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The Stoller’s established the property in 1943 and the vineyard fifty years later. Using 100% estate fruit, they control every step of the process, from pruning to bottling and everything in between. The result is award-winning wines that are balanced, complex, and consistently exceptional.
These are some of our favorite Oregon wines. What Melissa does is consistently create balanced wines that show off a purity of fruit and finesse too often lacking in today’s wine world.
“I strive to make wine that exemplifies the uniqueness of the vineyard and reflect the vintage with balance and elegance. Our Pinot Noir characteristically expresses a combination of red to darker fruits, spice, and fine-grain tannins. The volcanic soil, elevation, exposure, and weather of our Dundee Hills site all combine to create the perfect conditions for growing cool-climate wine grapes.” – Melissa Burr
Melissa Burr was raised in the Willamette Valley. After completing her Bachelor of Science degree, Melissa intended to practice naturopathic medicine before discovering her true passion was in wine. She studied winemaking and fermentation science at OSU and interned during harvest for several local wineries before becoming production winemaker for Cooper Mountain. In 2003, Melissa joined Stoller Family Estate as the winery’s first dedicated winemaker.
In her 14-year tenor with Stoller, Melissa has worked in concert with the vineyard team to oversee the site’s continued refinement. She has helped grow production from 1,000 cases to 60,000 while acting as a steward of Stoller’s legacy.
I recently visited the winery and was as usual blown away by the wines!
Visit them if you get the chance, and tell them Lenny sent you.
lin·gua fran·ca noun: “a language that is adopted as a common language between speakers whose native languages are different.”
The headline for this article could read: “Local Boy Does Good!” Larry Stone is one of the most influential people in the wine industry. (Period). One of the first Americans to pass theMaster Sommelier exam (#9 in 1988),the only American ever to win France’s Grand Prix de Sopexa competition (better known as the “Best Sommelier in the World”). Wine director for Charlie Trotters. Founder (With Robert De Niro and Robin Williams) of the legendary Rubicon in San Francisco. Dean of Wine Studies at the International Culinary Center.
In 2006, he left the restaurant business to become the Gérant of the Niebaum-Coppola winery, now Inglenook. He worked with Augustine Huneeus at Quintessa, started his own Napa property Sirita and he also ran a négociant firm, Deux Chapeaux, with Daniel Johnnes. In 2010, Stone became president of Evening Land Vineyards, where he collaborated with Burgundian winemaker Dominique Lafon. Today, Evening Land is in the capable hands of Stone’s Protégé Rajat Parr.
Stone brought together a team led by Dominique Lafon. Who is Burgundy’s best-known winemaker, his name is attached to one of its most famous Domaines -Comte Lafon. The Comtes Lafon domaine, contains well over three hectares of premier cru vineyard as well a piece of burgundy’s grand cru Le Montrachet. Lafon Montrachet sells for thousands of dollars a bottle. He has been rightly called “the Wizard of Burgundy.”
He also brought on board winemaker Thomas Savre, who worked with stone and Lafon at Evening Land after working at luminary Burgundian properties as Domaine de la Romanée-Conti, Domaine Dujac, and Maison Nicolas Potel. To manage the vineyards he brought on local viticulturist Mimi Casteel. Mimi is the daughter of Ted Casteel and Pat Dudley, co-founders of Bethel Heights Vineyard. She brings with her a lifetime of living and working in the valley and her families well known reputation for Sustainable and Biodynamic farming.
Stone was in negotiations with Evening Land’s neighbors to purchase the land adjacent to the famed Seven Springs Vineyard, even before he left the project. After he left Evening Land the Janzen family approached him with a deal to buy the land. He sold his stake in Sirita Winery, auctioned off his personal wine collection and convinced a few friends to invest.
They cleared the land – removing fruit and Christmas Trees – planted a vineyard and built a winery, designed by Lafon and Savre. Across the road from Seven Springs it is also adjacent Domaine Serene’s Jerusalem Hill Vineyard, Argyle Winery’s Lone Star Vineyard and Domaine Drouhin’s Roserock Vineyard.
A perfect vineyard sight, a remarkably capable team and an astute understanding of the wine business. It is not surprising these wines are already creating a buzz. Lingua Franca is being poured at high-profile Paris restaurants Vitus, Taillevent and Spoon. Impressive for a new minted American Pinot Noir.
The entire first vintage from Lingua Franca received 90 plus point scores from Wine Spectator! With The Tongue N’ Cheek making it in the
Refined and precise, featuring a structure that’s elegantly complex, with raspberry and cinnamon aromas and sleek cherry and mineral flavors. Drink now through 2022. 772 cases made.
92 Points Wine Spectator
He told me, “We are not trying to make ‘burgundy’, although that is of course an influence. We are making wines of very little intervention, wines of place”. Stone describes it as “exploring Oregon with the mind of Burgundy.” The name Lingua Franca represents the concept of universal language, of bringing people of different worlds to common ground – shared conversation, shared enjoyment. Lingua franca could be described as a conversation between Oregon terroir and years of traditional Burgundian winemaking.
If you were to make a list of what you would need to make a great wine, every box would be checked off on the list.
Not bad for the son of refugees.
His mother was a cheesemaker, and his father was a produce buyer at Seattle’s Pike Place Market. Stone was always enamored with food and even making his own wine at age 14. At the UW, Stone was a National Merit Scholar who studied abroad in Montpellier, France, and Vienna. He pursued a doctorate in comparative literature, earning a Fulbright Scholarship to University of Tübingen in Germany.He never finished his dissertation.
He was one of Seattle’s very first Sommeliers’ at a restaurant called the Red Cabbage. Later working at the Four Seasons Olympic before heading to Chicago and Charlie Trotter’s.
Local boy does good, and then some.
By Lenny Rede
Leonard Redé is the marketing person here at Esquin Wine and Spirits. An instructor in the Wine Technology Program at South Seattle, he wrote the curriculum for the Associate of Arts Degree in Food and Wine Pairing Sommelier Studies. A classically trained chef and pastry chef he was nominated for educator of the year while Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He garnered international attention at his award winning restaurant Sapphire kitchen and bar. A restaurateur, wine steward, chef and educator with over 30 years of industry experience he has a unique blend of culinary and wine expertise. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.
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