Taste and discover new wines direct with the winemakers themselves at the Dame Bottle Shop
Ross and Bee Maloof
Fossil & Fawn
Jim Fischer Jr. & Jenny Mosbacher
About the wineries:
Golden Cluster sources the majority of their grapes from the infamous Charles Coury Vineyard (now known as David Hill Vineyard). This vineyard was planted in 1966 to an impressive selection of wine grapes. Golden Cluster has made it their mission to explore these lesser known wine grapes from this vineyard and to showcase them on their own. These are the first single varietal wines made off of this site and in the case of our Savagnin Rose, the first ever varietal wine made in the USA.
St. Reginald Parish is a winery based in Oregon’s Willamette Valley currently focused on small-production lots of Pinot Noir. They seek to serve the vineyards they work with by using native yeasts and minimal intervention in the winery. Their hope is to capture the spirit of each year through every vintage they put in bottle, preserving the past so we may remember it in the future.
In the snow-capped volcanoes, rolling hills, and big rivers of the Pacific Northwest, Buona Notte has found gastronomic poetry. Oregon has a deep food and wine tradition, driven by the unique culinary culture of Portland and the world famous wines of the Willamette Valley. It’s the Buona Notte mission to add to that lineage.
Maloof Wines is a husband-and-wife winery team based in Dundee, OR. They are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. The team works closely with their farmers to achieve this goal, and consider them to be the true inspiration of our work. They are focused on producing single vineyard designations of white varietals often overlooked or misunderstood in the world of wine, in addition to making some fun and funky Cuvées of all colors.
Fossil & Fawn
Fossil & Fawn started out as a completely reasonable idea in the late summer of 2011, and quickly spiraled into a much more complex, frustrating, terrifying, and unbelievably rewarding venture. They began with the notion of making a small amount of wine from our family vineyard as a single-site bottling, simply because no one else had done so before. The plan was to have a nice example to show to potential buyers of the Pinot noir and Pinot gris grown there. Somewhere along the line they figured that for all the effort, they might as well make it an official wine label. After a series of fits and starts (mostly fits), Fossil & Fawn was born proper as a wine label, nearly two years after they had that very reasonable idea. They aren’t too interested in bold manifestos or style declarations – the goal is to make wines that they like. They have found that the kind of wines we like, and thus the wines they make, are executed with a natural approach that allows the vineyard to do the talking. That means instead of buying yeast, they culture it from the vineyard itself, with no other additives or enzymes. It also means as-little-as-necessary sulfur additions and aging all of their wines in barrels, with very little new oak. The minimalist, natural approach is a nice way of saying we do things the hard way, by-hand. The upside is that Fossil & Fawn ends up with wines that they like. Wines that have acidity, structure, and balance that will brilliantly compliment dinner tonight, or be a worthy reward for patience after a few years in the cellar.
Sterling Whitted – an Oregon winemaker working under the name Holden Wine Company – makes wines that run the gamut in terms of style and expression, from a springy Vermentino to a lush Nebbiolo rose to this newest Pinot Noir release, from the famed biodynamic Johan Vineyards in the heart of the Willamette Valley, near Salem. Launched in 2011, Holden Wines focuses on low intervention winemaking techniques and works with Italian varietals as well as Pinot Noir and Chardonnay. All of the wines are made using spontaneous fermentations, unfined, rarely filtered, and low levels of sulfur dioxide with the goal to express the energy and qualities of the vineyard, without anything else getting in the way.
Alex Neely moved to Portland, Oregon from Washington D.C. to attend Reed College in the final days of the 90’s. After graduating, he worked in the food and wine industry for many years before becoming a cheesemonger and wine buyer. It was during this time that he truly felt that he wanted to move into wine production and took the leap to make it happen with Teutonic Wine Company. In his years at Teutonic, Alex has become an accomplished vineyard manager and winemaker. He is also quite a good golfer (or so he says). He believes in a philosophical approach to winemaking, which allows him to let his intuition overrule any pre-described rules on making wine. Additives are absolutely forboden except for small amounts of sulfite . He utilizes wild yeast from each unique vineyard site to ferment the wines in neutral oak barrels. Each bottle is unfined and unfiltered, and is a true and pure expression of its vineyard site in the year it was produced. He hopes you enjoy the wines as much as he enjoys Wild Turkey.
Minimus Wines are unconventional even by Oregon standards, from winemaker Chad Stock. Each wine is an individually numbered, non-repeating experiment with assorted varieties, fermentation, and/or maturation techniques that eschew or break formal winemaking conventions. For example, Experiment #1 was devoted to aging wine in acacia barrels; Experiment #2 focused on co-fermenting Tempranillo with Viognier skins. Chad worked for Johan and Durant Vineyards in the Willamette Valley, and Two Hands in Australia’s Barossa Valley before launching Minimus Wines in 2011. A quietly intense person in both the vineyard and the cellar, Chad reminds one of a methodical scientist, but with the soul of a passionate artist: both hard work and inspiration inform and drive his winemaking philosophy and practice. Officially, Chad is winemaker/partner in Craft Wine Company, which markets Omero Cellars and Minimus Wines. Omero focuses on Chardonnay, Pinot Noir, and Pinot Gris; Minimus is their exploratory label where no grape, AVA, or fermentation vessel is off the (sorting) table. To further push Oregon’s winemaking envelope, he has planted a slew of non-traditional varieties like Mondeuse and Aligoté.
Franchere wines are made with a light touch to ensure they are true to their origins. I source from vineyards in the Willamette Valley and Columbia Gorge that are farmed without irrigation and systemic herbicides. The wines are fermented with native yeasts exclusively and are never subjected to new oak. Franchere’s winemaker and owner, Mike Hinds, is a descendant of Gabriel Franchère, a native of Montreal who sailed to Oregon in 1910 as a member of the John Jacob Astor mission. Gabriel published a memoir, which my grandfather Hoyt Franchère translated in the 1960s, and the labels and corks serve as a tribute to Gabriel’s explorations.
Montebruno Wine Co. has been crafting Pinot Noir in the Willamette Valley since 2003. Working closely with growers who use Sustainable and Biodynamic farming practices, and taking those principles into the winery as well. Their goal is to produce the purest expression of our vineyards possible. They rely exclusively on the life force that is found in the vineyard and on the fruit they grow.
Dame is a neighborhood restaurant serving seasonal food with an emphasis on Northwest seafood and vegetables. The celebrated wine list at Dame is a tour of natural wines from around the world. The restaurant is open Wednesday through Saturday 5 to 10pm and Sunday 5 to 9pm. The new Dame Bottle Shop located next door is Portland’s smallest wine shop focusing on natural wines crafted with care, open Wednesday through Sunday, 2pm to close. The Bottle Shop hosts winemaker tastings and events, visit http://www.damerestaurant.com/ or contact firstname.lastname@example.org for more information, or follow along for news and updates on Instagram @damerestaurant.