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Wine · November 19, 2021

Lytle-Barnett, Willamette Valley Winery

pouring Lytle-Barnett

Lytle-Barnett

As you all know, I love Oregon wines especially Willamette Valley wines. I believe wines coming from this area of  Oregon can compete with many of the best in the world. The climate gives a long and lengthy growing season with warm summer days and cool nights which is the perfect location to grow Pinot Noir and Chardonnay. 

I am so excited to share with you one of my favorite producers of Oregon sparkling wine, Lytle Barnett. 

Lytle-Barnett History

A little bit about their history – Lytle Barnett was started in 2013 by a dynamic team Andy Lytle, Antony Beck of Graham Beck and their winemaker Andrew Davis who was formerly at Argyle and Pieter Ferrera of Graham Beck as the consulting maker. 

They are showcasing the extraordinary terroir of the Willamette Valley in each of their wines and are made in the  traditional champenoise method. 

All of their wines are vintage sparkling wines and are cellered in bottles for at least 3 years. 

To put this into perspective, Non Vintage Champagne which is priced similarly to Lytle Barnett wines only have to spend 15 months in bottle. Vintage Champagne sees 3 years like Lytle Barnett, but the price you will pay for a vintage champagne is a lot higher. 

Long story short, you get an exceptional vintage sparkling wine for a great price point. 

Lytle-Barnett Sparkling Wines

Lytle-Barnett Wines

LYTLE-BARNETT Sparkling Wine, Willamette Valley ‘Brut’ 2015

A blend of 70% Pinot Noir with the rest being Chardonnay, The wine was bottled in the spring of 2016 and matured sur latte (on its lees) until disgorgement during the spring of 2019. Opening up in the glass with aromas of honey-coated pear, toasted hazelnuts and freshly baked brioche, this lovely sparkling wine advances on the palate with a delicate foamy mousse and flavors of ripe yellow pear, lemongrass and lemon zest.

Pair with spicy thai or asian dishes
LYTLE-BARNETT Sparkling Wine, Willamette Valley ‘Brut’ 2015

LYTLE-BARNETT Sparkling Wine, Willamette Valley ‘Blanc de Blanc’ 2016

This 100% Chardonnay sparkling wine is made in the traditional method and spends 3+ years aging on the lees before disgorgement. The nose on this wine is a lovely mélange of yellow apple, brioche, freshly cut hay and a touch of matchstick. It’s a complex wine with a lot of depth and character. The palate delivers flavors of honeydew and wet crushed gravel. The finish is lovely and has the structure and acidity for lengthy aging. 

Pair with raw oyster and fresh seafood
LYTLE-BARNETT Sparkling Wine, Willamette Valley ‘Blanc de Blanc’ 2016

LYTLE-BARNETT Sparkling Wine, Eola Amity Hills ‘Blanc de Noirs’ 2017

Made in the traditional method and produced from 100% Pinot Noir and is aged sur latte for 3+ years before disgorgement. The nose takes a few minutes to open up but then delivers beautiful aromas of graham cracker, plum skin and just a hint of raspberry. The palate starts with yellow plum, apricot and brioche characteristics and finishes very lean and crisp, with massive amounts of acidity This wine will be better with a few more years of aging under its belt. 

Pair with fried chicken and fries 
LYTLE-BARNETT Sparkling Wine, Eola Amity Hills ‘Blanc de Noirs’ 2017

LYTLE-BARNETT Sparkling Wine, Willamette Valley ‘Rosé’ 2016

My favorite of the Lytle-Barnett Sparklers that I tasted. The nose is an explosion of aromas – raspberry, ripe white peach, blanched almonds, and freshly baked croissant jump from the glass after a few minutes of letting the mousse settle. Round and structured on the palate with flavors of fresh wild strawberries, yellow nectarine, and some toasted hazelnuts. A precise and elegant sparkling wine that should age for 15 years or more. This is a perfect example of what Oregon can do with sparkling wine made in the traditional method. 

Pair with beef carpaccio or salmon sushi
LYTLE-BARNETT Sparkling Wine, Willamette Valley ‘Rosé’ 2016
Where to purchase?

You can purchase these amazing sparkling wines from their website

Lytle-Barnett.com

In: Wine

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Force Majeure, Walla Walla Winery

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Brining it back to the old IG days, carousel of photos at my favorite winery in Sonoma 

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Five wines. Four global icons. And one rising star from Walla Walla.

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Pepperoni and dill pickles, melted together on a hot bubbling crust - 

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🍕 Welcome to Pies & Pours 🍷 
Each week, I 🍕 Welcome to Pies & Pours 🍷

Each week, I will make a new homemade pizza and pair it with the perfect wine — from bold reds to crisp whites and bubbles. If you’ve ever asked “What wine goes best with pizza?” — this is for you.

✨ This week: Marinated Tomato and Cherry with Burrata paired with @prophetandpoetwines Mourning Cloak Red Blend.

How to make this pizza:

Start with your favorite pizza crust (we will dive more into the BEST pizza crust recipe soon) 

For the Tomato and Cherry marinade
1/2 pint Cherry Bomatoes
1/2 cup Bing Cherries
Olive Oil
Salt + Pepper

For the base of the pizza
2 tbsp Butter
Fresh Parsley
Fresh Basil
Salt + Pepper
Mozzarella Cheese 
Fresh grated Parmesan Cheese

Cook your pizza in oven until done, then add burrata cheese to the middle and drizzle with balsamic reduction. 

I hope you enjoy this pizza as much as I did!


🍕 Got a favorite wine and slice pairing? Drop it below!👇🏼 

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