|
|
July 22, 2010
 July 15, 2010
Due to extremely favorable weather, bloom happened very fast. We had around 5% bloom on July 6th and were totally wrapped up by July 11th.
With the soil moisture being relatively high, vigor is something we are keeping pace with via shoot positioning, moving wires up the VSP trellis system, leaf-pulling, and hedging at the top. It’s time to get the plants concentrating on fruit rather than vegetation!
We are about two weeks “late” right now, but the forecast remains glorious and we should pick up a few days in the coming weeks. 2010 is tracking much like one of our favorite vintages of the 90’s: 1999. Which, by the way, are drinking beautifully right now as I enjoyed a ‘99 Lange Estate Vineyard Pinot Noir a couple nights ago!
Cheers,
Jesse Lange
Winemaker/General Manager
Read a recent article in Wines & Vines about the Northwest growing season thus far, with a quote from Jesse Lange.
July 14, 2010
 This past Sunday, the first annual Fueled by Fine Wine Half Marathon was held in the Dundee Hills. This difficult, yet beautiful, 13.1 mile course ended at Billick Park in Dundee, Oregon with an amazing wine tasting celebration featuring Dundee Hills AVA wineries.
Lange Estate poured the 2009 Pinot Blanc for the thirsty runners and spectators. A refreshing summer favorite, which was perfect for the mid-80’s weather!
Team Lange was represented well, with the first two team members finishing 15th & 16th out of 777 runners! We had about 25 runners sporting the “Team Lange” shirts, which were the talk of the race. Congrats to the whole team for finishing!
 The first three "Team Langers" to finish the race. (Mike Zulauf, Chase Whitney, & Ryan Sherlock) The entire event was expertly organized and executed, especially for being the first year! Most of the runners agreed with the race tag line: “You won’t run your best time- but you’ll HAVE your best time!” The grueling hills were soon forgotten with the taste of world class wines, and everyone was looking forward to doing it again next year. Here’s to a fabulous event!
 A well deserved glass of Lange Estate Pinot Blanc after the race. GO TEAM LANGE!!
July 3, 2010
 View from Yamhill Vineyards B&B Making exceptional wine requires exceptional grapes, sourced from growers as dedicated to their craft as we are ours. The Lange family has steadfastly maintained strong relationships with great growers throughout the Willamette Valley — some spanning decades. Yamhill Vineyards, owned and managed by Ralph and Sue Stein, has been on the Lange vineyard roster since the early days, starting in 1987. Yamhill Vineyards provides a great deal of fruit for Lange Pinot Gris Reserve, Pinot Noir Three Hills Cuvee, and all of the fruit for the limited-production and highly-sought Pinot Blanc and Pinot Noir Yamhill Vineyards.
The realm of wine can sometimes seem lofty and overwhelming. When you break it down to its respective components, though, it’s very organic and approachable — from my bucolic standpoint, anyway. It really begins with farmers and winemakers, passionate about their pursuits, excelling to put before you a fine beverage you enjoy usually with the comforts of good company, good food, and maybe some good tunes. Kahlil Gibran wrote, “Work is love made visible.”
 Eremurus Blooms And so it is with the Stein family at Yamhill Vineyards. In addition to farming 20 acres in the Yamhill-Carlton District, they also operate a Bed and Breakfast onsite (which I knew) and a flower business, growing and shipping stately eremurus to florists across the country (which I learned).
Sue had always wanted to host our tasting room staff at the B&B for one of her classic breakfasts and a tour, and we finally decided on Monday, June 28.
The drive to Yamhill Vineyards, winding along Highway 240, is beautiful in itself, and the B&B is secluded off a dirt road, nestled in garden foliage, vineyard blocks, and eremurus plantings. A massive deck with valley views spans one side of the inn, and vaulted ceilings and windows make for an impressive great room. There is a cozy feel to the place, as if you’re visiting a cherished relative — which, in a way, is how it is for us.
 Paula and I with Ralph and Sue Sue and Ralph greeted us on the deck, and while Sue showed Joanne and Paula the charming koi pond visible from the deck, I peppered Ralph with a few vineyard questions. Once inside, Sue gave us the full tour, and then we sat down to a lovely table off the great room for what stands as the biggest breakfast I’ve had in some time. (Looking out into the vineyards and watching yellow finches through the window at a nearby feeder were nice accents).
Sue prepares homemade goodies from our local bounties, down to the Yamhill Vineyards Pinot Gris juice she serves with breakfast (it blows the Concord stuff out of the water, I’m not afraid to admit). We started with fresh fruit salad, followed by homemade granola and yogurt. The highlight (and house specialty): baked French toast smothered with blackberry preserve and a large dollop of fresh whipped cream. And we finished with a scoop of bright Pinot Blanc sorbet. For those who are sugar shy, Sue also has some great egg recipes she prepares.
 Going to See the Vineyard!!! After breakfast, Ralph hopped in his truck and led us to the vineyard blocks that provide the Pommard clone Pinot Noir for our Yamhill Vineyards bottling, and the fruit for our Pinot Blanc. After tasting these wines and pouring these wines and talking about these wines, it was slightly magical to finally see their source. I liken it to visiting the homestead once inhabited by your great, great grandparents (okay, I’m a geek). The aspect is different, and the Willakenzie soil is much more taupe than we’re used to on our red hill, and finally the story starts to come together.
 Paula, Ralph, & Joanne Overlooking Pommard Block Ralph, in the midst of questioning, was quick to point out that after long spring rains and sudden sunshine, the vines were requiring a lot of attention, including moving their wires up a notch for their active shoots and new leaves. It’s as if they’re clamoring for the sun as much as we Oregonian (read: Vitamin D-deficient) humanoids.
 667 Clone Pinot Noir Starting Bloom Perhaps the most exciting bit of info Ralph conveyed was that bloom had begun, though just an estimated 1% of the vineyard. We laughed a bit when he said, “Yeah, I’ll probably declare (note/record) it on Sunday,” as though he’d raise his hands and shout over the valley, “I … DECLARE … BLOOM!” Sunday just happens to be Independence Day, so maybe he’ll add a few fireworks to the declaration. We certainly think bloom is an event worthy of pyrotechnics.
A big thank you to Ralph and Sue Stein, for their hospitality and contributions to the wine world. Here’s to a wonderful 2010 growing season at Yamhill Vineyards!
May 3, 2010
 Bud Break: April 2010 All plants, young and old, have leafed out… a very exciting time of the year as the agricultural side of our operation begins to demand a ton of energy and effort. The Dijon clone chardonnay is showing about 2.5 inches of shoot growth already (also, those same very plants are partly responsible for the inaugural Three Hills Cuvee Chardonnay we just bottled last week!). We are busy planting a couple hundred pinot noir plants, dis-budding the trunks of established vines, and trying to get on top of the requirements of mowing between the rows. I feel another vintage of the century coming down the pike!
Jesse Lange
General Manager/Winemaker
April 22, 2010
 Chef/Owner Tom Collichio, Craft Atlanta. I made a trip out to Atlanta, GA last month and attended a fabulous wine dinner at Craft Atlanta. We were hosted by noted “celebrity” chef and Top Chef Judge, Tom Collichio, who flew out from NYC for the event. Tom was very thoughtful and cool, and he is an avid guitar player, so we’ll plan a concert portion next year with Don Lange!
This was one of the nicest all around wine dinners I’ve ever been a part of. There were 130 guests and the event was sold out three weeks prior to the event! Very well thought-out pairings, and well constructed menu. I brought soil samples from Freedom Hill and Lange Estate Vineyards to illustrate the effect different soil types have on the wine, especially Pinot Noir. People were taking notes on the wines/food, which was great to see folks that involved. Suffice to say that I lost my voice for the next day!
 Lange Wine Club Members, The Campbells & Mark Kirkley enjoying the first course. Several Lange Estate wine club members were in attendance, so nice to have some homers in the crowd! The five course meal included raw tuna, chorizo, pork belly, octopus, duck, and lamb loin… delish! During the main course, I poured the single vineyard designate Pinot Noirs from Freedom Hill and Lange Estate Vineyards side by side. Using the dirt to highlight terroir differences was well received. I love educating people who really want to learn!
 Me, Director Derrick Borte, and Chef Tom Collichio. I also found out that there were two “celebrities” in the crowd! A Hollywood director, Derrick Borte, enjoyed the food and wine pairings as well. It was great to meet him and hear about his new movie, The Joneses, now in theaters.
All in all, this was a fabulous event, and I can’t wait to do it again! Thank you to everyone who helped put it on, and a special thanks to Lange’s own Shani Roesner for getting the dirt samples out to Atlanta!
Cheers!
Jesse Lange
GM/Winemaker
Photography by Sara Hanna.
March 23, 2010
 Bison Burger at Double Arrow Resort, Montana I should be posting a recipe, but I must honestly admit that I have never followed a recipe when preparing burgers.
I have yet to meet a devoted omnivore who does not appreciate a good burger — layers of complimentary and contrasting flavors and textures, no utensils required. In our neck of the woods, burgers have risen above the reputation of a fast-food fix or casual backyard party staple. They’ve become gastronomically revered. And rightfully so.
 Busted! Burger overlooking Lange Estate Vineyard. I do not eat burgers regularly, but when visions of them dance in my head, I see the Slow Burger, or Farm to Fork’s ground chuck rendition (I split one with a friend tonight). Because they are not in my usual repertoire (more of a treat, I’ll admit), it makes them even more appealing.
When Chef Jody Kropf sent me the proposed appetizer menu for our Tempranillo release party, the first line read, “Mini buffalo burgers with bleu cheese and marinated onions.”
 Chef Jody's Mini Buffalo Burgers. Look closely, and you'll see their halos. SOLD.
I have been a long-time fan of bison (buffalo) meat. Grass-fed bison is nutritionally higher in protein and lower in fat than most conventionally grown beef. You’d think because of this, there would be a compromise in flavor. Not so. Bison is actually richer, sweeter, and milder than most beef.
Chef Jody’s bison burgers were phenomenal — small enough to tuck in to the curve of your palm, but big on flavor. Between pillows of buttery bun, he layered a well-seasoned and perfectly cooked bison patty, a sprinkling of bleu cheese crumbles, a smattering of tangy marinated onions, a blanket of soft but crispy butterleaf lettuce, and, finally, a douse of “secret sauce” — vaguely described by him as a combination of mustard and ketchup (there was more there, but he had to keep his secret).
 Limited-production 2008 Lange Tempranillo Jimmy Buffet sings of cheeseburgers and beer (can’t argue with him, really), but the gourmet burgers I’ve encountered lately are definitely worthy of great wine. The 2008 Lange Tempranillo had just the right amount of rich fruit, spice, and tannin to play nicely with Chef Jody’s melt-in-your-mouth interpretation.
Happy eating!
March 5, 2010
Jesse Lange and I were quite happy to receive the following e-mail from long-time Cru Club member and “distant cousin,” Jim Lange. These stories reinforce our passion for producing and sharing Lange Estate wines!
I’m a little late with this email but after you finish reading you’ll understand why (a lot of sipping).
My wife and I had a little get together recently (13-Feb). Over the holidays I mentioned to some friends that I was thinking of having a tasting party after the holidays were over. It just happened to work out that we hosted our party the same night that you hosted the Valentine’s Winemaker’s Dinner. Naturally when I realized the aligning of the stars I had to make it a Lange wine tasting. We worked our way through most of the current vintages as well as some others for contrast. We finished with the bottle that made me not just a distant relative but a faithful patron. See if you can pick “the bottle” out of the list. It goes without saying that everyone enjoyed themselves – as the picture shows.
2008 Chardonnay “Willamette Valley”
2008 Chardonnay “Freedom Hill Vineyard”
2008 Pinot Gris “Willamette Valley”
2008 Pinot Gris “Reserve”
2007 Kissyfish White Table Wine
2007 Pinot Noir “Reserve”
2007 Pinot Noir “Freedom Hill Vineyard”
2000 Pinot Noir “Three Hills Cuvee”
2005 Sangiovese
2007 Tempranillo
So now the task at hand is organizing a trip to Oregon so I can show Mom, my wife, and the “sibs” where “the bottle” came from.
Regards and well wishes,
Your Brother from Another Mother – Jim Lange
 Jim Lange & Company Enjoying Lange Wines Of course, Jesse and I were wondering exactly which wine represented “The Bottle,” (the 2000 Three Hills Cuvee Pinot was Jesse’s apt guess) so I implored Jim to divulge. He sent the following reply:
As for the “the bottle”, Jesse guessed correctly, it would be the 2000 Pinot Noir “Three Hills Cuvee”.
More of the story:
I was out in Portland in 2001 on business and was having dinner at one of the downtown restaurants (alone… so sad). It was my birthday (even more sad) and I decided to treat myself. On the wine list was a wine I hadn’t heard of before, Lange. I saw it as a sign (a good sign, not a sad sign). Since they didn’t have the selection by the glass I got a bottle… all for myself !! It was the 2000 Three Hills Cuvee. I asked the waiter where the wine came from and he said it was a local vineyard. It was a Saturday and I had Sunday to myself so I decided to visit the winery (after I slept in of course – it was a full bottle afterall). I went, I saw, I tasted, and the rest is apparent. I brought back a half case of wine that trip and joined the Grand Cru Club that day. Once I was home I started sharing with the family and friends and as seen in the pic, I haven’t had any complaints!!
All the best for 2010,
The East Coast Brother – Jim Lange
Many thanks, Jim, for your loyalty — and for sharing Lange wines. We await your visit and look forward to sending many fine vintages your way. Cheers from all of us at Lange Estate Winery & Vineyards!
February 22, 2010
What a beautiful evening it was!
I have only one regret: that I wasn’t able to take more pictures. With my partner-in-crime, Joanne Cramer-Brown, I donned an apron and conjured my mad table-waiting skills. Consequently, I was too busy shuttling food and pouring wine to exercise the camera.
 Superstar Chef Jody Kropf CIA-trained Chef Jody Kropf, as I know him, is a jack of all trades and a master of them all, too. He has been a friend to the Lange family for quite some time and has helped with harvest and winery events on numerous occasions. (In fact, this past harvest, he showed up at dawn one day and single-handedly completed every punchdown before the rest of the crew arrived. What a guy, right?) Jody has also planted his own small vineyard in the Dundee Hills, and, last fall, he and his wife became new parents. It doesn’t stop there: Jody is now working on another exciting project — opening Red Hills Market this fall.
Suffice it to say, we’re blessed to have his acquaintance. (And I must give props to his father, Rex, who helped prepare, plate, and serve dinner — personality, talent, and work ethic must be hereditary).
 Table Pretties When Jesse Lange and I were planning this dinner, we decided it would be apropos to feature an elaborate menu in honor of XOXO Day. All I had to do was convey this idea to Chef Jody, and he replied with a menu including (but certainly not limited to) King crab, lobster, truffles, bacon, foie gras, filet mignon, prosciutto, bleu cheese, and chocolate flourless cake (infused with Syrah, no less). This menu provided excellent structure for wine pairing, and we poured a great selection of Lange Estate and Domaine Trouvere wines to accompany all five courses (well, six, if you count an extra amuse bouche Chef Jody prepared: empanadas filled with duck breast, dried cherries, goat cheese, and a touch of dill). Don Lange was also kind enough to share some 1994 Lange Pinot Noir Willamette Valley from his cellar.
 The Aftermath Notable, too, is that this dinner was the first we’ve ever held in our new Formal Tasting Room (FTR). I’m excited to have such an intimate, versatile space that enables us to share Lange wines through such events. We couldn’t have asked for a better mix of guests to help with the inauguration, either — conversation was jovial and electric all evening.
We look forward to the next time we set the table for a wine dinner. In the meantime, we’ll open the FTR again soon for the release of our 2008 Lange Tempranillo (which will be served, appropriately, with Spanish appetizers). Visit our Events Page for more info, and let us know if you’d like to attend.
February 8, 2010
 
Tandoori-Spiced Eggplant and Chickpeas
with Lange Estate Pinot Gris “Reserve” 2008
With Valentine’s Day impending, you’d think I’d post a recipe containing aphrodisiacal or ridiculously rich ingredients. But I’m posting a simple and heart-healthy recipe that, at last taste, absolutely rocked with our 2008 Pinot Gris “Reserve” (which, by the way, is almost sold out). Consider it my nod to happy tickers and perfect pairings.
I cannot take credit for this recipe. A good friend of mine (and wine industry colleague) has an aversion to what she calls “meat-shaped-meat” and eats vegetarian a good deal of the time. She found the recipe and altered it, and I made a few modifications of my own.
Ingredients:
2 large garlic cloves, minced
Kosher or sea salt
2 t. Tandoori spice (prepared, or, if you like to start from scratch, you can mix your own)
1/2 C. olive oil
1 medium eggplant, peeled and cut in to 1″ pieces
1 large white onion, cut in to wedges
15 oz. can of chickpeas, drained
1/4 C. fresh ginger, julienned
1 bag pre-washed spinach or arugula
plain yogurt & naan
Directions:
Preheat the oven to 425°. On a work surface (or with mortar & pestle), mash the garlic to a paste with a pinch of the salt. In a large roasting pan, mix the garlic paste with the tandoori spice and olive oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach or arugula and roast just until wilted, about 2 minutes. Serve with warm naan and yogurt and pair with Lange Estate Pinot Gris “Reserve” 2008. (You could pour the Lange Estate Pinot Gris “Willamette Valley” 2008, too).
Variations: If you require fleshy protein, you could add sauteed chicken or shrimp at the last minute. I’ve also added carrot, cut on the bias in thin pieces. Feel free to play around with seasoning (yellow curry or Madras curry), but note there really was some serious flirting between the Tandoori spice and Lange Pinot Gris “Reserve.”
January 10, 2010
 In general, we’re particularly mindful of our health in January, as we start a fresh year with new resolutions. It seems that many resolutions concern our health: I RESOLVE TO work out three times a week, eat my vegetables, lose 10 pounds …
How about a resolution to drink a glass of red wine each day? By now, we’ve all heard that red wine, consumed moderately (remember that), can not only maintain healthy heart function, but suppress the development of cancer, as well. If you’re interested in the science behind red wine’s inhibition of cancer growth, the National Cancer Institute has compiled this easy-to-read fact sheet.
Red wine has certainly been recognized as a good source of resveratrol, which begs the question: “Which type or varietal of red wine contains the highest level of resveratrol?”
Extensive research by Cornell’s LeRoy Creasy points to Pinot Noir. Grown most successfully in cooler, wetter climates with challenging growing conditions, this thin-skinned varietal biologically produces more resveratrol as its line of defense against temperature fluctuations, fungi, and bacteria (to name a few). Read a great (and fun) article on Pinot Noir and resveratrol here.
Remember always to enjoy red wine in moderation, as a part of your healthy diet and lifestyle. And cheers to a resolution that’s easy to keep.
|
|
Facebook
Twitter