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Liz Kelly-Campanale
April 1, 2015 | Newsletters | Liz Kelly-Campanale

Spring 2015 Newsletter



Join in Edgefield Winery’s 14th Annual Celebration of Syrah!
Friday and Saturday, April 10 & 11

Grand Syrah Tasting & Benefit Silent Auction- Saturday, April 11

This year’s phenomenal grand tasting will feature more than 100 Syrah and Rhone varietals. Selections from the Northwest as well as France, Australia and beyond, all paired with hors d’oeuvres, make this the signature 2015 wine event you won’t want to miss. Be sure to bid in the silent auction, too; items will include overnight stays and winemaker tours. Proceeds go to ¡Salud! to provide healthcare for seasonal vineyard workers and their families.

Wine club members can enjoy a discounted ticket price of $30; email – and with this, special early entry into the Grand Tasting!


Wine Region Spotlight: The Rhône

Edgefield Winery produces several wines inspired by the Rhône, which guests will sample at the Grand Tasting event. Current releases include: our 2012 Syrah, co-fermented with a small amount of Viognier in the style of a Côte-Rôtie; 2012 Cuvée de L’Abri Rouge, similar in style to a Châteauneuf-du-Pape; 2014 Umbrella Jimmy Rosé, made entirely from Southern Rhone varietals; and 2014 Viognier. Our 2009 Fireside Muscat is made in the style of a Muscat de Beaumes-de-Venise, a fortified wine made from Muscat in the Southern Rhone.

The southern Rhône has a warmer climate and contains 11 appellations. Côtes du Rhône wines may be made from either sub-region, but are more often from the southern Rhône.

The northern Rhône is home to some of the oldest vineyards in France and is known for nuanced, elegant Syrahs. Most of the vineyards are planted on narrow terraces on extremely steep hillsides. Only four varietals are allowed in the northern Rhône: Syrah, Viognier, Roussanne and Marsanne, with the vast majority of the wine being Syrah.

The southern Rhône allows a wider assortment of varietals and is known for rich, spicy, approachable red wines and delicately floral aromatic whites.

Regardless of whether you prefer the elegance of the northern Rhône Syrahs, the richness of the southern blends, or the floral aromas of the whites, this region has something for everyone.


Wine Club Pickup
Saturday, April 11 * 2 p.m. ‘til 4 p.m.; and early entry & discount tickets to the Grand Tasting 

Just prior to the Syrah Grand Tasting pick up your latest wine club shipment—which are Rhone-region inspired in honor of the Celebration of Syrah. We’ll be here in the Winery to greet you, offer tastes and some appetizers, too. Just let us know you’re coming; RSVP for this wine pickup by Thursday, April 9, 2015 to:


Vineyard Spotlight: Chukar Ridge Vineyard

Edgefield Winery began sourcing Syrah from Chukar Ridge Vineyard in 1995. Originally planted in 1993, the site is comprised of 15 acres of silty loam soil located on a steep South-facing slope in the Columbia Valley AVA overlooking Mt. Hood and the Columbia Gorge. Over the years we’ve sourced Viognier and Tempranillo as well.

Fun Fact: Chukar Ridge is named for the Chukar partridge, a bluish-grey game bird with a bright red beak, feet, and legs that thrives in the steep dry hills
of Eastern Washington.

Recent Releases Featuring Chukar Ridge Fruit: 2011 Ferryman’s Choice, 2012 Syrah, 2014 Viognier & 2008 Fireside Syrah





Spring Food and Wine Pairing

Rack of lamb is an elegant springtime dish and can be made in under half an hour. Serve it with a side of new potatoes or roast asparagus and pair it with our 2012 Cuvee de L’Abri Rouge!

Rack of Lamb with Rosemary and Thyme

(Saveur Magazine, October 2009)


1 1¾-lb. frenched rack of lamb
Kosher salt and fresh ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. roughly chopped fresh rosemary
1 tbsp. chopped fresh thyme, plus 4 sprigs
10 cloves garlic, smashed


Heat oven to 450˚. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.
Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130˚ for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving.

For something on the lighter side, our Viognier pairs with dishes that have an Asian flare such as curries or spicy noodles, and is also a great match for soft, buttery cheeses, such as Triple Crème Brie.



Wine Club Success!

Thank you to those who have joined, making the Club’s first year a success! We now offer four different clubs: The new White Rabbit Club, the reds-only Red Shed Club, the combination Gateway Club, and the Fireside Club that features our dessert wines. You can join one or as many as you like (the Fireside Club is a nice combination with one of the others).

Club members get: a 15% discount on our wines (20% for purchases of 12 or more bottles), complimentary tastings in our tasting room, invitations to member-only events, discounts on tickets to wine events such as Celebration of Syrah, and priority access to new and limited releases. The wines can be shipped to you or picked up at Edgefield. Gift memberships are also available.

For more information or to sign up, visit or email


Edgefield Winery
TROUTDALE, OR 97060 tel: (503) 665-2992

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