Pinot Noir


What started as collaboration with our local winemaking friends, has grown into a line of six very different grappas, distilled from six different varietals. What is grappa? Grappa is the clear brandy distilled from pressed grapes, also called pomace. These pressed skins, stems and seeds of grapes (a winemaker’s leftovers) are shoveled by hand into the pot stills. The clear spirit distilled from this pomace is the grappa. Also called “pomace brandy”, or “marc” in France, grappa is a traditional Italian brandy. It has a reputation as a harsh, macho peasant’s spirit, but if it’s distilled with care, it can be beautiful and complex. Like wine, grappa can vary widely depending on the quality and variety of grape and the techniques used to make it. In Italy it is traditional to serve grappa at the end of a meal where it is thought to aid in digestion. Served with espresso, it is called a “caffe corretto” which translates to “corrected coffee”. Waste not, want not!

Muscat Grappa

Our Muscat Grappa is the perfect introduction to grappa. Its amazingly floral nose is approachable and pleasant. Made from the pressed skins and seeds of Muscat grapes, it is smooth and pleasant to taste, and has a clean finish. Our Muscat Grappa is very similar to Peruvain pisco, and is perfect in a Pisco Sour. Try this one first and then move up to the more advanced grappas.

“…extremely aromatic, and appealing, character. It has a floral spiciness in aroma and flavor, good concentration and balance on the palate, and a very long spicy finish. Exceptional quality,” Restaurant Wine, Issue #12, 1990

Pinot Noir Grappa

Of course we had to make a grappa made from Pinot Noir pomace from the best wineries in Oregon’s Willamette Valley. This grappa smells exactly like a handful of freshly pressed Pinot Noir grapes. It’s an earthy, rustic, and very clean grappa with beautiful character. Enjoy this grappa after your spring Chinook and Chanterelle feast. It doesn’t get any more Oregon than this.

“It smells like earth and like wine grapes being crushed at harvest, and it delivers an initial kick with a finish that’s clean and surprisingly smooth.” Fine Cooking, Winter 2006