The middleweight flavors of plum reduction sauce and berry preserves are somewhat sappy and accented with a tug of oak. For nine years prior, Lynn had been a self-employed cosmetologist. The down economy is proving a great time for entrepreneurs to take business into their own hands. This great Pinot Noir begins with aromatics of white pepper, black truffle oil, black cherry and smoke. This is a pretty delicious bottle of Pinot already, but I'd hold off digging into it for at least another four or five years. A transparent wine of great pedigree and delicacy, with inviting flavors of pie cherries and ripe strawberries caressed by supple tannins and crisped by bright acidity. A collaboration with Don, Johanna, Lynne and Perry who farm this vineyard.
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Outgoing and easy to like, this brings tart and juicy raspberry and pomegranate fruit front and center. Pac choi stalks can be consumed raw with dip, or chopped and used in salads. This deep colored wine is distinctly earthy on the nose with forest floor and black truffle overtones that marvelously connect with dark fruits. Add the minced garlic and saute for about 5 minutes to soften. Fresh and lively, finishing with very good clarity and mineral-driven persistence. There are flavors of black cherry, wild blackberry, cola, black truffle and sandalwood. A hint of blood orange adds cut to the very long, focused finish.
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A barrel selection and a little more new oak than the regular Willamette Valley bottling. Light and sleek, this refined style unfurls pear, floral and spice flavors gracefully. We recommend that you wash it again before consuming. People still need cheap jewelry. Halve each pear lengthwise and remove any seeds, if necessary.
Aromas of ripe pear, Meyer lemon and smoky minerals, plus hints of buttered toast, honeysuckle and anise in the background. They go the extra mile to make their local food systems more transparent and accessible. You can tell the difference in the meat they use. Great place for dinner, I try to eat here every time I come to Portland, Great Japanese food, They own a farm in Central Oregon where the Beef and Pork come from, some of the Best Organic Meats I've ever had, Staff is very friendly and very helpful with menu selections. Perfumed aromas of fresh cherry and red berries, candied rose and smoky minerals, backed by a building hint of white pepper.