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A round-up of stories on Washington wine from March 15th to 21st.
From around the country…
The Contra Costa Times writes about Milbrandt Vineyards.
From the blogosphere…
Wine Library TV talks about #WAMerlot.
Another Passion writes about Full Pull Wines' Paul Zitarelli.
Paul Gregutt writes about Pacific Rim. He also writes about Buty and Betz and some top Washington wineries.
Yak Yak Wine writes about Olsen Estates. He also writes about Columbia Winery's 2004 Otis Vineyard Cabernet and Tunnel Hill's 2007 Riesling.
Drink Nectar writes about ways to maximize #WAMerlot. Josh also writes about Swirl, Smell, Slurp and celebrates his 100th post.
Write for Wine writes about Taste Washington.
WINO Magazine writes about Spring Valley's 2004 Frederick. They also write about the threat from spotted wing Drosophila, the Ghost of 413 Riesling, and talk with Jamie Brown of Waters Winery.
United Slurps of America writes about Washington wine with callouts to Seven Hills and Charles Smith.
Boozing It writes about Novelty Hill's Royal Slope Red. They also write about Kyra's Chenin Blanc.
Wine Peeps writes about single vineyard red blends. The also write about Trio Vintners.
Wine Predator writes about #WAMerlot.
RJ's Wine Blog writes about Dusted Valley's 2007 Stained Tooth Syrah.
Wine Foot writes about Woodinville Spring Release.
StarChefs.com writes about Washington Merlot.
WAWineMan writes about Columbia Crest's 2006 Reserve Merlot.
Woodinville Wine Update writes about Village Wines moving. Shona also writes about the Otis Kenyon tasting room opening in April, the Bob Betz pizza recipe, and the closing of Twisted Cork.
Northwest Cork and Fork writes about K Vintners Syrah.
Washington Wine writes about the Red Diamond 2007 Merlot. Lisa also writes about Sagelands.
The Oregon Wine Blog writes about #WAMerlot. They also write about Taste Washington.
Ken's Wine Guide writes about the 2006 Pepper Bridge Cabernet Sauvignon.
Wine and Beer of Washington State gives a review of Seattle Uncorked's 4th annual Bags and Bottles event. They also write about a wine 102 class at William Church.
Through the Walla Walla Grapevine writes about misperceptions about wineries.
PourWineReview.com looks at Columbia Crest's 2007 Horse Heaven Hills Merlot.
From the locals…
The Spokesman-Review writes about #WAMerlot.
King 5 talks about Taste Washington.
From the Tri-City Herald, Woehler writes about top Northwest Riesling
The Yakima Herald writes an editorial about wine tourism.
KREM writes about the potential effects of El Nino on Washington winemakers.
YCDA talks with Ted Baseler about the growth of the Washington wine industry.
That's all folks!
Washington Wine Round-up: March 15th to 21st
A round-up of stories on Washington wine from March 15th to 21st.
Corliss Estates (WWFR 2009)
This is part of a report on 2009 Walla Walla Fall Release Weekend. Download a complete .pdf copy of the report here.
This Fall Release marked almost one year since Corliss Estates first opened its doors to the public. Michael Corliss and Lauri Darneille founded the winery, located in a hundred year-old brick building off Highway 12 in Walla Walla. Winemaker Kendall Mix joined the team in 2004.
Unlike many wineries that lack either the space or money (or both) to cellar their wines for extended periods prior to release, Corliss holds their wines for as many as five years. Corliss and Darneille, who prefer to drink aged wines, like to hold the Corliss Estates wines until they are ready to be consumed. This is not to say the wines are anywhere near their peak upon release. Far from it. While Corliss currently lacks the track record to see how these wines will taste in, say, twenty years, these are age-worthy wines that will only benefit from additional time in the cellar. However, unlike many new releases, one can enjoy the Corliss wines when they are first released without extended decanting. While the winery's deep pockets make this decision easier, it no doubt is appreciated by consumers. Many a wine lover has opened a high-end bottle of wine upon release only to be disappointed, as the wine is not ready for consumption. Experiences like this can create a lasting impression.
Corliss Estates' initial releases, a 2003 Cabernet, Red Wine, and Syrah, were all sensational. This event weekend the winery released its 2004 Red Wine and 2004 Cabernet Sauvignon (see previous review here), both of which stand tall with the finest wines the state. Corliss also poured samples of two other wines, both new for the winery – a 2003 Cabernet Franc and a 2004 Malbec. These wines, both of which are noteworthy, are only available at the winery and select restaurants. Rounding out the evening, the winery poured a 2007 Red Blend barrel sample. This wine is something to look forward to.
Since opening their doors in 2008, Corliss, Darneille, and Mix have gone on to launch another winery, Tranche Cellars. This winery, located in the former Nicolas Cole building east of downtown Walla Walla, focuses predominantly on white wines and Rhone varieties. A third winery, Red Mountain Vineyards, will be launched later this year.
All wines sampled at 70 degrees.
Corliss Estates Cabernet Franc Columbia Valley 2003 $55
Rating: * (Excellent) A peppery, earthy nose that shows some aged fruit. An intensely flavorful, rich wine with syrupy fruit. Throwing a lot of sediment. Almost overwhelms the plate with powerful fruit flavors. 83% Cabernet Franc, 7% Cabernet Sauvignon, 5% Malbec, and 5% Syrah. Stillwater, Bacchus, Sagemoor, and Northridge vineyards. Aged in 100% French Oak (50% new) for 32 months. 15.5% alcohol 105 cases produced.
Corliss Estates Malbec Columbia Valley 2004 $55
Rating: * (Excellent) Fairly quiet on the nose with spicy red fruit. Rich and opulent on the taste. Coats the palate with cranberry and red fruit flavors. An extended finish. 76% Malbec, 9% Cabernet Sauvignon, 9% Petit Verdot, 3% Merlot, and 2% Cabernet Franc. Northridge, Stonetree, and Weinbau vineyards. Aged in 100% French Oak (neutral) for 32 months. 14.4% alcohol. 133 cases produced.
Corliss Estates Red Blend Columbia Valley 2007 Barrel Sample $NA
Rating: ** (Exceptional) Light coffee bean and herbal aromas surround rich black cherries on the nose. Simultaneously bold and lithe on the palate. A rich, multiple swallow wine with chewy tannins. 34% Cabernet Sauvignon, 33% Merlot, 19% Petit Verdot, 9% Malbec, and 5% Cabernet Franc. Dionysus, Weinbau, Swiftwater, Stonetree, and Northridge vineyards. Aged in 100% French Oak (95% new). 14.9% alcohol. Approximately 750 cases produced. To be released in 2012.
In tough times, we continue the search for good, inexpensive wines.
McKinley Springs is located in the southern section of the Horse Heaven Hills AVA. The winery is one of a number of Washington wineries with a multi-generational history of farming in the state. Louise and Bob Andrews moved to the Yakima Valley and began farming shortly after World War II. In 1980, they planted grapes. Since then they have provided fruit to numerous wineries throughout the state, including Andrew Rich, Northstar, Syncline, Hogue, and Columbia Crest. The Andrews' son Rob now serves as grower for more than 2,000 acres of vineyards. McKinley Springs Winery was established in 2002 to provide wines from estate fruit at value price points. Doug Rowell serves as winemaker.
Wines of Substance was founded by Waters Winery winemaker Jamie Brown and Gramercy Cellars winemaker Greg Harrington. The winery focuses on providing quality varietal bottlings at pocketbook friendly prices. The labels are eye-catching black and white with Periodic Table-style letters representing the variety. The winery's website shows the complete table which you can rotate and spin to your heart's delight (or get yourself a t-shirt). Click on one of the symbols on the table and it flies at you and provides a description of the wine as well as a link to .pdf tasting notes with extra space to write notes. Substance was recently named one of the top ten 'Hot Small Brands' by Wine Business Monthly (They define 'small brands' as less than 150,000 cases. Yikes!).
Randy Leitman started the Randall Harris label more than ten years ago. Leitman is a negociant with no bricks and mortar facility – or even website. Randall Harris produces approximately 4,000 cases annually.
Renegade Wine Co.'s wines are made by Trey Bush at Sleight of Hand Cellars. The back of the label irreverently reads, "Glasses? We don't need no stinkin' glasses." While this wine won't blow your doors off, it doesn't need to at this price point. It is a well put together pizza wine (Plates? We don't need no stinkin' plates!) that provides a lot of bang for the buck.
McKinley Spring Syrah Horse Heaven Hills 2005 $15
Rating: + (Good) Nose is somewhat muted with chocolate, coffee, and floral notes along with blue and black fruit. Taste delivers with a dollop of fruit and a persistent intensity straight through the finish. Drinks like a considerably more expensive bottle. Syrah co-fermented with 3.5% Viognier. Aged 18 months in French and American oak (20% new). 14.2% alcohol. 374 cases produced. Recommended. Purchased from Full Pull Wines for $13.49
McKinley Springs Viognier Horse Heaven Hills 2008 $15
Rating: + (Good) Almost completely clear in color. A lightly aromatic nose with floral and mineral notes along with white peaches. Crisp and clean on the palate with an acidic finish. Alcohol seems a bit heavy on the palate at times. Needs food to fully express itself. Aged in stainless steel sur lies. 14.6% alcohol. 225 cases produced. Purchased from Whole Foods for $150 (just kidding, $15)
Wines of Substance Syrah Washington State 2008 $15
Rating: . (Decent) An quiet but intriguing nose with blueberry, blackberry bush, and touches of carob. A fruit-filled, clean palate with a citric uptick on the finish. 13.7% alcohol. Purchased from Pete's Seattle for $14
Randall Harris Merlot Columbia Valley 2007 $10
Rating: . (Decent) Fairly light in color. A pleasing, aromatic nose with a bowl of red currant, raspberry compote, and wild blueberries with a dusting of chocolate. On the palate, dry and tart with a lot of fresh fruit flavors. A hint of sweetness at the finish. 13.5% alcohol. Purchased from Pete's Seattle for $9.39
Renegade Wine Co. Red Wine Columbia Valley 2008 $8
Rating: . (Decent) Nose is marked by raspberry Newtons, berry, and a touch of earth. On the taste, strawberry and raspberry flavors mark a solid but not particularly complex wine. Has a pleasing zing of acidity that would breathe some extra life into pizza or pasta. A bit under-ripe at times on the nose and taste. Doesn't quite stand on its own but doesn't need to at this price. 67% Syrah, 14% Grenache, 14% Sangiovese, and 5% Merlot. 14.1% alcohol. Purchased from Esquin for $8
See other Five Under Fifteen wines here.
Taste Washington Videos
The day after Taste Washington is always a bittersweet one. On the one hand, there is the exhilaration of trying so many good wines and talking with winemakers and growers from all around the state. On the other hand, there is the sad realization that it is over and that the next Taste Washington Seattle is a year away (there is the Taste Washington Spokane for those who can't wait a full year). Personally, I petition the Washington Wine Commission to advance the date of the event several weeks each year to help ease the pain. I would also petition Washington State to make the Monday after Taste Washington a state holiday to help ease pain of a different sort for many attendees. Let's be honest. Nothing gets done today anyway.
This year, for the first time, Taste Washington featured a series of streaming videos during the event. The videos were organized and recorded by Yashar Shayan (@YasharSeattle on Twitter) who serves as sommelier at Seastar Restaurant. These included recordings of two of the Saturday educational seminars as well as a series of winemaker interviews during the Grand Tasting on Sunday. The complete list of videos is below (Note: Sound quality variable at times due to background noise).
The first video listed is one of the Saturday educational seminars titled "Mighty Malbec." Malbec is an emerging variety in Washington State. I had the pleasure of participating in the panel discussion with Jake Kosseff (Seattle Magazine and Wild Ginger Restaurants), Anna Schafer (aMaurice Cellars), Christopher Miller (Spago, Beverly Hills) and Thomas Henick-Kling (Director, Viticulture & Enology, Washington State University). The second video listed is my interview with Don and Judy Phelps of Chelan's Hard Row to Hoe. Hear Don tell the story of the name for the winery and Judy talk about some of the varieties they work with.
Hopefully for those who attended and those who were not able to, these videos will ease the pain of the next Taste Washington being fifty-two weeks away. Enjoy!
Mighty Malbec Seminar
WAWineReport.com interviews Hard Row to Hoe
Tom Douglas Food & Wine Pairing Seminar (see other parts here)
Josh Wade of DrinkNectar.com interviews Alexandria Nicole Cellars
Cheri Walters of CheriWalters.com interviews Rasa Vineyards
Jamie Peha of Peha Promotions interviews Milbrant Vineyards
Cheri Walters interviews NW Totem Cellars
Jake Kosseff of Wild Ginger interviews Corliss Estates
Cheri Walters interviews Betz Family Winery
Cheryl Cardwell of CherylCardwell.com interviews O Wines
Doug Haugen of WINO Magazine interviews Gramercy Cellars
Cheri Walters interviews Efeste
Erin Thomas of WINO Magazine interviews Kiona Vineyards and Winery
Josh Wade interviews Pepper Bridge Winery
Vivian Bliss of Wine and Beer of Washington State interviews Walter Dacon Wines
Doug Haugen interviews Des Voigne Cellars
Doug Haugen interviews Smasne Cellars
Cayuse Vineyards (WWFR 2009)
This is part of a report on 2009 Walla Walla Fall Release Weekend. Download a complete .pdf copy of the report here.
Who could have known that this would be the last Fall Release event at Cayuse Vineyards? Fall Release Weekend originally formed around the release of the Cayuse wines at this time. The winery, which was celebrating its 13th birthday on this weekend, subsequently announced in January that their release event would be moved to Spring (the next one is April, 2011 with the wines still released in November).
Vigneron Christophe Baron makes a series of vineyard-designated Syrah from what is now referred to as "The Rocks" area of the Walla Walla Valley AVA. These vineyards are named Cailloux, En Cerise (French for cherry), En Chamberlin, and Armada. Bionic Frog is the name of the winery's top of the line Syrah. Cayuse also makes a Cabernet Franc-dominant Bordeaux blend (Flying Pig), a Cabernet-dominant Bordeaux blend (Camaspelo); a Cabernet (The Widowmaker); a Tempranillo (Impulsivo); a Grenache (God Only Knows); and a Rosé.
The wines sampled here – all barrel and bottle samples that will be released in November 2010 - are all beyond reproach, and fans of Cayuse's unique style will not be disappointed. While many I spoke with favored the 2007 Armada, which had the advantage of an additional year of age, for me the standout was the 2008 En Chamberlain. There are some wines that make me feel almost frightened when I taste them. This was such a wine. When I think of this wine, the image of Michelangelo's 'The Creation of Adam' appears in my head. Despite its youth, the nose is lively and marked by earth, blood, violets, mineral, and smoked meat. The palate is about as close to perfect as I can conceive. This wine was so appealing that I instinctively gave it a rating of three stars in my notes – something I cannot recall having done previously. All wines sampled at 63 degrees.
Cayuse Vineyards Edith Rosé Walla Walla Valley 2008 Barrel Sample $35
Rating: * (Excellent) Pale pink and yellow. Fresh and fruity on the nose. A light-bodied, refreshing wine with abundant mineral aromas and flavors. 100% Grenache. 12.6% alcohol. Sampled at 63 degrees. To be released in 2010.
Cayuse Vineyards Camaspelo Walla Walla Valley 2008 Barrel Sample $50
Rating: * (Excellent) A deep, rich color. Nose is not settled at the moment, showing a fair amount of funky, sulfurous, and nut aromas. After vigorous swirling it begins to come alive with earth aromas. The taste, on the other hand, is delicious. Beautifully balanced with fruit. Lingers effortlessly and endlessly. 80% Cabernet Sauvignon, 20% Merlot. 14.4% alcohol. To be released in 2010.
Cayuse Vineyards Flying Pig Walla Walla Valley 2008 Barrel Sample $65
Rating: * (Excellent) Rich and intense. Seemingly lower alcohol and higher acidity than recent vintages. Doesn't quite have the weight on the palate at present but should fill out. A lot of earth aromas and flavors with a laser-like intensity of fruit. 60% Cabernet Franc, 40% Merlot. 14.2% alcohol. To be released in 2010.
Cayuse Vineyards Cailloux Vineyard Syrah WWV 2008 Barrel Sample $50
Rating: ** (Exceptional) Nose is not there at present, although it is starting to develop earth, berry, bacon, and a touch of violets. Big and intense on the palate. Streaky fruit on a wine that is nothing short of exceptional. Seemingly less alcohol than recent vintages. 100% Syrah. 14.1% alcohol. To be released in 2010.
Cayuse Vineyards En Cerise Vineyard Syrah WWV 2008 Barrel Sample $50
Rating: */** (Excellent/Exceptional) An aromatic powerhouse with a cornucopia of red berries, smoke, violets, and game. One of the meatiest wines I have had from Cayuse. A slight let down in intensity on the very back end of the palate but should fill out with time. 100% Syrah. 14.1% alcohol. To be released in 2010.
Cayuse Vineyards En Chamberlain Vineyard Syrah WWV 2008 Barrel Sample $50 Rating: ** (Exceptional) Wow! Earth, blood, and smoked meat on a nose that is already alive and rising out of the glass. The palate is about as close to perfect as I can imagine. I marked this as three stars in my notes, something I can't remember having done previously. 100% Syrah. 14.6% alcohol. To be released in 2010.
Cayuse Vineyards Armada Vineyard Syrah WWV 2007 Bottle Sample $65
Rating: ** (Exceptional) Holy smokes! Full on black pepper along with violets and game on a nose that is significantly more evolved due to the extra year of bottle age. A persistent intensity on the palate with crazy game tastes. Rich without being fruity. 100% Syrah. 14.2% alcohol. To be released in 2010.
Cayuse Vineyards Bionic Frog Syrah WWV 2008 Barrel Sample $70
Rating: ** (Exceptional) A classic Cayuse nose with funk, game, mineral, and flowers. A meaty taste on an intensely flavored wine. Seems to show a fair amount of alcohol at times. 100% Syrah. Coccinelle Vineyard. 14.4% alcohol. To be released in 2010.
Cayuse Vineyards God Only Knows Grenache Armada Vineyard WWV 2007 Bottle Sample $60
Rating: ** (Exceptional) Nose marked by floral notes along with lots and lots of mineral aromas and streaky fruit. Richly textured across the palate with flavors of bloody roast beef and umami. 100% Grenache. 15.2% alcohol. To be released in 2010.
Cayuse Vineyards The Widowmaker En Chamberlin Vineyard Walla Walla Valley 2008 Barrel Sample $65
Rating: * (Excellent) A completely different nose than the other wines sampled with ground licorice and earth. Reminds me a bit at times of the Gramercy Cabernet. An interesting bit of flatness on the palate. A lighter bodied, approachable effort that is less tannin driven on the taste than most Cabernets. 100% Cabernet Sauvignon. To be released in 2010.
Cayuse Vineyards Impulsivo En Chamberlin Vineyard Walla Walla Valley 2008 Barrel Sample $65
Rating: * (Excellent) Dark to the point of being opaque. An intriguing nose with pepper, licorice, and ripe berries. Richly flavored with mineral and light game. Considerably more tannic structure than the other wines sampled here. 100% Tempranillo. 14.7% alcohol. To be released in 2010. Note: Case production not available until wines bottled this Spring.
#WAMerlot Twitter Tasting
It is upon us.
We have a very special edition of our monthly Virtual Tasting tonight. Rather than our usual theme of picking a specific bottle to discuss, tonight from 5-7pm Pacific Time we will be participating in a national Washington Merlot Twitter tasting. During this event, people from all around the country will be opening bottles of Washington Merlot and talking about it on Twitter. The event was created by Josh Wade at DrinkNectar.com and is co-sponsored by a number of social media folks in the state (see list here).
Participation is simple. All you need to do is find a bottle of Washington Merlot and tweet about it between 5-7pm using the hashtag #WAMerlot. Make sure to check to see if the winery whose wine you are drinking has a handle on Twitter so you can use it (I will be posting a link to a list later today. Look for an update).
For those of you not on Twitter and who don't feel like signing up, feel free to leave comments on this post, and I will post links on Twitter. You can, however, still follow the discussion using search.twitter.com.
There are numerous events going on all over as well as wine discounts being offered by wineries and retailers. See a list of known events and discounts here. If you are in the Seattle area and want to join me, I will be at Seattle's The Local Vine along with the folks from Wine and Beer of Washington State. The lineup of Washington Merlots there will include Fielding Hills, Northstar, Five Star Cellars, Hestia, Substance, and Dusted Valley. Even better, the folks from Dusted Valley will be there pouring their lineup of wines from 6-8pm as well.
I will update this post as the evening progresses with thoughts on the event and the wines.
Tonight, Merlot Strikes Back! Join us!
5:40 Update: Okay folks we're in full swing here. I'm down at The Local Vine in Belltown in Seattle. Thus far I've tried the Five Star 2006 Merlot and Fielding Hills 2007 Merlot. Both excellent examples of the high quality Merlot being made in this state. Five Star is a small producer located in Walla Walla in the airport region. Fielding Hills is also a small winery located in East Wenatchee.
8:30 Update: Back on after surrendering my computer for projection to the big screen. Currently drinking Ward Johnson 2005 Merlot. Ward Johnson is a small producer based in Seattle on Queen Anne.
Washington's Mighty Malbec
Part of the fun of living in Washington State at this point in time is the near continuous joy of discovery. While grapes such as Riesling, Merlot, and Cabernet Sauvignon have a relatively long history in the state, new varieties are being continually being planted. Part of this is due to a desire to experiment on the part of growers and winemakers. Part of it is the search for Washington's "signature grape" - the variety that grows both uniquely well and distinctively here.
One of Washington's boons and banes as a wine growing region is that so many varieties grow so well here - The Perfect Climate for Wine as the Washington Wine Commission's moniker says. With the seeming exception of Pinot Noir, almost all of the varieties that have been planted in Washington have thrived. A number of winemakers, perhaps most notably Doug McCrea at McCrea Cellars, have continually pushed the boundaries introducing new varieties to the state (most recently in McCrea's case Picpoul and Grenache Blanc). There has been a profusion of varieties recently in Washington vineyards, with many having twenty to twenty-five different grape varieties planted.
One of the varieties that has garnered the most attention in Washington of late is Malbec. Malbec is one of the original Bordeaux varieties. While now uncommon in Bordeaux, it has developed a stronghold in Argentina. Washington's experience with the grape is relatively short, about twenty years. However, in the last five years winemakers and growers have become increasingly excited about the grape. Seattle Magazine named Malbec as "best emerging varietal" in its 2009 Washington Wine Awards. At the beginning of this year, Paul Gregutt, writing for the Seattle Times, said his bet is on Malbec as Washington's next big grape.
Indeed, Malbec seems to grow both well and distinctively in Washington. The number of bottlings is still relatively limited and production is small. However, there are a many exciting examples, such as wines from aMaurice, William Church, Saviah Cellars, and Walla Walla Vintners to name just a small handful of a growing list. Unfortunately, many of these wines don't make it out of the tasting room due to limited production. Many local wine stores stock only two or three examples from the state (Seattle's Esquin is a notable exception with a section devoted to Washington Malbec that contains almost twenty wines).
This Saturday at the Taste Washington educational day, a seminar titled Mighty Malbec will focus on the recent excitement about this grape. I will be one of the panelists where we will taste Malbec from France, Argentina, and Washington. There are many reasons why I am excited about this grape, but I would be interested to hear your thoughts. For growers, have you seen any increased demand for the grape or have you increased your plantings? For wineries who are currently producing Malbec, what has been your experience both in terms of the resulting wine and the consumer response? For wineries not currently producing Malbec, have you been considering it? For consumers, what is your perception of this variety and how the wines here compare to other regions around the world?
Where will Malbec go in Washington? Only time will tell and other grapes are already vying for to be Washington's next emerging variety. Part of what makes living here so much fun.
Focus Report - Betz Family Winery
What follows is a Focus report on Betz Family Winery. Read a .pdf version of this report here. See previous Focus reports here.
Betz Family Winery was founded by Bob and Cathy Betz in 1997. The winery is a family-run business with Cathy serving as the winery's president, Bob as its winemaker, and their daughter Carmen as the head of sales.
Bob Betz spent twenty-eight years at Stimson Lane - now Ste. Michelle Wine Estates - before retiring in 2003 to focus on the winery full-time. During his time at Stimson Lane, Betz held a variety of positions, including Vice President of Winemaking Research at the time of his retirement. While Betz never served as winemaker, he was fully integrated into the winemaking and vineyard operations of the business. Of the decision to start making wine Betz says, "It was inevitable… (Wine) has been part of our lives since we spent a year in the vineyards of Europe in the early 70s."
While Ste. Michelle Wine Estates encompasses some of Washington's largest wineries, including Chateau Ste. Michelle and Columbia Crest, Betz Family Winery is small operation with an annual production of about 3,500 cases. Although being small might seem to be preferable, Betz believes there are very few benefits of being a small winery, saying, "You pay more for your barrels, your grapes, and your glass." Despite this, he says there is one advantage to being a small winery and that is "the ability to focus and to be precise in your decision making." It is in this focus and precision where Betz Family Winery excels.
Attention to Detail
Bob Betz, who holds a Master of Wine degree, gives meticulous attention to detail from grape to glass. Throughout the entire process, everything is done systematically. Everything is recorded, and everything is followed. Betz brings to the winery a strong background in science. He is a firm believer in "database decision making" although he believes in the artistry of winemaking as well saying, "Trust your tongue and nose but use the data too."
Fruit for the Betz wines comes from some of Washington's best vineyards including Boushey, Ciel du Cheval, Kiona, and Red Willow. Betz has long-standing relationships with most of the growers he sources from, using the same blocks for his wines each year. He visits the vineyards frequently during the growing season to talk to the growers and to check on the fruit. At harvest, grapes are hand picked and brought from eastern Washington to the winery in Woodinville, Washington.
Once at the winery, Betz believes gentle handling of the fruit results in better wine. Grapes are hand sorted and moved through a gravity driven system. To convert the juice to alcohol, Betz seeks a "vigorous, vibrant fermentation." He says, "I would rather build character out of the quality of the site we choose for grapes, out of the grapes themselves, and how we handle and mature them" than deal with the potential contamination issues and reductive aromas that can be a consequence of a slower fermentation.
Several pieces of equipment used during the fermentation process were custom designed for the winery. For punch downs – the process of mixing the mass of grape skins or 'cap' that floats to the top of the fermentation container – Betz uses both a manual process as well as a mechanical system with a hydraulic-driven platen. Betz says the hydraulic system does a better job than he can manually as "the old guy of the group." Betz also uses a device called the "magic wand" for pump overs, the process of moving the juice from the bottom of the fermentation tank back to the top. The device has a sieve to prevent skins and seeds from going through a pump where they might be damaged and cause bitterness in the wine. Betz believes aerating and mixing the juice via this device gives increased color saturation compared to punch downs alone.
A Winery Rooted in Experimentation
Betz is constantly experimenting, looking at variables such as cooperage, yeast strain, vineyard sources, and other components that comprise the winemaking process. Last fall he fermented a small amount of fruit in oak barrels, looking to see if there was a difference in integration and aeration compared to plastic fermenters. Such experiments are always going on at the winery. A true scientist, every experiment always has an accompanying control. Among the many results of these experiments, Betz says he racks his wine – the process of removing the wine from the barrel and cleaning out the lees – less frequently now than he did in the past. He believes this results in a more vibrant wine.
Betz' attention to detail was something that immediately impressed new assistant winemaker Tyson Schiffner. Schiffner joined the Betz Family Winery team in December of 2009. He had previously served as cellarmaster at Chateau Ste. Michelle and brewmaster at Red Hook Brewery. Schiffner says he was also struck by the difference in focusing on several hundred barrels instead of thinking about tens of thousands. He describes working at Betz Family Winery as a "dream job."
Quality and Character
The question for wine consumers, of course, is whether all of this attention to detail results in better wine. Betz says, "You hope that it contributes to quality, but it certainly contributes to character." Most who have sampled Betz' wines would unequivocally say that it contributes to both. The Betz wines show both depth and complexity. They delicately straddle the Old World and the New and are among the best wines being produced in Washington State.
The results of Bob Betz' attention to detail are never more apparent than in the 2007 vintage. The 2007 Rhone-style reds, reviewed previously, are among the best the winery has ever produced. The 2007 Merlot-dominant Clos de Betz is an exemplary showing of what Merlot-based wines can achieve in Washington State. The 2007 Pere de Famille is, quite simply, a wine apart.
The impressive quality of the recent releases is not just due to Betz' continuous focus on details. It also reflects the exceptional 2007 growing season in Washington State. Betz says that in his thirty odd years in the industry, the 2007 vintage is among the best he has seen. Of the 2007 wines he says, "They are pure, penetrating examples of type, with a plumpness yet elegance that puts them alongside my top vintages."
While Betz continues to hold some wine back for retailers, the winery moved to selling predominantly through a mailing list in 2008. The list has since closed.
Betz Family Winery Pere de Famille Columbia Valley 2007 $55
Rating: ** (Exceptional) Dark and brilliant in color. An alluring nose with high-toned toasty oak, sweet spices, and dark, penetrating fruit. On the palate, a tight core of black fruit along with silky oak wrapped around elegantly structured tannins. A perfect mixture of power and elegance. A long, evolving finish. 85% Cabernet Sauvignon, 8% Merlot, 7% Petit Verdot. Fruit is 74% Red Mountain, 17% Horse Heaven Hills, and 9% Yakima Valley (Ciel du Cheval, Kiona, Klipsun, Alder Ridge, and Red Willow vineyards). Aged 17 months in French barriques (70% new). 14.7% alcohol. Give 3-4 years.
Betz Family Winery Clos de Betz Columbia Valley 2007 $44
Rating: ** (Exceptional) Brilliantly colored. Aromatic with toast, smoke, and oak spices along with an underlayer of black fruit. Shows a little bit of heat at times on the nose. On the taste, pure, rich black cherry fruit along with silky tannins. 62% Merlot, 20% Cabernet Sauvignon, 10% Malbec, 5% Cabernet Franc, 3% Petit Verdot. Fruit is 39% Red Mountain, 33% Horse Heaven Hills, and 28% Yakima Valley (Ciel du Cheval, Kiona vineyards, Alder Ridge, and Red Willow vineyards). Aged 17 months in French barriques (65% new). 14.7% alcohol. Give 2-3 years.
Traveling down the wine trail: Learning about wine through comparative tasting
Over the years, the more I have learned about wine, the more questions I ask. I do this not just because I find it educational but also because I find it fun. While the list of questions keeps growing, there are several I always think about when evaluating a wine. For example, how similar or dissimilar are the wines from one region compared to the wines from another? Does the specific area the wine comes from express itself or not? Does the variety express itself? For example, if I try a Syrah from the Rhone Valley, how does it compare to a Syrah from, say, Sonoma? What about the effects of the winemaker? Is there a 'house style' that comes through on each of the wines? Do any of these variables dominate or is it a delicate dance between them?
These are often difficult questions to answer, especially in isolation. Sometimes I find myself thinking, "This wine tastes like another wine I had several months ago," but often wonder, "Does it really?" And if the wines are in fact similar, how are they different?
The best - and most fun - way to answer these questions is by comparative tasting, evaluating wines side-by-side. If one wants to make it even more interesting and educational, the way to do it is to taste the wines blind, withholding full knowledge of the origins of the wine. Unfortunately for most of us, it is prohibitively expensive to open two or more wines on any given night let alone to deal with blinding the wines. This is why I find tasting events and like the series recently conducted at Seattle's The Local Vine so enjoyable. For the cost of a (potentially mediocre) bottle of wine, one can try several different wines side by side, some of which might be transcendent.
The recent series was titled "Washington vs. The World." For the series, sommelier Cole Sisson added an intriguing twist to the questions above. What if you take a winemaker from one area – for example Australia's Barossa Valley – and have them make wines in another area such as Washington's Columbia Valley? Can you distinguish the area? What about the winemaker? Better yet, can you do it blind?
Sisson chose winemakers who had become famous making wines in regions around the world and subsequently began making wines in Washington State. Each tasting began with an introduction to the wineries and regions being tasted followed by time to individually sample through the wines and a discussion. For the series, attendees were able to compare a high-end series of wines including:
* Randy Dunn's Dunn Vineyards Napa Valley Cabernet Sauvignon compared to his Long Shadows 'Feather' from the Columbia Valley.
* John Duval's Entity Barossa Valley Shiraz compared to his Sequel from the Columbia Valley
* Claude Gros' La Fleur Morange St-Emilion Grand Cru compared to his Bookwalter Merlot
For people new to wine – let alone people who have been tasting wine for many years – approaching such questions can often be intimidating. Sisson, who approaches wine tasting with aplomb and enthusiasm, solved this by providing background about the regions being sampled as well as his take on the wines. The tastings were far from formal. Rather, the environment allowed people to learn and draw their own conclusions. Printouts about the wine regions and the specific wines being tasted were provided as well.
So what did I find out at these tastings? Was it the region? The winemaker? The variety? As always, the answers to these questions were complex and intriguing, part of what makes wine so fun. For example, on the La Fleur Morange, Bordeaux leapt from the glass as it so frequently does. Some differences in region, however, were less immediately obvious. For example, the Folonari's Italian Tenute del Cabreo 'Il Borgo' and their Long Shadows Columbia Valley 'Saggi' showed some intriguing similarities. But was this because of the winemaker expressing himself? Was it because of the varieties used in the blend? Or was it something more nefarious like the 'Parkerization' of wines around the world?
The only way to ferret out the answers is to keep traveling down the wine trail. Hats off to The Local Vine for helping us along in the journey.
K Vintners (WWFR 2009)
This is part of a report on 2009 Walla Walla Fall Release Weekend. Download a complete .pdf copy of the report here.
This Fall Release there was a great deal of buzz surrounding K Vintners. Winemaker Charles Smith had recently been named Wine & Spirits magazine's 'Winemaker of the Year.' Additionally, Fall Release Weekend marked the release of the 2006 Royal City Syrah – an effort Wine Enthusiast awarded a 100-point rating earlier in the year. This is a significant accomplishment with Quilceda Creek the only other Washington winery to ever receive a 100-point rating from any of the major publications.
Not surprisingly, the celebration in Walla Walla was in full swing. Highway 12 featured a billboard of Charles Smith's face with the title 'Winemaker of the Year.' Many in town commented about the Rolls Royce Smith had been driving around town since receiving the award.
As usual, K Vintners was releasing a dazzling number of new, small production wines. Unfortunately the winery was only pouring wines in the small front room of the winery (presumably the barrel room was still being used to ferment juice from the 2009 harvest). As a result, even with a small number of people, it was nearly impossible to get to the pouring tables. I decided to soldier on hoping to come back at a less crowded time but was unable to. My apologies to all.
K Vintners Viognier Columbia Valley 2008 $20
Rating: * (Excellent) Pale yellow. Mineral, peaches, and honeysuckle on an aromatic nose. Very evenly balanced on the taste. 100% Viognier. Archie den Hoed Vineyard Block 13 (Yakima Valley). Barrel fermented in neutral French oak. 14.1% alcohol. Approximately 1,000 cases produced. Sampled at 55 degrees.
K Vintners Syrah Milbrandt Wahluke Slope 2007 $25
Rating: + (Good) An exciting nose marked by olive, meat, red fruit, and herbal aromas. Taste doesn't quite live up to all that the nose promises but a very enjoyable wine for the money. 100% Syrah. Sundance and Pheasant vineyards (Wahluke Slope). Aged in French Burgundy barrels. 13.9% alcohol. 1,396 cases produced.
This is part of a report on 2009 Walla Walla Fall Release Weekend. Download a complete .pdf copy of the report here.
I have sung the praises of Trust Cellars previously. While I had sampled most these wines on prior occasions, with the exception of the knockout ice wine, each continues to impress. The 2007 Walla Walla Valley Syrah is a beautiful expression of the fruit from Les Collines, Va Piano, and Lewis vineyards; the Riesling is my favorite in the Washington state; and the ice wine is a fitting end to any meal. In addition to producing high quality wine, Trust Cellars also consistently offers high Quality-to-Price Ratios (QPRs).
Trust Cellars produces approximately 1,500 cases annually.
Trust Cellars Syrah Columbia Valley 2007 $28
Rating: * (Excellent) An appealing nose with chocolate, flowers, game, and blueberry. A rich palate with a finish that lingers. Syrah from Lewis, Portteus, and Sundance vineyards. Aged in French oak (25% new). 14.5% alcohol. 320 cases produced.
Trust Cellars Syrah Walla Walla Valley 2007 $28
Rating: ** (Exceptional) A nose that draws you into the glass with violets, game, and earth. Rich on the palate with gamey fruit and a touch of chocolate. 89% Syrah (Les Collines and Va Piano vineyards), 11% Cabernet Sauvignon (Lewis Vineyard). Aged in French oak (22% new). 14.4% alcohol. 214 cases produced.
Trust Cellars Cabernet Sauvignon Columbia Valley 2006 $36
Rating: * (Excellent) Nose is marked by menthol, licorice, and tobacco. Thick and opulent on a palate that is beautifully speckled with oak flavors. 80% Cabernet Sauvignon from Phinny Hills, Champoux (Horse Heaven Hills), Bacchus (Columbia Valley), and Kelly (Walla Walla Valley) vineyards. 20% Merlot (Conner Lee Vineyard, Wahluke Slope). 13.8% alcohol. 235 cases produced.
Trust Cellars Riesling Columbia Valley 2008 $16
Rating: ** (Exceptional) Abundant pink grapefruit and honey aromas mark the nose. A mineral-laden palate with a pleasing touch of sweetness that carries the wine across the palate without being overwhelming. 2% Residual Sugar. 12% alcohol. 224 cases produced.
Trust Cellars Ice Wine Columbia Valley 2008 $40
Rating: ** (Exceptional) Golden colored. A gorgeous nose with honey, candied lemons, and light brown sugar. Thick and rich on the palate. 100% Sémillon (Rosebud and Prosser vineyards). 12.9% alcohol. 41 cases produced.
Chateau Rollat (WWFR 2009)
This is part of a report on 2009 Walla Walla Fall Release Weekend. Download a complete .pdf copy of the report here.
Chateau Rollat made quite a splash with their first releases in 2007. Two years later, the winery has their second red and white wine releases. Could these wines match the dazzle of their initial wines?
Yes. Bowin Lindgren teams with esteemed Bordeaux winemaker Christian LeSommer to craft wines that stand with some of the valley's finest. While the 2006 Rollat and Edouard are less initially exuberant than their predecessors at present, the wines are every bit as good. The new white releases under the Ardenvoir label are equally as compelling.
Unfortunately considering the excellence of these wines, the winery has been hampered on the business side. Chateau Rollat's website is woefully inadequate and contains little information about the winery. None of the current vintages are listed although they have long been released. The Ardenvoir wines which are bottled under their own label do not have a website. Additionally, I have heard more than a few stories from (in some cases former) wine club members who have had issues with shipments. While the wines of Chateau Rollat are inspired, this spells trouble for the winery, particularly in the current economic climate.
Ardenvoir Rosé Columbia Valley 2008 $16
Rating: + (Good) Orange with a tinge of yellow in color. Very light on nose. The taste is clean and crisp. Sampled at 57 degrees.
Ardenvoir Sémillon Sauvignon Blanc Columbia Valley 2008 $22
Rating: * (Excellent) An alluring nose with lemon, yeast, wheat, and spice. Crisp and fresh on the palate. 92% Sémillon, 8% Sauvignon Blanc.
Ardenvoir Sauvignon Blanc Columbia Valley 2008 $19
Rating: * (Excellent) Pale yellow. A gorgeous nose with light spices and lemon zest aromas. Very clean on the palate with a very French-styled feel.
Chateau Rollat Rollat Walla Walla Valley 2006 $38
Rating: * (Excellent) A berry-filled nose with red and blue fruit along with exotic spices. Well balanced across the palate with red fruit and a tannin profile that will allow the wine to age well. 75% Cabernet Sauvignon, 19% Merlot, and 6% Cabernet Franc. 13.9% alcohol. Sampled at 68 degrees.
Chateau Rollat Edouard Walla Walla Valley 2006 $62
Rating: **(Exceptional) An alluring nose with ground spices and red fruit along with tobacco and pencil lead accents. Fleshy and full on the palate with soft tannins. An expressive taste that glides to the finish. A bit locked up at the moment. Give 1-2 years. 77% Cabernet Sauvignon, 15% Merlot, and 8% Cabernet Franc. 14.4% alcohol.
Lodmell Cellars
In the late 1800s, brothers William and George Struthers set out from St. Louis along the Lewis and Clark Trail. Their travels, part of the U.S. Army's construction efforts, led them as far west as Walla Walla where the Struthers worked on building the local fort. Once there, the brothers decided to make the Walla Walla Valley home, and, like many in the area, took up wheat farming, a tradition that continues four generations later.
William Struthers' great grandson Andrew Lodmell took over the family farm in 1989. With Washington emerging as a wine region, in 1995 Lodmell decided to plant a fifteen-acre vineyard in a picturesque setting by the lower Snake River (see a video from Lodmell with shots of the area here). Lodmell says of the vineyard, "My philosophy of growing grapes is to allow the plants to grow and adapt to the site in as natural a way as they can and still survive." Lodmell says that the shallow soil and fractured basalt make the vines struggle to produce fruit. The vineyard was recently expanded to a total of thirty acres and is planted to Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Semillon.
For several years Lodmell focused on providing grapes to wineries throughout the state. In 2002, Lodmell decided to make a Merlot to showcase the vineyard's fruit. Encouraged by the response he received, he made his first commercial vintage for Lodmell Cellars in 2005.
Lodmell Cellars is located in one of the 'winery incubator' buildings in Walla Walla's airport region. The buildings were funded by the Port of Walla Walla in 2006 with assistance of an economic stimulus grant from Washington State. Three buildings were initially constructed and two were added in 2008. The five wineries that currently occupy these facilities are Adamant Cellars, Cavu Cellars, Kontos Cellars, Lodmell Cellars, and Trio Vintners. The buildings are intended to help start-up wineries reduce costs by providing high quality, discounted space. Occupants go through a competitive process to receive a six-year maximum lease. After six years, the wineries must find a new home, and a new start-up winery will take their place.
Lodmell Cellars' label features the image of a coiled snake in a callout to the vineyard's location by the Snake River. The winery produces Semillon, Sauvignon Blanc, Chardonnay, Syrah, a red blend, and Merlot. Merlot is the winery's flagship wine. Lodmell says of the wine, "For me it's all about creating layers of flavor and preserving the qualities of the fruit from the vineyard."
Sadly, Lodmell Cellars will skip the 2006 vintage for their estate wines (the winery also sources fruit from other vineyards in Washington). On May 9th of that year eighty mile per hour winds swept through the vineyard along with hail large enough to dent the ground. Lasting almost thirty minutes, the storm completely defoliated the vineyard and resulted in one hundred percent crop loss.
While such a storm might discourage some, this is a family that has been farming in the valley for many years and is sure to be doing so for generations to come.
Lodmell Cellars produces 700 cases annually.
Follow Lodmell Cellars on Facebook.
Lodmell Cellars Merlot Columbia Valley 2005 $33
Rating: * (Excellent) Dark in color. Nose is marked by pencil shavings along with spice, cherry and a touch of cola. Shows a bit of alcohol at times. On the taste, a big, brawny Merlot rich with cherries and light herbal streaks. 83% Merlot, 14% Cabernet Sauvignon, and 3% Cabernet Franc. Lodmell Vineyards. Aged in neutral French oak. 14.4% alcohol. 200 cases produced.
Lodmell Cellars Sauvignon Blanc Columbia Valley 2006 $18
Rating: * (Excellent) An alluring nose with spice, lime, and biscuit aromas. Crisp and acidic on the palate with a lot of mineral flavors. Definitely made to have with food. Alder Ridge Vineyard. 13.4% alcohol. Library wine.
Lodmell Semillon Columbia Valley 2008 $20
Rating: * (Excellent) Light straw colored. An appealing nose with spice, lemon, and fascinating floral notes on a clean aroma profile. Crisp and acidic on a well-balanced palate. 75% Semillon, 25% Sauvignon Blanc. Spring Creek Vineyard. Aged in French oak (20% new). 14.9% alcohol. 96 cases produced. Sampled at 62 degrees.
Lodmell Cellars Sauvignon Blanc Columbia Valley 2008 $18
Rating: +/* (Good/Excellent) Pale yellow in color. Somewhat muted on the nose with apple, lime, honey, plain yogurt, and yeast aromas. Crisply acidic on the palate with a lot of lime flavors. 100% Sauvignon Blanc. Spring Creek Vineyard, Yakima Valley. Aged in neutral French oak. 14.8% alcohol. 126 cases produced.
Lodmell Chardonnay Columbia Valley 2006 $18
Rating: + (Good) Lightly colored. A light nose with pleasing spice aromas along with cut hay. A crisp, acidic style with a lot of citrus and lemon flavors. Oak seems a bit heavy on the palate at times. Aged twenty months in neutral French oak. Spring Creek Vineyards, Yakima Valley. 12.1% alcohol. 90 cases produced.
Lodmell Cellars Syrah Columbia Valley 2006 $28
Rating: + (Good) Dark and inky in color. An aromatic nose marked by berries, spice, and game. Full and nicely structured on a rich palate that shows a lot of fruit. Occasionally comes off as a bit hot. Alder Ridge Vineyards. Aged 23 months in French oak. 15.3% alcohol. 100 cases produced.
Lodmell Cellars Sublime Columbia Valley 2006 $24
Rating: + (Good) Nose is marked by pencil shavings, black fruit, and spice. An appealing wine with a lot of cherry flavors and dark fruit on a fruit-forward palate. Barrel aromas get a little intrusive at times. 60% Cabernet Sauvignon, 40% Merlot. Rock River, Alder Ridge vineyards. Aged 36 months in French oak. 14.8% alcohol. 164 cases produced.
Samples provided by winery
Photos courtesy of Lodmell Cellars
El Corazon (WWFR 2009)
This is part of a report on 2009 Walla Walla Fall Release Weekend. Download a complete .pdf copy of the report here.
The story behind El Corazon Winery is a familiar one in the wine industry. Yet somehow these stories always retain their vitality. Spencer Sievers was born in Walla Walla but was living in Lawrence, Kansas when he felt the pull back home to become involved in the town's emerging wine scene. After working harvest at Reininger Winery in 2007, he and his friend Raoul Morfin set out to make their own wines. They named the winery El Corazon because they were doing what was in their hearts.
Sievers and Morfin take a unique approach in terms of the varieties they select and how they handle these varieties. Their goal is to show that many grapes that are commonly thought of as blending varieties, such as Carmenère, Malbec, and Cabernet Franc, can stand on their own in Washington. The duo are also more interested in expressing fruit than oak, with each wine aged in mostly neutral barrels.
The results are fascinating and enjoyable varietal expressions. While at times it seemed more oak or blending would have fleshed out certain facets of these wines, the El Corazon wines provide a great opportunity to try varieties that infrequently see single bottlings in Washington at consumer-friendly price points.
El Corazon produces 350 cases annually.
Follow El Corazon on Facebook.
El Corazon Carmenère Tigers Blood Walla Walla Valley 2008 $32
Rating: * (Excellent) Crazy white pepper and spice aromas dominate the nose. Glides along the palate with medium-bodied fruit. Opens up beautifully. Barely a trace of oak influence which, in this case, might have fleshed out some of the missing pieces but overall works on this wine. 100% Carmenère. Seven Hills Vineyard. Aged in neutral French oak. 14.1% alcohol. 75 cases produced.
El Corazon Supernova Malbec Rattlesnake Hills 2008 $21
Rating: . (Decent) An extremely floral nose that is reminiscent of stargazer lilies along with light licorice and spice notes. Taste is dominated by spice flavors. 100% Malbec. Kolibri Vineyard (Rattlesnake Hills). Aged in neutral French oak. 13.5% alcohol. 145 cases produced.
El Corazon First Crush Columbia Valley 2007 $21
Rating: + (Good) Nose marked by anise and chocolate along with streaks of coffee. Lots of baking chocolate and cherry on an enjoyable taste. 100% Cabernet Franc. Weinbau Vineyard. Aged in neutral French oak. 14.8% alcohol. 48 cases produced.
Washington Wine Round-up: March 8th to 14th
A St. Patrick's Day round-up of stories on Washington wine from March 8th to 14th.
From around the world
The CBC talks with Charles Smith.
The Calgary Sun writes about Charles Smith.
From around the country
Wines & Vines writes about a new device from WSU to help wineries track cold weather threats.
Food & Wine writes about Kyle MacLachlan in Walla Walla.
The Calgary Herald writes about wine and the economy with a brief mention of wineries for sale with a mention of Washington (no names listed).
NJbiz.com writes about AmericanWinery.com's efforts to change New Jersey's wine shipping laws.
From the blogosphere
Through the Walla Walla Grapevine writes about journalist Alice Fering. She also writes about the upcoming Washington Merlot Twitter tasting.
Wine and Beer of Washington State writes about William Church's release party. They also write about Walter Dacon's use of social media and Dunham's 2005 Trutina.
Paul Gregutt writes about Rulo. He also writes about weather concerns for Washington wineries, and the lack of fire sales of Washignton wineries.
The Pour Fool writes about Pleasant Hill.
Second Glass names the Kiona 2006 Lemberger their wine of the week.
Drink Nectar writes about the rebirth of Spokane's Caterina Winery. He also writes about overcoming Twitter and Facebook anxiety and Spokane hosting wine bloggers for the 2010 Wine Blogger's Conference.
One Rich Wine Guy writes about Terra Blanca.
The Oregon Wine Blog writes about Portteus. They also write about Seattle Food & Wine Experience.
Food Trips for Roadies writes about Yakima Spring Barrel tasting.
WAWineman writes about Columbia Winery's 2008 Opal. He also writes about Arbor Crest's 2007 Four Vineyards Merlot.
Sacre Bleu writes about Seattle Wine Gal.
Woodinville Wine Update writes about Columbia's Taste of White. Shona also writes about the Twitter conference wine tweetup, Woodinville wineries that tweet, and experiments with the Centellino wine decanter.
Yak Yak Wine writes aobut Bunchgrass's 2006 Lewis Vineyard Syrah. Chris also writes about Windy Point's 2007 Gewurztraminer and blogging troubles.
WINO writes about the Portteus 2007 Bistro Red.
Wine and Dine Walla Walla writes about Dusted Valley being named winery of the year by Wine Press NW. The also write about Otis Kenyon expanding to Woodinville.
Terroirists write about Alice Feiring.
Wine Peeps gives tips for Taste Washington. They also taste two Washington Tempranillo with callouts to Pomum and Columbia Crest.
The Blog Wine Cellar writes about Saviah Cellars' 2006 Jack.
RJ's Wine Blog lists tasting notes from the last week with callouts to Giant Wine Company, Long Shadows, Charles Smith, and Quilceda Creek.
Beyond the Bottle writes about Dunham Cellars 2007 Lewis Riesling.
Seattle Tall Poppy gives a Taste Washington preview.
CraigSutton.net writes about Desert Wind's Greg Fries (follow a tweetchat with Greg 3/17).
Another Wine Blog writes about L'Ecole No. 41's 2008 Luminescence.
Northwest Cork and Fork writes about upcoming events.
Fast Forward Weekly writes about Charles Smith in Calgary.
Wine Economist writes about Hedges fortified wine.
From the locals
The Yakima Herald writes about expanding wine themed amenities in wine country.
Othello Outlook write about the recent Washington Association of Wine Grape Growers.
KIRO 7 talks with Walter Dacon about social media.
The Seattle PI writes about concerns about the Asian fruit fly.
The Tri-city Herald writes about Martin-Scott Winery.
One Rich Wine Guy writes about social media changing the way we drink wine.
Wawineman writes about Betz Family Winery's 2009 Petite Rousse. He also writes about Gifford Hirlinger's 2007 Stateline Red and Coyote Canyon's 2008 Albarino.
That's all folks!
Guardian Cellars
Like many Washington winemakers, Guardian Cellars' Jerry Riener works another full-time job to help fund his passion for wine. Unlike most of them, his day job is as a police officer.
Riener was driving down the highway in the late 1990s when he saw something suspicious. Stopping for a closer inspection, Riener looked past the barrels and grapes and went straight to the object that drew his attention – the shiny new forklift. Growing up, Reiner had spent summers on his uncle's farm in the Midwest, and machinery had always held a fascination to him. After interrogating Matthew Loso (then of Matthews Cellars) about the nature of his business, Riener was hooked. He began spending forty hours a week volunteering at the winery, working harvest, crush, and racking barrels. With a degree from the University of Washington in chemistry, it was the science of winemaking that most interested Riener. As payment for his service, Loso let him make a barrel of his own wine at the winery each year.
With Woodinville emerging as a wine area at the beginning of the last decade and wineries popping up all over town, Riener helped out where he could, assisting other wineries with winemaking or construction jobs. In 2001 he met Mark Ryan McNeilly who was starting Mark Ryan Winery. They fast became friends, and Riener began working at the winery as an "electrician, cellar rat, money manager, computer technician, janitor and assistant winemaker." In 2003, Riener made two barrels of his own wine at Mary Ryan Winery. With these two barrels of 2003 Stillwater Creek Cabernet Sauvignon selling out within forty minutes of being offered, Guardian Cellars was born. McNeilly and Riener continued to work together until 2007 when Riener opened a facility of his own in the warehouse district in Woodinville.
Guardian Cellars uses exceptional fruit sources for its wines including Kiona, Klipsun, Stillwater Creek, Destiny Ridge, and Conner Lee vineyards. Many of the names of Guardian Cellars' wines call out to Riener's police work. Riener describes the Chalk Line Red, which is made up of wine from declassified barrels, as his "kitchen sink" wine. This wine is a standout at this price point. The Gun Metal Red Wine is Riener's Bordeaux-style blend. This wine is 100% Conner Lee Vineyard. Riener not only received the contract for this fruit from mentor McNeilly, he also received the name, which had previously adorned Mark Ryan labels. Riener prefers to give the Gun Metal an extra year of age before release. The results show on this excellent effort that, while drinking extremely well now, promises to lay down well and improve for years to come. Of note, this wine contains Malbec for the first time in the 2006 vintage.
More than ten years in, Riener retains his passion for winemaking – and for driving forklifts. He adds that "making kick-ass wines is also a nice change from the day job of arresting people."
Guardian Cellars produces 2,700 cases annually.
Web: www.guardiancellars.com
Facebook: Guardian Cellars
Guardian Cellars Gun Metal Red Blend 2006 $35
Rating: * (Excellent) A nose that wins you over on the first sniff with earth, pencil lead, brambly fruit, and a bit of funk. Beautifully refined and impeccably balanced on the palate with soft tannins and a long, expressive finish. 48% Cabernet Sauvignon, 30% Merlot, 11% Cabernet Franc, 11% Malbec. 100% Conner Lee Vineyard. Aged 22 months in 80% new French oak. 400 cases produced.
Guardian Cellars Chalk Line Red Blend 2007 $25
Rating: * (Excellent) A very pretty – although quite locked up - nose with light graphite, high-toned berries, anise, and vanilla. On the taste, an elegantly structured wine marked by red and black fruit, flowers, and a persistent finish. 34% Cabernet Sauvignon, 31% Syrah, 16% Cabernet Franc, and 19% Merlot. Aged in French oak (90% new). 425 cases produced.


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Simple partial seizures occur in children and adults with some forms
epilepsy. They are about half as common as complex
partial seizures.
The person stays awake and aware during the seizure. The seizure
may be only a strange smell or taste, sound or visual disturbance, or feeling
of confusion, anxiety, or fear—some people describe these sensations as an
aura. The person's arms, face, or hands may briefly
stiffen, tingle, flex, or jerk, but this does not always occur. Eyes may blink
rapidly during the seizure. The person may cry out or may not be able to
Simple partial seizures affect only those muscles or body parts
controlled by the specific area of the brain where the seizure begins. After
the seizure, the person may feel weak or numb in that area of his or her body
(often one side of the face, one hand, or one arm).
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Exclusive Video: Go Behind the Scenes of Cory and Shawn's Girl Meets World Reunion!
Dec 4, 2014 3:22 PM EST
"You're Cory. I'm Shawn. Just like it's always been."And just like it will be again on Friday's Girl Meets World, when Cory (Ben Savage) finally reunites with his BFF. Shawn (Rider Strong), along with Cory's parents Alan (William Russ) and Amy (… Read more


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skspilot needed a new logo design and created a contest on 99designs.
A winner was selected from 49 designs submitted by 25 freelance designers.
Looking for a new logo for IT consulting firm, Ozark Information Services. Prefers greens, but open to other colors. Also, open to shortening name in logo to OIS or Ozark IS.
Ozark Information Services
Not Required --
Desired Color Scheme:
greens, but open to others
Desired Style:
very clean, professional IT logo
Accepted File Formats:
vector, eps, ia, jpeg
Ozark Information Services, an IT Consulting Firm, is in the process of redesigning thier website and is wanting to introduce a new logo. Thier current logo can be viewed at http://www.ozarkis.com.
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Find out how a design contest works or learn more about our logo design services.


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Paternal Reversal (Bonus Track) Lyrics
Tony, you're life's not over but you've given up all you lived for. Put the bottle down and fix the thing you ran from. Do you say what you really mean? Are you really how you're perseeved to be? If the lights go out tomorrow would you know? I don't wanna call your family and tell them to build a coffin because thier oldest son just overdosed on pills. You've got a red glare in your eyes and the sky outside your door's a blacker blue. I hate to see what's become of you. Tony, it's just a stick in the spokes it's not too late for you to find your way home because your friends are still here and your family's where you left them. So put on a clear head and try it out for a ride because you're better then this and you can better your life. You can't choose your father, we're suffering together. You're getting closer to the end of you're rope I never thought you'd let your self get so cold. But lately I've been thinking about the things I said to you an now I need to prove that I didn't mean it when I said that you were dead to me. You mean the world to me.


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Tips, Hints, strategy, Cheats and Walkthrough for Level 219 of Pet Rescue Saga
Walkthrough for the level 219 of Pet Rescue Saga
Target Required – Rescue 4 Pets
No of Points Required – 40000
No of block Colors present – 5
Name of Block Colors – Green, Pink, Red, Blue and Yellow
Play Pet Rescue Saga on:
Facebook – https://www.facebook.com/games/petrescuesaga
Android – https://play.google.com/store/apps/details?id=com.king.petrescuesaga&hl=en
iTunes – https://itunes.apple.com/in/app/pet-rescue-saga/id572821456?mt=8
Amazon – http://www.amazon.com/King-Pet-Rescue-Saga/dp/B00IS87HYI
No of stars Required – One
Different Type of Goals you will find in Level 219 of Pet Rescue Saga –
a) Free a number of pets
b) Clear a percentage of blocks
c) Limited number of moves to finish
d) New blocks fall from top of screen
How to beat Level 219 of Pet Rescue Saga?
This is the strategy that we used to beat this level
A) In Level 219 of Pet Rescue Saga try to Target clearing up single blocks of various colors
B) Focus on saving your pets first in level 219 of pet rescue saga
C) In Pet Rescue Saga Level 219 you have an advantage of the pet delay
D) Most important is to Pay attention to the objectives in Pet Rescue Saga Level 219
E) In level 219 make sure your pets don't get snatched away
F) Use bombs and boosters wisely in level 219
G) In Pet Rescue Saga 219 make big clusters of blocks
H) In Pet Rescue Saga 219 always play mystery quests
I) Break carriers and glass blocks quickly whenever required in pet rescue 219
J) In Pet Rescue 219 use your rocket booster frequently but Make sure You Save when required
K) Don't worry about clearing every single block in level 219 of pet rescue saga
This video shows players the strategy to beat Pet Rescue Saga Level 219
Boosters which help you clear level 219 of Pet Rescue Saga –
a) In level 219 of Pet Rescue Saga use a Block Buster to smash a regular or multiplier blocks
b) Use a Color Pop balloon to remove on-screen blocks of the same color in level 219 of pet rescue saga
c) In Pet Rescue Saga level 219 use a Column Blaster rocket to clear a row of blocks, cages and pet carriers
d) Use a Mesh Masher to cut open all visible wire boxes in Pet Rescue Saga Level 219
e) In level 219 use a Master Key to unlock the locked blocks
f) Use a Line Blaster to clear an entire row of blocks, cages and pet carriers level 219
g) Use a Paint brush to paint five blocks of same color in level 219
This picture shows players the layout how Pet Rescue Saga Level 219 looks like
Here are the obstacles and solutions you may find in level 219 of Pet Rescue Saga –
– In level 219 of pet rescue saga Caged blocks prevent you from popping the block in the cage. They can be removed by popping blocks next to them or by purchasing the Mesh Mash Booster
– Immovable objects prevent you from dropping boxes straight down so you need to clear a percentage of blocks or rescue pets in level 219 of Pet Rescue Saga
– In Pet Reescue Saga leve 219 You will notice bombs in glass cases. You need to make sure glass cases to touch the bottom to unlock them
– Locked boxes can only be unlocked with keys. Once a key is used on this obstacle, the stone box becomes unlocked and disappears in Pet Rescue Saga Level 219
Supported Android or Apple Devices for Pet Rescue Saga Level 219 –
a) Android Devices – Android OS 2.3 or higher, 320 x 480 resolution or higher, supports Open GL ES 2.0 and own a processor built on ARMv7 architecture
b) Apple Devices – iPhone 3GS, iPhone 4, iPhone 4S, iPhone 5, iPad 2, iPad Mini, iPod Touch 3rd Generation and later(Supports iOS version 4.3.5 or later)
c) Kindle devices – Kindle Fire(1st and 2nd Gen), Kindle Fire HD 7′(2nd and 2rd Gen), Kindle Fire HDX 7′(3rd Gen) and Kindle Fire HDX 8.9′(2nd and 3rd Gen)
d) Windows Devices – Windows 8.0 and 8.1 Devices
If you are looking for tips on a Pet Rescue Saga level or want to find new friends who play Like our Facebook page https://www.facebook.com/appsgare
If you need tips or a video for a particular level of Pet Rescue Saga check our complete level index for the most up to date versions of every Pet Rescue Saga level –
Check us out on
FACEBOOK https://www.facebook.com/appsgare
TWITTER https://twitter.com/appsgare
Pinterest https://in.pinterest.com/admin7664/appsgare/
Disclaimer – Appsgare is not affiliated or associated with any brands or models mentioned in any way. All original photos, images and articles are copyright to their respective owners and no copyright infringement is intended.
Appsgare is an unofficial resource with submissions provided by members of the public. These are not usually tested by us (because there are so many), so please use them at your own risk.


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FutureProspects is a clean, stylish template designed for Joomla! CMS.
It was designed as a template for business/corporate, but it will suit well in many kinds of projects like product websites, creatives, or blogs.
Key Features – Joomla! 3.X Template
- Joomla! 3.6 Compatibile
- QuickStart package (built on Joomla! 3.2.3)
- Fully responsive layout (can be turned off with one click if needed)
- Built with HTML5 and CSS3
- Built on top of the Bootstrap Framework 2.3
- Flexible width of the Template
- Bootstrap grid layout (12 columns support, Fluid Layout)
- 13 standard module positions
- 10 Flexible module positions: equal, stacked, or custom modules width
By default, modules published in flexible positions are displayed in columns, and splitted in rows, up to 4 modules per row
Additionally template supports bootstrap size feature, introduced in Joomla 3. You can publish up to 12 modules in row, with completly custom widths, to build any layout of modules.
- Support for two sidebars (left and right)
- Custom size of sidebars
- 8 color variations
- Support for Google Web Fonts, support for additional styles of fonts
- Google Analitycs feature
- To top smooth scroll
- Logo uploader
- Favicon uploader
- HTML5 W3C Valid
- Supported by All major browser, IE8+, Chrome, Firefox, Safari, Opera ?
- Custom error page
- Custom offline page
- Custom style for ZOO Blog App
- Basic RTL Styles
- …
Key Features Joomla! 2.5 Version
- * Clean, stylish and modern look template.
- * Quickstart package included ? (after quickstart installation you will get a website that will look exactly same as demo preview website)
- * Powerfull blog (CCK) component supported – ZOO Component from YOOtheme
- * Support for a Fusion Menu from RokNavMenu module.
- * Template powered by Gantry Framework
- * 80 base module positions
- * 24 basic variations of modules that can be combined
- * Valid W3C XHTML 1 .0 Transitional Code
- * 8 basic color variations
- * Top section slider which can keep up to 6 modules in row, publish any kind of module in top slider section
- * included layered PSD file (sliced colored elements for a easier creation of a new color variations)
- * iPhone, iPod Touch, Android mobile custom theme
- * 960 Grid System (http://960.gs) FutureProspects Template use a 12 column support
- * Flexibility to configure different grid-size layouts based on number of published modules. You are not forced to use the same grid layout for every page
- * Flexibility to configure up to 6 modules in row position.
- * 36 possible combinations for the layout of the mainbody/sidebars alone!
- * Built-in Gantry RokGZipper to compress and combine Gantry JS and CSS files
- * Google Web Font Support (Not shown in preview)
- * RTL languages support
- * SEO optimized Layout
- * Unique Gantry Framework layout controls allow you to configure your layout straight from template admin panel. (possibility to build custom layouts for custom pages by using Joomla template styles).
- * Joomla core elements styling
- *…
04.04.2014 Update 1.1.0 for Joomla! 3.X Template - fixed problem with columns calculation in blog/featured articles layout (Joomla! 3.2+) - Updated content component override files - added - possibility to add suffix for module, in modules published in basic positions of modules - fixed problem with special language characters at error page - small CSS fixes - changes to RTL CSS styles - updated installation packages
- Gantry Framework by Rockettheme
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- RokNavMenu
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- ZOO component by YOOtheme.com
- Images used on template demo preview by:JRFoto
- Graphic by Wojciech Pijecki created for interface Design Session http://sessions.tutsplus.com/creative/interface-design/session-interface-design/
- Icons by: http://iconsweets2.com/
- PS icon by: LazyCrazy


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Summit County Community Notes 12-7-12
Do you know where you want your nonprofit to be in one year, or three years? Do you have a plan to get from where you are to where you want to be? If the answer is no, then you need to be in the next Kaleidoscope Concepts "Souper" Series workshop today from 11:45 a.m. to 2 p.m. in the Buffalo Mountain Room at the County Commons in Frisco. This seminar will give you the tools to articulate your strategy, to develop time lines and responsibilities and to measure your results – ensuring your organization is as effective as possible. This workshop is for executive directors, board members and teams, and includes lunch and is sponsored in part by The Summit Foundation. For additional information or to register, call Judi at (970) 389-6470.
The Summit County Library is seeking volunteers to assist with the upcoming Book & Bake Sale today from noon to 6 p.m., and Saturday, from 9 a.m. to 5 p.m. held by the Summit County Friends of the Library. The money generated from the sale will provide much-needed funds for the libraries and is used to sponsor programs which benefit both residents of and visitors to Summit County.Donations of any type of baked goods, such as pies, brownies, cookies, cakes and breads, are requested and appreciated. In addition, help is requested during the takedown process, which will begin promptly at 5 p.m. at the completion of the sale. If you are available at any of these times, and would like to help out, call Joyce Dierauer at (970) 668-5555. To learn more of other volunteer opportunities and how you can help the Summit County Libraries, visit http://www.summitcountylibraries.org or simply come by and check with us at any of our three locations, in Frisco, Breck and S'thorne.
There will be a "Networking & Social Media" computer seminar at the Summit County Community and Senior Center on Saturday, from 9-11 a.m. Cost is $5. The seminar will explain the basics of various modes of networking, and offer tips on how to get involved and use social media such as Twitter, Facebook, Pinterest and others. Specifically, it will cover: reasons for networking, different modes of networking, explanation of different social media, pros and cons and how to get involved. Call (970) 668-2940 to RSVP.
Join the Far View Horse Rescue on Saturday, from 10 a.m. to noon for a clinic covering "Happy Healthy Horses, Responsibility of Ownership."This clinic helps you know what you need for minimum quality care of your horse. Topics include: boarding, feed, insurance, brand inspection, hoof care, immunizations, teeth care and taking a horse's vitals. Cost is $25/per person. Call to book a spot for any clinic at (970) 376-2103 or email email@example.com. For more info about the clinic and the horse rescue, go to http://www.farviewhorserescue.com.
Home For The Holidays, benefitting Domus Pacis Family Respite is slated for Saturday, from 10 a.m. to 4 p.m. Seven amazingly decorated Breckenridge homes open their doors to benefit Domus Pacis this holiday season. Tickets are $30 with lunch provided at the Summit campus of CMC by chef Doug Schwartz from the culinary school. For info and reservations, call (970) 547-4745 or firstname.lastname@example.com. To order tickets, click on the Red Santa Hat at http://www.domuspacis.org.
Join us Sunday at 4 p.m. at The Church at Agape Outpost to hear Kimberly Faye, an inspirational speaker, the author of 'Memoir of a Broken Brain' and radio host of "Find Your Shine." She will share her story of surviving triple traumatic brain injury, her journey through the impasse of a broken brain and the miraculous discovery she made along the way. She will give you insight on how to find your uniqueness and how you will possess your purpose! How will you face the obstacles in your life? This is a clear message of where to find hope in the face of adversity. For more info, contact Kim Ramey, director of PT/OT/ST, at (970) 668-6980 in the therapy department at St. Anthony Summit Medical Center/Avalanche PT and Sports Rehabilitation.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.


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Former Golden Eagle player Polk Brown, now in his ninth season as head coach of the Tennessee Tech men's and women's golf teams, was named to the position back on July 21, 2011.
Brown has coached several successful golfers over his first four years, boasting a combined four All-OVC players between both teams. In addition, his players have earned 32 All-Tournament nods while the teams have combined to produce 28 top-five finishes, including two tournament titles. He has coached two OVC All-Newcomer Team members and seen four of his players achieve All-Tournament honors at the OVC Championships. Both the men's and women's teams have placed in the top five of the OVC Championship twice during Brown's tenure.
Additionally, since his arrival as the head man on the links for the Golden Eagles, his players and teams have broken numerous school records, including the women's all-time scoring mark for 54 holes, both as a team and for an individual. Also broken were the men's team 18-hole scoring record and 54-hole scoring record, among others.
Brown received his bachelor's degree in finance from Tech in 2006, and completed his coursework in August, 2011, adding his master's degree in curriculum and instruction. He spent his first year after graduation as an Apprentice at Holston Hills Country Club in Knoxville, then returned to school in 2009 to begin working toward his master's. He also worked for two years at Oak Ridge Country Club teaching and hosting junior clinics.
"I am absolutely honored to have the opportunity to represent Tennessee Tech," Brown said upon his hiring. "It's a dream come true. The coaches before me, especially Bobby, left a huge legacy for me to try to fulfill, especially in the high principles he held. I remember going to school in August, 2001 and now it's exactly 10 years later I'm coming back as head coach. It's such an honor."
Brown said helping the current and future Golden Eagle players achieve success in life is his highest priority.
"I just want to represent Tennessee Tech in the best way possible. I am thrilled to be coming back, and I want to work with these young men and women and help them achieve all they can," Brown said. "I want them to graduate from Tennessee Tech, and I want to help prepare them to be successful for the rest of their lives. I want them to strive for OVC championships, and to become the very best person they can. And, when they look back they can say it was the best time they've ever had."
Brown was a four-year letterman under coach Bobby Nichols, playing for the Golden Eagles from 2001 to 2006, with a redshirt season in 2003-04. As a player, he earned all-tournament honors three times during his career, including the Mercer Invitational as a freshman and the EKU Spring Invitational as a senior. A team captain in his final year, he finished fifth at the 2006 Ohio Valley Conference Tournament to claim his third all-tournament honor. In 2001-02 he won the Most Improved Player Award and the Impact Award, and in 2005-06 he received the team's Most Dedicated Player Award.


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Dr. Heather Chambliss reviews medical content for Healthwise, a nonprofit organization with a mission to help people make better health decisions. Her areas of interest are exercise science, mental health, and obesity. Dr. Chambliss is a Fellow of the American College of Sports Medicine and serves as a Research and Educational Consultant for several organizations including The Cooper Institute. She is also part of the Adjunct Faculty at the University of Mississippi.
Education and Training
MA: Louisiana Tech University, Ruston, LA, 1995
PhD: University of Georgia, Athens, GA, 2000
Post-Doctoral Fellowship: The Cooper Institute, Dallas, Texas, 2002
Academic Appointments
University of Memphis, Department of Health and Sport Sciences, Memphis, TN:
- Instructor, 2009–present
- Adjunct Graduate Faculty, 2004–2007
Adjunct Faculty, Kaplan University School of Health Sciences, 2009–present
The Cooper Institute, Dallas, TX:
- Collaborating Scientist and Consultant, Division of Research, 2004–present
- Research Scientist, Centers for Integrated Health Research, 2002–2004
- Post-Doctoral Fellow, Division of Research, 2000–2002
Adjunct Faculty, University of Mississippi Department of Health, Exercise Scientist and Recreation Management, 2004–2008
Graduate Research Assistant, University of Georgia Department of Exercise Science, 1996–2000
Louisiana Tech University, Department of Behavioral Sciences, Ruston, LA:
- Graduate Research and Teaching Assistant, 1995–1996
- Graduate Departmental Assistant, 1993–1995
Current as of: August 23, 2013
Author: Healthwise Staff


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Summary Meeting Notes: May 1, 2013 Infrastructure Equity PEG meeting
Summary Meeting Notes
Infrastructure Equity Policy Expert Group
Meeting Date: May 1, 2013
Time: 10:00 a.m. to 12:00 noon
PEG Attendees: Susan Aldrich, Roger Anthony, Roger Averbeck, Alex Deley, Susan Gibson-Hartnett, Karyn Hanson, Jeff Leighton, Kathryn Levine, Karen Meyer, Shoshanah Oppenheim, Midge Purcell, Joe VanderVeer, Randy Webster.
Other Attendees: Courtney Duke & Patricia Neighbor (PBOT), Chris Scarzello (BPS).
PEG Lead: Bob Glascock
Facilitator: Andrée Tremoulet, Commonworks Consulting
View the original agenda, including materials, for this meeting.
Welcome (5 minutes)
Presenter: Andrée Tremoulet, Facilitator
Summary: Andree Tremoulet welcomed everyone. An observation was made that that the City Auditor's office appears to be doing an audit related to levels of service for East Portland. No additional information is available at this time. Andree reviewed the purpose of the meeting: to review the rough draft of the Infrastructure Equity PEG summary report and to introduce Part 2 of the Comprehensive Plan Update (mapping and implementation of policies).
Discussion of First Draft of IE PEG Summary Report (85 minutes)
Presenter: Andrée Tremoulet, Facilitator
Handout: IE PEG Summary Report, Draft 1
Summary: PEG member provided initial thoughts and feedback on the draft report.
General Comments:
- The report should recognize the role of private development activities in implementing service provision. Currently, the memo focuses on public projects. It isn't clear that these recommendations sufficiently acknowledge how the policies may play out with private development.
- "Equity" isn't consistently used in the memo. For example, "infrastructure equity" is defined in the beginning but that doesn't necessarily carry through in the rest of the document. Also, "Environmental Justice" might be a clearer term to use rather than "equity" in some cases. No policies in the Working Draft address the goal of environmental justice.
- Bureaus should consult with the disability commission early in the design stage of a project.
- Universal design should be stressed, including audible sidewalks.
- Use the data we have available currently about locations of populations of color and low income households to inform investments and growth scenarios, and strive to improve the data that is used to evaluate equitable levels of service in the future.
- Incorporate (into the summary report) feedback and discussion from the April 3 IE PEG meeting on assumptions and data feeding into growth scenarios, maps, etc.
- The report was on target; it did cover what was discussed and the discussions were captured appropriately.
- Need further detail on the action verbs: how is it going to be done, who decides it, and when/how will the PEG be able to see the results?
- Too many verbs have ambiguous meanings.
- Themes #1 and #6 were particularly useful and really seemed to capture the ideas of many PEG members.
Comments on specific themes:
- Theme #1:
- Use similar kinds of services together (not sidewalks and streetcars).
- Strongly disagree that water and sanitary sewer have relatively equitable levels of service. This is an oversimplification and isn't necessarily true. We aren't yet at a full understanding of the equity implications of our current service levels for our current systems. An evaluation needs to be conducted before a conclusion such as this can be made. Other PEG members felt that this is a relatively appropriate comment as it relates to the Water Bureau's services.
- Need to map out basic levels of service for all infrastructure systems, and look at equity patterns.
- The definition of "basic level of service" for each bureau and how you measure it is not clear. We don't want to send the wrong signal in terms of what our goals are (e.g. don't want to set too low of a bar). We should aspire toward a relatively high standard for a "basic level of service" – this should be more clear and/or explicit.
- Levels of Service: We need to be clear about the definitions, who develops them (which bureaus), what barriers exist, and what strategies should be employed to overcome those barriers. Aspirational statements (that we all deserve it) do not go far enough.
- Should we/how could we address desired service levels for services that the City does not provide, such as transit?
- Recognize how standards for one type of service can impact the ability to provide others (e.g. stormwater and transportation) – and the equity implications that might result. Identify ways to resolve disparities jointly, such as through flexible standards.
- Theme #2:
- Chapter 8, Administration and Implementation, lacks "equity lens" or "equity framework" language. This is important, and it seems to be missing.
- Need to look at how this gets implemented using goal based budgeting. Chapter 8 should include language about goal based budgeting and equity lens/standards. If we want to take equity seriously and ensure it is implemented throughout, that needs to be revisited in Chapter 8. This chapter presents the best opportunity to ensure this work gets carried out.
- Where are we better able to achieve better equity outcomes? That may drive investment choices.
- Theme #3:
- Equity should be an overarching concern and framework. However, in Theme #3, the recommendation to make the inclusion of equity intentional/consistent/targeted seems inconsistent with making equity an overarching goal. It's a challenge to effectively and consistently incorporate equity (it also applies to other topics/issues, not just equity).
- Theme #4:
- Chapter 1 should go further in making it easier for people to become involved and get background information.
- Theme #5:
- Cost of basic services bullet: Replace the buzz word "robust" with the word "better" [or, higher"]. Add examples of basic services and distinguish from higher-level services.
- Change the wording; instead of the costs of infrastructure, it should be about the affordability of the costs of infrastructure. There is a difference. This section could be strengthened by acknowledging more clearly that cost recovery and affordability can be divergent goals.
- Portland has a water and sewer utility fee, but not a street maintenance fee. Other jurisdictions in the region have transportation maintenance fees. Should PBOT continue to rely on other funders' project criteria?
- Theme #6:
- The discussions about gentrification and economic opportunity should address business stability and equity. We often focus on families and residential impacts of gentrification, but we should talk about businesses as well.
- Should be more explicit about policy tools to mitigate gentrification (community development block development grants, affordable housing mix as part of a redevelopment plan, rent stabilization, inclusionary zoning {when/if it becomes legal}, form based codes, etc.).
- Add inclusionary zoning as a potential tool to address gentrification and help move people to desirable locations with abundant services, in anticipation of the lifting of the state ban.
- Theme #7:
- Physical accessibility should be added to the statement about "invest in affordable fair housing…"
- Theme #8:
- Bullet two (setting a higher priority to projects that complete a network or connect travel modes) seems, potentially, in conflict with Theme #1, providing a basic level of service. The language here needs to be clarified so the meaning is more defined and clear. What is the appropriate size of the gap?
Public Comment
No public comment was received at this meeting.
Comprehensive Plan Update, Part 2 (30 minutes)
Presenter: Michelle Kunec-North, BPS
Materials: Comprehensive Plan Update: Introduction to Working Draft Part 2
Summary: Michelle Kunec-North gave an introduction to the Working Draft Part 2 to help orient the IE PEG to the materials and discussions that will be coming in the future months.
Comments and questions from the IE PEG included:
- The City should look at the Portland Public Schools public facilities plan, which is also a State requirement.
- Suggestions for district mapping conversations:
1) Use demographic information to enable an equity conversation. [Yes, this can be made available.]
2) Use historical information to inform where we might want to go in the future. In particular, this historical view might help us better understand what has led to inequities we see today. This could/should also be discussed in the annotations on the map. This could also help challenge some assumptions (e.g., annexation history has resulted in XYZ). [Good suggestion. We will consider it.]
3) Use a density layer.
4) Show where revenue comes from, by district (e.g. can we make connections between where revenue comes from and existing prosperity and disparities?). [This information is available on the City Budget Office website, as Budget Maps.]
- Why are some Centers missing from the Urban Design Framework map? (e.g. West Portlandcenter). [Answer not known.]
- How will new/additional plans be incorporated (e.g. citywide transition plan)? [Answer not known. Let's consider the plans, and how they may fit it.]
- Coordinate with Metro's livability study work.
IE PEG's suggestions for upcoming agendas on Part 2:
- Let's bring back the level of service maps and discussions;
- Project prioritization and criteria and if/how an equity lens is used;
- How the growth scenarios play out (and the associated data and performance measures) – continuation of April meeting discussion;
- More about the mapping discussions – maybe seeing the preview/beta versions of the district working maps.
Wrap Up
For more information, please contact Bob Glascock, Bureau of Planning and Sustainability, at 503-823-7845 or firstname.lastname@example.com or Andrée Tremoulet, Facilitator, at 503-267-9255 or email@example.com


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How to Add a Picture to Your Google+ Marketing Page
Your profile picture is the image people see when they land on your Google+ social media page. The picture can be your brand logo if you're creating a brand account.
Here's how to set up your profile photo:
1In your sidebar (the left menu), click the Profile icon to access your profile's details.
On the page that appears, you can change your profile picture; post text updates, videos, and photos; or add more information to your profile, such as a motto (tagline) and a short introduction about you or your business.
2Click the Change Profile Photo link beneath the large box on the right side of the page.
The Select Profile Photo window opens.
3Click the Select a Photo from Your Computer button.
You can also use the links on the left side of the photo box to select a photo you've already uploaded to your personal Google profile or a photo of you that someone else has taken. You can even take an entirely new picture by using your web camera.
The image you choose must be at least 250 x 250 pixels large and be JPG, GIF, or PNG format.
After your photo uploads, you can edit the image by clicking the Creative Kit that appears. From here you can crop, rotate, sharpen, resize, or add color to your photo. Decorating options that add doodles or cartoon bubbles are available, too, but these aren't recommended because they can make your image look unprofessional. Additionally, you can add a caption by clicking the Add Caption link.


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Newsboys to play Colorado in May
Newsboys, the quirky pop-rock band known for its live shows, will be hitting the road this spring and Colorado has the distinction as being the band's last tour stops for its "Born Again Experience Tour."
With new frontman Michael Tait, the band will play in Grand Junction on Thursday, May 19 and in Highlands Ranch on Friday, May 20. The band's website has TBD for both locations, but the Highlands Ranch site has to Cherry Hills Community Church. The church has hosted Jeremy Camp, Third Day and Chris Tomlin to name a few.
The "experience" with the tour is the opportunity to purchase VIP tickets that include a chance to meet the band, access to a preshow acoustic set, a grab bag of signed merchandise and gold club seating. Check out the website for more details.


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A cultural icon; forbidden fruit. The apple has quite a history! It also happens to be one of my favorite foods to put up. Dried, sauced, buttered, and baked, the delicious possibilities are endless! Last fall was the first time I had canned my apple pie filling. In years past I would follow the recipe given below but instead of processing in a bwb, I allowed the mixture to cool and then filled Ziploc bags with 2.5 cups filling and froze for future baking needs. If you decide that the freezing method is the way to go, just be sure to follow this oh-so-important final step before filling your pie shell or else your pie will become a watery mess! Mix 1/4 cup granulated sugar with 1/4 cup clear jell; the additional sugar keeps the clear jell from clumping when added to the filling. Stir mixture on medium-high until thickened.
Apple Pie Filling– yields 7 quarts
6 quarts fresh apples – in case you're wondering, Cortland apples make the best pies!
5 1/2 cups granulated sugar
1 1/2 cups clear jell – cook type
2 1/2 cups cold water
5 cups apple juice
3/4 cup bottled lemon juice
1 tbsp cinnamon
1 tsp nutmeg
Wash, peel, and core your apples. I use one of these nifty all-in-one contraptions and wouldn't have it any other way! Last fall I canned apple mincemeat and prepared my apples by hand; NEVER AGAIN will I make that mistake! Not only did it take forever, but my hands were so tired!
Place apple slices in a large bowl of water containing ascorbic acid to prevent browning, drain, and set aside.
In a large pot combine sugar, clear jell, cinnamon, nutmeg, water, and apple juice. Stir ingredients until well blended and cook over medium-high heat until mixture begins to thicken and bubble. Add lemon juice and boil for 1 minute, stirring constantly. Fold in drained apple slices, mix well and immediately fill prepared jars leaving 1-inch headspace. Wipe rims, adjust two-piece lids, and process in a boiling-water bath for 25 minutes. Remove jars and place on a wire rack, undisturbed for 12-24 hours, so seals may properly set.
I cracked open my first jar about 2 weeks ago for a baking adventure and I was very pleased with the outcome. Unfortunately, before I can share that delicious recipe I first need to share the two canned stars that made it shine!
Images and content copyright © 2013 Danielle R Limoge. Recipe adapted from USDA's Complete Guide to Home Canning and Food Preservation.