We find ourselves finally at the end of one of the longest and finest Fall seasons in many years.
Moderate, but seasonal temperatures.
A bit of precipitation. Snow on the Ridge.
Spectacular color in the retiring leaves Yellow, red, brite, vivid.
Leaves of the grapes, cherries, and pears are mostly all on the ground.
Our bed and nightly slumber still in place outside on the covered deck as I write this on December 15.
That is a record for us.
The vintage of new wine is developing nicely. Chardonnay, Rose of Sangiovese, Montepulciano, Graciano, Red Mountain Cabernet, Barbera, and Syrah are all aging gracefully.
Among the treasures accumulated this past year was a new pizza oven. Judi, Ty, and Guido collaborated to produce wood fired pizza on Saturdays in August and September.
On a purely personal note, we enjoyed a driving trip to the Southern Utah State and national parks. in early March.
Stayed in Burley, Boise, Cedar City, and Moab. Weather was great. Clear and sunny for the most part although we did drive through fresh snow at elevations above 6000 feet. Lots of pictures of unbelievable cliffs, arches, and balanced rocks.
In another adventure, we spent our 49th anniversary on the Yellowstone River in central Montana. Great scenery and accommodations. Guided fly fishing for two days drifting the Yellowstone. Then more time spent in the National park. Huge herds of Bison. Lots of deer and elk.
So now the Holidays are upon us.
Here's to a great new year.
Mike and Judi
Thank you for the overwhelming response to this summer's patio dinner series. All of the available dates are now sold out. Please don't wait for next summer to come visit...we are now offering hand-tossed pizzas from 12-4pm on Saturdays.
Mike & Judi
We are happy to announce three upcoming dinners hosted by Tim Putnam from Smokeblossom.
We will open at 5:30 with dinner beginning around 6pm. Menus for each dinner will be available in a few weeks. Price for the meal will be $65 per person. Any changes or cancellations must be done by the Sunday prior to the event. Credit card will be billed on that Sunday.
Available slots are filling fast. To reserve your dinner call Judi at 509-885-5485. Please have your credit card and any food allergies ready at the time you call.
Mike & Judi
Fall is upon us. The holidays approach. And the latest Gewürztraminer has just been released in time for traditional pairings on the Thanksgiving feast table.
Aromatic, fruity, and yet a bit of Lychee refreshment. We think this is our nicest Gwurz to date. Taste a vertical with the previous vintage for the next two Saturdays.
Turkey, dressing, and cranberry sauce, all are "in the mood" with the new bottle of Graces' Gewurztrminer
Please join us at the wine shop for a round of tasting, conversation, and a cheese plate.
Or try one of our new flat bread Pizza's
We are open at noon on Friday, Saturday and Sunday.
Holiday celebrations, are, of course, great times for gift giving. We suggest the new Gewürztraminer, or the award winning Montepulciano. A historic favorite has been our Raven Ridge Red. The 2014 Cabernet, Syrah blend just newly released.
Mike and Judi
Menu from Garlinis for Martin-Scott winery July 21
1. Garlinis Rustic Bread with Extra Virgin Olive Oil and aged Balsamic
2. Arugula with Roasted Beets, Goat Cheese, and Candied Pecans. Served with Pinot Gris
3. Fettuccine Pasta in Light Shallot Cream with Grilled White Shrimp Skewer. Served with Sauvignon Blanc
4. Olive-Stuffed Flank Steak with Cherry Tomato Confit. Served with newly released Cabernet Franc
5. Fresh Berry Crisp and Vanilla Ice Cream
May 22, 2016
Winemaker update and come to dinner invite
We have never seen the trees and vines so luxuriant. Huge foliage. Bright rich colors. Incredible growth extension. Earlier yet than the record 2015 season, 2016 is two days ahead of that. Talk in the industry is of the possibility of Cabernet ready for harvest in the last days of August, from the earlier sites.
The last vintage was somewhat problematic due to low acid levels. The miracle of modern chemistry and wine makers blending skills have overcome that problem. Actually, early maturity is easier to deal with than late seasons, where the fruit lacks sugar, and is not ripe.
The "Dinner on the Patio" Season is upon us. Seats are still available for the June 9 opener catered by Ravenous. Check out our web site, and face book for more details including the menu.
Dates are June 9, 16, 30. July 7, 14, 21, 28. August 4, 11, 18, 25, 31. September 8
Please call Colleen Ward, 509-699-8771 to make your reservation.
New wines available this Summer Season are 2015 Pinot Gris, 2013 Cab Franc, 2013 Montepulciano, 2013 Ryder Red from Red Mountain, and 2012 Counoise.
We look forward to seeing you soon.
Martin Scott Winery.
We are pleased to announce that our dinners this year will be served on Thursday nights on the patio overlooking the Columbia River. The patio will be open at 6:00 and dinner will be served at 6:30 pm. We will be taking reservations and you each will have your own private table set for the number in your party.
- June 9 catered by Ravenous
- June 16 catered by Garlini
- June 30 Ravenous
- July 7 Ravenous
- July 14 Garlini
- July 21 Garlini
- July 28 Ravenous
- Aug 4 Garlini
- Aug 11 Garlini
- Aug 18 Ravenous
- Aug 25 Garlini
- Aug 31 Ravenous
- Sept 8 Garlini
The price will be $65.00 per person which includes the dinner, a glass of wine, or a paired wine/food course, tax and gratuity. Cancellations can occur up to the Sunday night prior to the Thursday night dinner. Guests will be required to pre-pay for the meal and will forfeit the entire cost should they not cancel within the required window and fail to show up for the event. However we often have a stand-by list from which we will try to fill in case of last-minute cancellations. Maximum guests will be 54 persons and reservations can be taken by calling Colleen Ward at 509-699-8771.
We are pleased to announce that Ravenous and Garlini have agreed to cater our summertime patio dinners. Our challenge to them is to bring fresh seasonal fare to the patio. To demonstrate their kitchens command of the Northwest. Salmon, chicken, pork and beef, asparagus, corn, fresh fruit and berries as well.
Here is the June 9 Ravenous Spring Fling menu Preceeded with a glass of red or white Martin Scott wine.
"Amuse-Bouche". Spring radish and ricotta crostini with fresh dill
Plated appetizer. Grilled local Quincy asparagus with cured Prosciutto and Pecorino
Plated salad. Spring pea and potato with Smoked Wild Salmon and Dijon Tarragon Vinaigrette.
Bread. Ravenous Roasted Garlic Focaccia
Entre'e. Pork tenderloin with Fig Glaze Nestled on a bed of Slow Braised white beans and Vegetables.
Here is the June 16 Garlini menu
Melon wrapped with Proscuitto served with 2 oz pour of Martin Scott Rose. Wander the patio and grounds. Prepare for more to come. Be seated.
First course. Caprese salad served with 2 oz pour of Martin Scott Peddler White.
Second. Bruschetta with herbed Ricotta, sausage and Mushroom. Two ounce taste of Cole's Collage.
Next. Braised short ribs over Garlic mashed potatoes with roasted vegetables. Martin Scott Malbec.
The final touch. Joel's homemade Layered Chocolate Mouse with fresh Raspberries. We suggest a bottle of Martin Scott Red Mountain Cabernet to bring the evening to a close.
On the viticulture page, plants/crop have never looked better with copious vines, huge canopy, abundant crop, and plenty of heat to bring it on. Drought ? Wine grapes consume 25% as much water as corn and potatoes. One third as much as apples. We will not run dry in the vineyard this year. Huge snow pack to back it up.
On the wine side, several new vintages are available now, Montepulciano, Counoise, Tempranillo, and Peddlers White. New Viognier, Rose’ will be coming soon. Look forward to seeing you!
Please bring an extra sweater/jacket. We are outdoors and temperatures drop when the sun goes down. Comfortable shoes are advised as well.
Mike and Judi
As we near the end of harvest 2015 and the launch of our new web site, I would like to take a few minutes to bring you up to date on stuff at Martin- Scott.
A long hot Summer has come to an end. After a steady rain fall, yesterday, Sunday October 18, we will soon harvest Riesling and Montepulciano, and be done for the 2015 vintage.
Driven by the hottest, driest, Summer on record, we are expecting great flavor from this years vintage. Rich and jammy, yet with bright acidity due to substantial night time cooling.
With much effort and great patience on the part of Judi, we are about to launch a new web site. Actually, you are reading this Blog, because of new found tech skills. The plan is to stay in regular contact via the blog at the winemaker updates 0ption at the home page. We also would like thank Blind Renaissance for there expertise and help in this adventure.
Even though driven by unrelenting heat, the crop did produce some unexpected developments. Tempranillo, normally an early harvest variety was harvested mid season. And Riesling will come off in late October as usual, So harvest has once again been determined by the taste of the grape, not the date on the calendar.
Thanksgiving barrel tasting will be celebrated at Beaumont tasting room in Quincy, Malaga Springs, and Martin-Scott Winery. Not, of course, on Thanksgiving day, but Friday the27 th, Saturday the 28 th, and Sunday the 28 th. Noon until 5 pm. More information on this a little bit later.
We look forward to seeing you and presenting part of the next vintage of redwines.
Holiday celebration dates are beginning to fill up. Please contact Colleen Ward 699-8771 to reserve an evening for your group.