Seasonal News
PRESS RELEASE
Noted Wine Travel Writer To Be At
Camaraderie Cellars
Steve Roberts, author of the best-selling book on traveling Washington wine country will be at Camaraderie Cellars on Saturday, June 5th for book signing, sales and conversation. His book, Wine Trails of Washington, is considered the most complete and helpful book on touring wine regions of the state.
Steve visited over 200 wineries around the state as part of his research. Included in his book are all the great places to stay and eat to get a true wine touring experience.
Don Corson, winemaker at Camaraderie Cellars first met Steve Roberts when he was researching for the book. The first impression Steve had of Camaraderie Cellars was so positive that his book’s introduction highlighted his visit and the combination of passion for winemaking and the quality of the visit experience.
Steve Roberts will be at the winery from 11-5 on Saturday. Address is 334 Benson Road.
For further information contact:
Camaraderie Cellars
360-417-3564
Mid-Year At Camaraderie
The year is flying by! The first half has included marketing trips to Texas cities, winery work, construction of another 1,000 square feet of covered and insulated space, and the list could go on and on. In another two weeks we bottle the 2008 vintage wines and I am in the final stages of blending trials. The wines have never tasted so good at this stage and I am really looking forward to their release early next year.
I have worked especially hard on the marketing side of the business over the last few months. And I’m glad to report we are making solid inroads into new markets and re-invigorating some others. The Texas trip was especially exciting as our wines were very well received for their quality, the ability to complement a wide range of fare, and the fact they over deliver for the price. This seems to be a wining combination in Manhattan and Vancouver BC too.
Another highlight for the first part of the year was doing a tasting for Seattle’s prestigious Rainier Club. Organized by their wine director, Christopher Chan, the previous winemakers included such luminaries as Bob Betz, Leonetti, and Andrew Will. To be in the same breath as these legends is very complimentary to the winery and I am grateful to Christopher for the opportunity.
Still another recent event was participating in the first annual “Merlot Gone Mad” event organized by the Jamie Peha. This came out of an idea I shared with her about the fact that Washington State Merlot is the best in the world and we should have an event that showcases this versatile noble grape. Over fifty wineries participated and 300+ were in attendance.
At nearly mid-year, the garden is just coming out of its Winter-cold Spring blahs. Rose buds are forming, leaves on the Japanese maples are unfurling, and rhododendrons are coloring the landscape. And, of course the vineyards are past bud break and growing for the sky.
All of this bodes well for the rest of the year. Cold weather root growth, like the hard work in the winery that few see, is what’s needed for success during the rest of the year.
We are now into our summer hours for visits (Friday, Saturday, Sunday, 11-5, or by appointment). Come see us!
Don Corson
Winemaker
Spring 2010
Winemaker Thoughts
It is actually still “winter”, but here on the north Olympic Peninsula, I can see brave bulbs poking their heads up and the crazy Autumnalis Cherry tree is blushing with pink buds and brave blooms.
Soon it will be time to begin spring racking of all the fresh 2009 wines that are done with malolactic fermentation. This is always a time to be dreaded but sort of exciting too. I dread it because it is just flat out work in pumping out wine barrels stacked four and five high then washing the barrels of who knows what at the bottom – bee wings and dead yeast lie in clay-like sediments that do not wash easily. Once the barrels are freshened the wine goes back in and I will start checking out the 2008 vintage wines as I prepare for bottling in May.
Spring cleaning, though, is also an opportunity to check out the winery’s “library” of past vintages and see how they are coming along. I did this recently and found some prizes. Not so much “surprises” because we all know Washington State fruit is packed with great tannin and acid and these attributes allow the wines to age beautifully. I expected our wines to be fine, but there is always the “I wonder…” factor.
I am pleased to report that after tasting through a range of past vintages that were at least five years old and many eight and nine years old, I didn’t find any that were clearly going over the hill. Colors were bright, fruit aromas were fresh, tannins were smoothing out, and major “yum” factors abounded. Wines like the 2002 Cabernet Franc were crazy good and the 2003 Merlot was rich lovely.
Let the excuse of “Spring house cleaning” be an invitation for you to take a peek in your cellar. Don’t wait for just the “perfect” time for “that” bottle. If you don’t have a special stash, then start one. There is nothing like a well aged red wine – there really isn’t. And, of course, Camaraderie can help you with this resolution.
I also invite you to slow down a bit this year. The national statistic is that 85% of wine is bought and consumed within 90 minutes! In this age of wine “appreciation” tools that promise “instant breathing” and gratification, I say get some nice big wine glasses that don’t cost all that much and let the wine breathe in there while you also take some big deep breaths and savor. Why be in a rush? You will both benefit.
Don Corson, winemaker
BLEU CHEESE COOKIES
1/2 cup cream cheese, room temp
1 cup butter, at room temperature
¼ tsp. cayenne pepper
1 ½ cups crumbled blue cheese
2 cups all-purpose flour
2 cups crisp rice cereal, such as Rice Krispies
2 slices bacon, cooked and crumbled (optional)
1. Preheat oven to 350 degrees. With a mixer on medium speed, cream together cream cheese and butter until light and fluffy. Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended. The dough will be stiff.
2. Roll 1 tablespoon portions into balls and place slightly apart on baking sheets. Flatten each ball with a fork.
3. Bake until cookies are golden brown, 12 to 15 minutes.
Yield: Makes about 4 dozen cookies.
Camaraderie Cellars from Sunset Magazine 2/06 March 2008
STEVE CORSON MOLE SAUCE
Featured at Red Wine & Chocolate The thing about Moles is that there are 100's of different kinds from black, brown, red, yellow and even green. The most common type that people think of is a dark brown sauce with chocolate included. This type is a Southern style mostly associated with the region of Oaxaca. It takes a bit of time to prepare, but your effort and patience will be rewarded in a deep, complex sauce. Enjoy! 1 Bag of dried Guajillo Chiles, seeded and destemmed 1 Bag of dried New Mexico Chiles, seeded and destemmed 4 Roma Tomatoes, chunked 1 Yellow Onion, chunked 8 Garlic Cloves, chopped 2 Cups Raisins 2 Cups Pumpkin Seeds 1 Cup Whole Almonds 1 Cup Sesame Seeds 2 Slices Crusty White Bread 2 Cinnamon Sticks 2 TB Cumin 2 TB Oregano 2 TB Coriander 4 Cups Chicken Stock 2 Mexican Beers 2 Limes, juiced 4-8 oz Chocolate Salt, to taste Pepper, to taste 1. Cut chilies into big chunks. Toast chilies in a dry pan over medium heat until slightly discolored and aromatic. 2. Roast Tomatoes, Onion, Garlic in oven until tender 3. Fry Raisins, Pumpkin Seeds, Almonds, Sesame Seeds and Bread each separately in canola oil until golden brown. 4. Combine all ingredients in large stock pot and simmer for 1-2 hrs. 5. Remove cinnamon sticks and puree in blender in three batches, 3 to 4 minutes per batch until smooth. (Or use stick blender in stockpot) 6. Return to pot and simmer on low for 4-8 Hrs. The more the better. Toss with sautéed chicken or turkey chunks and roll in a tortilla, or use as an enchilada or burrito sauce, or over baked chicken.
SUN-DRIED TOMATO TAMPANADE
3/4 c. sundried tomatoes 2-3 T. capers, to taste 1 c. parsley, either regular or italian flat leaf 2-3 cloves garlic (use three if you really like garlic) drizzle of olive oil salt & pepper to taste Place tomatoes, capers, parsley and garlic in food processer. Process until almost smooth. Drizzle olive oil--about 1 to 2 tablespoons as processor is running. Add salt & pepper to taste. Makes about 1 cup
PRESS RELEASE
For immediate release
December 1, 2008
Camaraderie Cellars has just been awarded a prestigious Jefferson Cup for the winery’s 2005 Elegance wine at the 2008 Jefferson Cup Invitational Competition. The competition, unlike many others, is by invitation only. Doug Frost, one of only three individuals in the world to hold both Master Sommelier and Master of Wine degrees, has organized a competition in the spirit of President Thomas Jefferson’s passion for wine and to bring deserving recognition to America’s wide range of wine regions and styles.
Approximately seven hundred wines were preselected for evaluation, all “… extremely deserving of the nation’s attention”, according to Frost. Of these, only seventeen were awarded the rare Jefferson Cup. Camaraderie’s Elegance, a Bordeaux-style blend of all five traditional Bordeaux varieties from the Meek Family Vineyard in Yakima Valley, was the only wine from Washington State to be so honored.
The competition does not award golds, silvers and the like. Rather, the invited wines that have all proven excellence in other venues are ranked as “wines of American Merit,” wines that are “American Examples of Greatness,” and wines that are Jefferson cup nominees. The top category is the prestigious Jefferson Cup.
Camaraderie Cellars’ other wine submissions also were recognized to be among the best in the United States. Both the 2005 Syrah and 2006 Tempranillo were awarded “Jefferson Cup Nominees,” the Cabernet Franc was designated a “Great Wine,” and the Merlot, Grace and Cabernet Sauvignon also showed well with recognition as among the best of their region and variety with “Certificates of American Merit.”
Don Corson, Camaraderie’s winemaker and partner commented upon news of these awards, “We work very hard to craft wines that are excellent by any standard and to have our wines recognized across the board for their high quality is a wonderful validation of both our hard work and vineyard partners who are as quality minded as we are.”
Camaraderie Cellars, located in Port Angeles, has consistently received recognition for award-winning wines since the winery was established in 1992. Don Corson has served on the Washington Wine Commission and currently serves on the board of the Washington Wine Institute. Visitors to the winery find a beautiful garden setting and warm hospitality.
For info on the Jefferson Cup: www.jeffersoncupinvitational.com
Summer (?) 2008
Winemaker Notes
As I write this on the 10th of June, I see fresh snow on the Olympic peaks behind the winery that fell last night. What a relief to know that Eastern Washington is a world apart in its weather and grapes are growing reasonably well so far despite our wet and cool west side of the state craziness.
I had the privilege of moderating a seminar for the Taste of Washington earlier this year that focused on the “Next Great Washington Red”. We tasted Cabernet Franc, Sangiovese, Nebbiolo, Malbec, and Tempranillo. The “take home” messages were that Cabernet Franc will continue to emerge as a mainline Washington State red wine of importance, and watch out for Tempranillo. Tempranillo is the great grape of Spain ’s Rioja region. While no wine will take away the status of Cabernet Sauvignon, another message was that Washington State is producing much more than head-turning Cabernet and Merlot. These “new” varieties are rising stars in the Washington wine constellation.
I am pleased to report that we will be releasing our own Tempranillo this Fall and it is a lovely wine that combines some of the best attributes of Syrah, Malbec and Merlot. Rich, mouthfilling and with good acid and tannins, this wine is going to be a winner.
On the Solstice, our daughter Annie will be getting married to Matt. The reception will be at the winery and we are looking to have a great day regardless of the weather. (We are bringing in tents and heaters just in case!) The gardens are in fine form. Except for that day you are welcome to visit. We look forward to seeing you.
Don Corson Winemaker
PRESS RELEASE
For Immediate Release
Sunset Magazine Recognizes Olympic Peninsula Wineries
In the just released September edition of Sunset Magazine, the North Olympic Peninsula has been recognized as a new “coastal discovery,” an “up-and-coming” wine region for Washington State in the cover article “The Secret Coast.” The wines particularly noted by the wine editor, Sara Schneider, were Camaraderie Cellars and Harbinger Winery as her “fave’s.” Sunset Magazine is recognized nationally as the pre-eminent life-style publication for West Coast living.
“This recognition for the region and for our wineries is significant recognition for the area as a destination for touring natural wonders and the bounty of local cuisine and internationally recognized wine quality,” said Don Corson, winemaker at Camaraderie Cellars.
Camaraderie Cellars and Harbinger Winery are both located within one mile of each other on the Highway 101 West. See their websites for more information: www.camaraderiecellars.com and www.harbingerwinery.com For further information contact:
Don Corson
Camaraderie Cellars
334 Benson Road
Port Angeles, WA 98363
360-417-3564
Summer 2009
Winemaker Notes
"Summer” in the Northwest is when you can get it. We have had incredible warm weather, and as I write this in early July, we are now back into a wet pattern. I, along with the garden, am enjoying the damp for awhile. But … we are in full summer swing, wet or not.
This very day (July 8th), we have installed another sculpture! If you look on the back of our labels you will see a line drawing of “hands lifted up”. That has now been carved in stone by our good friend and master sculptor, Maureen Wall. It has been positioned by a new water feature right by the central patio where the fire pit is.
“Camaraderie” is a sense of celebration and sharing and the hands lifted up image is just right for what it is we do and what we share here. Wine, as good and wonderful as it is, is only the vehicle and companion not the end of the journey. Folks that want to focus on just the wine are missing the meaning of the journey with friends.
That all being said, I make wine that, as a vehicle will be as fine as a Rolls, and as approachable as a Chevy. Enjoy the ride.
We bottled 3,700 cases of the 2007’s in May and will begin release of these fine wines in Autumn but mostly next Spring. If you are a part of the wine club you can look forward to some surprises coming up in packaging.
Barrels are ordered, I am now getting together my thoughts on yeasts and fermentation additions so I will be ready for harvest 2009 which is just around the corner – AAAAArrrrggghhh!
Have a great Summer. Come by. You will love the new sculpture and just maybe the new wood-fired pizza oven will be up and running!
Don Corson Winemaker/grounds keeper Autumn Roasted Beet, Carrot and Red Onion Salad
6-8 Medium Beets-peeled and cut into 1 inch pieces
4 Medium Carrots-peeled and cut into 1 inch pieces on the diagonal
2 Red Onions - peeled and cut into eighths
Olive Oil
Salt
Pepper
Toss Vegetables in Oil and season with Salt and Pepper
Roast at 400 degrees until tender and caramelized, 30-45 minutes
After Vegetables cool, toss with:
Juice of 1 Orange
Zest of 1 Orange
Lemon Thyme 1 TB (or Regular Thyme)
Top with creamy goat cheese if desired.
Camaraderie Cellars Steve Corson , Chef September 2007
Blue Cheese Cocktail Cookies
½ cup cream cheese, at room temperature