10/01/2026
Reschedule: Final Friday Chef Series & This Week's Tastings
Thursday Tasting: Oregon W**e Club
Thursday, October 1st 5:00 - 7:00pm
Join us this afternoon to taste through this month's w**e club selections! All are welcome. This month we're zooming into one of North America's most respected w**e regions: Oregon.
Over 70% of vineyards in Oregon product less than 5,000 cases per year. The region leads the U.S. in sustainable viticulture, prioritizing organic and biodynamic farming to protect local ecosystems.
Owner/w**emaker of this month’s w**es, Vincent Fritzsche, launched Vincent W**e Company (https://vincentw**ecompany.com/) in 2009 after years of apprenticeship at w**eries in Oregon and California. Located right in the heart of the Willamette Valley, they practice low-input w**emaking using grapes from sustainably-farmed vineyards to produce small amounts of handmade w**e without a lot of fuss.
Vincent Pinot Blanc
This 2023 Pinot Blanc comes from a small, .63 acre plot at Zenith vineyard in the Eola-Amity Hills, vines planted in 1997. We love Pinot Blanc made in the small tradition of the grape in Burgundy, where it’s treated essentially like Chardonnay with barrel fermentation and lees aging in oak before bottling. The key is picking the fruit when it’s ripe but not too ripe, then giving the fermentation plenty of time to finish naturally. Fresh, citrusy and orchard fruit notes, with a crispness from the grapes and just the right amount of richness from the lees aging in wood. Only older, neutral barrels used here, try with cheeses as well as the usual assortment of lighter foods.
Whole cluster pressing, juice settled for two days, then racked into neutral French oak. Native yeast and malolactic fermentations, no stirring, just time to allow things to finish and the w**e to settle out naturally. Aged for 10 months in barrel, bottled without fining or filtration, only minimum effective SO2 used.
Vincent Pinot Noir
The 2024 Pinot Noir Willamette Valley is our first Pinot Noir release of the classic 2024 vintage. A relatively mild growing season given our warmer climate in recent times, 2024 gave w**es of terrific concentration with strong acidities to ensure good cellar potential. This cuvee is assembled from barrels from all four vineyards we made Pinot Noir from, much of the press w**e and then some barrels that didn’t quite make the cut for higher end bottlings. The result is a juicy, bright and fleshy Pinot Noir for drinking now over the next few years, though if you left some in the cellar for 5+ years you might like the results.
Mostly destemmed into 1.5 ton fermenters, with some lots seeing partial whole cluster fermentation. Native yeast and malolactic fermentations, only a few punchdowns and pump overs during the three week maceration, aged for 10 months in older French oak barrels, bottled without fining or filtration, only minimum effective SO2 used.
Friday Chef Series Rescheduled to Tomorrow: Lottie's Meats & Provisions
October 2nd 4:30pm - Sell Out
Due to the crazy rain last Friday we've rescheduled our final chef series to this Friday!
While our free Friday w**e tastings go all year round, it's bittersweet to reach our final block party of the summer. We've so enjoyed hosting the nearly 20 chefs here on 23rd to feed the Sloan's Lake and Lower Highlands community.
This Friday we'll send summer away and say "hellloooooo fall" with Lottie's Meats (https://www.lottiesmeats.com/?srsltid=AU7gw4WSiIqVjOr_65kXJ5BxvC4LP_O0dG5Yft_TCqNp8U5MwEEN4qKw) !
Sisters Chelsea and Cassie grew up on a pork farm in rural Illinois. Chelsey went to the Culinary Institute of America & Cassie to work in Corporate before they decided to take the leap and launch a premium cuts, ingredient-focused sausage brand here in Denver.
Now found on shelves across the country, Lottie's has become a beloved household name for many of us.
Join us for a cookout this Friday from 4:30-sellout for some grub and a farewell to our summer chef series. Until next year!
With love & a little tannin,
Hannah
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