MEMORIAL DAY OPEN HOUSE WEEKEND AT ANTICA TERRA JUST ANNOUNCED AS A UNIQUE ALTERNATIVE WAY TO CELEBRATE
WILLAMETTE VALLEY, 08 May 2018 – Antica Terra, one of Oregon’s most innovative wineries guided by the aesthetically oriented Maggie Harrison (formerly of Sine Qua Non and recently featured and dubbed “one to watch” by Food & Wine), has just announced an unprecedented two-day celebration for Memorial Day Weekend.
On Saturday May 26th and Sunday May 27th, the doors will open at 10am at the winery in Dundee. Celebrated Chef Timothy Wastell will prepare a delectable lunch including smoked and grilled chicken and ribs, a variety of salads, and seasonal berry desserts, while the team pours a thoughtful curation of Antica Terra and Lillian wines. Lunch will be available from noon to 3pm ($45 per person, including wines); tastings will also be available from 10am-3pm ($25 per person). Festivities will be hosted outside, weather permitting, and all guests are encouraged to come at leisure and stay as long as they would like.
The Antica Terra winery is located at 979 SW Alder Street in Dundee. Tickets are available for purchase via www.anticaterra.com/visit. Food will be prepared in limited quantities; to guarantee a plate, please purchase tickets in advance. Drop-ins are welcome for tastings.
About Maggie Harrison and Antica Terra
Antica Terra’s co-owner and winemaker Maggie Harrison arrived in 2005 from Ventura Country where she had spent the previous eight years making Syrah at the iconic Sine Qua Non winery. Maggie’s approach to winemaking is informed by the notion that beauty is conveyed in the accumulation of minute human actions. She sets aside reductive thinking that often associates the quality of a wine with simple quantities (such as pH, alcohol and SO2) and formulaic actions, believing the quality will instead be determined by her combined interaction with fruit and vine. In the Antica Terra winemaking process, clusters and individual berries are meticulously sorted by hand. The wines are fermented naturally, manually punched down and tread by foot, siphoned and bucketed into barrel, never settled or racked and aged on the lees before being bottled without fining or filtration.