Taste a flight of Oregon wines in Avon
VAIL CO, Colorado
AVON – Vin48 restaurant in Avon is hosting winemaker Steve Doerner, of Cristom Vineyards in Oregon’s Willamette Valley. Doerner will be at vin48 from 6 to 9 p.m. Wednesday night to pour a fight of three Cristom wines. Any guest who orders the Cristom flight will be greeted tableside by Doerner, with a little back-story on these delicious wines.
“Steve’s wines are consistently among the elite from Oregon vintage to vintage,” said vin48 owner/wine director Greg Eynon. “If you want to taste true Willamette Valley wines and meet a winemaker at the top of his craft then please stop by.”
In 1992, Paul and Eileen Gerrie purchased the abandoned Pellier Winery site in the Spring Valley region of Polk County and established Cristom Vineyards. The first vintage was produced in 1992 from grapes purchased from other local vineyards. The vineyards were replanted from 1993 to 1996. The first vintage from the estate owned vineyards bottled in 1994.
Cristom’s current winemaker is Steve Doerner, who joined the winery as head winemaker for its first vintage. Doerner graduated in 1978 from the University of California, Davis with a degree in biochemistry and had spent 14 years at the Californian Calera Wine Company, specializing in working with Pinot noir, as well as studying under Jacques Seysses, owner and winemaker at Domaine Dujac in Burgundy. He was appointed winemaker at Cristom in 1992. Doerner was the first established winemaker from the California wine industry to move to Oregon, and has been followed by many others since. After having established himself as winemaker at Cristom, Doerner was made a partner in the business.
Located in Oregon’s Eola Amity hills, Cristom Vineyards cultivates eight distinct vineyards growing pinot noir, chardonnay, pinot gris, viognier and syrah, totaling 65 plantable acres. The vineyards are dry farmed with the focus on quality fruit with low yields and high density planting. Doerner uses old World winemaking techniques – whole clusters, native yeast fermentation and gentle and minimal handling – letting the land make the wine.
Support Local Journalism
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User