Anne Amie Vineyards 2013 Estate Dry Riesling
The friendliest place in the Valley.
The business of winemaking is a team sport. Nowhere is the importance of team more evident than at Anne Amie Vineyards. Sure, owner Robert Pamplin is a powerhouse of philanthropy, business, and wine. And winemaker Thomas Houseman is known as an innovator.
But we can’t talk about Anne Amie without talking about the extraordinary experience of being at Anne Amie. The best view in the Willamette Valley is complemented by the friendliest and most helpful tasting room staff.
Our eight-year-old son is often dragged along in our wine country travels (“oh no, mom, not another winery!”) One hot day, the tasting room manager spotted him bored and frustrated (and about to cause some trouble) when she invited him to check out the “secret” barrel room downstairs where it was nice and cool. He loved exploring the hidden places, and now asks us to invite his friends along to visits at Anne Amie.
Anne Amie is a favorite spot to show off for out-of-town guests, and we attend many of the special events at the winery. They make great wine, but it’s the people that bring us back again and again.
Cellar 503 Tasting Notes
Anne Amie Vineyards, Carlton, Oregon
2013 Estate Dry Riesling
The historic Chateau Benoit Winery was founded in 1979 – and the estate Riesling in this wine was planted that very first year. (Robert Pamplin purchased the winery two decades later and renamed it Anne Amie, in honor of his two daughters.)
The vineyard is in the Coast Range rainshadow that delivers high sun exposure to the vines. The unique soils of the vineyard – with a minimalist and organic approach to grape growing – produce an intensely perfumed and expressive wine that shows off the best of the Riesling grape. (Needless to say, this is definitely not your grandmother’s syrupy sweet Riesling.)
You’ll likely notice jasmine flower and marmalade aromas, followed by stone fruit flavors and a nice minerality and fresh acidity. Pair it with spicy foods like curry, barbecue, and strong “stinky” cheeses.