Tuesday, March 13, 2012

Elite Brands Would Like to Welcome Raptor Ridge!

Elite Brands would like to welcome Raptor Ridge Winery to our vast portfolio of brands we represent. Raptor Ridge has created an impressive selection of wines that are high in quality and reasonably priced.  Oregon has earned the distinction of a premier wine-making region in the United States, and Raptor Ridge certainly lends credence to that reputation.
 The Winery was founded in 1995 by Scott Shull.  Scott has been making wines in Oregon since 1989, first as an independent producer, and for the last 17 vintages as a commercial winemaker at Raptor Ridge Winery.  Scott strives to craft wines that are interesting to the palate and the mind- - wines of complexity, finesse, and of place.  Scott’s wife and business partner, Annie Shull, takes on the role of Sales and Marketing Director, her passion and dedication shows through her long stretches on the road and almost daily tastings and wine dinners.  Her most recent trip to Colorado featured a Pinot Noir wine pairing with a chef inspired menu at Jimmy’s in Aspen, an artisanal wine and cheese pairing at Eat! Drink! in Edwards and a wine tasting at Ski Time Wine in Steamboat Springs.
Notable wines include their 2008 Reserve Pinot Noir, which is pleasing to the eye, with saturated crimson and bright purple hues. The palate is structured round and full, revealing rich plum and spice cake flavors cloaked in silky yet meaty tannins.  This is an ideal dinner-time wine to enjoy with friends and family!
For great value and a fantastic wine, the Willamette Valley Pinot Noir 2010 is highly recommended. The goal for this blend is to provide a balanced, immediately drinkable, crowd-pleasing wine that is perceived as a great value for the price. The 2010 Willamette is an elegant and articulate wine which showcases the care and dedication put into producing this brand.

About The Winery
Raptor Ridge Winery gets its name from the many families of raptors – Red-tailed Hawks, Kestrels, Sharp-shinned Hawks and Owls – that share the winery's 27-acre estate. The vineyard is named "Tuscowallame," the indigenous word for "place where the owls dwell."  Located on the northeast side of the Chehalem Mountains, 10 miles north of Newberg, Oregon, the winery is known for handcrafted Pinot noir and Pinot Gris. The wine continues to be made by Scott Shull and his staff with a threefold philosophy:
 1) Personal involvement with the vines
2)  A working knowledge of every barrel of wine
3) Maintaining a balance of science, tradition, and spirituality.

In addition to production from its own estate vineyard, Raptor Ridge harvests wine grapes from other Willamette Valley growers, currently including:, Bellevue Cross,  Carabella, Gran Moraine, Harbinger, Meredith Mitchell, Olenik, and Shea.

Production
                The Raptor Ridge approach to winemaking focuses as much on the vineyard as the cellar. Winemaker Scott Shull partners with the growers in pruning, trellising, cluster counting and thinning, leaf pulling, quality monitoring, and all harvest decisions. During harvest, Scott is in the field alongside seasonal workers, and often transports the wine grapes back to Raptor Ridge where he oversees the crush.        
                Raptor Ridge produces about 6500 cases of wine per vintage year. Approximately nine different cuvées comprise this case quantity, including Pinot Gris, Grüner Veltliner, Pinot noir rosé, several distinct vineyard designates, and consistent blends of Willamette Valley Pinot noir and Reserve Pinot noir. Owners Scott and Annie Shull regularly taste through and segregate every barrel into these select cuvées. Uncompromised quality is the focus, not quantity.

Wednesday, November 30, 2011

Altitude Spirits Tasty Holiday Cocktails


Check out these great cocktail recipes featuring the Organic and delicious Altitude Spirits!

Tuesday, November 1, 2011

Ummmm! TAG/Thomas Fogarty Umami Wine Dinner



TAG’S Chef Troy Guard prepares umami-intense dishes for the
über-edgy wines by Thomas Fogarty winemaker Michael Martella

On November 30, 2011 Michael Martella, the winemaker for Thomas Fogarty Vineyards in Santa Cruz Mountains since its inception in 1981, will visit TAG to present his wines, representing the absolute cutting edge in the crisper, moderately scaled, cold climate grown contemporary style to which more and more wine lovers are turning these days.

First, some background:  the Santa Cruz Mountains American Viticultural Area is one of the cradles of the California wine industry.  In the mid-nineteenth century, in fact, there were over 14,000 acres of commercial wine grapes grown on these mountain slopes, and the region was widely known as the Chaine d’Or, or “Chain of Gold.”

The post-Prohibition growth of California wine may have concentrated mostly in warmer regions like Napa Valley and Sonoma County – where grapes ripen much more easily, as long as a month before they do in Santa Cruz Mountains – but modern day pioneering vignerons like Fogarty have been quietly carving their niche, growing their sleek style of Chardonnay and exotically spiced Pinot Noirs and other red wine grapes at 2,000 ft. –plus elevations, chilled by winds blowing in from the Pacific just 10 miles away.

Because of the intrinsic balance and emphasis on terroir (i.e. “sense of place,” often with minerally complexities) rather than simple varietal fruitiness of the Thomas Fogarty wines, TAG Chef Troy Guard has planned a special menu – working with longtime friend, wine journalist Randy Caparoso (the award winning founding partner of the Roy’s family of restaurants, and today, an editor for Sommelier Journal) – that emphasizes the “fifth sensation,” known as umami.

What is umami, and why such a big deal?  While not an everyday term, umami is one of the common sensations everyone tastes in foods and drinks, along with the sensations of sweet, sour, salty and bitter (the hot taste of spices might be considered a sixth sensation, but it is considered more of a tactile feel rather than something perceived by taste buds).

Caparoso, who will be guest speaking alongside Mr. Martella at this winemaker dinner, tells us, “if you boil it all down, umami is nothing more than a taste activated in by ingredients containing high amounts of amino acid.  A vine ripened heirloom tomato, for instance, is especially high in umami; so is authentic Parmigiano Reggiano, seaweeds, mushrooms, especially truffles and sea urchin, and the highly reduced veal and seafood stocks traditionally used by chefs as the bases of sauces that help bind and intensify dishes.

 “In restaurants the deliberate use of ingredients that are high in amino acids especially comes in handy when preparing dishes specifically to bind and balance matching wines, in the same way that sauces do.  After all, the best balanced dishes are always the easiest to match with wines; and vice-versa, the best balanced wines are always the easiest to match with food.”

Hence, the high umami menu planned for the wines of Thomas Fogarty, which by nature of their mountain origins are appreciated more for their balance rather than brute strength, and aromatic complexities as opposed to simple “varietal character.”

So are you ready for some high elevation culinary adventure?  Your entrée to this event, taking place in TAG’s underground dining room, is just $68/person (plus tax and gratuity).  Reservations are by pre-payment, which you can make by calling TAG at 303.996.9985, or through opentable.com.  The works:

Thomas Fogarty Vineyards & TAG present
a Santa Cruz Mountains wine meets umami dinner

November 30, 2011

with guest winemaker, Thomas Fogarty’s Michael Martella
& guest umami host, Randy Caparoso


amuse-gueule
Veal cheeks arancini with butternut squash & parmigiano reggiano
2008 Thomas Fogarty, Monterey Gewürztraminer

1
Fresh lemon grass lobster roll with monkfish paté, tarragon, mitusuba & crispy fennel
2008 Thomas Fogarty, Santa Cruz Mountains Chardonnay

2
Fresh roasted sea bass with soba & wakame in grilled tomato seafood broth
2008 Thomas Fogarty, Rapley Trail Vineyard Santa Cruz Mountains Estate Pinot Noir

3
Ravioli of crispy sweetbreads & porcini with Swiss chard & tofu skin
2007 Thomas Fogarty, Santa Cruz Mountains Cabernet Franc

4
Tasmanian pepper berry lamb with
smoked heirloom potato, charred onion soubise & pecorino salad
2006 Thomas Fogarty, Lexington Santa Cruz Mountains Meritage

5
Chocolate beet cake, sea urchin gelato & Sicilian pistachio crumble
Coffee or tea

Troy Guard
TAG chef/owner

Wednesday, August 24, 2011

It's Tasting Time Again!

Don't even think about missing this one!
Even more deets soon to follow.