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Join the Wineries of the Columbia Gorge Winegrowing region as they showcase their wines in Portland, OR!
This is an exclusive opportunity to taste the finest from the Gorge – both Oregon and Washington – in Portland!
Tickets only $25! Available online at columbiagorgewine.com
$25 ticket includes tasting, glass, hors d’oeuvres and a Passport!
Columbia Gorge Winegrowers
Grand Tasting
Monday, March 23, 2009
5:00pm – 8:00pm
Hotel Vintage Plaza
422 SW Broadway
Portland, OR
Phone:
866-413-9463
for more info:
info@columbiagorgewine.com
Posted 1 year, 6 months ago. Add a comment
We are proud of our newest release wine, our Single Vineyard 2007 Pinot Noir from the Huber Vineyard in Underwood, Washington.
The Huber Vineyard was originally a 20 acre alfalfa and pear farm with a beautiful turn of the century farm house located on the bluff overlooking Cathedral Ridge Winery. As the story goes, Paul Huber’s wife saw the house and told him that she would do “anything to have it.” Their neighbor, Clark Ziegler (who grows our Pinot Gris grapes) told Paul that because of the 80ft of Volcanic soil on that side of the mountain, he should plant a vineyard. So Paul bought the farm house and the land and planted Chardonnay, Pinot Gris and Pinot Noir grapes.
Sure enough, Mr. Ziegler was right! The rich soil from the Missoula flood, matched with the marine push and Washington clones from Endland Desert Nursery, made for a wonderful Vineyard. The Huber’s did everything by hand, through trial and error, and they learned quickly how to grow excellent grapes.
(photo, left, view from Underwood Mountain)
The Huber Vineyard is dry land farmed, not irrigated. They thin and weed very thoroughly so that the inch and a half of summer rain goes straight to the fruit. They also use cane pruning, with four canes off of one trunk and only six shoots per cane. They keep all the vigor down, allowing the sunshine to hit the grapes and the nutrients from the soil to be absorbed by the grape clusters.
It is truly one of the most beautiful vineyards in the Columbia Gorge. The rows of grapes are so meticulously pruned that they look like hedges leading to the end of the bluff. In the Summer, the cool air settles between Mt. Adams and Mt. Hood, cooling the grapes down for the evening.
We love the grapes that Huber Vineyard produces, and we hope that you love the wine that we made from them! Cheers!
Try a bottle of our new 2007 Huber Pinot Noir today!
Only $32/bottle!
A great value for such a limited production Pinot Noir. Only 230 cases produced.
Posted 1 year, 7 months ago. Add a comment
OVER 25% SAVINGS ON PINOT GRIS
Only available through wine.woot.com
3 bottles for $39.99
(plus $5 shipping & handling)
Available this week only!
Starts today Monday, Dec 29th
ENDS WEDNESDAY, DEC 31ST
Wine.woot.com is the fastest growing wine buying site on the net–partnering with the legendary woot.com, they offer great values and lots of fun.
2007 Pinot Gris
Hints of green apple, pear, and citrus fall on the nose, followed by a soft finish with vanilla and nutty undertones. The wine presents a mouth feel that is soft and pleasant, expressing wonderful Columbia Gorge fruit, acidity and lushness.
A very versatile white wine, it is wonderful with hors d’oeuvres, lighter pastas, fish and poultry.
REMEMBER: AVAILABLE ONLY THROUGH WINE.WOOT.COM
3 Bottles $39.99 OVER 25% SAVINGS
ORDER NOW
This offer is only available this week only by purchasing through wine.woot.com
Posted 1 year, 8 months ago. Add a comment
Thanksgiving is just a week away and although I can’t stop thinking about all of the amazing food and wine I will be pairing together next week, what is really on my mind is our Annual Holiday Party. Just one week after Thanksgiving Day our team at Cathedral Ridge will be gearing up for one of our biggest events of the year! And instead of coming out to Hood River, we are coming to Portland for this event to the Governor Hotel.
The best part this year is that our entire team will be there, including our winemaker Michael Sebastiani who is making the trip out form Sonoma to be there with all of us and hopefully you! This is your opportunity to ask Michael and Robb Bell (our owner) any questions you may have about our wines and the winery.
Take a break from traditional holiday shopping to spend the evening with our Cathedral Ridge Winery team, taste through our array of wines, nibble on hors d’oeuvres created by Jakes Catering, and shop for what your friends really want this year, great wines at a great value! Get your holiday shopping done, and while you’re at it you will get some of the best holiday entertaining ideas; recipes, food and wine pairing ideas, you name it.
Were here to help get your holiday shopping done, while you celebrate an evening that is not to be forgot!
Just to give you a sneak preview of some of the amazing holiday values we will be featuring that night only:
We will be offering:
- ~Free ground shipping on any order over $150 (excluding shipments to Hawaii & Alaska) … guaranteed to arrive before Christmas
- ~A complimentary bottle of our new released 2007 Merlot for anybody who signs up for our Wine Club…
- ~And so much more!Here are the details
Thursday December 4th, 2008
The Governor Hotel, Portland
5:00pm-8:00pm
RSVP:
800-516-8710, crw@cathedralridgewinery.com
Wine Club Members ~ Complimentary
Non Wine Club Members ~ $20/person
Come, have fun, meet our team, and get your holiday gift shopping done!
Buy your tickets today!
Posted 1 year, 9 months ago. Add a comment
Harvest activities are in full swing. This past weekend we picked our Estate Riesling. This Riesling in particular we use as a sweet reserve, meaning we use it to add to other Riesling fruit for balance. This fruit came in with perfect acidity and around 19% sugar.
Francisco and Robb transported the juice into steel barrels where it will sit until we are ready to do our blends in early spring.
Our Estate Pinot Gris was also picked within this last week. We received 4 tons which came out juicy, sweet, and wonderful! We will ferment ½ in the tank and ½ in barrel and intend to do the same with the remaining Pinot Gris fruit yet to come.
We have already moved some of our Merlot and Syrah from the fermentors to barrels and are very pleased with the quality of the wine so far.
Active fermentors are going on in no fewer than 8 different wines currently, and there will be about 6-8 more going on soon.
Despite the long and cold spring, we are having a great harvest so far!
Please stop by the winery any time between 11am-6pm to see what’s going on. If you call in advance we can get you set up with a harvest tour so you can get a detailed tour of the latest harvest activities.
Photos by Jessica Robinson, www.jessicarobinsonphoto.com
Posted 1 year, 10 months ago. Add a comment
Last year many of you were there to join us in this wonderful event with our entire team, our wines, and hors d’oeuvres by Jakes Catering. Please join us again this year. And if you are a new wine club member, this is sure an evening not to miss!
Thursday December 4th, 2008
The Governor Hotel, Portland
5:00pm-8:00pm
RSVP: 800-516-8710, crw@cathedralridgewinery.com
Wine Club Members (and up to 2 additional guests) $10/person
Non Wine Club Members $20/person
Come and taste our array of new & current releases paired with exquisite cuisine by Jake’s Catering. We will also be featuring fabulous holiday gift ideas, holiday recipes, and great shipping deals.
Come, have fun, and get your holiday gift shopping done!
Buy your tickets today!
Posted 1 year, 10 months ago. 1 comment
Harvest started on September 30th with 8 tons of beautiful Chardonnay from Graves & McDuffie Vineyards. Our new conveyer and sorting system are making a measurable contribution to the quality of our wine. Some Syrah and Merlot arrived on the 1st of October and fermentation has begun. The fruit appears to be ripening well and has substantially caught up on the tough cold spring.
Some of the many arts of crush include:
1) Absolute perfect timing on the pick of the grapes.
Most people agree that there is a 2-3 day window at which the grapes are at their very best relative to what that year’s weather conditions will tolerate.
2) Processing the grapes in a sensible and efficient way without compromising quality. This means you use your press very very gently in order to strike a proper balance between yield of juice and quality. Most wineries operate their press at higher pressures than we do and generally get a few more gallons per ton of grapes. We stay comfortably on the side of under press to avoid generating any sharp flavors from squeezing the stems and seeds at too high a pressure.
3) Preparing the proper barrels for our in-barrel fermentation of Chardonnay and Pinot Gris, and selecting the proper yeasts and letting nature handle the fermentation process.
This looks like it could be a great year. Stay tuned for more.
Posted 1 year, 11 months ago. Add a comment
It’s been awhile since I have been able to introduce to you some of the people who make Cathedral Ridge such a great place to visit. So its time! I am excited to introduce you to some of our newest managers and team members at Cathedral Ridge this month!
Cydney Heims: Wine Club Concierge 
Cydney has been a strong member of our team for over a year now. Many of you may even remember her when you signed up for your wine club membership. Now her primary mission is to take care of you, our valued wine club members. Please contact her with any questions you may have regarding your membership, or just to say hi!
wineclub@cathedralridgewinery.com
Byron Scott: Sales & Events Manager
Byron joins our team with years of fine dining experience and wine sales. He has worked in some of the finest restaurants in Portland, Atlanta & Sun Valley, and most recently as the Asst. Tasting Room manager at Maryhill Winery. You will see Byron both in our tasting room and out and about travelling the state in order to make our wines more accessible to you. When not selling wines Byron is an avid dog lover, and spends time enjoying some of Hood River’s outdoor activities: kayaking, dirt biking, and snow boarding.
Our Tasting Room Team
We have some fantastic, smart, energetic and highly trained people in our tasting room ready to take care of you. Please stop by any time to meet with our team!
Posted 1 year, 11 months ago. Add a comment
Living in the Pacific Northwest I live for the summertime! The fresh air, warm weather, fresh local ingredients from local farmers markets, and most importantly backyard BBQ’s & perfect summer wines.
Now don’t get me wrong, I absolutely love to cook in my kitchen, but I also love to spend every waking moment outdoors when it is warm outside. So I find myself in a bind during those summer nights… to cook inside or out? That is the question.
Then there are many of those go-to favorites that we just can’t live without in any season of the year that are traditionally oven cooked (I’m talking about pizza!!!)
Well I discovered this summer, a way to combine one of my favorite indoor go-to comfort foods with glories and comfort of the great outdoor grill.
Grilled BBQ Chicken Pizza!
Paired with our 2006 Cathedral Ridge Zinfandel
The perfect summer comfort food.
Let me show you how this works.
Start with gathering your ingredients (best to do in the morning, before it’s too nice outside to go shopping… you may lose your motivation)
Ingredients:
Pizza dough (your favorite homemade dough, or store-bought. I prefer homemade just because it’s so easy to make and you control what kind of flour and additional ingredients go into it)
1 grilled chicken breast: slice into thin strips
¼ cup feta cheese
½ cup cheddar cheese
½ cup smoked mozzarella cheese
½ medium red onion: sliced
1 medium tomato: diced
¼ cup bbq sauce: your favorite homemade or store-bought bbq sauce
Diced Scallions: for garnish
Diced Cilantro: for garnish
(prep all these in advance, either in your cozy kitchen, or in the great outdoors = aka your backyard)
Pre-heat your outdoor grill to medium heat (I personally have a gas grill, so make any changes you see fit with a charcoal grill).
Roll out the pizza dough very thin (about ¼ inch thick).
Brush the dough lightly on both sides with olive oil.
Grill the dough on both sides for about 2 minutes a side (just long enough to make grill marks on the dough, but not to cook it completely). See photo left.
Remove the dough from the grill.
Layer the dough evenly with the bbq sauce, chicken, cheeses, onions, tomatoes. As shown in the photo right. Put pizza back in the grill and close the lid. Cook for approx 10 minutes or until all of the cheeses are well melted.
Serve with a glass of Cathedral Ridge Zinfandel and enjoy!
See, now that isn’t that hard!
It’s the perfect way to have your pizza… your outdoor bbq grilling experience… and your wine too!
Cheers!
5 The Beauty 
The Columbia Gorge is truly one of the most magnificent spots in the
state. Beautiful river and mountain views, world class area for wind, water and mountain sports, great wineries, fantastic food.
4 New Tasting Room
The tasting room is perfect for beginning and expert wine tasters.
If you’re there for the ambience, you’ll find all you need, if you’re
there for expert tasting notes the wine tasting room is the perfect
place to develop your palate. Wine tasting in the barrel room is also
available for group wine tours.
3 The Grounds
Bring a picnic and enjoy the beautiful grounds and view of the
surrounding vineyard.
2 The People
It’s hard to find people who are more passionate about their wine
than the staff at Cathedral Ridge Winery. 
Fourth generation winemaker Michael Sebastiani and Proprietor Robb Bell are a powerhouse of winemaking skill and the staff at the wine bar don’t just recommend wine, they educate and share their joy and food and wine pairing recommendations as well (make friends and you just may get a great pairing recipe to match with one of their amazing wines).
1 The Wine
Oregon is more than Willamette Valley Pinot Noir. As Robb always says, fruit hates to travel and all the grapes for their wines are no more than 20 minutes from where they’re crushed. Hood River microclimates are widely varied so many types of grape are grown in the area and there’s enormous opportunity to grow several varieties within Columbia Gorge AVA.
Posted 2 years, 1 month ago. Add a comment
