Ponzi Pinot Gris on NBC’s GRIMM

Posted Mon, October 22, 2012 in All Posts

Catch a glimpse of Ponzi Pinot Gris on the set of Portland-based thriller GRIMM.

Attn: Houston Area Wine Lovers!

Posted Fri, October 19, 2012 in All Posts

On a recent trip to Houston, Maria Ponzi visited Nos Caves Vin, an impressive wine storage facility with an outstanding number of benefits and services for members.

  • Private Climate Controlled Wine Storage
  • Accept wine deliveries for members
  • Invitations to private tastings with winemakers and winery owners
  • Access to the Member Lounge- Relax, drink and share wine with other members
  • All glassware, decanters, wine openers, ice, buckets are provided. Anything you need to enjoy wine
  • Private purchase consultation and special offers on wine. 

A second location is set to...

Fun Harvest Update from Winemaker Luisa Ponzi

Posted Fri, October 19, 2012 in All Posts

What's with the ladybugs hanging out in the Pinot noir fermentors?

"Ladybugs are purely a sign of organic and/or sustainably grown fruit. No chemicals means the "good" bugs can live. The harvest interns are commenting on how great ot is to see so many ladybugs.. They're a sign of healthy vineyards!" -Luisa Ponzi

Portland Monthly’s 50 Best Wines of 2012

Posted Thu, October 18, 2012 in All Posts

In the "Whites" catagory Ponzi scores high with a whopping 93 points for the lucsious 2009 Chardonnay Reserve.

7. Ponzi Vineyards | 2009 Chardonnay Reserve
 93 Points • Best Buy

Willamette Valley, $30

By using the Dijon clones best suited for the Willamette Valley’s cooler vintages, Luisa Ponzi has conjured a rich wine with complex layers of citrus, orange blossom, and a touch of caramel—and a long, satisfying finish.

 

Link to full article on portlandmonthlymag.com

Don’t Burst My Bubble!

Posted Mon, October 15, 2012 in All Posts

It may look strange, but this "wild" fermentation is nothing unusual. Winemaker Luisa Ponzi says, "With wild yeast ferments you never know what you're going to get. This year it is especially foamy and bubbly at the beginning of fermentation. Super pretty, but a pain to clean up the explosions every morning!"