Friday, November 15, 2013

Last month open until spring!

Reasons to visit Harris Bridge Vineyard the last 2 weekends in November:
  • 2014 calendars, complimentary with bottle purchase!
  • Nuthatch Cellars will be here pouring their wines!
  • Pioneer Bride: NEW RELEASE, a 2011 pinot noir dessert wine (named after a Matt the Electrician song)
  • Beautiful wintery landscape
  • Sounds of the rushing river, winter birds, and the train in the distance ("everybody loves the sound of a train in the distance...")
  • Picturesque covered bridge
  • Cozy tasting room with smiling faces and live music.
Come visit (we are also open this weekend: Nov 16th/17th, just a slightly shorter list of stuff happening).  We will close down the tasting room December through April.  This will be great for a holiday shopping trip / family outing / stock up the wine cellar / savoring the tastes, sights, and scents of our lovely little valley!

12pm - 5pm
Nov 23rd/24th
Nov 29th/30th & Dec 1st

Wednesday, August 28, 2013

Harris Bridge Spirits, Part 2: The Old Mill and its Race

Our second release from the distillery/winery/herb cellar is MILLRACE, a pinot noir based aperitif. Lovely and delicate in earth and warmth, it embraces a lush, summer-fresh-picked-blackberry juiciness and a bright elderberry finish.  This is a perfect compliment to that blackberry pie in the oven or just pour some over ice while it’s baking because this is also a perfect late-afternoon-relish-the-heat and kick back in the shade kind of drink.

We, at Harris Bridge, are not just makers of sweet wines and liqueurs; we believe in an appreciation of food and friends and the concept of long meals and saving room for dessert and belly laughs, and saving time for a night cap because the conversation and the night air is too good.  The concept of an after dinner drink to end a meal or an aperitif to end the workday goes hand in hand with the idea of slowing down to appreciate the food that is nourishing us, the friends and family that surround us and the valley we call home.

This valley that we call home was also home once to a town and that town owed its existence to a family and that family was brought up by a mother: Ivy Harris is the namesake of our wine club and her (and husband George’s) mill is the namesake for this wine.

the valley  : :  the people  : :  the craft
for all the people that have walked this ground, tended its soil, and harvested its many crops;  this valley, its history, and its life are what fuel this wine; savor all of its parts: aroma, texture, depth, and finish;  it too has a history

Friday, May 10, 2013

TIMBER! Harris Bridge Spirits, Part 1

Nathan and I have embarked on a brave course to take Vermouth and other aperitifs and liqueurs back into the spotlight they deserve. Our very first release is Timber, a pinot noir based sweet-style vermouth fortified with Oregon inspired plant-infused-distillate. Timber is steeped in the history and tradition of Vermouth, but as you will find when you taste it, this vermouth is uniquely Harris Bridge. 
We recognize that the limited distribution of high quality liqueurs and aperitifs has resulted in a limited view of what they are. Vermouth, whether an addition to your Martini or simply served on its own, offers every bit of complexity and pause as a fine wine. Harris Bridge Timber is complex and rich, with fennel leading the aroma followed by a warm smooth texture on the palate that is full of berries and a sweet nutty finish. This is headed to our Ivy's Axe members this month and will also be available at the tasting room. So come in soon and taste it!! 

While most vermouths begin with a neutral wine base ours begin with a base of pinot noir and pinot gris which adds fruit, earth and all of its subleties to the finished wine, we then blend in the appropriate amounts of liqueur to add notes of bitterness and bright herbal qualities.  Harris Bridge vermouths and aperitifs are made by first producing a dessert wine: harvesting grapes around 23 brix, earlier than traditional ice wines or other “late harvest” dessert wines, which gives the grapes ample acidity and the finished wine complexity and balance.  After freezing the grapes and loading them, whole cluster, into the press only the first juices that melt are what are used to make the wine, with fermentations starting at close to 40 brix.  A second cut from the press yields what we use to make our distillate.

We use our little copper still to distill the wine into brandy, then add various plants and herbs.  Using this flavorful and aromatic distillate to fortify the wine creates a unique aperitif stemming from the long tradition of European vermouths.  We use locally sourced and organic herbs, reminiscent of walks in the woods and scents and tastes of the Willamette Valley.

Enjoy neat or on ice.  Wonderful as the leading or supporting component in lots of cocktails.

Here's my twist on a traditional Martinez:
2 parts Harris Bridge Timber sweet vermouth
1 part Ransom Old Tom gin
2 dashes Angostura bitters
garnish with an orange twist