News from the Winery

Oregon Wine Press Cellar Selects

Thanks to Oregon Wine Press for some great reviews of Cana’s Feast wines.  The OWP March Cellar Selects highlighted Bordeaux-style reds and featured not one, but two of our wines.

2013 Malbec
“A complex, layered nose of black pepper, black olive, vanilla, sweet herb and floral notes are joined on the palate with fresh fruit flavors. Sweet blueberry and rich cherry are spiced with black pepper and carried by toasty undertones through a deliciously long finish.”

2013 Petit Verdot – Flight Favorite
“Amazing deep purple hue with concentrated flavors of the darkest plum, notes of cinnamon, clove, vanilla, floral, blackberry syrup, succulent black cherry and dried herbs; all this and more delivered in a package of velvety tannins, bright acid and a lengthy finish with mineral and woody textures. Intriguing and nuanced, this wine will keep your palate alert and pleasantly occupied.”

Recent Accolades

2012 Mountain Cuvée

92 Points – Wine Enthusiast:
“Flavors of herbs, plum, oak spices and black currant offer impressive density and finish with a tart lick of acidity.” — S.S.  (9/1/2015)
Great Northwest Wine:
“Aromas of black currant, blackberry and plum with cocoa powder and dark toast. Inside, it’s a bold presentation of blackberry cobbler and blueberry, backed by rich tannins and pomegranate acidity. Enjoy now with well-marbled meats, but there will be further rewards in half a decade.”

2012 Sangiovese Grosso

Great Northwest Wine:
“Black cherry, black plums, fresh-from-the-vine blackberries and blood orange aromas pick up bittersweet chocolate and allspice. There’s racy acidity to the flavors of boysenberry and Montmorency cherry, while the nice heft of moderate tannins with a luscious spice component makes for a delicious pairing with a thick slab of lasagna.”

2012 Montagna Rossa

Double Gold – Seattle Wine Awards
Double Gold – Denver International Wine Competition
Great Northwest Wine:
“The nose hints at Bing cherry, cola and Red Vines licorice along with nectarine skin and minerality. On the palate, it’s clean and focused featuring Marionberry and blueberry, a combination that makes for a drink of sturdy tannins and juicy acidity which is finished by a pinch of horehound. It’s a food-friendly wine with plenty of staying power.”

2013 Primitivo

Great Northwest Wine:
“A spicy nose with white pepper among hints of red cherry, light cola and raspberry. This is a lighter-styled Primitivo with a smooth entry featuring flavors of Chelan cherry and vanilla with raspberry acidity and cherry-skin tannins. It’s nicely structured rather than sweet and boozy akin to some made in more southerly growing regions.”

2013 Cinsaut

Great Northwest Wine:
“In the glass, it takes on the appearance of a dark rosé, and it offers aromas of blood orange, dried strawberry, rhubarb pie and lemon ginger tea. On the palate, there are flavors of dried cherry and cranberry as pink grapefruit acidity easily pushes through the mild tannins to make this a very approachable wine.”

Oregon Wines Fly Free

Alaska Airlines customers flying in and out of participating Oregon airports may check one case of Oregon wine for free.  Oregon Wines Fly Free is jointly sponsored by Alaska Airlines, Travel Oregon and the Oregon Wine Board.

Check out Oregon Wines Fly Free for more details.

“Gifts for Drinkers”

On Chinato, Toby Cecchini writes:

“There’s never been an American version, until Patrick Taylor, the plucky winemaker at Cana’s Feast Winery in Oregon decided to try his hand, turning his own Nebbiolo into what he calls Chinato D’Erbetti.”

going on to propose,

“… He’s created what is easily the most beguiling fortified wine I’ve tasted from these shores.”

Toby suggests blending it into classic cocktails like Manhattans, and Vieux Carrés, and Blood and Sands and Martinezes and Negronis. Check out the full article over at the New York Times.

Source: New York Times

“Ciao Bella!”

Some recent accolades for our Chinato:

“Lush, bitter and complex, the aromatized wines known as Barolo Chinatos have long been popular throughout Italy’s Piedmont region but only recently crossed the Atlantic and into wine and cocktail glasses across America…”

Said the staff at Imbibe in their 2011 Nov/Dec issue (No.34), describing our Chinato as “Bright yet earthy, this Chinato engages with notes of black pepper, cinnamon, sarsaparilla and rose petals.”

Source: Imbibe Magazine

Mix Magazine

Paul Clarke describes our Chinato D’Erbetti as “Deep and rich, with notes of chocolate, pepper and alpine flowers, and a gradual, lingering bitterness.” in the 2011 November issue’s Guide to Digestivos!

Complete with cocktail recipe ideas from Bent Brick’s Adam Robinson – don’t miss it!

Source: Mix Magazine

“Bittersweet Surrender”

“It’s a bitter world out there — bitter as in a growing tide of cocktail bitters, digestifs and aperitifs.” Joe Gray of The Chicago Tribune says the Chinato d’Erbetti, “would perform well in cocktails where you want its herbal depth and hint of sweetness.”

Source: Chicago Tribune