RoxyAnn 2007 Pinot gris awarded Silver Medal at the 2009 Oregon Wine Awards

Oregon Wine Awards

Oregon Wine Awards

On March 28th the Waverley Country Club in Portland, Oregon played host to the inaugural Oregon Wine Awards featuring a prominent panel of respected wine professionals, buyers, writers and sommeliers who tasted and evaluated 257 Oregon wines in a single-blind format (meaning grape variety or wine style is known, but not the price nor producer) and awarded the top wines with Gold, Silver and Bronze Grand Awards of Excellence.

Double Gold ~ Best of The Best
Gold ~ Consensus Best in Class
Silver ~ Consensus 2nd Best in Class
Bronze ~ Consensus 3rd Best in Class
Vintners Honor ~ Outstanding Wine Award

For more information on Oregon Wine Awards, please vist the Oregon Wine Awards.

To preview the complete list, please visit the Award Winners page at http://www.oregonwineawards.com/winners.html

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Taste of Medford | The Bulletin

The Bulletin, Bend / Central Oregon News

Taste of Medford

From farm to table, Medford aims to please

By John Gottberg Anderson / For The Bulletin

Published: May 10. 2009 4:00AM PST

Exerts from the article…

MEDFORD —

Straight from the vine

Of the dozens of wineries in the Rogue Valley, two are virtually within the city limits of Medford.

The 250-acre Hillcrest Orchard that supplies the RoxyAnn Winery is, indeed, surrounded on all sides by residential growth on the east side of the city. First planted in pears in 1897, it was purchased by the Reginald Parsons family in 1908 and now is classified as a “century farm,” one that has been in the same family for more than 100 years. It is now administered by third- and fourth-generation Parsons descendants.

While pears, apples and peaches still grow at Hillcrest (and are brokered to Harry & David), most of the acreage has been turned over to grapes. Since 1997, Bordeaux and Rhone varietals — cabernet sauvignon and franc, Grenache, malbec, merlot, petite verdot, roussanne, syrah and tempranillo — have been grown on southern-facing slopes with great success. The RoxyAnn Winery also obtains chardonnay, pinot gris and viognier grapes from other Rogue vineyards, keeping winemaker John Quinones, formerly of the Napa Valley’s Clos Pegase winery, very busy.

Although RoxyAnn produces 15,000 cases of wine a year, it expects to double that production in another three years, said Managing Director Michael Donovan.

In 2002, Hillcrest’s old horse barn was converted into a tasting room and retail store. Like nearly everything else on the property, it’s on the National Register of Historic Places.

http://tinyurl.com/Taste-of-Medford

Jack Day retires from Medford Water Commission

RoxyAnn Founder & Owner retires from Medford Water Commission

Although the Medford Water Commission

RoxyAnn founder and owner, Jack Day

RoxyAnn founder and owner, Jack Day

is affiliated with the City of
Medford, it is governed independently.
A five-member board appointed by
Medford’s Mayor and approved by the
City Council, provides oversight for
Commission operations. Over the years,
the Commission has been fortunate to
have many individuals willing to devote
countless volunteer hours to serve multiple
five-year terms on this board.
With the expiration of his latest term,
John (“Jack”) Day recently stepped down
after serving as a board member for
twenty years. During Day’s tenure, the
Commission experienced significant
growth, with the population served
increasing from approximately 77,000
people in 1989 to nearly 130,000 today.
Major projects during his years of service
included construction of the Disinfection
Facility at the Big Butte Springs, and
significant modification and expansion
of the Robert A. Duff Water Treatment
Plant. While on the Board, Mr. Day
personally became an active sponsor of
Water For People, a nonprofit organization
focused on improving drinking
water quality in developing countries
worldwide. Jack Day also served on various
other local boards over many years,
including the school Board for Medford
District 549C.  Day remains active managing
the operation of family-owned
Roxy Ann Winery.

RoxyAnn looks to increase wine production | KDRV

KDRV 12

By Amy Sienicki

May 12, 2009

MEDFORD, Ore. – RoxyAnn Winery in Medford has announced plans to nearly double its wine production over the next few years.

RoxyAnn Winery produces about 15,000 cases of wine annually. This year, the winery is looking at new plantings to begin making pinot noir and chardonnay.

“It’s really farming and the new plantings that are going to drive that increase in production. We’ve gone from having about 45 acres of producing vineyard, to by 2011, we’ll have 75 acres,” says RoxyAnn Winery Managing Director Michael Donovan.

Donovan anticipates more wineries popping up in Southern Oregon. He says six years ago, there were only 23 wineries in the region. Now, there are almost 70.

Watch video via RoxyAnn looks to increase wine production | KDRV.

Global Warming and Rogue Valley Wines

In the May/June issue of Imbibe Magazine, Southern Oregon University’s own Dr. Greg Jones discussed Global Warming and it’s effect on wineries. To read the whole article http://www.imbibemagazine.com/Weathering-the-Storm.

We asked Dr. Jones how this might effect us here in the Rogue Valley. His response was an overview of global warming trends and Southern Oregon.

G.V. Jones

Southern Oregon University, Department of Geography, Ashland, Oregon, USA 97520
Email: gjones@sou.edu

The basics for the western US in general are warming throughout most of the year, but greatest in the spring, summer, and fall. The warming rates for the growing season (Apr-Oct) have been ~1.2-2.1 degF over the last 50 years. Most of the warming is coming at night more so than during the day, but some day time warming has occurred. This has resulted in declining frost frequency, earlier last spring frost and later first fall frosts which results in longer growing seasons with less frost risk in general. Precipitation trends are not evident (it has not gotten drier or wetter), just variable from year to year. The same trends over the western US wine regions are evident in the Rogue and Umpqua Valleys, with the climates here being more bengin than those of 30-50 years ago and more beneficial to growing grapes. However, all this being said … we can experience a couple of cooler years like 2007-2008 than what we have become use to and everyone says there’s no climate change! The problem is that you would never expect to each successive year to be warmer than the last, or in other words variability still exists and it is tied to North Pacific Ocean fluctuating back and forth between warmer and colder. Also 2007-2008 are still way warmer than the 1950-1980 period, even though they are slightly cooler than the last 10 years.
If you would like more information on “Climate Change and the global wine industry” or “Influence of climate variability on wine regions in the western USA and on wine quality in the Napa Valley”, please contact RoxyAnn Winery at myfriends@roxyann.com and I’ll send you a pdf file of the articles.

May 29-31 – Science of Wine Ashland Weekend Events

May 29-31 – Science of Wine, Ashland, OR

Science of Wine 2009

Science of Wine 2009

The Science of Wine annual fundraiser supports the educational programs at ScienceWorks.

FRIDAY, MAY 29
5:30 p.m.: Exclusive showing of Bottle Shock at the Varsity Theatre
www.bottleshockthemovie.com

SATURDAY, MAY 30
10 a.m. – 2 p.m.: School Bus Wine Tour to RoxyAnn Winery and South Stage Cellars
6:30 p.m.: Science of Wine Gala Event at ScienceWorks Museum. Featuring wine tasting and hors d’oeuvres from more than 14 restaurants and wineries. Live music. Live wine auction.

SUNDAY, MAY 31
1 – 5 p.m.: Wine Basics at ScienceWorks. Workshops taught by regional experts on the fundamentals of wine and winemaking at ScienceWorks Museum.

Oregon Wine Press Website

Oregon Wine Press Website.

Luscious, Learned Affair

Science of Wine promises a smart, lip-smacking time

By John Darling

ScienceWorks Hands-On Museum in Ashland will hold its sixth annual Science of Wine event, which will include a wine gala, winemaker’s dinner, as well as seminars covering siting, planting, harvesting, winemaking and bottling, plus other subjects.

The individual events, May 29–31, are on an à la carte basis, kicking off the event Friday evening with a wine flick at Ashland’s historic Varsity Theatre.

The feature movie “Bottle Shock” (tickets are $7.50) will be followed by a buffet dinner and wine tasting at the Lithia Springs Hotel ($39 per person). Participants will have a chance to learn the differences between French and American wines with a blind taste test.

The next day, guests can ride a school bus for a Saturday wine tour of South Stage Cellars in Jacksonville and RoxyAnn Winery in Medford ($49 per person). On-the-bus experts will field questions and guide tasters, with lunch provided by Larks Home Kitchen Cuisine of Ashland.

One of Ashland’s “can’t miss” social events of the year, the wine gala on Saturday night is expected to draw 350 people and will feature wine tasting and hors d’oeuvres from 15 restaurants and wineries. There will be live music and a wine auction. Guests are encouraged to wear cocktail attire and bring an appetite. Tickets are $50 for ScienceWorks members; non-members pay $60.

On Sunday, learn the ABCs behind siting a vineyard, pruning vines, making wine, pairing wine with a meal and more at the ScienceWorks Hands-on Museum. Regional experts from the Southern Oregon Wine Institute at Umpqua Community College, Southern Oregon University, Oregon State University and area wineries will discuss the fundamentals of wine and winemaking in a series of hour-long classes. Participants can choose four out of eight classes offered ($49 per person).

To end the three-day event, guests can step out again Sunday evening, this time to a winemaker’s dinner at the classy Winchester Inn ($59 per person). A tapas-style dinner will be served and paired with local wines, with the winemakers present for mingling and meeting before the dinner commences.

The event has been only one night in past years, but as the sole fundraising event of the year for ScienceWorks, they wanted to expand it to include more opportunities for education, said Maddy DiRienzo, event organizer.

Proceeds from this event benefit ScienceWork’s educational programs that serve 15,000 children and educators from Southern Oregon and Northern California.

The live wine auction at the gala will feature many generous items, including a wine tasting for 10, dinner with paired wine for 10, a winemaker’s holiday dinner for 10 at RoxyAnn, a selection of RoxyAnn Claret from various vintages, a four-bottle vertical of Velocity (2002–2005) and a South Stage Cellars wine tasting for 10. Donors to the auction may call Maddy DiRienzo at 541-621-3463. ◊


Science of Wine

Location: Ashland area • ScienceWorks Hands-On Museum
Dates: May 29–31
Time: Depends on event
Tickets: Depends on event
Information/Tickets: www.scienceofwineashland.com


Wine Basics

Unraveling the Mystique of Terroir
Examines terroir, through climate, landscape, soil and people. Instructor: Prof. Greg Jones, SOU Geography.

Siting, Designing and Planting a Vineyard
Looks at slope, aspect, sun, wind, soil and water. Instructors: Prof. Porter Lombard, OSU Viticulture; and Randy Gold, Pacific Crest Vineyard Services.

The Real Dirt on Soil
Examines what makes great soil and what varietals do best in Southern Oregon. Instructor: Chris Hubert, Quail Run Vineyards.

Vine Structure and Function
Examines the physiology of the vine, looking at the relationship of vine with water, nutrients, application, management and pruning. Instructor: Chris Lake, Southern Oregon Wine Institute at UCC.

Do the Wine Math
Examines the wine output per acre, translating to case production. Instructors: Anne Root, EdenVale Winery; and Linda Donovan, Donovan Wine.

Wine Chemistry 101
Looks at what happens between grape juice, water, sugar, yeast and oxygen. Instructor: Prof. Steve Petrovic, SOU Chemistry.

Sensory Analysis: Taste With Your Nose
Teaches how to utilize the senses, evaluate fine wines and describe them. Instructor: Conde Cox, wine writer/educator.

Crafting a Wine-Fine Meal
Looks at pairing wine with fine foods to make a great dinner. Instructor: Kara Olmo, Wooldridge Creek Winery.

The Grape Divide – Forbes.com

A handful of American wineries believe they should use pinot meunier as nature intended– not as the French dictate.

When Dena Drews, cofounder of the small Amalie Robert winery in Dallas, Ore., looks out over her sloped vineyard 60 miles southwest of Portland, one small portion of it appears silver rather than lush green. What she is looking at is not a crop infection or morning dew; it’s little hairs on the leaves of the vines.

(RoxyAnn winery is proud to offer Amalie Robert Pinot Meunier in both the Tasting Room and through NW Wine Brokers.)

That’s the trademark of the pinot meunier variety. Meunier (moon-yay) is French for “miller,” an allusion to the flourlike appearance on the leaves. Never heard of it? Not surprising. It’s a red grape that, most of the world over, is pressed to extract clear juice, then fermented into a small component of sparkling wines, such as champagne. It’s the wine industry’s silver-haired stepchild. France grows more of it than anyone.

But about a dozen American wineries say the French have got meunier all wrong. Instead of making white wine out of it, Yankees are fermenting pinot meunier on the skins and making red table wine, as they do with merlot, cabernet and syrah. They’re doing so not to be different but simply because pinot meunier tastes better than most winemakers or wine drinkers realized it could.

Passionate oenophiles are forever on the hunt for the unique and interesting. Hence the phenomenon of fad varieties–first merlot, then zinfandel, then pinot noir. Meunier is winning over fans who like its bright, fresh flavor of raspberries and cranberries, balanced with tannins. Best drunk after less than a year or two in the bottle, it has a tangy, refreshing finish that begs another sip.

Charles Hines, a Portland management consultant, says he was taken by the wine’s easy-drinking quality. Hines, whose cellar of some 400 bottles includes meunier, buys directly from a Yamhill, Ore. producer each year.

Two California wineries, August Briggs in Calistoga and Bouchaine Vineyards in Napa, report that the variety is among their fastest sellers. Briggs is sold out of the current vintage. Eyrie Vineyards in McMinnville, Ore. claims it typically sells out of its meunier in only ten days, though one year it all disappeared in a single weekend, says winemaker Jason Lett.

In the U.S. there are only 200 acres currently planted, enough for perhaps 25,000 cases a year. There are 26,000 acres planted in Champagne, but almost none of it is used to make red wine. In keeping with the dirigisme of French agriculture, a regulatory body decrees which grapes can be planted where and how they can be used. Most French meunier can be vinified only for sparkling wine.

The inhibition here is not the government but the cost of capital. It would take a winery in, say, Oregon four years and $40,000 to buy, plant and maintain a single acre before it sees a crop.

VMH-owned Domaine Chandon in California makes close to 7,000 cases of pinot meunier, but more common is the winery that produces only a few hundred. At $25 per bottle and 97 cases, the Amalie Robert winery grosses not even $30,000 a year from the variety. It’s likely to be years before it makes money on this venture.

Undeterred, Eyrie’s Lett is pressing forward, hoping to quintuple his meunier acreage over the next decade. He currently has only 1.2 producing acres. He concedes one potential showstopper, however. “Do you speak French?” asks Lett. “For those who don’t, that word ‘meunier’ looks awfully like something that comes out of the back end of livestock.”

At its worst, the wine can smell a bit like that, too, if a certain yeast strain called Brettanomyces makes its way into the fermentation process. The result is what wine tasters call a “barnyard” aroma, which some find appealing, others revolting.

Pinot meuniers are common in Germany (where they’re known as Schwarzriesling) and Australia (a.k.a. miller’s burgundy). In the U.S. there just isn’t enough meunier to go around, says Adam Lee, owner and winemaker at Novy Family Winery in Santa Rosa, Calif. He can get only enough grapes to make 100 cases a year. Because of that, he says, “I don’t know that it’s ever going to be the next merlot or next pinot noir.”

So much the better for people who sell the variety, since its appeal hinges in part on the difficulty of finding it. Gregory Graziano, who makes a meunier under the Saint Gregory label, notes that the 2004 film Sideways left growers scrambling to plant pinot noir to meet surging demand. The number of California acres planted with this grape jumped from 25,000 in 2005 to 28,000 the next year. Inevitably the variety was planted in less-than-ideal spots, and the vines carried crop loads that were too heavy to ripen fully. “I hope [pinot meunier] doesn’t take off,” reasons Graziano, “because then it’ll just get screwed up.”

RoxyAnn Winery, Vineyard Update with Wine Maker John Quinones…

I believe all truly great wines are made in the vineyard – most people have heard the cliché:  “You can’t make a great wine from average grapes, although you can make an average wine from great grapes”.

In keeping with that philosophy, we try and exercise the same level of care and attention to detail in the vineyard as we do with the wines in the winery.

We are currently busy working in the vineyards – mowing cover crops, cultivating, hand-hoeing weeds, thinning shoots, taking soil moisture measurements, and training our young vines, in preparation for the 2009 vintage

We look forward to enjoying the fruits of our labors and sharing them with you.

-John Q.

RoxyAnn vineyard, spring, 2009

RoxyAnn vineyard, spring, 2009

John’s winemaking philosophy is simple

“A winemaker can’t craft wines that surpass the quality of the fruit – it’s our job to fully develop, preserve, and showcase what comes from the vineyard. With appropriate viticulture practices, desired flavor profiles, balance, and texture can be developed in the vineyard, long before the grapes are brought into the winery.” Quinones’ stylistic hallmark among his wines is balance and texture. “I am very focused on the texture of a wine. The balance of the fruit, acidity, tannins, etc., is what creates a wine’s texture. When the balance is right, the wine is in harmony, and will simply feel good in your mouth.”

RoxyAnn Vineyard are Low Input Viticulture and Enology (LIVE) Certified

RoxyAnn Vineyard is Low Input Viticulture and Enology (LIVE) Certified