Jeff Lewis, director of education at Alexana Winery in Oregon, will be present as we showcase the wines they produce paired with a special Chef's tasting menu. Additional menu details to be announced!
Dinner is $60 and the optional wine pairing $35. Seatings are available at 5:30 and 8 p.m.
2016 Riesling, ‘Revana Vineyard’, Dundee Hills
Age-worthy and profoundly delicious DRY Riesling with barrel influence. A rare single-vineyard Riesling from a 3-acre block within the ‘Revana Vineyard’. 10% aged in French oak barrels and 90% in S/S drums, 4 months on lees. One of Oregon’s top Rieslings.
2016 Pinot Gris, ‘Terroir Series’, Willamette Valley
World-class Pinot Gris from a selection of 3 premier Hillside vineyard sites, whole-cluster pressed, native yeasts, 21% barrel fermented and 4 months lees contact. Coming from 2 acres on the ‘Revana Vineyard’ Estate along with some of the Willamette Valley’s oldest Pinot Gris vines.
2016 Pinot Noir, ‘Revana Vineyard’, Dundee Hills
One of the Willamette Valley’s most interesting single vineyards! Dry-farmed, small-lot fermentations, native yeast and gravity flow winemaking. This 56-acre vineyard encompasses 18 different soil types, 11 clones of Pinot Noir and a 300’ elevation change. Each of 27 different vineyard blocks are fermented and barrel-aged separately (23% new, 26% second use, 51% neutral oak) then reassembled into a “single vineyard” bottling.
2015 Gran Coeur ‘Bordeaux’ Blend, Yakima Valley
(30% Cabernet Sauvignon - 20% Cabernet Franc - 20% Petite Verdot - 15% Merlot - 15% Malbec)
Hand-harvest and individually berry sorted from 15-year-old vines within the Lonesome Spring Ranch Vineyard. Fermented with native yeasts in 2-ton micro-fermenters using manual punchdowns and gravity-flow winemaking. 18 months in 39% new, 26% second use and 35% neutral French oak barrels.
2014 Alexana ‘Late Harvest’ Riesling, Lonesome Spring Ranch, Yakima Valley, WA
This high-desert vineyard parcel allows us to mature the grapes on the vine to a level of ripeness and richness that is perfect for producing this unique expression of Riesling. Located just north of the Yakima River, the conditions in 2014 were perfect for the development of botrytis cinerea, the noble rot responsible for the world°s most iconic dessert wines. The berries are hand-harvested and slowly pressed overnight to gently extract minute amounts of sweet juice from each berry. This meticulous process is slow and yields very little juice that is slowly fermented into a concentrated wine of gorgeous texture and vibrant personality. We recommend enjoying this complex wine at finale of a meal.
Chef's pairing menu to come...
Why stop with just a fantastic dinner when you can enjoy a sumptuous gourmet breakfast as well? When you dine at Coho Restaurant for one of our special event dinners, stay at the Tucker House Inn for only $149 per night. Learn more...