spring release happy hour
Start your “Spring Kick-off” weekend with us on Friday, April 1st (not an April Fool's prank- we promise! ) from 4 pm-7 pm
Foundry Vineyards Production Facility
735 N. 13th Avenue
Walla Walla, WA
enter on Pine St. (see map below)
Friday 4/1/22 from 4pm-7pm
Tickets are $35 - just 50 spots available.
This year we are doing something a little different to celebrate the release of our 2021 pét-nats. We would like to invite you to join us for a Happy Hour tasting at our production space. Come try our new sparkling Syrah, Chenin Blanc, and Pinot Gris. We will also be pouring the recently released Muscat Ottonel, as well as a preview of our Estate Rosé pét nat. Hand-picked by our winery and tasting room staff, the rosé is a blend of Malbec and Cab Franc, the first of our estate grapes used for Pét Project. The grapes were co-fermented in neutral oak and only 75 magnums of this wine were produced. Each guest will have the opportunity to pre-purchase a bottle. Also, enjoy light snacks from Foodscape and Walla Walla Bread Co.
Foundry Vineyard’s production facility is located at 735 N. 13th Avenue Walla Walla, WA, on the corner of Pine St. and 13th Ave. To park, please enter the driveway from Pine Street. Do not park in the small lot on 13th. Please keep an eye out for Foundry staff for parking instructions.
jay's natural winemaking bookshelf
If you are into wine, farming, and the environment - or maybe you just want to know why other people are so interested in these things - these books are a great starting point.
This is by no means intended to be a comprehensive list but rather a grouping of books that share common themes. While taking different viewpoints, each author understands that our interaction with the land we farm has a profound impact on our food, wine, and ultimately the way we live. Each of these books has been helpful or inspirational to me as I consider how to improve my approach to working in the vineyard and the cellar.
The One Straw Revolution - Fukuoka:
Part manual and part memoir, One Straw Revolution examines organic farming before it was called organic farming. Masanobu Fukuoka details his trials and errors farming the land in a simple, low-input way. He describes how he found himself integrating into his own ecosystem. This book is the epitome of working with, not against, the land. Stewardship, cooperation, and collaboration.
Dirt: The Erosion of Civilizations - Montgomery:
Soil is the root of everything - any farmer or grower will tell you that. The Erosion of Civilizations not only follows the history of soil health since the introduction of the plow, but also attributes the growth and decline of civilizations to farming practices. A need-to-read for understanding why no-till farming is important, and how to build topsoil health and fertility.
Uncultivated - Brennan:
The concepts in this book could scare a conventional, or even organic winemaker. Looking to the past as a source for cultivation styles, Uncultivated follows a cider maker and former artist in upstate NYC who was ultimately unsatisfied with organic farming. Instead of the “big effort” to make an organic orchard which involves destroying or removing many parts of the ecosystem, Andy Brennan instead planted a “forchard” (forest-orchard) on his homestead. He is best known for creating wild fermented regionally foraged ciders, with much of his production coming from his foraging efforts in the region.. Uncultivated reveals what is still possible without traditional cultivation methods (and P.S. inspired me to make a cider for Pét Project.)
Adventures on the Wine Route:
A true expert in large-scale buying, Kermit’s story is about importing wine, and his discovery of what wines he truly enjoys- big shock- it’s natural wine. Tracking changes between generations of wine makers, this endlessly entertaining book provides a glimpse in the decision making of a formative leader in wine imports- showing us all that it’s actually okay to change our minds about those conventional wines we used to love.
Biodynamic, Organic & Natural Winemaking - Karlsson:
Possibly the most voraciously underlined and re-read book in my collection, Biodynamic, Organic & Natural Winemaking is a practical winemaking resource that helped me realize it was possible to make truly excellent, natural wines - and more importantly understand their risks/rewards. From specific biodynamic preparations, to recipes for experimental compost teas (delicious), this book is definitely a cover to cover read for a budding natural winemaker.
Natural Wine - Legeron:
Written by the founder of RAW Wine (catch us at the events this Spring in L.A. and New York) this book is like an encyclopedia- including technical wine making information, stories and experiences from producers around the world, regenerative vineyard management, and more. Also included is how to use medicinal vineyard plants, like the nettles we fermented to make a spray at our Estate this year. Almost a quarter of the book is a glossary of producers from around the world- which would inspire even the natural wine skeptic to create a to-do list of wineries to try.
winter beet salad
As the intensity of harvest winds down, and all the wine is in barrel, I often find myself craving something different in the kitchen.
I love beet salads, especially in winter, because they take so well to citrus and a variety of herbs. Plus it gives a nice break from more traditional green salads. I prepare this salad primarily as a side salad, but they can be so dense it's nice to make it an entree when possible. If serving this with a protein it would go great with grilled or pan seared salmon.
Roasted Beet Salad
5 lbs. beets
1 bunch Basil
1 bunch Mint
1 Lemon (zested and juiced)
1 small Shallot (diced)
2 tsp Dijon Mustard
1/4 cup Extra Virgin Olive Oil
1/4 cup Pistachios (shelled and roasted)
Salt & Pepper to taste
In a blender add the lemon juice, diced shallot, mustard and half of the basil and mint. Blend for a moment and then slowly drizzle in EVOO to emulsify. Season with a little salt and pepper.
Coarsely chop the pistachios, lemon zest and remaining basil and mint and combine in a small bowl.
In a large bowl toss the roasted beets with the dressing and coat them well. This can be served immediately or left to marinate overnight in the refrigerator. At the time of service lightly dress them green to accompany the beets. Top the beet salad with the mixture of pistachios, lemon zest, basil and mint.
Pair this salad with the sparkling syrah, not just for the great color compliment, but for the slightly rustic and earthy quality that mirrors flavors from the salad.
After a few of the most challenging vintage years we've seen in Washington, 2021 was a great vintage year for us, even with the record breaking heat.
The 2021 vintage has been particularly intense- with all our grapes picked and processed by the end of September, almost an entire month earlier than last year. Despite high, prolonged heat beginning early in the summer (the temp was hanging out at and above 100 degrees for almost a month), we had a great harvest with all the recent changes at the winery finally coming to fruition. Though wildfires and smoke were still important factors over the course of the growing season, smoke levels were minimal compared to last year. We are excited to be able to use a little more skin contact on a few of our pét-nats this vintage without fear of smoke impact.
Our entire 2021 vintage came from certified organic vineyards. We sourced from a few new vineyards: Red Boar, just outside of Walla Walla, and Foundry Vineyard’s very own estate vineyard, Stonemarker.
Now that the vineyard has been certified, we are able to source from our estate for a Pét Project wine. At Stonemarker we try to go above and beyond certified organic standards and this year we were actually aided by the dry season. Arid conditions created very little mildew pressure and because of this, we only sprayed 5 times this season which is about half as much as is usually needed. We also opted not to use sulfur and instead made organic neem oil our primary spray, supplemented by some homemade compost tea,infused with fermented horsetail and fermented nettle teas (herbs that grow wild at the creek and wetland area just at the base of the vineyard). Stay tuned to learn more about our vineyard management and future plans for Stonemarker.
As we have in the past few years, we are also adding new wines to our 2021 portfolio but we kept a few familiar favorites around. The Chenin Blanc from Arete Vineyard, Conley Syrah, and Pinot Gris from Pear Ridge (formerly Acadia Vineyard)- all crowd favorites from last year- will make reappearances. New to the lineup will be a Muscat Ottonel from Red Boar Vineyard. For this single varietal, we will do various degrees of skin contact on this grape to feel out it’s potential. It’s an exciting and lively grape that will make an amazing addition to the array of colors, textures and flavors that we offer. We are also ramping up production on piquettes, the ever popular wine-like beverages which means we will be “re-cycling” more of our byproducts from the winemaking process.
pétproject is available for purchase at both of Foundry Vineyards' tasting rooms.
pétproject does not have a wine club, and sells out completely each year.
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