Now Tasting the 2010 Pinot Gris!

Posted Tue, June 07, 2011 in All Posts

“Vanilla, mango and papaya notes are offset by strong green pear and floral aromatics. The mouth is full and broad with a refreshing hit of lemon custard.” -Winemaker Luisa Ponzi

Adelsheim Celebrates 40 Years!

Posted Tue, June 07, 2011 in All Posts

Aging Admirably

By Karl Klooster

Recently, something that avid Oregon  wine appreciators have known for years has been verified in spades by a handful of the state’s oldest wineries.

The ageability of our Pinot Noirs may have no peer anywhere.

In 2008, David Lett offered irrefutable evidence of that claim when he pulled out every Pinot since his first vintage in 1970 for an unprecedented tasting celebration in McMinnville.

World-renowned Master of Wine Jancis Robinson was one of the fortunate few invited to attend this one-of-a-kind event. Afterward, the British expert...

2008 Pinot Noir Reserve Receives 92 Points!

Posted Tue, June 07, 2011 in All Posts

92 points

Ponzi Vineyards - 2008 Pinot Noir Reserve, Willamette Valley

"Ponzi is one the leaders in Oregon Pinot Noir. Their Reserve bottling is consistently top-notch because they make only about 1,500 12-bottle cases of it. The lesser quality fruit goes into their two lower tiers of Pinot Noir. This Reserve has an exciting combination delicate fresh red fruits and leafy savory notes. Flavors dance across the palate and linger. It’s my idea of Pinot Noir--flavor without weight."
(winereviewonline.com, May 31, 2011)

Morton’s Visits Ponzi

Posted Fri, June 03, 2011 in All Posts

Representatives from Morton's The Steakhouse toured Ponzi Vineyards' winemaking facility Collina del Sogno with winemaker Luisa Ponzi on Friday, June 3rd.

Ponzi Welcomes Chef Matt Howard!

Posted Wed, June 01, 2011 in All Posts

Taking the helm at The Vineyard Home kitchen is Chef Matt Howard. We are so excited to have him on board and look forward to giving you a taste of all that he has to offer. Tailor the menu to your guests' tastes and offer perfectly paired Ponzi wines for any private event.

BIO
Chef Matt Howard began his career as a dishwasher in his hometown of Sandwich, MA on Cape Cod. Inspired by the Cape’s culinary scene he enrolled at Johnson & Wales University in Providence, RI and graduated with an AAS in Culinary Arts. Following his studies, he spent a year in Atlanta at Murphy’s Restaurant,...