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.
our first pét-nat
Experimentation is what we do best. We are excited to announce our first pétillant-naturel, a sparkling Roussanne produced using the ancestral method.
We are so excited to finally announce our first ever pétillant-naturel, released under the Foundry Vineyards label. Made with the methode ancestral, as opposed to the methode champenoise, this wine is a 100% Roussanne single-fermentation sparkling sourced from Summit View Vineyard. Light straw colored and crisp, this refreshing sparkling has aromas of candied pineapple, lemon balm and honeycomb, and a bright clean green apple flavor.
With only 50 cases produced, this wine is extremely limited and will be released to our club only on April 6th, 2018. Pre-orders available beginning April 1st, 2018.
pét project is focused on creating low-intervention wines using the ancestral method, the oldest process for creating sparkling wines. The French refer to these wines as pétillant-naturel (naturally sparkling) or pét-nat for short. These wines capture the liveliness of fermentation just before it is completed. The remaining CO2 in bottle results in a youthful sparkling wine.