The story of our family owned and operated vineyard and winery began in Seattle. Our winemaker, Sarah Cabot, and business and vineyard manager David Moore, met while working at restaurants in the emerald city. Feeling unsettled in their career choices and driven by a desire to build rather than circulate, they made a change.
Sarah went back to school at Washington’s Northwest Wine Academy to follow her passion for wine production. In 2007, she and David, drawn by their enthusiasm for both Pinot Noir and the white wines being produced in Oregon, made their way south. Sarah worked her first Oregon harvest at Belle Pente under the generous and watchful guidance of mentor Brain O’Donnell. In 2008 they bought their first ton of grapes, made their first wine and haven’t looked back since.
Inspired by the zeal, energy and dedication of Sarah and David, David’s parents Bill and Staci Moore (who themselves had fallen in love with Oregon and its wines), founded Omero Cellars with Sarah and David by their side. Together they found the perfect piece of property in exactly the location they wanted to plant, the heart of the Northern Willamette Valley’s Ribbon Ridge appellation. That piece of land was, incidentally, not officially for sale but through perseverance, persistence and an inability to take “no” for an answer it soon became their home and future location for the Omero Estate vineyard. Six months later the first vines were planted on the property.
David, who lives on the property with his wife Amanda, takes pride in learning about and tending to the land. Through keen observation, an inquisitive mind and an adventurous spirit he has come to identify the microclimates of the 50 acre property and formulated a farming philosophy around them. Through the same attention to detail, Sarah has begun the life-long journey of understanding the fruit from the property as well as the other vineyards we work with. She is constantly adapting to and discovering how best to tend to the fruit in the winery and in doing so learns to best way to communicate with the fruit and the vineyards it come from. Helping it to itself in its most individual and exquisite way; creating wines with balance, elegance and finesse which convey a sense of place and tell a story, our story.
For us it’s about Oregon first and foremost. We aren’t trying to replicate Burgundy; we are aiming to represent Oregon. Our soils are unique, our climate is unique, our fruit is unique and we are unique. It is our most sincere wish to share that individuality through our wines. We also believe in the aging potential of both the white and the red wines of this valley as well as the acid driven food-friendly nature of them and we seek to highlight those aspects in everything we make.
The estate is farmed consciously with the health and natural cycle of the vineyard and its ecosystem in mind with a focus on maintaining the natural bio-diversity of the land through minimal intervention, native cover crops and the integration of livestock. We are proud and honored to make and share Pinot Noir, Pinot Gris and Chardonnay from our estate vineyard and from select vineyards throughout the valley.
Donkey & Goat
West + Wilder
West + Wilder scoured the West Coast to discover and uncover the best of each state's wine regions.
They set out to remove all constraints to producing the best wines they could. They chose non-vintage wines so they would be ready to drink as soon as they're released. No guessing.
They can several times each year so that wines are fresher and brighter for customers when they open them.
Their house style can be summed up in one word: Beautiful. They strive to produce bright, crisp, clean and refreshing wines that deliver enjoyment straight out of a can. Simply delicious.
Each 250mL can is 8.4 oz, two small glasses or one third of a bottle, the goldilocks of cans...not too big, not too small, just the right size.
They've demystified the experience by packaging 3 x 250mL cans in one pack. It's a 750mL bottle of great wine that happens to come in three cans.
Perfect for everywhere and anywhere, these cans are great in places where glass is not: poolside, beach, golf course, spa, concerts, and parks.
Cans preserve freshness, are light, durable and easy to ship, carry and chill.
Using Aluminum cans – one of the world's most recycled materials – is only one of the ways they're committed to sustainability.
They're dedicated to giving back and they've reinforced their commitment by partnering with 1% for the Planet.
Their 1% goes to support the preservation of wild spaces for us all to enjoy - now and tomorrow. The illustrations that adorn their cans celebrate these places and the native plants that live there.
Atlas Wine Co. is a Napa, CA-based producer of world-class wines. Their portfolio has grown to contain three unique brands: Agnitio, Oro Bello, and Omen. These premiere wines are crafted to be consistent, approachable and ready for immediate enjoyment.
As experts from vineyard to bottle, Atlas Wine Co. has an in-house team of professional winemakers, viticulturists and support staff. They make it a priority to provide consumers with a unique and engaging experience that consistently exceeds expectations.
Omen Wines are hand-crafted with care from high-quality fruit that have come from “hidden gem” AVA vineyards. This means they have no need to sweeten their wines, or add arabic gum (used to increase mouthfeel) or Velcorin (DMDC). Their desire is to bring excellent wines to anyone, regardless of age or income, who are eager to find an additive-free, crafted wine at an everyday price.
They began, striving to find a voice for California Cabernet Franc and Chenin Blanc from all over the state.
In the Spring of 2018 they began planting a vineyard in the California Alps of Siskiyou County, using the permaculture methods laid out by Masanobu Fukuoka. In the spirit of this new project they have begun experimenting with wine styles and varietals from the Alps of Europe.
They seek to make wine with a sense of place by employing no additives, and removing no character.
They explore a diverse array of exceptional vineyard sites, with the goal of channeling terroir, and showcasing California's diversity.
We’re big fans of Avi Deixler, who is making some of California’s purest natural wines under the label Absentee Winery. Avi converted a former milking station on a Point Reyes dairy farm into his production facility and cellar. Avi believes in native fermentation, no additions (including sulphur), and no temperature control.
Trained as a cooper, Avi likes to work with used barrels, which he takes apart, shaves raw, and then uses for fermenting and aging his wine. The result is a level of purity, depth and beauty that sings of unadulterated California.
He is already renowned for his progressive approach and expressive wines. His wine education came from working with legendary natural winemakers Olivier and Baptiste Cousin in Anjou. Avi’s vines [Syrah, Carignan, and Petit Sirah] are in the Poor Ranch vineyard in Mendocino, vines are farmed organically and biodynamically.
Winemakers Jack Roberts (Matthiasson Wines Assistant Winemaker) and Johanna Jensen (formerly with Scholium Project and Broc Cellars) have come together to create wines influenced by the old world with less ripe fruit, minimal manipulation and great ageability. In the vigneron tradition, they do much of the work themselves from vineyard to bottling.
The crest on the bottle is of Beverstone Castle, an 11th century Norman stronghold in Gloucestershire, England where Jack’s father was born and raised. All that remains of Beverstone today is what you see -the moat and the tall ‘keep’, (from the middle english kype, or barrel) which was the defenders' last resort in a siege. It was also where they stored their most precious possessions, especially their wine.