Just a little over a week ago, we held our 5th annual summer farm dinner. We wanted to share a few of the highlights with you to entice you to join us next year, whether that's for the first time or the sixth (yes, there are a number of people who have attended every year).
First, of course, was the food. The primary objective, after all, is to show our appreciation to friends and family by organizing an event for them that is centered around delicious food and wine. Isaac Ocejo knocked it out of the park once again. Drawing on a number of local ingredients that are in season at the moment, Isaac and his team put together some truly exceptional dishes. Our kids never let Isaac removee shrimp ceviche from the menu. It didn’t disappoint. This was followed by gazpacho with jamon and smoked mussels. The seasonal salad included heirloom tomatoes, local peaches, burrata, flower petals from our farm and an amazing green goddess dressing. The centerpiece of the main course was a perfectly seared Oregon albacore tuna loin. It was served with a Colombian ceviche of bay scallops and gulf shrimp, swimming in leche de tigre. For dessert, it was a tres leches cake with double cream vanilla gelato. It was a perfect lineup for a hot summer evening.
Second, before the dinner got underway, we poured our guests three still wines from Concinnitas Farm. The 2021 vintage was our first. The three still wines (an Aligoté, a Chenin Blanc and a Gamay Noir) were released just a few weeks ago. This was the first time we had the pleasure of showcasing these wines at one of our summer dinners. The wines, produced by winemaker Bree Stock (pictured below with her husband and fellow winemaker Chad), are a perfect reflection of the power and beauty of the farm and the endless potential of the Willamette Valley. As a special surprise, we also poured guests some of our still unreleased Blanc de Noirs from 2021, made from Pinot Noir and Gamay Noir. This was also the first time we have tried the wine since February. Though it will benefit from even more time in bottle, it was nothing short of incredible. We cannot wait to release it along with our Blanc de Blancs (made from Chardonnay and Aligoté) so all of you can enjoy it. Stay tuned. We will let you know as soon as it is ready and available for purchase.
The 2024 growing season has, in some ways, been similar to the last few. It has been warm (and, for at least a handful of days, unusually hot with temperatures reaching triple digits) and dry. Temperatures have cooled this week, however, providing some relief for the vines and those who work in the vineyards. We are now entering the home stretch toward the 2024 harvest. Veraison, when the grapes change color and begin to ripen, has just begun in some of the blocks. We are developing a plan to thin fruit in some blocks. Based on those decisions, we are estimating the cropload for each block and using that information to prepare for harvest in the cellar.
Of course, none of this would be possible without the support of our great community of supporters. We cannot thank you enough. If you would like to purchase any of our wines, they are available online here. We are still unable to ship wines to some parts of the country due to high temperatures. However, if you are in the Pacific Northwest or cooler parts of the country, we can get them delivered right to your door. If anyone is in Washington, DC, or the Willamette Valley, you can find Concinnitas Farm wines in two of our absolute favorite restaurants, Reveler's Hour and Hayward. If you are planning a night out, please consider supporting these great restaurants, both of which have been so supportive of Concinnitas Farm. Follow us on Instagram for more frequent (and briefer) updates on what is happening here on the farm. And, if you happen to find yourself in the Willamette Valley, contact us directly to schedule a visit or reach out to our friends at Limited Addition Wines to organize a tasting.
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