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
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.
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.
St. Reginald Parish
What happens when the son of a Louisiana preacher man plants new roots in Oregon wine country? Really good Pinot Noir. Leaving behind a career in the music biz, New Orleans native Andrew Young set his sights on Oregon’s Willamette Valley. Working with small blocks of Pinot Noir, Young lets native yeasts take the lead in his whole-cluster fermentation and utilizes punch downs (rather than pump overs) to coax even the most subtle nuances from his fruit. Today’s Drink of the Week—the St. Reginald Parish 2013 Congregation Pinot Noir—is as fresh as it is focused, lovely as it is lively, with herbaceous aromatics of bay leaves and rosemary balanced by flavors of fresh cherries, tart cranberries and just a hint of game. Bottled at a mere 12.7% abv (and priced at a wallet-friendly $25), it practically insists that you pour yourself a second glass.
INCONNU is a one woman project with great dedication to making low intervention wines from ethically farmed grapes. These wines are meant to be enjoyed every day — not just on special occasions. We are inspired by the French tradition of vin de soif, or "wine of thirst." Our wines are pleasurable and light, but still express great care and devotion to craft.
I did not go to school for winemaking, matter of fact, I did not go to college until I had already starting working in wine, and only briefly due to a fleeting obsession with becoming a neuroscientist.
My earliest introductions to wine were stealing the cast aside bottles my parents' friends would bring over for parties (they were not wine drinkers in the slightest), snatching bottles from a hotel my boyfriend and I worked at in high school, and drinking it from the bottle at the punk shows of my youth... the content getting better over the years.
Though I am originally a native of the Washington DC Area, I moved to the Bay Area when I was 22 to become a tattoo artist, but instead spent the majority of my time on bicycles, collecting records, reading books, drinking beer, and touring around the US with bands. In my mid 20s I moved to Barcelona where I was very involved with performance poetry, experimental music, and truly developed my love for beautifully simple food, and low intervention wine.
After sending off a very embellished CV, I moved back to California in 2011 to work a winemaking internship at Unti in the Dry Creek Valley. Despite much skepticism from peers, I made my first vintage the following year, figuring the only way I'd ever been good at learning things was by doing them myself, and learning from my own mistakes and successes. In 2013 in hopes of learning more about vineyards I began an internship with Matthiasson, which was without a doubt an invaluable experience that I will forever be grateful for.
My wines are made with spontaneous ferments, low sulfur, low intervention, and ethically farmed grapes. All of that said, I am not dogmatic in my practices, and believe that good wine is the ultimate goal.
INCONNU is my winery, and Lalalu are my wines that are intended to be a much needed vin de soif take on Californian wine. I believe that wine does not always have to be a complicated labyrinth, and that it should generally be enjoyed and not fussed over.
Artifact Cider Project
Artifact Cider Project crafts ciders of distinction from the superb apples of New England. Through thoughtful cidermaking, we unearth the potential in our region’s apples - reviving the pleasures of local cider.
New England: the birthplace of the United States, the home of our founding fathers and an origin of cider that flourishes today and has for centuries. In the western region of this storied corner of the Lower 48 lies Springfield, Massachusetts, where Soham Bhatt, Jake Mazar and team created Artifact Cider Project: dream-turned-reality for two best friends who wanted to showcase apples grown on New England orchards with great tasting, locally available cider.
Having grown up together in Massachusetts, Bhatt and Mazar also began drinking cider together. After graduating college and developing their careers, the two lost a dear friend, causing both young men to reassess where they were in their own lives.
“We were kind of reevaluating our lives and I think the one thing that we felt was really missing in our area, at least, was a dry cider that we would have wanted to drink, that was accessible to everyone,” Bhatt says. “A cider that made you feel connected to both the history of this area but also that it’s part of this fabric of where we come from, it’s part of the American fabric, it’s part of the New England fabric.”
Bhatt and Mazar knew they wanted to begin a cider business, so they sought the advice from tenured and prestigious producer West County Cider, whom Bhatt considers the experts of Massachusetts. “When we first wanted to get into making cider, I obsessively called their house until Judith [Maloney] actually picked up the phone and we talked,” he recalls. “I got to go visit the orchard and try some apples that I had never tried before.”
And thus with mentorship and guidance of Judith and Field Maloney at West County Cider, the duo began fermenting their own product with apples from local orchards around western Massachusetts and Artifact Cider Project was born. Just three years later, the team now uses Pine Hill Orchard as the home base for their ciders.
With the original drive for creating a cider company sparking from cider history in New England, that curiosity remains true to Bhatt and Mazar’s cidermaking goals for the company. “It’s not just about history, it’s not just about apples and orchards,” says Bhatt. “It is very much about those things, but it’s also about us and what I’m inspired by and how I want to express the fruit.”
Fruit like in the juicy and tart wild-fermented Wild Thing, recently canned and released in 16-ounce pounders for the people. Or the Roxbury, made from hand-collected Roxbury Russets, a variety discovered in its namesake Massachusetts town, and the May We Have Your Attention, Please, another wild-fermented cider blended with black currants.
Moving forward, Bhatt says they would like to grow Artifact Cider into a region wide company that contributes to the history of New England and comes to mind when the consumer thinks Massachusetts cider, something the entire team is committed to. “Over the years, my personal interest and passion hasn’t gone down at all,” Bhatt says. “In fact, I just find myself getting more and more passionate about it as time goes on. I don’t know if the United States has really found its voice in terms of what an American cider is and we’re trying to contribute to that dialogue.”
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.