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Check out our newest addition to the PRP Podcast Co-op, Wine Crush!
In the fourth episode, we’ll uncork two insightful wine stories. The first from one-third of a band of brothers who own a small family-owned and operated winery, also located in the Carlton/Yamhill area mentioned in previous episodes. In the second story, we’ll meet an ambitious head winemaker undertaking the goal of starting his own label.
Founded in 2011 by brothers Sean Davis, Ryan Marshall, and Matt Marshall (Pictured on the label). Marshall Davis creates small batch vineyard specific wines. They make Pinot Noir and Chardonnay from their estate vineyard located in The Yamhill-Carlton AVA of the Willamette Valley. They also craft full bodied wines such as our Syrah and Cabernet Sauvignon with fruit originating from some of the most prestigious vineyards in the Walla Walla AVA. Stylistically they keep their wines focused and “varietally correct”. Winemaker Sean Davis believes in minimal manipulation, letting each vineyard express itself, with more attention paid to textures and tannin management.
With the idea of learning a little bit of English, Jesús Guillén arrived in Oregon in 2002 with a degree in Computer Systems Engineering from Universidad Autonoma de Chihuahua in hand. Having a passing interest in wine, he began to explore, visiting vineyards and tasting rooms. Sampling many wines helped develop his palate and increased his appreciation for finer examples. After completing two terms of study in English, Jesus had to decide if he would like to stay in the United States with his father and family or return to Mexico.
Guillén‘s wine career began as a vineyard worker for Patricia Green Cellars and later for White Rose Estate, alongside his father. The owner of White Rose Estate saw his interest in wine, and offered him a job in the cellar. There he met consulting winemaker Mark Vlossak, who became one of his mentors. By 2004, Jesus had become he cellar master for White Rose. In 2006, an opportunity arose for him to make a wine under his own label.
Jesus uses old world minimal manipulation techniques to make his wines, including the use of whole cluster fermentation with indigenous yeasts and also sur-lie aging. His is a detail-oriented approach that focuses on making wine that inspires an evocative experience, by achieving a high level of complexity and harmony.
Heidi Moore, Wine Enthusiast
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Join us Friday, May 4th at 2 p.m. for Wine Crush: Episode 4, featuring Sean Davis and Jesus Guillen. Listen live at 99.1 FM in the heart of Portland – or online anywhere at PRP.fm.
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