First planted in 1989, Antica Terra is a rugged 40 acre parcel in Oregon’s Eola-Amity Hills AVA.  The gently sloping vineyard consists of shallow soil underlayed by sandstone and siltstone formed by old alluvium, thus Antica Terra.

The wines from Antica Terra have always shown great promise, but been inconsistent to a frustrating degree.  In 2005, that all changed as a new group of owners took over with visions of producing world class Pinot Noir.  Upgrades to the vineyard, and a regimen of sustainable agriculture have been employed to make sure that winemaker Maggie Harrison has be the best raw materials.

The results were immediately obvious, but the 2007, from a challenging year in the Willamette Valley, has shown the team’s new metal.  This is a wine that is both deeply flavored, and extraordinarily elegant, and while it is definitely from Oregon, it has that nervosity, and character, that we love so much from Burgundy.

Try this with French onion soup, beef stew, or anything with mushrooms.  Drink now – 2018

In 1996, after a series of neglectful owners, Richard Linder, Carl Lindner and Chris Bitter purchased the languishing vineyards and winery that had been Paradale Winery, and included a small plot of Shiraz vines planted in 1843 by Christian Auricht, a settler in Barossa who had fled religious persecution in his native Silesia (central Europe).

With what are thought to be the oldest living Syrah vines in the world, the three friends renamed the winery Langmeil after the original town that encompassed the property, set out to make exceptional Shiraz.  They have succeeded in a fantastic way.

Somewhere along the way, part of Christian Auricht’s vineyard was split off under different ownership.  Upon purchasing the property, it was discovered that this block of vineyard, planted around the same time as the legendary 1943 block, was slated to be torn up to make way for condo development.  10 rows of these exceptionally old vines were rescued, and moved to a different place, and thus became the orphan block.

This wine doesn’t exactly taste like Australian Shiraz, at least not like the cheap stuff we’ve grown accustomed to in the US.  While is does show intense fruit, and more than a dollop of oak (though it was aged in seasoned American and French barrels), it has layers and waves of complex flavors that make it a wine that can be contemplated as well as enjoyed.

Try it with barbecue beef brisket, braised short ribs, or sautéed porcini mushrooms.  Drink now – 2022.