***THIS EVENT HAS BEEN POSTPONED***
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Join us for an unforgettable dinner celebrating Ponzi Vineyards 50th Anniversary. The menu will feature produce & products by Duncan Trading Co., Crow’s Dairy, and Noble Bread.
Evening will begin at 6pm with a wine reception, followed by a 5-course dinner with wine pairings.
NOTE: Advanced ticket purchase required. Limited Seating for 55.
THE MENU
Chef’s Choice Table Appetizers
2018 Ponzi Pinot Gris
FIRST
Seasonal Grilled Local Vegetables, Caponata with Pine Nuts and Romesco Sauce
2015 Ponzi Chardonnay Reserve
SECOND
Panzanella Salad with Noble Artisan Bread and Heirloom Tomatoes
2017 Ponzi Pinola Pinot Noir
THIRD
Three Mushroom Risotto with Shaved Pecorino.
2016 Ponzi Pinot Noir Reserve
FOURTH
Grilled Rosemary Pork Tenderloin with Roasted Baby Brussels Sprout Salad.
2016 Ponzi Classico Pinot Noir
FIFTH
Amaretti Cheesecake with Roasted Fruit Compote
Quinta do Noval BLACK NV Port. Douro Valley, Portugal
$75 per person (tax and 22% service fee additional)
Ponzi Vineyards - Celebrating 50 Years
Moving ever forward, the Ponzi Sisters continue a half-century legacy of winemaking excellence, innovation and stewardship. Founded in 1970, Ponzi Vineyards was instrumental in putting Willamette Valley on the map as a world-class wine region. Today, the winery continues to set the standard in Oregon Pinot noir and Chardonnay, elevating the region's reputation as a premier wine country destination.
To learn more about Ponzi Vineyards history, vineyards and winemaking practices, please visit ponzivineyards.com.
THE WINES
2018 PONZI PINOT GRIS
With initial plantings in 1978, Ponzi Vineyards remains one of Oregon’s legendary producers of Pinot gris. A favorite in the Ponzi portfolio for its quality, consistency and value, the 2018 Ponzi Pinot Gris delivers bright, food-friendly acidity perfect for your next dinner party or backyard celebration.
VINEYARDS: The 2018 Pinot Gris is produced from LIVE Certified Sustainable Ponzi Aurora, Avellana and Estate Vineyards, as well as select vineyards from around the Willamette Valley.
FERMENTATION: Fermented in temperature controlled, stainless-steel tanks, not exceeding 55˚F. Malolactic fermentation was prohibited to retain the bright and lively character of the wine. Stelvin closures (screwcaps) were used on 100% of the production. Alcohol is 13.1%. Finished pH is 3.26. Residual sugar is 2.6 g/L
2015 PONZI CHARDONNAY RESERVE
VINEYARDS: The 2015 Chardonnay Reserve is a blend of Ponzi’s LIVE Certified Sustainable Avellana, Aurora, and Paloma Vineyards planted on Laurelwood soil in the Chehalem Mountains AVA, along with Sunset View and Bieze Vineyards in the Eola-Amity Hills AVA, and organically farmed Thistle Vineyard in the Dundee Hills AVA.
FERMENTATION: The fruit was whole-cluster pressed and the juice moved to French oak barrels (15% new) and fermented in barrel using partial wild yeast. Malolactic fermentation was spontaneous and 100%. Lees were stirred once a week for 6 months and racked after 12 months to very neutral oak. After 20 months of total barrel age, the wine was moved by compressed gas to tank for blending, then bottled by gravity. This wine has been aged in bottle for 3 months before its release. Alcohol is 13.5%; pH is 3.36
2017 PONZI TAVOLA PINOT NOIR
VINEYARDS: The 2017 Tavola Pinot Noir is produced from Ponzi’s LIVE Certified Sustainable Avellana Vineyard, as well as other sustainably-grown vineyards in the Chehalem Mountains, Yamhill-Carlton and Eola-Amity Hills AVAs.
FERMENTATION: All fruit is sorted then destemmed to 1.5-3 ton fermenters. An extended cold soak increases color and aroma. Fermented by native yeasts, the peak temperatures reach 90°F. The fermenters were aerated or punched down twice a day, then lightly pressed just before dryness to ensure a softer, fruit-forward style. The wine was aged in French oak for 11 months (20% new). A barrel selection is made for Tavola, then racked and bottled by gravity without fining or filtration. This wine has been bottle aged for 4 months before release. Alcohol is 13.7%.
2016 PONZI PINOT NOIR RESERVE
VINEYARDS: Fruit for the Reserve was sourced entirely from Laurelwood soils in the Chehalem Mountains AVA. Selected barrels from Ponzi’s Aurora, Abetina and Avellana Vineyards comprise the majority of the blend with a few barrels from Linda Vista Vineyard.
FERMENTATION: All of the fruit was hand sorted and destemmed. Fermented in small lots with 5 days of cold soak to increase aroma and color, the peak temperatures reached 90 degrees. The fermenters were aerated or manually punched down twice a day (for 12-20 days) before undergoing a 7 day post fermentation maceration to increase structure and length. This wine was aged in French oak barrels (30% new), for 20 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle for 5 months before its release. Alcohol is 14.4 %, finished pH is 3.66 and 5.9 g/L T
2016 PONZI CLASSICO PINOT NOIR
VINEYARDS: This Pinot Noir is a blend of LIVE Certified Sustainable fruit from Ponzi’s Aurora, Avellana and Madrona Vineyards along with Gemini, Alloro and Le Cadeau Vineyards in the Chehalem Mtns. AVA, as well as certified sustainable fruit from Wahle, Bieze and Zenith Vineyards in the Eola Hills AVA.
FERMENTATION: All of the fruit was hand sorted and destemmed. Fermented in small lots with five days of cold soak to increase aroma and color, the peak temperatures reached 90°F. The fermenters were aerated or manually punched down twice a day (for 12-20 days) before lightly pressing at dryness. This wine was aged in French oak barrels (26% new) for 11 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle for five months before its release. Alcohol is 13.9%. Finished pH is 3.68.