a year in review in photos with ice cream on top...

Happy new year!! ... all be it a bit late - Brian and I have been laying low in dec - jan recovering from the huge year that was 2014 as well as taking a much needed vacation from which we just returned - we got our dose of vitamin d for sure! and I did a bunch of paintings : ) 

January kicked off with some more great press!  and a new baby calf!!
(we named him Jr. after Jeff who was minding the farm in our absence - thanks jeff!)

We got lots of coverage in the most recent Wine Spectator listing us in the 8 new names to know, Highly recommended (one of two Oregon wines) and 2 of the 16 top wines in Oregon in 2012 (over 650 wines reviewed)! - we are honored and deeply grateful! I am also admittedly giddy that goatio is now even more famous.

 

and following this is a drag net off some of my favorite photos and moments that happened in 2014!!! what a year. We are truly humbled and grateful ...

 

the old barn came down ... and become our big table! 

 

 

a table that hosted countless feasts !! and so many amazing friends!

 

Grapes where tended and picked and vinified (by an amazing team!) and bottled and got rockin scores and press!!   

  

 

 

 

 

 

 

  

 

 

 

 

  

 we made BIG plans asked for and got lots of support and help! and built a barn and a winery!

special thanks to Larry and Goatio and our founders!

 

 

 

 

 

 

 

 

 

and continued to farm! 

 

 

   

 

 

 

 

 

 

 here's to 2015 - 

We are looking forward to a year of finishing touches, buffing, polishing and refining ...

a long winters nap

 

Brian and I are sleeping in - taking our time, going for walks, cleaning up, sorting out, working on all the farm projects that have been put on the back burner, napping and generally recovering from 2014! 

It's hard to believe how much has come to pass in this year... we continue to feel totally grateful for this life that has unfolded. 

December so far has been full of amazingness on the farm and some great press for the wines and lots of getting our wheels back under us!! 

  

this is the mood around big table farm this weekend!

 

hummer says 'thank goodness that winery is done now clare can spend more time with us!' 

 

I have been getting some nice rides in : ) 

 

 We got a warm day so I checked the bees and was super happy to see at least one of my hives going strong!

the super nice birthday dinner the hubs threw me! 

 

we said thank you and good by to Duane and Jeb... always a hard day - I loved these pigs! 

 

We honored them by using every last bit of the animals - 

we had a great butcher day at the farm we did all the cut and wrap and made head cheese, rendered fat, prepared Prosciutto, hams and bacon!  

thanks for all the help jeremy and tim!

 

 

'fat on tap' 

 

'prosciutto!' 

  

June and her new baby! who was born on the 9th : ) -- Bella is also looking very pregnant...

 

 amid all the farm going's on we got written up in Wall Street Journal last Saturday! amazing...

Mr Colver helped us move all the horse manure over and get it mixed with straw and the grape pumice I'm very excited about the compost set up this year.  It's a HUGE pile and will hopefully add even more fertility to this farm.

 

 

Levi thinks the completed pile is just fine ; ) 

 

on the subject of compost I have started my first biodynamic prep it's 500 cow horn - 

and I'm proud to have made it from the ingredients provided all from my farm including the horns from the cows we slaughtered here on the farm : )

 

the scull is not part of the prep just a marker of where I buried the prep.   

-----

the last 5 photos are all shot with my birthday present from brian : ) he got me a new lense for my camera... LOVE it : ) hope you do too... it's gonna take a little practice - but I hope to bring you even better shots over the coming year...

  

Holy Moly!! Thank you Wine Spectator and Harvey!!

We are honored and thrilled!!! amazing scores just came out !

we got listed in the 'HOT WINES' section AGAIN : ) one of 6 internationally!

Big Table Farm - Willamette Valley 2012
95 points | $40 | sold out
Vibrant and intense, pulsing with mint-edged raspberry and spice flavors that ride easily over velvety tannins and persist on the refined, gently minerally finish. Drink now through 2022. From Oregon - H.S

Big Table Farm - Cattrall Brothers Vineyard 2012
94 points | I think there are maybe 2 cases left as of this evening!
Bright, focused and generous, with red berry, cinnamon and plum flavors, playing harmoniously on a vivid, lively canvas. Has presence, elegance and refreshing lift on the finish. Drink now through 2022.—H.S.

Big Table Farm - Pelos Sandberg Vineyard 2012
93 points | sold out
Supple, open-textured and distinctive, with earthy, savory nuances around a core of plum and spice flavors. Hints of smoke and grilled meat add extra depth as the finish lingers expressively. Drink now through 2022.—H.S.

Big Table Farm - Resonance Vineyard 2012
93 points | $48
Sleek and ripe, with blackberry and cherry flavors on a polished frame, picking up a granite note as the finish persists. The tannins build on the finish, marking this as one for the cellar. Best from 2016 through 2022.—H.S.

BTF fall newsletter re - upcoming thanksgiving weekend!

It's officially fall, the light is low in the sky, it has started raining in earnest and the wines are safely in barrel!

2014 was a very special vintage at Big Table Farm it was truly magical to make the wines here at the farm.

Thank you again to our community of builders, founders, friends and most importantly those of you who continue to purchase and enjoy the wine we make. The winery was complete enough to be usable for harvest which was no small feat. Now is time for buttoning up the last details and putting everything right before the end of the year.

In the mean time a couple pieces of news worth mentioning and some invites.

Our doors will be open as part of the annual Thanksgiving weekend however due to a 'clareical' error we are not on the WVWA tasting... but rest assured we will be here pouring fall wines (what's left of them) Nov 28,29 and 30th from 11 - 4pm and we'd love to see you.

We also received a great honor From Wine and Spirits - Big Table Farm is in the top 100 wineries of the world!
To our delight the scores and accolades keep rolling in - keep up the great work Brian.



With the winery here at the farm things are all falling into place and we are still in awe!  For those of you that have yet to place your fall orders please don't delay as we only have a hand full of cases of the Cattrall vineyard pinot left and the others will be quick behind it with the thanks giving weekend fast approaching.  Also If any of you missed the edelzwicker with your fall order I would make sure you pick up a few bottles it's drinking really well. It's fattened up since summer and this dry white has taken on a beautiful richness. I think it's the perfect wine to bring to dinner or a holiday party. 

Cheers! Happy Fall and warm wishes for the holidays - Clare and Brian

www.bigtablefarm.com

ps - for those of you on the west coast and texas - I think this is your last chance to ship ground...

Two great Chefs, Jacobsen salt and big table farm wines!

Jacobsen Salt Co. is teaming up with big table farm to present the first meal of the Salt Fire Water Dinner Series

These two amazing chefs will featuring Big Table Farm wines for this inaugural meal!

On November 6th and 7th we will host  James Beard Award Winning chef April Bloomfield from the Spotted Pig in NYC + Chef Vitaly Paley of Paley’s Place in Portland, Oregon. 

The six course menu that they create together will be constrained only by the idea of the traditional and modern uses of salt throughout the four seasons. The meal will be a celebration of Oregon Bounty and as such, ingredients for the dinners will be sourced from Oregon farmers, ranchers, fishermen and artisans, and beverages served will be produced in Oregon. In many cases, the very same farmers and vintners who contributed to the meal will join guests at the communal table.

6 special wines for this dinner will be sourced and paired by Big Table Farm.

 

Each event will span two days with one seating of 48 people each night. Tickets to the six course, wine paired dinner are $135 per person, gratuity included. 

Guests can reserve seats online at https://www.eventbrite.com/e/jacobsen-salt-co-presents-salt-fire-water-april-bloomfield-vitaly-paley-tickets-13999999375.

602 SE Salmon

Portland, OR

97214