On a recent trip to the Willamette Valley, I had the pleasure of visiting Sokol Blosser, one of Oregon’s oldest and largest wineries. To add to my first time visit, I reserved the Farm and Forage wine-paired luncheon and highly recommend the experience.
About Sokol Blosser
Founded in 1971 by Bill and Susan Sokol Blosser, the popular winery saw its first vines planted in the Dundee Hills when there was literally no established Oregon wine industry.
The Sokol Blosser family set out to grow and produce the finest Pinot Noir and soon became pioneers in modern-day Oregon wine country. Now, the second generation of Sokol Blosser, Winemaker Alex Sokol Blosser and sister Alison Sokol Blosser, CEO, is at the helm keeping the ‘good to the earth’ mantra of the winery which practices certified-organic farming on 86 planted acres. The family’s commitment towards sustainability, biodiversity and sustainable business practices are felt throughout the winery, including its LEED-certified underground barrel cellar.
The winery’s 128 acres provide fruit to produce 80,000 cases of Pinot Noir, Pinot Gris, Chardonnay and Riesling under the Sokol Blosser brand name. White blend, red blend, Pinot Noir and sparkling wine are crafted under the brand name Evolution (see https://evolutionwine.com for complete details).
About the Farm & Forage Lunch
My Seat at Kitchen Table
With his Farm & Forage culinary experience, Sokol Blosser Executive Chef, Henry Kibit, creates six bites to be paired with six wines. This is a great way to fully appreciate the wines whose flavors are heightened with food. The fun part, our group of five diners/wine tasters sat at a counter in the kitchen to watch the magic happen. The experience is available for up to eight guests.
The kitchen staff follows the winery mantra, “good to the earth” and sources ingredients for the various winery menus from local purveyors and also forages on the property for mushrooms, nettles, salad greens and much more.
Farm & Forage is currently offered every Thursday, Friday and Saturday at 1:00pm. During the busy summer months, July through October, Sokol Blosser offers a second time slot on Saturdays, so the experience is available at 11am and 2pm.
The cost of the lunch including wine is $75 per person or $60 or 1,800 points for Cellar Club members. Reservations are required and can be made by calling Sokol Blosser.
These are the lovely wines we tasted along with the food we enjoyed. Note that the menu changes based on the products available to Chef Kibit.
Evolution Brut Sparkling ($20)
Creamy texture, juicy green/Fiji apple flavors with a bit of lemon on the crisp finish. Just a perfect summer sparkler and I couldn’t keep from ordering a case for patio parties.
This was the welcome wine when I arrived for the lunch.
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- Raab
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- Halibut
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- NY Strip
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- Chocolate
2017 Estate Rosé of Pinot Noir
100% Pinot Noir, 100% from estate-grown, organic grapes. Wild strawberry on the nose. Strawberry continues on the palate with pink grapefruit on the finish. Vibrant acidity that’s screaming for food.
Paired with: Purple sprouting broccoli, oil cured olive, roe, Belper Knolle.
2016 Dundee Hills Pinot Blanc ($22)
On the palate are green apple and peach flavors with a bit of Meyer lemon on the finish. Great minerality – nice pairing with the halibut.
Paired with: Halibut, ramp, nettle, chervil.
2014 Thistle Vineyard Estate Pinot Noir ($38)
Good transition wine between white and bolder reds. Medium red with pale pink on the edge of the wine glass rim. Bright cherry on the nose with earthy, chocolate notes. Red fruit/berry flavors with earthy notes and firm tannins on the finish.
Paired with: Raab, turnip, egg.
2014 Big Tree Block Pinot Noir ($70)
100% Pinot Noir, 100% from estate-grown, organic grapes. Bright acidity on this wine – cherry on the nose and palate with citrusy finish.
Paired with: Lamb, Za’atar, spinach, cattail.
2015 Twelve Row Block Estate Pinot Noir ($60)
This is much bigger Pinot Noir than I’m accustomed to and really enjoyed it. It’s bold with chocolate-coated ripe cherry flavors and tobacco notes.
Paired with: NY Strip, yellowfoot, hazelnut, brown butter.
2014 Sparkling Rosé of Pinot Noir ($50)
100% pinot noir. What a treat this pale pink rosé bubbly was with our dessert. Fine mousse-like bubbles, light strawberry flavors and a crisp, dry finish. A nicely-made, method Champenoise sparkling wine.
Paired with: Chocolate (dark/milk), flowers.
If you’ve not been to Oregon wine country, Sokol Blosser is a must-visit and the Farm & Forage experience is not to pass up.
About the Location and Tasting Room Hours
Tasting Room hours: Daily from 10am-4pm.
5000 Sokol Blosser Lane, Dayton, Oregon. www.sokolblosser.com
Cheers,
Veronique
This was a very special tasting comparing the stellar Burgundy wines of Joseph Drouhin against the outstanding Domaine Drouhin Oregon wines.
Domaine Drouhin Assistant Tasting Room Manager, Madeleine Todd, offered such great content and details about the Drouhin family history, the winery and the wines. She made my experience very memorable and I appreciated her knowledge and passion for Oregon wines and Drouhin in general.
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