I started classes in the Winemaking program at Chemeketa Community College today. I’m taking Intro to Winemaking, Intro to Viticulture, and Wine Appreciation. It feels crazy to be starting school at my age, but I was relieved to see that I was hardly the oldest person in these classes. It turns out that a lot of middle-aged professionals in Oregon decide to start making wine.

We learned that our Syrah has smoke taint.

While we were waiting for the Melrose Syrah, we had the opportunity to harvest some wild Merlot at Freed Estate for free. We decided to use it for a Pét-Nat.

We harvested Syrah from Freed Estate Vineyard and Melrose Vineyard in Umpqua Valley, Oregon. It was a tough experience, to say the least.

We did it. Our first harvest. Tempranillo from Freed Estate Vineyard, Umpqua Valley, Oregon.

We met with Carrie at AVP and decided to move forward with making our wine there this year. It’s a great space in Milwaukie near Bob’s Red Mill off the 224.

Our Rewine barrels were delivered to Steve’s place, and we went out for tapas.

We found out recently that we are not likely to get our permits and licenses in place in time for harvest, so we’ve been struggling with what to do. It didn’t seem likely we could find a place to make it this late in the game.

We toured Rewine Barrels and then stopped in for a tasting and pairing at St. Innocent.

Steve and I had our first official LLC meeting Tuesday night.

We did a thing. Every great adventure begins with an outlandish idea. Steve and I bought a whole bunch of winemaking equipment from a colleague who was moving to a houseboat and can’t make wine anymore.