September Newsletter
We hope you had a great summer. We are excited to start harvest (albiet pretty lean this year) in the next few weeks and feel lucky that our summer wildfires posed no threat to either grapes or persons! This newsletter has 4 parts:
Oar House Wine Club Shipment Details
Focus on our YouTube channel videos about winemaking: Riddle Me This
The Vineyard Report: Lean Harvest but Looking Bright
Upcoming Events
Recipes to pair with the Noirs, Gamay and Pinot
Scroll away!
Oar House Shipment Details
Wine club members, get ready for a delicious adventure through Lake Chelan AVA with a trio of wines that highlight the valley's diverse styles and flavors. This September allocation is all about uncovering the hidden gems of Lake Chelan, starting with two medium-bodied reds—perfect for those lingering summer nights.
First, we’re bringing you our Lake Chelan Pinot Noir—a true rarity in this region. With only a small amount of Pinot Noir planted here, we’re lucky enough to share this special wine with you. Thanks to Lake Chelan’s unique microclimate, our Pinot Noir offers a one-of-a-kind experience in a region where it’s still a well-kept secret in Washington State.
Next up is our Gamay Noir, another rare treat in Washington. While you may know its French cousin, Beaujolais, this Gamay Noir is making waves right here in Lake Chelan. We recommend serving it slightly chilled for a refreshing way to close out the summer!
And to top it all off, we’re featuring one of our fan-favorite Shameless Hussy wines—Chardonnay. This lively, fun-loving wine is all about flavor and enjoyment, perfect for sipping as you soak up the last rays of summer sun. No need to take it too seriously—just drink it for the sheer joy of it!
Cheers to exploring the unexpected with this vibrant trio of wines!
2021 Estate Pinot Noir. Indulge in the allure of our 2021 Pinot Noir with a tantalizing blend of clones 113, 114 and 777 from our estate Gary’s Vineyard on the north shore and Clos Chevalle on the south shore, savor the provocative aromas of ripe red raspberries, brambly fruits, and red cherry, complemented by earthy undertones and peppery herbs. This medium bodied Pinot Noir offers a balanced and alluring richness on the palate, inviting you to experience the rarity and deliciousness that defines Lake Chelan Pinot Noir.
2023 Gamay Noir. Eschew the everyday and embrace the uniqueness of Gamay Noir! Representing the only Gamay Noir planting in the Lake Chelan AVA, we are carving out a unique expression of this grape here in Lake Chelan. Ours is light on its feet and bursting with berry flavors. Aromatic with cranberry, strawberry and raspberry on the nose leading to grapefruit, cracked pepper and cedar on the palate. Clocking in at just 12.6% abv it makes for a thirst quenching style. It is ideal served slightly chilled on its own or with your finest charcuterie. The grapes underwent an uncommon type of fermentation technique referred as ‘carbonic maceration’ in a closed tank with 100% whole clusters (to minimize tannin extraction) then aged in neutral oak barrels to let the fruit shine through.
2022 Shameless Hussy Chardonnay. Irresistibly bold, saucy, aromatic and refreshing; this Shameless Hussy Chardonnay will have your mouth watering for more. With baked apple and apricot on the nose, and a zingy acidity that leaves stoney minerals on the finish, you’ll be thinking about her long after she’s gone. Aged in neutral oak barrels. Pair with seared scallops, steamed white fish, or your favorite yoga pants and the couch. From Gary’s Vineyard, organically farmed, never any glyphosates. Drink now!
Riddle Me This: How we make our traditional sparkling wine “Good in Bed”
Bottles in the riddling rack
Ever wonder what it takes to get those bubbles just right in our “Good in Bed” sparkling wine? We’re hard at work riddling our latest batch, a process that’s as fascinating as it is essential. Back in January 2024, we bottled our méthode champenoise sparkling wine, and now we’re in the thick of the next exciting step—riddling! This process is all about coaxing that pesky sediment down to the neck of the bottle, so our wine stays crystal clear and doesn’t gush when you pop the cork. To make the magic happen the wines are stored upside down in riddling racks letting gravity do its thing and each day, we give the bottles a ¼ turn, slowly guiding the sediment to the top, where it will be ready for the next big moment—disgorgement. It’s a delicate dance, but one that’s key to creating that perfect pour! If you’re curious about what it looks like—or just want to see us in action— head over to our YouTube channel! We’ve got some fun and informative videos that give you an inside look at the magic behind the scenes. Check them out and see how we bring a little sparkle to every bottle!
And just as a reminder to why you are a member of the wine club, check out the video on Pinot Noir where our winemaker Julian Shaver presents the nuances of making the best Pinot in Washington State.
A glimpse into Next Year’s Harvest: The Future Looks Bright
Syrah clusters at Poverty Hill
While this year’s grape harvest is on the lean side thanks to January’s brutal subzero temperatures, which we have written about in previous newsletters but there’s plenty of reason to stay excited about what’s coming next year. We will pick a little bit of Pinot noir and Riesling but there is not much else that survived the winter to make harvesting feasible. But here’s the good news: our vines have been making a strong comeback this summer. With a little luck and a mild winter, we’re set to have a normal, fruitful harvest next year. Our Poverty Hill vineyard is bouncing back with a vengeance, and we’re thrilled to announce that next fall, we’ll be harvesting our first crop of Alicante Bouschet and Syrah grapes from this new site. The picture here? Just a sneak peek of the Syrah clusters we discovered during our mid-August vineyard work. It’s a taste of the future, showing the promise of what’s to come at Poverty Hill. So, keep those fingers crossed and send all the good vibes our way. By 2026- 2027, we’ll be raising our glasses to wines made from the grapes of Poverty Hill, Glacier Gravels, and Gary’s vineyards. And if all goes well, we’ll be toasting Don’s 80th birthday with some of the finest premium wine our estate has ever produced. Here’s to a bright and delicious future!
Join us for these Upcoming Events
FALL BARREL TASTING. Two Saturdays, November 9 & 16. Get a sneak peek of what’s aging in our barrels! Join us on November 9th and 16th for our Fall Barrel Tasting—two Saturdays of sipping, swirling, and discovering what’s in store for the future. It’s like tasting tomorrow’s wines today!
ARTISTRY WITH VINES. Saturday, November 23. Unleash your inner artist the Saturday before Thanksgiving with our grapevine wreath-making workshop! Join Don Phelps as he guides you in crafting your very own grapevine wreath—just in time to impress your holiday guests with your DIY skills. Call us in November for pricing and tickets.
RED HOT FRIDAY CASE SALE Friday, November 29. Mark your calendar for the Friday after Thanksgiving because our Red Hot Friday Case Sale is back! All cases of wine are 30%-50% off—perfect for stocking up on gifts or adding to your own cellar. It’s a wine lover’s dream, and it’s cash and carry only from the tasting room. Wine club members, just give us a call to place your orders!.
CYBER MONDAY SPECIAL. On Cyber Monday, check our Social Media pages for some great deals on wine when purchased on our website. One Day Only!
Recipes
Corn Ribs
Before the corn on the cob is gone for the summer, here is a new, fun way to serve it. For safety, consider cutting the cobs in half before slicing the kernels off lengthwise.
Ingredients.
4 ears corn, shucked
2 teaspoons kosher salt
2 teaspoons smoked or sweet paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons vegetable oil
4 tablespoons salted butter, cubed, or garlic butter
Fresh parsley or cilantro (optional), chopped, for serving
Sriracha mayonnaise, ranch dressing or green goddess dressing (optional), for dipping
Directions
Bring a large pot of water to a boil. Prepare an ice bath by filling a large bowl with ice and cold water. Once water is boiling, add corn and boil for 5 minutes. Using tongs, remove cobs and transfer them to the ice bath until just cool. (Boiling the corn helps soften the cores so the corn ribs are easier to slice.)
Meanwhile, in a small bowl, combine salt, paprika, garlic powder, onion powder, black pepper and cayenne (if using). Heat oven to 375 degrees.
Thoroughly dry the corn, then, using a very sharp, large knife, trim both ends of each ear of corn. On a flat, stable surface, stand up one ear of corn vertically and carefully slice it in half lengthwise. (Do this slowly, using a rocking motion. If you feel more comfortable, the ears can first be cut crosswise into two smaller cobs before this step.) Place each half on the surface, flat side down, and slice each in half lengthwise. Each ear of corn will produce 4 ribs (or 8 if they’re halved crosswise first, for ease).
Transfer corn ribs to a large bowl, drizzle with the oil and gently toss to coat. Sprinkle with the spice mixture and toss again.
Bake at 375 for 20-30 minutes then toss with butter. Serve warm, sprinkled with fresh herbs and with sauce for dipping. And a large pour of Gamay Noir
Mmmmmmm... pasta
Pasta Bolognese
We have not included a pasta dish in a long time so we are including this one because it is so delicious when served with Pinot Noir. Bolognese can be complicated to make but this one is simple and can be made in less than an hour.
Ingredients
2 tablespoons butter
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
1 cup canned low-sodium beef or chicken broth or homemade stock
1/2 cup dry wine (white or red)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti
2 tablespoons chopped fresh parsley
Directions
In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley. The tannins in the Pinot Noir will cut right through the richness of this dish so pour the glasses liberally.