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Chapter Deux

Chapter Deux

Starting today, I put all my chips into this world of bottled history and culture. Wagon Wine began in 2014 while I continued my full-time career teaching literature and writing. The site served as a creative outlet, a challenge to deepen my understanding of wine while writing engagingly. After a year of working both in the classroom and for a Willamette Valley producer, Fullerton Wines, I have accepted a full-time position with the Fullerton family. My wife says she can see the child-like…

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A Romantic Ideal Must Tumble

A Romantic Ideal Must Tumble

I recently read an excellent article on “White Label wines” by Madeline Puckette and Co. over at Wine Folly. Except for one glaring bullet-point: “Some wineries with tasting rooms will make a few own-vineyard wines, but will use bulk wine sources to make their cheaper, lower-end affordable bottlings. We’d ask what’s the point of selling something you pre-bought, rather than making at the winery? But it happens…” It certainly does. Frequently. And understandably so. First, what is bulk wine? Many established wineries…

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The Tiers Produce Tears: Tear it Down

The Tiers Produce Tears: Tear it Down

I recently returned from a marketing trip with my employer, a small Willamette Valley producer of Pinot Noir and Chardonnay. As we explored the Minnesota market, meeting with local wine shops, three separate owners asked pointedly, “Will you be in Total Wine? If so, we won’t carry you.” Early in 2014, Total Wine & More entered Minnesota, grabbed hold, and shook it like a martini. A few locally-owned shops have closed, including the beloved Four Firkins. While appreciated by many buyers for their substantial selection and…

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Visions through the Mist at the Oregon Wine Symposium

Visions through the Mist at the Oregon Wine Symposium

Last week’s Oregon Wine Symposium provided plenty of fodder for this curious mind. A few tidbits for you, my beloved readers, to ponder and peruse: 2015, the warmest vintage on record in the Willamette Valley, will become the norm between 2035—2045. The wine industry and many others (NASA, ski resorts, Inuit villages, farmers more broadly) take the projections seriously. We should all abide. While we often focus on air temperature increases, ocean and soil temperature rise both pose unique risks, many of which…

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Money Can Buy

Money Can Buy

I, like any good wine shopper, seek out producers over-delivering for their price point. In the nearby Willamette Valley, this means $20-$35 Pinot Noir that tastes like the giants at $50-$80. Last weekend I stopped by Bergström Wines, a hallmark producer in the valley. What I found buckled my knees. The first swirl and smell of three of the four Pinots I tasted left me staggering. Life paused, oh my word, there is a fourth dimension kind of wines. It started with…

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The Head, The Heart, The Slurp

The Head, The Heart, The Slurp

I recently attended an Oregon Syrah tasting with a trio of Willamette Valley winemakers and a few other industry compatriots. We tasted through seven different Oregon Syrahs, including a vertical from Dion Vineyard in the Willamette Valley produced by Anne Hubatch of Helioterra. Violet-blue in color, the 2013 Dion grabbed me by the shoulders and force-focused my energy directly into the glass. Confident white pepper aromatics lead, followed by spice, blueberry, and boysenberry. Floral undertones add a lovely, gentle layer. This…

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Evolution at the Corner of Wine and Education

Evolution at the Corner of Wine and Education

A recent article by Levi Dalton provoked my interest, churning the cream within my mind. I have taught writing and literature for five years and hold an MA in Teaching. While I have cut back my appointment to pursue a career in wine, I continue to thumb the minds of students. If attuned, the young people in any classroom reverberate a pulse that mimics the larger society. Learners value independence, more so today than in the recent past. A profound distrust of the old wisdom…

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Let It Be

Let It Be

The glorification of native yeasts. Can you hear it? “We only use natural yeasts. We let the terroir of this place speak by allowing the yeast from the vineyard to transform the wine.” Those who spend time in wine country chatting with winemakers or tasting room staff have heard this line once or tw. . . enty seven times. I would like to buy into the raw, back-to-nature ideal presented by these well-intentioned enthusiasts. Inoculating wine with cultured, laboratory yeast represents our modern…

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Weekend in the Willamette: A Photo Excursion

Weekend in the Willamette: A Photo Excursion

Last Saturday I ventured to the motherland of Oregon Pinot Noir, the northern Willamette Valley. The Saturday before Thanksgiving has become an insider’s haven. Wine club members and guests come to barrel sample, pick-up shipments, and celebrate the upcoming releases without the throngs of Thanksgiving embibers seeking liquid relief from extended family. A brief photo tour highlights the day.  

Breathe

Breathe

The holidays are coming. Breathe in, breathe out. We benefit from a few deep breaths, and so do most wines we consume today. This past winter I brought a 2012 Owen Roe DuBrul Vineyard Cabernet Sauvignon to Minnesota to share with dear friends. We intended to open and enjoy the bottle prior to heading out to a larger gathering. I had tasted this Cabernet multiple times, and had always deeply appreciated the duality of density and litheness omnipresent in the wine, as well…

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