We at Revelry Vintners are part of a movement, joined by 800+ fellow wineries. Though each of us may see our future from a slightly different angle, and no matter our paths to that end running parallel or diverging, we all share a common goal and care for this state and the product of our craft. This newly released short film captures our pursuit beautifully. Check it out -
Yesterday we off loaded our new Pellenc destemmer which is truly some cutting edge technology. It's like the cotton gin of the winery world. While it does eliminate 4-6 spots on the berry sorting table with how clean it will automatically sort fruit, that's 4-6 backs that won't hurt so badly standing around bent over a table all day. Ours is just one of three of these machines in the Walla Walla Valley with two others delivered yesterday as well. All in the name of making stellar wines for you!
Everyone keeps asking us "Are you ready for the busy season and harvest?" The whole year has been busy for us so it'll be no sweat. Today we are offloading three trucks of supplies and equipment | tomorrow we bottle 1,500 cases | Friday we bottle 1,700 cases #tiredisnothing #revelryvintners #wawine #harvest2014
A fresh batch of coffee fueled shots are on the way this morning.
We had a great time in support of our distributor BRJ in southern Idaho last week. With tasting events at Boise new Bodovino as well Crush Wine Bar, we kept things busy, leaving just enough time to bookend the trip doing a little skiing at both Bogus Basin and Sun Valley resorts. Oddly we only have pictures of the scenery and skiing...
The road to Bogus with thunderclouds to match.
Sun rises on a new day headed to Ketchum
Its Fat Tuesday at Revelry. While the tasting room is not open today you can find us downtown. Just look for the place with oysters and beer.
TOKYO TO OSAKA
Osaka is amazing! Known as the kitchen of Japan if you will, this is a food city through and through - and so we ate! Follow along with us as we flew south out of Tokyo and then hit the streets.
Takoyaki (Octopus balls) is everywhere and oh so delicious. "And then she said, I didn't know Octopus had..."
Difficult to find and yet made famous by Anthony Bourdain (at least to us) Koyoshi can be seen at the very end of this ally on the left under the brown banner. AMAZING! This is the Sushi experience you want to have and while we didn't share a language in common the couple that owns and operates this tiny shop was impossibly warm and welcoming.
That's a wrap on day 3. But then again it is now 8:20 am on day 4 so here we go again.
Skiaki and Blowfish!
Jon really wanted to seek out Blowfish on this trip. Well we found it, and what we found with it was amazing. Skiaki is an amazing dish prepared at the table in a soy sauce based broth along with a mix of vegetables and tofu. The beef is sliced thin and cooks quickly. We of course selected the 'All the Beef You Can Eat' portion with plans to cause the restaurant to rethink this menu item. We made a good effort but I don't think we broke any house records for eating this day.
We spent most of the day sharing some of our wines with the Japan trade in Tokyo, with a mix of restauranteurs, retailers and importers in attendance to see what both the Washington and Oregon wineries had to show. The response was huge in the room. The appeal for Northwest wine is growing.
We are crossing the globe with Revelry this spring. Here are some photos from Day 1 touring in Japan!
we are just wrapping up the first of a few visits to the Big Apple slated for 2014. This go around we were invited to participate with our distributor in their annual Grand Portfolio Tasting and Gala Dinner. Domaine Select knocked it out of the park. Despite driving snow outside that laid down 12 inches of fresh in Central Park a crowd turned out to sample an unprecedented select of wines from around the world. Just check out the wine pairings for the gala dinner:
This past Friday evening November 1st an intimate group enjoyed the inaugural Harvest Dinner held at Revelry. This event - to be held annually on the Friday evening of the first full weekend in November - is an unprecedented opportunity to taste all six of the AERIALS series releases for the coming year ahead. With just three of those wines actually released in the fall, and the others in the spring, this tasting in advance of release allows the chance to watch the wines as they evolve, and perhaps to even secure your share of these limited offerings.
The Harvest Dinner is also a chance to enjoy both Revelry Vintners’ wines and Deer Creek Ranch beef together at the same table. Deer Creek Ranch is a working cattle ranch having been in the Burns family for over 20 years, producing some of the finest grass-fed natural beef in the country.
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Salvaged a custom piece of equipment we had built to apply the caps to the old box wine package years ago and retrofitted it to apply wax to the top of our elite single-vineyard series AERIALS. ‘Hashtag’ BADASS!