2015 American Cheese Society Award Winners
- Best in Show: Roth Kase Reserve – 2nd Place
- Brie-Cow’s Milk: Cowgirl Creamery Mt. Tam – 3rd Place
- Smoked Cheese-Cow’s Milk:
Rogue Smokey Blue – 1st Place
- Washed Rind-Sheep’s Milk or Mixed Milk: Ancient Heritage Dairy Willow Creek – 3rd Place
- Blue Mold Cheese: Sartori Dolcina Gorgonzola – 2nd Place
- Goat’s Milk Aged Over 60 Days: Briar Rose Creamery Carena – 2nd Place
Here is a list of winners that we have carried in the past:
- Best in Show: Jasper Hill Harbison – 3rd Place
- Feta Goat’s Milk:-Briar Rose Creamery Goat Feta – 1st Place
- Farmstead Aged 60 Days or More: Jasper Hill Winnimere – 1st Place
- Meadowcreek Dairy Grayson – 3rd Place
- Farmstead Aged 60 days or More Cow’s Milk: Farms for city Kids Foundation Tarentaise – 1st Place
- Farmstead Aged For 60 Days or More Goat’s Milk: Consider Bardwell Farms Manchester – 3rd Place
- Goat’s Milk Aged Over 60 Days:
- Capriole Old Kentucky Tomme – 3rd Place
- Soft Ripend Washed Rind All Milks: Jasper Hill Willoughby – 2nd Place
- Raclette Style All Milks: Farms for City Kids Foundation Reading – 1st Place
- Washed Rind Cheeses Cow’s Milk: Jasper Hill Alpha Tolman – 2nd Place – Tie
- Uplands Cheese Pleasant Ridge Reserve – 2nd Place – Tie
Burrata Season is Here!
Here is a bio on the winemakers and what they will be pouring:
Cyler Varnum: Born and raised in Arizona, he attended the University of Arizona where he studied natural resource management. He discovered wine during a study abroad semester in Australia. Drawn to its tradition, prestige and ultimately deliciousness, Cyler made a slight career adjustment from his previous tract of fish farming to grape growing and wine making. After teaching himself the basics of viticulture and enology, Cyler planted an experimental vineyard in Arizona and started making wine in his garage in 2007. In 2008, he took an internship at Lemelson Vineyards in the Willamette Valley where he was able to learn from the great Anthony King. After returning home to Arizona, he pursued wine through six years of winemaking, retail sales, restauranteuring, importing and wholesaling.
Taralyn Varnum: Born and raised in Arizona, she attended the University of Arizona where she studied chemistry and political science. After earning her Masters of Education degree, she became a high school science teacher and has been educating the next generation of scientists for 9 years. During college, she preferred wine over beer, and eventually her interest and passion for wine lead her to pursue an education in wine. During this pursuit she met Cyler, and now their love of wine, and of each other, has brought them to the Willamette valley to chase their mutual desire to make wine and live the dream.
Varnum Vintners is a concept fashioned after everything that we are, enjoy and hope to be. We are easy going, fun and passionate. We are confident, adventurous and smart. We make honest wines from old vines. Our focus is on making wines that we like to drink. We are excited to share with you the pure and unadulterated expression of fruit from our fine vineyard sources through a hands-off and extremely limited addition process. Our wines are light, clean and fresh. We want them to be quaffable, food friendly and delicious. Our Wines are “Made to Drink, so “Don’t Over Think”. Enjoy!
- This Riesling comes from 30 year old, self rooted vineyard in the Van Deuzer Corridor of the Willamette Valley. Spontaneous fermentation by native yeasts took place very slowly in stainless steel and neutral oak barrels and was stopped prior to complete dryness. We believe this resulted in an aromatic and ripe Riesling that balances strong acidity with tropical fruit that lingers on the palate. But don’t take our word for it. Every Palate has a sensory memory as unique as the individual drinking it. I say tropical fruit, you say green apples.
2014 Zolnikov Vineyard Chardonnay
- We personally harvested this Chardonnay from the 30 year old, own-rooted vines of the Zolnikov Vineyard. This wine underwent spontaneous fermentation by native yeasts. After fermentation it aged on the lees in stainless steel and neutral oak barrels. The result is a crisp wine exhibiting bright fruit characteristics and a pleasing finish.
- We personally harvested these Pinot Noir grapes from Johnson Vineyard in late September. After undergoing spontaneous fermentation by native yeasts, this unoaked wine then aged on its lees in order to soften the texture. The result is a wine exhibiting strawberry fruit characteristics, with a refreshingly spicy and floral mouth feel.
As usual, the tasting is complimentary, and wines will be discounted Thursday only!