Featuring twenty bottles from five women and men who make wine from land that they farm. Engage some of Oregon’s rising stars, whose wines span a variety of styles and appellations, from those you’re well-acquainted with to those you’ve never heard of (really).
Also, Chef Sid Armand will offer a selection of delicious French-slash-Algerian-slash-Mediterranean food to accompany your tastings!
SOME CONTEXT
Although the vast majority of the wines we carry are of European origin, one of our great joys in running Ora et Labora is meeting a ton of independent winemakers, among which there are a select few who are vigneronnes and vignerons. These are talented individuals who work directly with their vineyards and make wine, possessing an intimate knowledge of their soils, their vines, and their fruit. We’re thrilled to introduce you to some of the best indie rockstars that Oregon has to offer. In a market saturated with faulty wines masquerading as “natural,” we’re stoked to feature authentically natural wines made so carefully and conscientiously that though they be wild, uncontrollably barnyardy they are not.
ABOUT THE WINEMAKERS
Rueben Lange of Amiti
Rueben embodies everything we love about the great young winemakers of Oregon: a fierce devotion to farming, an attitude that encapsulates gravitas and a desire to experiment, and a deeply contemplative though playful spirit, as evidenced by his body art. “Amiti” is ultimately about friendship between the earth, farmers, Reuben, and the people who imbibe his wines.
Shelby Perkins of Perkins Harter
A former geologist-attorney who worked for the federal government and specialized in nuclear waste, Shelby fell in love with wine in our nation’s capital. She dropped everything, moved out to California to learn the craft, and then purchased a vineyard in Oregon which she converted to biodynamics. She grows hops, tea, and keeps bees, and crafts bits of wine to test the quality of her fruit, which she sells to some of the top estates in Oregon. Shelby is the proverbial shit, one of the funniest folks you’ll ever meet, and makes the best Pinot and Chard you’ve probably never heard of.
Isabel Newlin of Dacha Wines
“Dacha” is Russian for a comfy homestead: in Isabel’s words, “if people live in the city, they dwell in the dacha,” a space that takes on a “semi-mythic quality” and holds “beauty and brutality” in relationship. Isabel farms eight acres of land spread between four vineyards, each of which has a homestead that folks live on. Based in Corvallis, Isabel makes Pinot Noir in various forms from the carbonic to the classic, and white wines from relatively unusual grapes.
Jessica Miller of Little Crow Vineyards
Jessica Miller is a true vigneron, meaning that she does all the farming and winemaking herself. Such folks are rarities in the world of wine, but Jess is a one-woman operation. She trained in France, where she fell in love with farming, and then moved to Oregon, where she found tiny neglected vineyards and decided to fully embrace the vigneron model. Jess does all the farming for two vineyards, from pruning to canopy management to organic and biodynamic practices, and is a rockstar of a winemaker once the agricultural work is over and done. “Little Crow” is named for the birds that eat bugs off elephants’ backs, symbolizing the “scrappy and symbiotic” relationship between the two animals, as well as the state bird of Minesotta, whence she comes.
Junichi Fujita of…Junichi Fujita Wines
The fact that Junichi’s website is so minimalist tips its readers off to the fact that he is incredibly sought-after. After training at some of the world’s coolest vineyards, Junichi came to Oregon, where he planted a vineyard to a bunch of different fruit trees and grape varieties; his approach is that of sheer minimalism, inspired by the natural farming of the legendary Masanobu Fukuoka. Yeah, he crafts some of the best Pinot around (featured on all sorts of Winestagram stories alongside Burgundy’s most coveted bottles), but also makes bottles from grapes co-fermented with other fruit.
ABOUT CHEF SID
Bonjour. We would like to introduce you to a loving, instinctive chef, Sid Armand. He comes from a long, complex, yet simple food background. That being said, the versatility of the dishes and the meticulous work he puts into his cooking offer a one-of-a-kind experience.
The history of giving and sharing when it comes to feeding others has been in his family’s DNA as well as the modesty of “le bien faire”. It speaks for itself. We encourage you to come and let the smell of his dishes entice your hungry spirit.
Featuring twenty bottles from five women and men who make wine from land that they farm. Engage some of Oregon’s rising stars, whose wines span a variety of styles and appellations, from those you’re well-acquainted with to those you’ve never heard of (really).
Also, Chef Sid Armand will offer a selection of delicious French-slash-Algerian-slash-Mediterranean food to accompany your tastings!
SOME CONTEXT
Although the vast majority of the wines we carry are of European origin, one of our great joys in running Ora et Labora is meeting a ton of independent winemakers, among which there are a select few who are vigneronnes and vignerons. These are talented individuals who work directly with their vineyards and make wine, possessing an intimate knowledge of their soils, their vines, and their fruit. We’re thrilled to introduce you to some of the best indie rockstars that Oregon has to offer. In a market saturated with faulty wines masquerading as “natural,” we’re stoked to feature authentically natural wines made so carefully and conscientiously that though they be wild, uncontrollably barnyardy they are not.
ABOUT THE WINEMAKERS
Rueben Lange of Amiti
Rueben embodies everything we love about the great young winemakers of Oregon: a fierce devotion to farming, an attitude that encapsulates gravitas and a desire to experiment, and a deeply contemplative though playful spirit, as evidenced by his body art. “Amiti” is ultimately about friendship between the earth, farmers, Reuben, and the people who imbibe his wines.
Shelby Perkins of Perkins Harter
A former geologist-attorney who worked for the federal government and specialized in nuclear waste, Shelby fell in love with wine in our nation’s capital. She dropped everything, moved out to California to learn the craft, and then purchased a vineyard in Oregon which she converted to biodynamics. She grows hops, tea, and keeps bees, and crafts bits of wine to test the quality of her fruit, which she sells to some of the top estates in Oregon. Shelby is the proverbial shit, one of the funniest folks you’ll ever meet, and makes the best Pinot and Chard you’ve probably never heard of.
Isabel Newlin of Dacha Wines
“Dacha” is Russian for a comfy homestead: in Isabel’s words, “if people live in the city, they dwell in the dacha,” a space that takes on a “semi-mythic quality” and holds “beauty and brutality” in relationship. Isabel farms eight acres of land spread between four vineyards, each of which has a homestead that folks live on. Based in Corvallis, Isabel makes Pinot Noir in various forms from the carbonic to the classic, and white wines from relatively unusual grapes.
Jessica Miller of Little Crow Vineyards
Jessica Miller is a true vigneron, meaning that she does all the farming and winemaking herself. Such folks are rarities in the world of wine, but Jess is a one-woman operation. She trained in France, where she fell in love with farming, and then moved to Oregon, where she found tiny neglected vineyards and decided to fully embrace the vigneron model. Jess does all the farming for two vineyards, from pruning to canopy management to organic and biodynamic practices, and is a rockstar of a winemaker once the agricultural work is over and done. “Little Crow” is named for the birds that eat bugs off elephants’ backs, symbolizing the “scrappy and symbiotic” relationship between the two animals, as well as the state bird of Minesotta, whence she comes.
Junichi Fujita of…Junichi Fujita Wines
The fact that Junichi’s website is so minimalist tips its readers off to the fact that he is incredibly sought-after. After training at some of the world’s coolest vineyards, Junichi came to Oregon, where he planted a vineyard to a bunch of different fruit trees and grape varieties; his approach is that of sheer minimalism, inspired by the natural farming of the legendary Masanobu Fukuoka. Yeah, he crafts some of the best Pinot around (featured on all sorts of Winestagram stories alongside Burgundy’s most coveted bottles), but also makes bottles from grapes co-fermented with other fruit.
ABOUT CHEF SID
Bonjour. We would like to introduce you to a loving, instinctive chef, Sid Armand. He comes from a long, complex, yet simple food background. That being said, the versatility of the dishes and the meticulous work he puts into his cooking offer a one-of-a-kind experience.
The history of giving and sharing when it comes to feeding others has been in his family’s DNA as well as the modesty of “le bien faire”. It speaks for itself. We encourage you to come and let the smell of his dishes entice your hungry spirit.
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