MEET BIG TABLE FARM FROM CARLTON ORGEGON
Brian Marcy and Clare Carver bought their farm in 2006 when they moved from Napa Valley to Oregon’s Willamette Valley. They shared a dream of creating a farm that has an intensive grazing system of farming that has a healthy sustainable and diverse ecosystem. They purchased 70 acres of land where they raise animals and produce seasonal vegetables. They house free-range hens, pasture raised pigs, goats, draft horses, beehives, and grass-fed cows. These animals create the grazing system of farming that build soil, sequesters carbon, moving towards the healthy, sustainable, and diverse farm. It took them 15 years; starting at a 150-case production, they are officially a fully functioning farm and winery now producing closer to 5,000 cases!
Brian Marcy-Winemaker: While working in Napa Valley, Brian learned from some of California's most esteemed winemakers and wineries - Turley Wine cellars, Neyers Vineyards, Blankiet Estate and Marcassin, just to name a few. Brian also spent a harvest working in Australia at Trevor Jones Fine Wines.
Partner Clare Carver: In addition to partnering with Brian to market the wine and manage their 70 acres, Clare is also a painter and wine label designer. Her fine art speaks for itself, and her labels have received multiple awards, including America's top ten wine labels (San Francisco Chronicle). Clare's first passion is her painting, but she finds great joy in working with her team of draft horses.
This unfined/unfiltered wine has little to no manipulation other than a touch of sulfur when bottled. Warm spice, cherry, and blackberry on the nose and persistent tannins and acidity that balance the fruit. Nose of cranberry, black cherry and raspberry. Subtle notes of dried violets, lavender and rose. The palate is full of ripe red fruit and cherry-cola are enhanced by anise, white pepper, Provençal herbs and a hint of minerality, silky tannins, lively acidity, with a long lingering finish.
$44.99 per bottle
This wine is unfined/unfiltered with little to no manipulation in the wine, just a touch of sulfur at bottling for stabilization. This wine comes from 7 sites, 1 south of Salem, van Duzer, Eola Amity, Dundee, and Yamill-Carlton. Barrel fermented in French oak with minimal new barrels. Aromas of rose petals, pear, and vanilla-spiced almonds. Tangy Meyer lemon with subtle graham cracker crust balanced with hints of honeysuckle and papaya. Mouth watering finish with a touch of salinity and a kiss of crème fraiche on the finish.
$29.99 per bottle