Join Remy for a private and curated experience, exploring the history and development of our wines. Ticket price includes library wine flight, light fare, and enjoyable conversation. Reservations required. Seats are limited.
You can purchase tickets here.
Washington Barbera wine made in Oregon by Remy Wines.
We like to kick off the First Sunday library tasting series with Barbera, because we know so many of our fans miss this wine. Unfortunately, the Rosebud Vineyard ripped out their vines, so the last vintage we made was in 2016.
2013 Rosebud Barbera: Gingerbread notes, plum acid and so smooth $74
2012: Fruitier than the 2013, with lively acid and warm spice $81
2010: Much more savory, less fruit, a delicious funky earth with tomato sauce richness
2012 Barbera Superiore: This wine receives an addition year in barrel, 36 months total. The richness is intense, with plum sauce, smooth. $91
December Library Lagrein Tasting: Always a fun tasting, because Remy was getting her Lagrein from a different vineyard up until 2013. The differences are pretty noticeable, as the estate Lagrein is planted almost exclusively in the Jory soil that the Dundee Hills is known for, and it gives the wines a high-toned red fruit character. The Ilahe vineyard is mostly Willakenzie-type sedimentary clay, and the profile is often more dark fruit notes.
2009 Lagrein: Ripe, stewed fruit, ginger bread, anise and dates. 2009 was a hot year in the Willamette $150
2010: Cigar, smoky, rich and well-integrated. Touch of orange with some Syrah like qualities, cool vintage $136
2011: Nose of Pinot Noir, floral and pretty. Smooth and deep, then bright. Earthy raspberry with a citric finish. Coldest and wettest vintage on record $113
2013: First vintage at the estate vineyard. Deep color, rich earth nose, savory and woodsy, douglas fir and raspberries. Like drinking Oregon.
2019: Current release Dark chocolate nose, wild raspberry bramble and cedar box finish. Hints of tobacco, anise and spice. $58
January Library Sangiovese Tasting
2020 Kiona Sangiovese: current release (very limited!) Strawberry preserves on the nose, juicy with terra cotta minerality. $48
2016 Kiona: Fragrant nose, stewed strawberry and tomato plant. Great acid, strawberry, orange and bricky terra cotta. Smooth $70
2012 Ciel du Cheval: This vineyard is across the road from Kiona vineyards in Red Mountain, but it’s really different. Floral nose, rose and hibiscus, dates or figs with dark flowers and black tea. $103
2012 Kiona: Deep color, really different, blood orange fruit, spices and fresh fennel bulb. Strawberry, tomato plant and brick $103
2012 Kiona Sangiovese Riserva: This wine is from a specific block in the Kiona vineyard, which is a sunnier, warmer spot. Fruit is process, fermented and barrel aged seperately. It receives an addition year in barrel. Allt he classic Kiona notes (strawberry, tomato savoriness, dusty brick) but full-bodied, smooth, cigar, tangy. $130
February Dolcetto Tasting
2019 Remy Wines Jubilee Dolcetto (Current release) Blood orange, fleshy black cherries with a dusty, sage finish. Great structure. Grown at Jubilee Vineyard in the Northern part of the Eola-Amity Hills AVA in the Willamette Valley, Oregon. Barrel aged 14 months. 12.4%abv
2017 Dolcetto: Typical flavors from this vineyard, with tart cherry, coffee earthiness on the finish.
2016 Dolcetto: Still retains its blueberry notes from when we first tasted this wine. Juicy and fleshy with excellent acid.
2015 Dolcetto: Darkest of the bunch, blackberry and bramble notes with chewy tannins on the finish.
2013 Dolcetto: Chocolate sage with a touch of coffee on the finish, pale cherry notes.
Washington Barbera wine made in Oregon by Remy Wines.
Looking to make a stellar meal this loving season, try one of these great pairings that will knock the socks off whoever you’re cooking for this year.
With our Barbera:
Salad: Roasted beets with chevre, fresh mint and orange zest
Pasta: Fettucine with Puttanesca
Main: Monk fish in a spicy red sauce over polenta or slow roasted game meats like wild boar or elk in a cinammon dry rub then slow cooked.
Check out Splendid Table or Silver Spoon cookbook for recipes.
With our Beneficio … a fortified dessert wine made from Barbera and Clear Creek Distillery Grape Spirts (AKA Grappa)
10-Year Barrel aged dessert wine
Dessert: Hazelnut cake with whip, mint and berries
Dessert: Chocolate Budino (maybe you can get some at Nick’s Italian Cafe?
Dessert: Vanilla ice cream with a Beneficio Float
Starter: Black Heart Blanc de Noir with a Beneficio Float
Enoy! –Remy
Tasting Flights $25 (Complimentary for club members) JOIN
2021 Three Wives Arneis ($35/ $28 club)
2021 Three Wives Germaine Gabrielle Rose of Pinot Noir ($25/ $20 club)
2019 Three Wives Remy’s Red ($25/ Club $20)
2019 Jubilee Dolcetto ($35/ Club $28)
2020 Stardust ($63/ Club $50.40)
$12 Glass Pour: Fischerman’s Pinot Gris, Rose, Remy’s Red
$17 Glass Pour: Tempranillo, Dolcetto, Stardust
Picnic Basket: $59 Selection of International antipasti serves 4-6: La Panzanella Croccantini; Cypress Grove Purple Haze Goat Cheese; Marcona Almonds; Castelvetrano Olives; La Quercia Proscuitto Americano; Zanae Gigantes Beans; Kontos Dolmades; Cuoco Caponata di Melenzane; Baci Italian Chocolates (Items subject to change)
Other Beverages:
Montucky Cold Snack Lager $4
SanPelligrino (Aranciata or Limonata) $3
Montain Valley Spring Water (Sparkling or Still) $3
Current Release Bottles
2020 Black Heart Blanc de Noir (1 bottle per party) $63/ $50.40 SOLD OUT
| 2020 Tempranillo | $35 / $28 Club |
| 2019 Kiona Sangiovese Riserva | $67 / $46.40 club only |
| 2019 Rosebud Nebbiolo Riserva | $67 / $53.60 club only |
| 2020 Three Wives Germaine Gabrielle rose | $25 / $20 club |
| 2021 Fischerman’s Pinot Gris | $25 / $20 club |
| 2019 Remy’s Red | $25 / $20 club |
| Our History
McMinnville native Remy Drabkin knew she wanted to be a winemaker at 8 years old. By 14 she was working her first grape harvest and by 17 she was studying winemaking abroad. Remy’s Old World Style philosophy developed under the guidance of Oregon wine industry pioneers and was informed by the Italian families around which she was raised. Her eponymous Remy Wines and Three Wives Wines started in 2006, baR (pronounced R bar) opened in 2011 and in 2017 she opened the Farmhouse Tasting Room.. |
| Remy Wines
Bell’Amici Wine Club Join Club Wine Club Details: Two annual shipments of our newest releases, library wines and first access to limited availability bottlings. Two complimentary tickets to the Remy Wines invitational events in Spring & Fall. Complimentary tastings for up to 4 people all year long. Preferred pricing on wines throughout the year. Special promotions and event invitations. The cost of each Remy selected packet varies and with club pricing is $200-$250. You must receive at least two packets to avoid additional fees. You may opt to pick up or ship your wine, shipping costs will be applied. Your credit card will be charged at the time of shipping. You must be 21 years of age to join. A $100 processing fee will be applied to your card if membership is cancelled before receiving two packets or after notified drop date. You must like wine. |
If you joined us last week for wine club, then you ate the following and this is why and how!
d’anjou pear, honeycomb, pecorino
We seated you to platters of honey in its comb, red d’anjou pears and a beautiful Pecorino (Italian sheep’s milk cheese). We made the platters prettier by adding some color in the form of pea shoots and rosemary flowers. The pear and honeycomb leapt right out of our 2018 Fischerman’s Pinot Gris, the saltiness of the cheese balanced it all out. Many asked — I found whole trays of honeycomb at Barbur World Foods on Barbur Boulevard, a true delight. If you haven’t stopped there yet — do.
The second course was all local focus, highlighting our friends at Even Pull Farm; I really couldn’t be more impressed with the consistently high quality of their produce. Look for them at the McMinnville Farmers’ Market this year. I built this course off of what they had in season.
Orchiette pasta with rapini and green garlic.
To be honest, I was originally inspired by their arugula — it was so peppery and a delicious pairing with the Dolcetto but it bolted…c’est la vie or c’est farming. I was fairly committed to the idea of a pepper component with the Dolcetto by that point, but I also wanted to bring out some of the more subtle flavors in the wine. We served you orchiette with green garlic — mild compared to traditional garlic application — and rapini. Rapini can get a bad rap for being bitter, but this was sweet and delicious!
To make this dish, I sauteed, over low heat, the green garlic, pignoli (pine nuts), fresh chopped oregano and maybe or maybe not some lemon rind — depended on my mood/palate. I brought the pasta water (salted always) to a rolling boil and threw in the
Paired with 2016 Jubilee Dolcetto
chopped Rapini, let it cook for a few moments then added the orchiette. Brought it all back to a boil, strained it, tossed it with the green garlic then finished with olive oil, shaved Parmesan and freshly ground black pepper. I used my stone mortar and pestle to grind the pepper, as with many things in life, the process dictates the product. I never buy pepper unless it’s still in peppercorn form — freshly cracked black pepper is a flavor far and apart from “black pepper.”
Lastly, we served Porchetta with fresh orange zest over the top. The
Nick’s Porchetta
Porchettas were cooked in a deep pan with a shallow pond of our Pinot Gris, bay leaves, chili peppers, peppercorns and rolled with fennel seed, garlic, chilis. When cooking Porchetta, go low and slow, “baste” occasionally and cook uncovered “until the outside is gorgeous, crispy, mapl-y brown,” that’s what Carmen said when I picked them up. It’s always important to give credit where it’s due, and if you’ve had Nick’s Italian Cafe Porchetta (and now you have) you would understand why I asked to pick up uncooked Porchetta from Carmen — leaving me just to cook them off. Speaking of Carmen — two events to make note of:
I cooked each Porchetta for about 3.5 hours then let them rest for at least 1/2 hour. The longer they rest, the easier they are to slice.
Remy and her mom, Joan.
Going back to giving credit — when we were in recipe testing stage — it was Erin that said the Porchetta would be better with some citrus to really tie in the Sangiovese. The truth is, we have a cracker-jack team and they make my job easy. I know they…Erin, Hannah, Diana, Sharon and Jonathan took great care of you. You may not have seen, but we also couldn’t do this without Annika, Ralph and Dan. And of course, my Mom, who I mentioned in the last post, helped us prep for several of the parties. It’s a team effort to deliver something extraordinary ever time.
Hannah and Sharon
For dessert (most days) we served the 2014 Barbera, which is now sold out!
Oh you vegetarians…I almost forgot. I roasted fennel bulbs with garlic, cippolini onions, carrots, tossed in a 30 year aged balsamic. I was trying to pull out the same elements in the wine with your dish as I was with the Porchetta!
We have another series coming up, so look for one more set of recipe collections. Thank you for being club members and for challenging me to deliver something fantastic every time.
xo
R
Buon Appetito!
