling much much better today, and it still hasn’t really sunk in that I actually did it. Huge thanks to everyone for your very kind and encouraging words. I was actually overcome with emotion upon finishing, and admit to getting teary-eyed upon seeing Martha, Pirrie, and Kevin cheering me on at the finish… Now on to the semi-marathon in Burgundy on Nov. 20th. OMG, am I actually going to do this again?

Veraison is finally moving along in the vineyards, though we are still a good ways away from even thinking about harvest. The long-term forecast is calling for warm, then cool, wet, then dry, off and on for several weeks. We will have to be vigilant and make good decisions at every step of the way, but with a little cooperation from the weather gods we could still end up with some excellent fruit. Of course I imagine the press is already starting to write it off, because we had some rain yesterday (at least 6 weeks before harvest), so obviously the vintage is ruined…

I’m getting psyched for lots of great events and activity this fall at the winery (aside from all the harvest insanity, of course…) First up is the release of our 2008 Dom Denise Pinot Noir on Saturday Sept. 18th. All the details are on our Events page – plan to be here to to check out this very special, very limited bottling (only 100 cases produced.)

Yes, believe it or not, Scott has registered and is training for this event, Sunday, September 5th, staged by Destination Races.  Oregon Wine Country Half Marathon will wind its way through breathtaking scenery from Stoller Vineyard in Dundee to the finish line in Carlton with a wine-country style after-party (for race participants only), where along with fellow winemakers, we’ll rehydrate those exhausted runners with the very best Pinot noir!

Meanwhile, in our tasting room, we’ll celebrate like champions!  Bubbles sound like just the thing.  On Saturday and Sunday, 1-5 p.m., we’ll offer a special flight, including some Crémant, plus 10% off all wine purchases.

Come cheer on Scott and the other runners and celebrate with us!

… and other fun endeavors! I’ve been training for this weekend’s Wine Country half-marathon since it was first announced last December. Before that, I wasn’t capable of running around the block. Now I easily do 8-10 mile training runs, and have been doing 35 miles a week for the last few weeks to build stamina for the 13.1 on Sunday. And then Tuesday morning, while on a quick 48-hr R&R mission to the Metolius river, a muscle in my left calf screamed out in pain near the end of a simple 4-mile jog. Ouch. Shit! Merde!

Grilled sausages from Chop, Green Beans, Tomoatoes & Potatoes from our Carlton Garden, and a bottle of Audrey. Who says you can't live well in the wilderness!

I’ve been icing it, resting it, massaging it, and elevating it, all in hopes that I’ll feel ready to run on Sunday. It is getting better by the day, but I guess I really won’t know until Sunday morning whether it’s a go or if I’m stuck on the launching pad. Somehow, in my twisted brain, all of this training will have been a failure if I don’t run the 13.1 on Sunday. I’ve been building toward this for nine months, and unless I cross that finish line in front of our winery Sunday morning, it seems there’s been no point to all this work. I guess I’m starting to know what it feels like to real athletes who get injured just before the big match.

Pirrie & Martha at the Metolius

I am alternately depressed and hopeful, and fully intend to run the race if my body allows it. I also fully intend to make some wine this year, if nature allows it. We are still looking at a mid-October harvest at the earliest, and weather is not being terribly cooperative. it has been much cooler than usual, and despite a couple of 85-degree days, we’ve been mostly in the 60s and low 70s recently. We need sun! We need heat!

What would really be depressing is if I can’t run this weekend, and then we have a hugely difficult or disastrous harvest to follow. That can’t all happen at once, can it? Please join me in sending out positive, healing vibes for my calf and our vines – and perhaps both will be a rollicking success after all.

What will be a success, regardless, is the after-race party and events happening all day Sunday here in Carlton. We’re expecting 2-3,000 people in town (which will more than double the population) – with live music, tasting events at all the wineries, and a party that will start about 9am and run all day long. I look forward to seeing you here. If i successfully run the race, I’ll be the one with the biggest smile on my face I’ve ever had!

Okra just might win the award for most maligned, or slimed, vegetable!  But this method of preparation changes everything and results in a perfect finger food!

I grew up on the stuff and can happily eat okra sautéed, stewed or fried (my mother made a delicious dish of sliced okra and tomatoes baked with strips of bacon).  But roasting it makes it a hit even with non-believers, as I discovered recently.  Pirrie called out to Scott as soon as he walked in the door, “Dad, come taste my new favorite food.”  I had purchased a small amount at the Wednesday Portland Farmers Market, not certain how they would figure into the evening meal.  A very nice woman originally from Texas and I had a nice chat about our okra plans.  We were both obviously tickled to have someone to talk about to okra (see… just buying such a Southern vegetable will make you say things like “tickled.”)  I also couldn’t resist these adorable Fairytale Eggplant. Cook ‘em?  Hug ‘em?

I was leaning toward a quick sauté, along with tomatoes and onions.  But I was trying to recall something I had seen about roasting them?  I don’t remember running across roasted okra in Louisiana, and I wonder why not?   I thought it was worth a try.  A quick look online revealed only a few recipes and different approaches (whole pods vs. sliced), but the argument to keep the pods whole was more compelling.  In this way, the slime does not develop and the roasting caramelizes the natural sugar in the vegetable which results in better flavor.  Small, more tender pods will work better than bigger, tougher ones.  I tossed them with a very small amount of olive oil, salt and pepper and a smidge of ground cumin, and roasted 15-20 minutes at 400.  (I’d probably up it to 450 and cut the amount of time next time for even better color and caramelization).  I stirred some curry powder into mayo to make a quick dip, which was yummy, but it was just as good plain.  Maybe a roasted tomato dip?  We liked them just out of the oven, at room temp and even cold, the next day.

Turns out that okra is a nutritional powerhouse, but they will disappear because they are delicious.  Now that we’re hooked, I’m just hoping I can find the okra again….

Final prep is done for the bottling of the lush and succulent 2009s. Kelley will hand bottle the Magnums today, and then we’ll run all the 750s on the line tomorrow. Bottling will only be a one day affair this year, as we sadly have very little of these gorgeous 2009s to bottle. We lost all of our Ribbon Ridge fruit to a freak spring frost last year, and that was to have been about half of our production. Fortunately, what little we do have is excellent. The fruit is round and rich and velvety and forward, though better balanced than the 2006s, for example. The 09s will probably garner a lot of good press and be very much a “crowd-pleaser” of a vintage.

As for our different cuvées in 2009, there will be three. La Paulée, of course, a scant 150 cases of Audrey, and a tiny 100 case bottling we’re calling “Dix” – French for “the Tenth” – as in our 10th anniversary (our first vintage was 1999.) So, watch for these babies in late 2011 and early 2012 – but watch quickly, they won’t be around for long…

Clusters at Ribbon Ridge, 8-20-2010

Our bizarre summer weather continues here in the Willamette Valley with a lot of yin-yang. Hot then cool, hot then cool. We remain about 3+ weeks behind, and are still in dire need of lots of sunshine and warmth throughout September and most of October to make it work. It happened in 2008, so why not again?

I draw your attention now to an article by Dana Tims in the Oregonian a couple of days ago, in which a few investers and farmers are touting mechanical harvesting and mechanized farming as the path to success for Pinot Noir in the eastern Willamette Valley. I wish them luck, and sincerely wish everyone in this business success, but there are some serious problems with that approach. Nowhere in the world is Pinot Noir mechanically harvested on a regular basis and then made into a quality wine. You just can’t do it with Pinot – it needs too much loving care and attention, and every corner you cut in the production process dramatically lowers the quality of the wine. Yes, mechanical harvesting is in regular use in Burgundy – in CHABLIS, where they grow only Chardonnay. And even there, the top quality producers take the time and care and extra expense to harvest by hand. There simply are no shortcuts to good Pinot Noir.

If the goal is to produce decent $15-$20 wines, California is already doing that to the tune of tens of millions of cases a year. Why compete with that – when even the low-priced Californians are having trouble selling their wines these days? What the Willamette Valley can do, perhaps better than any region in the world, is produce top quality Pinot Noir that can compete with the best, and generally deliver better bang for the buck than most world-class wine regions. What will continue to build Oregon’s hard-earned reputation for quality will be exactly that – quality. David Lett, David Adelsheim & Dick Ponzi did not come here to make mass-market grape juice – they could have stayed in California for that…

… too much good food and wine. (Although one’s body may sometimes disagree!) The past week has been a whirlwind of activity with our friends from Domaines Huber-Verdereau and Buisson-Charles in town from Burgundy, and it seems like we packed as much great food and wine into every day as much as humanly possible.

Thiébault Huber in action at Cork

Thanks to all who joined us at Cork Wine Shop on NE Alberta in PDX for a great tasting of the Buisson-Charles 07s and the ’06 1er Crus from Huber-Verdereau. Then we kicked off the hedonism with a flat-out great meal at Portland’s Le Pigeon – where chef Gabe Rucker and GM-Wine God Andy Fortgang knocked it out of the park once again. I only had foie gras for two of the three courses that night, showing some unusual restraint! As always, the foie gras Profiteroles remain the most decadent dessert offering on the planet, one that I am never able to resist. (Even with the half-marathon less than three weeks away…) We brought a bottle of the 2000 Laurène from Domaine Drouhin that was showing really well – elegant and silky, yet still very primary – just showing the first hints of secondary aromas starting to emerge. Drink or hold for another 5-10, this is simply one gorgeous wine…

Patrick & Catherine from Buisson-Charles, pouring in Carlton

On Saturday we had the whole Burg crew in Carlton for a tasting from 12-5, and had one of our busiest days and biggest crowds of the year. It was like T-Giving Open House, only more fun! I have the feeling that many of the cases of Thiébault’s Crémant de Bourgogne that walked out of here Saturday have already been consumed – the perfect sparkler for the hot summer days that ensued. (Though now it’s back in to the 60s & 70s – what’s up with this summer?)

Culotte Steak at Farm to Fork

Of course we had to follow that up with another killer dinner, this time at Farm to Fork in Dundee, where chef Shiloh (replacing the recently departed Paul Bachand) blew us all away with a non-stop array of fresh, intensely flavored goodness. I’m a huge fan of the duck & pork rillettes, and the culotte steak with tomato confit was perhaps the best beef of the week. A magnum of 08 Audrey was the wine star of the night, along with the 2001 Mazoyères Chambertin from Taupenot-Merme and a rockin’ bottle of ’04 Meursault Bouches-Chères from Buisson-Charles…

About 100 of Oregon’s top wine merchants, restaurateurs and sommeliers turned out to join us in Portland for a tasting of over 75 wines from Burgundy’s 2008 vintage, all of which will be arriving on these shores in October. It was a great cross-section of our portfolio, and a nice chance to get the early line on the superstar releases from Mugnier, Lafarge, Confuron & Comte Armand…

Then we were off to Seattle to do the same thing again – a huge tasting for the trade and a consumer event with retailer McCarthy & Schiering. With of course more good meals thrown in – a festive and delicious dinner at Matt’s in the Market on the first night, and a quick but delicious bite at Café Campagne the next – not to mention breakfast at my favorite little bistro in Seattle, Le Pichet.

Now back at the winery, where the 09s have been racked into tank and await bottling next week. They are sumptuous, succulent and seductive Pinots that will be ready for release in 18 months or so. They are ripe and rich, but not as much so as the 2006s – better overall balance in what will surely be a crowd-pleasing vintage.

And here’s hoping we continue our endless string of sunny days – we need every golden ounce of sunshine to get these grapes ripe this year!

Thiébault, Catherine & Patrick in Azana Vyd.