Spanish Red & White Off The Main Plain
Unicorn Dessert Wine from Portugal

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$19.99 BTL./$239.88 CASE

The region of Valdeorras in Spain is located at the eastern end of Galicia and is not far from Bierzo. After the Romans finished purging the area for gold (hence the name Valdeorras) they commenced to planting vines, the wines from which were mentioned in Latin documents. After being somewhat neglected in the 19th and even into the 20th centuries, this area roared back in the early 2000s producing outstanding fresh reds from and based around the Mencia grape and white from Godello. Ladeiras do Zil is a leading producer in this region and their reds (and following white) are great entryways into what this area is all about.

Gabo do Xil is named after the hillsides of the Sil River. I love these wines because they really are chameleons and adapt well with so many cuisines. Aged without the use of oak and a blend of 70% Mencia and 30% Merenzao (Trousseau in France’s Jura region), it is packed with pomegranate, cherry-pit, sanguine and a bracing minerality that breaks the stereotype of so many Spanish reds that are overoaked and boozy. Cinnamon, clove, olive and peppermint aspects arrive on the finish that has excellent old vine persistence. A perfect red wine that will work with Spain's national vegetable, which happens to be pork. Okay, it also works with Jamon Serrano, salamis, sausages and even fuller fish dishes.

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$19.99 BTL./$239.88 CASE

Located virtually in the middle of nowhere, it always amazes just how the white wines from Valdeorras are so prolific and delicious. The basis for this is their white wines reflect their amiable climate, higher elevation. Varied soils and the Sil River effect the vineyards for this white wine and range in 1200 - 1500 feet above sea level with the soils being a red clay and slate.

Aromatic and very detailed; intense clay-soil driven minerals are buffered by lilac, orange/lemon, ginger and fennel. The fleshy, vinous and clean attack shows plenty of mouth-coating aspects, but the real beauty lies in the back of the mouth as the wine gains profound energetic zest and length. Too tempting to pass up, it is an absolute delight with seabass with a salsa verde, salt cod fritters and malt vinegar, smoked salmon, or spicy shrimp dishes.

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$39.99 - 500 ML BOTTLE

The smallest wine growing region of Portugal, Carcavelos has just one active producer remaining who is committed to making these exquisite dessert wines. Carcavelos’s wine history goes back to the mid-18th century and demarcated in 1908 as well as being recognized along with Port, Madeira and Moscatel do Setubal as one of Portugal’s Big Four fortified desert wines. Alas, the combination of phyloxerra along with Lisbon’s growth and miniscule production has almost made this region extinct.

Located just outside of Lisbon along the Tagus estuary, Quinta dos Pesos exists in label only as they ceased winemaking operations in 2005 after the owner passed away. This estate commercialized a few vintages in the 1980s and 1990s and in 2018 after a long sleep, the wines were blended and put out for sale. It is difficult to compare these wines but think of them in the category of the previously mentioned fortified wines. An amber hue with aromas of toffee, dried oranges, roses, smoked nuts, honey and caramel that really entice. Full of flavor, richness and finely grained acids to buffer the sweetness and lengthy hazelnut-like finish, this is an unparalleled fortified match with dark chocolate or even a Cabrales cheese. A 500 ML bottle will easily serve 6-8 people for cheese/dessert but it does not have to consume it all in one sitting.

Walla Walla Cab Special, Unique Italian White Wine Sampler, 95 point Brunello, Gigondas Value & more

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$13.99 BTL./$167.88 CASE

From one of the legendary Barolo producers comes one of Piedmont’s superb values that is made from younger vines of indigenous varietals (Nebbiolo, Barbera, Dolcetta et. al.) and is just a remarkable tipple. Aged entirely in stainless steel tank, this wine exudes the commitment to excellence and high standards that this Castiglione Faletto estate always strives to express.

Full frontal and fleshy with plum, savory herbs, red cherry, licorice and underlying earth tones. Quite mouth filling, forward and full of generosity all while being very Italian, very Piemontese and best of all very drinkable! Try it with slow roasted fare yet it will still pair nicely with a range of dishes, in fact, I am having one this evening with a cheeseburger from the grill.

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$26.99 BTL./$323.88 CASE

Unlike others in Gigondas whose favorite conversation subject is themselves, Mathieu Boutiere prefers to let his wines and work do all of the speaking. Although they make small quantities of Vacqueyras and Cotes-du-Rhone, the Gigondas is the specialty of the house. We recently featured this fabulously priced Gigondas in the spring but now it has a 93-point score from Wine Enthusiast Magazine.

2017 is a ravishing Rhone vintage and this wine is cropped at the same level of Chateauneuf or Grand Cru Burgundy, 35 hectoliters per hectare. Focused scents of Provencal herbs - lavender and rosemary with hidden notes of black cherry. Youthfully exuberant and structured with plenty of ripe, rich fruit. Plenty of stuffing is here and for all of the lofty qualities of the wine, there is grace and rich depth underneath and the forecast is for great things to come. Drink through 2030.

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3 BOTTLES - $57.00

Located in the far north of Italy’s Alto Adige region, Valle Isarco is a mere football kick (5 km) from Austria. Like other areas of Alto Adige, well-run cooperatives put forth excellent wines and recently we were introduced to those of Cantina Valle Isarco and were bowled over by their quality. If you are able, try all three of these side by side, it is an exercise in not only terroir, but also the varietal characteristics show very well on these dry selections. (available separately or by the case as well).

Complex, alluvial soils containing quartz and diorite rock drive the minerality of this wine. Enticing and inviting aromas that are very fresh and laden with yellow and green apple, lime, and pleasant peppermint and spicy streak. The palate may be even more impressive than the aromas being dry, uplifting and having nice substance as well along with subtlety and length. This wine will go with an array of seafood appetizers, white sausages, and mild cheeses and do not be afraid to have it with something with a little kick of spice. ($17)

Don’t be a cowardly milksop - drink more dry Riesling. Yes, this is dry and it will luminate your palate to no end. It makes sense that this grape would grow so well here especially given its quartz and alluvial soils, which lead to unblemished minerality. Aromatic with precise aromas of smoke, apricot, lively nectarine and insatiable minerality. Fully dry, yet completely electric. Superb, linear, saline/tangerine finish that goes on for minutes after the wine is swallowed. It is very approachable now, but also has a nice future ahead of it. Drink it with fresh halibut, mussels or an Oktoberfest throwdown. Not too shabby for 20 bucks. ($20)

Kerner is not an minor character in Hogan’s Heroes or Inglorious Basterds, it is a Schiava and Riesling hybrid created in Weinsberg (Germany) around 1930 and grows very well in the gravelly and sandy soils of the higher altitude hillsides of the Valle Isarco. Alluring aromas of freshly cut white flowers, melon, nectarine, mineral and with a crescendo of spice as it unfolds. Thrusting and bursting, yet with loads of depth and persistence. Absolutely marvelous, it will make you hungry for Asian fare if you drink it alone. Perfect for chicken, salmon or pork dishes, too. One can opt for these traditional preparations, but if you have a little bit of Szechuan peppercorn or Chinese 5-spice, go ahead and add it to your recipe. ($20)

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$24.99 BTL./$299.88 CASE

Consistently this wine ranks in the upper echelon of $25 Oregon Pinot Noirs. In fact it is even more given the quality of the vineyard sources (X-Novo, Justice, Lewman, Sojeau, Stardance in Yamhill-Carlton, Black Walnut in Dundee Hills & a dollop of old vine Freedom Hill) as well as winemaker Ken Pahlow’s desire to give the consumer something very special for a good price. I can tell you that I consistently sample $40 Oregon Pinots that don’t come close to this wine’s quality.

The 2019 version an enigma for $25 with the pedigree of each of these renowned sites shining through very well. Aromatic, forward and laden with nutmeg and exotic spices along with impressive, smoke-tinged, red raspberry scents. Crawling through the mouth, this wine exudes its caressing qualities that are eloquent and absorbing from start to the lingering finish. Enjoy this extroverted, over-delivering Oregon Pinot Noir over the next 8-10 years.

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$23.99 BTL./$287.88 CASE

Frequently referred to as one of the top and most popular zin specialists in Sonoma, this estate has been in Sonoma for decades and are blessed with ancient vineyards that provide their zeal.

A large-scaled, seemingly raspberry-infused offering that shows gorgeous aromatics of broad fruit as well as an overriding wave of peppery spice and cinnamon aromas complete allures. In the mouth, it is generous, ripe, packed with character as well as a prototype, broad finish. Have this wine with barbecue, pasta with red sauces or a hunk of blue cheese, you be impressed! This is a whole lot o' zin for under twenty-five bucks and is a wonderful wine for impending rainy day meals.

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$9.99 BTL./$119.88 CASE

OK, it is not the largest or most multi-faceted red that we sell, but year in and year out, this Minervois Chateau’s juicy, flavorful red delivers up loads of pleasure. 2019 was known for early, mass heat around Europe and this extended to the vines as well, which produced small quantities, but with fleshy fruit.

90% Carignan, 10% Syrah and tres typique of a wine from the Languedoc, black raspberry notes roll from the glass. Vibrant and peppery with bursting flavors throughout, have it now and have it with anything on the grill. Don't think, just drink.

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2017 L'ECOLE NO. 41
[reg. $45.99]
SPECIAL - $36.99 BTL./$443.88 CASE

Having been in existence since 1983, L'Ecole No 41, led by MIT-educated Marty Clubb is one of the pioneers of the Walla Walla region. Often times we forget just how great these wines really are but spend time with him and it will be akin to attending a virtual master's class on Walla Walla geology. These are some of the finest values in Walla Walla, especially given their impeccable quality.

100% Cabernet Sauvignon, this complex choice reflects the diversity of terroir in the Walla Walla Valley. Four vineyards are utilized and all in different soils. Planted in wind-blown loess (Estate Seven Hills Vineyard), ice-age flood silts (Pepper Bridge Vineyard) and basalt river rock (Yellow Jacket Stone Valley from The Rocks) and fractured basalt (Estate Ferguson). This wine has elegant old world structure and dense, dark fruit flavors shows cassis, blackberry, plum and cocoa with earthy leather, tobacco and savory spice on a beautifully balanced, toasty finish. No problem for 12-15 years aging.

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$69.99 BTL./$419.94 - SIX PACK

Located in the northern sector of Montalcino, Canalicchio is a sleeper producer who produces wines from an exquisite terroirs that provides immense elegance, polish, breed and depth. One of my favorite Brunello producers, and with good reason, Franco Pacenti is somewhat of a Leonardo Da Vinci of Montalcino - the man knows how to cram beautiful density in his wines as well as obtaining optimum finesse as well. The Riserva word and designation at Franco Pacenti-Canalicchio truly has teeth and means something more than just an extra year. Quality soars and 2012 is a five-star vintage, and this has a great accolade from Vinous:

‘Good full red. Wonderfully clean, enticing aromas of red cherry, minerals, white pepper, aromatic herbs and smoke. Sappy and densely packed, showing terrific mineral lift to the rich ripe red berry and saline flavors. Bright and focused on the long, slowly building finish. Beautiful wine. – 95 POINTS, VINOUS.'...And they list it for $102.00’

Cellar Door's Friday Fling
A Lesson In Olive Oil Terroir
4 delicious Extra Virgin Olive Oils from 3 regions' top wine/oil producers

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$29.99 – 500 ML BOTTLE

One of the more difficult olive oils to get your hands on is the Rocca di Montegrossi Olive Oil. Made with 90% Correggiolo olives and 10% Moraiolo, finesse, richness, complexity and spice rule the day. This unique zone in Chianti is one that is in the path of maritime winds, thus the chance for frost is minimal. Why is this important to this oil you ask?? In 1985, a killer frost killed off many old olive trees, but many of Marco's were spared.

Organically produced, the flavors in this exquisite oil show the use of these old trees. Beautiful green color with intense judicious aromas that evoke ripe green character along with the essence of ripe fruit - rich and creamy with harmonious yet assertive spiciness. Serious stuff that is excellent for dipping on high quality bread and paired with Montegrossi's Chianti Classico. Also fine with grilled vegetables or salads.

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$34.99 – 750 ML BOTTLE

One of the most important, small yet mighty wineries on the Adriatic coast's Le Marches region, Fiorano's olive oil is quite a treat. Made in the southern reaches of this area blessed with both sea and mountain climates, this oil is based around Leccino, Frantoio, Pendolino, Sargano and Tenera Ascolana olives with the latter three types authentic species from the Picenum province. This oil is unbelievably ethereal, graceful and buoyant.

Loaded with exquisite ripe fruit, subtle spice and harmonious lift, it is something very delicious and very special. A simple preparation of halibut with lemon and then drizzled with this oil will make just about anyone happy…and again, don't forget the bread!

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$34.99 – 1 LITER TIN

The Bartolommei family, owners and operators Caprili, located in Montalcino, produces some of the most cerebral and complex wines in Tuscany so it is no wonder that the family has the same adept hands with their famed Brunello as well as with this wonderfully delicious and complex oil.

One whiff of this oil and you know it is serious business. It has the most exquisite roasted green olive aroma with just a hint of spice. In the mouth, it has great richness and intensity, a creamy, almost buttery feel up front, and finishes with classic Tuscan green olive spice. Highlighted by Frantoio olive and blended with other Tuscan species, the sheer elegance and balance of this oil is what makes it so ethereally delectable. With an olive oil this good you want to let its flavors shine, so invite some friends over, break out the bread and oil, and of course a bottle of Caprili wine. For a step up drizzle this on bruschetta. For maximum pleasure though this makes a great and easy natural "sauce" for just about any grilled meat.

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$34.99 – 500 ML BOTTLE

The Catania family not only delivers exquisite wine under they also makes miniscule amounts of olive oil. The olive oils from the cooler, SE Sicilian region of Chiaramonte Gulfi are renowned and very sought-after by foodies around the world. Gulfi’s trees are centuries old and the variety of olive utilized here is called Tonda Iblea and this slightly larger, native olive delivers oils with very individual aromas and flavors.

Dense, fresh and lively with an almost sun-dried tomato-like scent along with brilliant grass and more prominent spice tones…quite complex and mouth-filling, this is an oil that is best served raw and with good bread and salt…Not bad for cooking either, but maybe a tad strong for finishing a delicate fish….if you finish something with this oil, do it with something that possesses more amplified flavors. A wonderful compliment to any Mediterranean seafood dish…and good bread Like the limited quantities of their superb wines, very little is produced so we are truly blessed to be able to offer it in Portland!


Wednesday through Friday – 11:00 – 3:30

> In-Store shopping is temporarily suspended, no one will be admitted into the office but I am glad to make recommendations from our inventory.
> You may continue to place orders via phone or email as usual.
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> Please call when you are out front. 503-221-7435.
> Have your trunk open with space for us to put your tasty beverages.
> If you are on bike or foot, we’ll walk it out for you as well.
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