Click the link to read about this month’s club!
Lares Tymora:
(Carefully curated notes below are taken from the Producer’s website)
Varietal Composition 70% Gamay Noir, 30% Pinot Noir
Location Willamette Valley, Oregon
Drink Now or Cellar? Enjoy now or cellar through 2026
A Few More Details from the Producer:
“Gosh I love this wine. I’ll make it every year and adore the blend of Gamay and Pinot Noir. Both vineyards were handpicked on separate dates and fermented in open top vessels until dry when they were drained, pressed, settled, and racked to neutral French oak barrels. While the Pinot Noir was entirely destemmed, the Gamay was fermented with 30% whole clusters for some stemmy goodness. After a couple months in wood, the wines were then blended and bottled to create another great vintage of “Tymora!” There’s a reason we hold this wine for Fall, and it’s because it definitely benefits from the added bottle aging after bottling. Though picked plenty ripe, the acid from the Gamay elevates this wine making it bright.”
Tasting Notes
“Juicy red fruits, baking spices, and an earthy backbone. A versatile food wine!”
Tip: add a slight chill to it!
Food Pairing
- Roast Chicken with Herbs de Provence: The savory herbs enhance the wine’s subtle spice, while the chicken’s mild richness is perfectly matched by the wine’s bright acidity.
- Pork Tenderloin with Fennel and Cranberry Sauce: The aromatic fennel and tangy cranberry highlight the wine’s balance of spice and fruit.
- Chargrilled Lamb Burgers with Mint Yogurt: Gamay’s earthy backbone complements the grilled meat, while Pinot Noir’s finesse pairs beautifully with herbal notes.
- Mushroom Tart with Thyme and Gruyère: Earthy mushrooms match the Pinot side; thyme and cheese elevate the umami profile.
- Roasted Root Vegetables with Balsamic Reduction: Sweet and earthy flavors pair naturally with red-fruited acidity.
- Lentil and Beet Salad with Goat Cheese: A vibrant, fresh pairing—perfect for highlighting the wine’s energy.
From them to you:
Lares is a form of creative exploration for me. This small label gives me the space to lean on what I’ve learned over the years and to create new things because of that experience. Ultimately, I want to make wine in my own way, in a style that’s not dictated by representations of anything but my own curiosity. Working with grapes that are either new to me as a winemaker or using them in ways unfamiliar to my winemaking acumen. Have any questions? Just ask!
Source: https://www.lareswines.com/
Adelsheim Willamette Valley Pinot Noir
(Carefully curated notes below are taken from the Producer’s website)
Varietal Composition Pinot Noir
Location Willamette Valley, Oregon
Drink Now or Cellar? Drink now or cellar until 2030
A Few More Details:
Drawn from several LIVE certified vineyards throughout the northern Willamette Valley, this wine showcases the extraordinary depth and complexity found in our region. Over 72% of this wine is sourced from Adelsheim estate vineyards.
Tasting Notes from the Producer:
‘Widely considered a fickle and troublesome variety, Pinot noir is our chosen soul mate. No other red grape can so clearly translate the vintage, the soils, and the way it was handled quite like Pinot noir. In both the vineyard and the winery we take great care to ensure that its expression remains true to its nature—never forced and always in keeping with what the vineyard has to say. Our approach is intentionally non-recipe-driven. Rather, we prefer to be responsive to vintage and leverage our years of experience, letting intuition and taste guide the way.’
Food Pairing
- Roast Duck or Chicken – Especially with herbs like thyme, rosemary, or sage
- Pork Tenderloin – With cherry or berry compote to mirror the wine’s fruit
- Grilled Lamb Chops – Especially with a light herbal crust
- Salmon – Grilled, cedar-planked, or pan-seared; Pinot Noir is a classic match
- Tuna – Especially rare or grilled with a soy-ginger glaze
- Mushroom Risotto – Earthy notes in both wine and dish
- Lentil Stew – With root vegetables
- Butternut Squash Ravioli – Especially with browned butter and sage
From them to you:
Tucked away in the Chehalem Mountains, we’re a little off the beaten path. But we like it that way. Located in the northern Willamette Valley, we believe the Chehalem Mountains has always been an area ripe with possibility. That’s why we planted our first vineyard here and established the first winery here in 1972 – when the Willamette Valley was nothing more than a sleepy hamlet of rolling hills scattered with small farms and acres of open fields.
Today, the Chehalem Mountains region is still rural and idyllic. Vineyards and world-class wineries are surrounded by lush farm and agricultural land, and are often hidden by old growth fir forests. On a drive to Adelsheim, you’ll see alpacas, horses, goats, and even donkeys (as well as lots of other fauna)!
We now own 368 acres of land, with vineyards planted in 174 of those acres. Our estate sites, like the geography of the Chehalem Mountains, are diverse – some big, some small, some at higher elevations, some at lower elevations, some on volcanic soils, some on sedimentary soils.
West Seattle Wine Cellars 