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Cellar door Winery

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Weingut

Visit Cellardoor Winery's Portland tasting room to taste our Maine-made, award-winning wines!

Tisch reservieren

2 Personen

September 2021
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  • Restaurantart

    Zwangloses Restaurant

  • Küchen

    Weingut

  • Öffnungszeiten

    Do–Sa 12:00 Uhr–19:00 Uhr
    So 12:00 Uhr–17:00 Uhr

  • Telefonnummer

    (207) 536-7700

  • Zahlungsmethoden

    American Express, Discover, MasterCard, Visa

  • Kleidung

    Legere Geschäftskleidung

  • Gebiet

    Portland

  • Querstraße

    Corner of Church and Middle Street

  • Unterhaltung

    null

  • Weitere Details

    Bar/Lounge, Geschlechtsneutrale Toilette, Nichtraucher, Rollstuhl-Zugang, Terrasse/Im Freien, Wein

Sicherheitsmaßnahmen

  • Reinigung und desinfektion

    • Desinfektion von Oberflächen nach jedem Gast
    • Digitales, desinfiziertes oder Einweg-Menü
    • Verwendung von eingeschweißten oder verpackten Utensilien
    • Gemeinschaftliche Bereiche werden täglich gründlich gereinigt
    • Desinfektionsmittel oder Reinigungstücher für Kunden
  • Räumliche distanz

    • Begrenzte Anzahl sitzender Gäste
    • Abstandhalten in gemeinschaftlichen Bereichen
    • Zusätzlicher Platz zwischen den Tischen

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Für dieses Restaurant wurden noch keine Fotos hochgeladen.

Speisekarte

White Wine

  • Chardonnay 2016 ABV: 14.4%18,00 $

    Fermented and aged sur lie in a combination of new oak, neutral oak, and stainless steel, this Chardonnay is lush with wildflower honey throughout and hints of pineapple. Blend: 100% Chardonnay. Source: Upland Vineyard, Snipes Mountain AVA, WA. Winemaker Notes: The 2016 vintage began remarkably hot in the spring but cooled off by summer. This extended hang time allowed for both gradual and even ripening – perfect weather for developing ripe flavors and expressive aromatics. After hand picking, the grapes were pressed at low pressure to avoid harsh phenolics. We fermented half the juice in barrel and allowed a partial malolactic fermentation for added softness – stopping the MLF before the formation of diacetyl so as not to have a buttery flavor profile. Stirring the lees for 5 months post fermentation was the final touch resulting in a rich and creamy mouthfeel. Fermenting the other half of the juice in stainless steel tanks added a level of delicacy and elegance for a beautifully balanced wine. Awards: Silver – 2019 Cascadia Wine Competition. Pairing Suggestions: Grilled lobster with butter sauce, Roasted chicken, Soft cheddar cheeses

    • Chardonnay Reserve 2016 ABV: 14.4%22,00 $

      Fermented and aged sur lie in oak from the Pays de la Loire region of France, our Reserve Chardonnay is a classic: full bodied and bold with butterscotch. Blend: 100% Chardonnay. Source: Upland Vineyard, Snipes Mountain AVA, WA. Winemaker Notes: The 2016 vintage began remarkably hot in the spring but cooled off by summer. This extended hang time allowed for both gradual and even ripening – perfect weather for developing ripe flavors and expressive aromatics. After hand picking, the grapes were pressed at low pressure to avoid harsh phenolics. We fermented and aged our reserve lot in 100% new French oak barrels from the Pays de la Loire region of France and allowed a partial malolactic fermentation for added softness – stopping the MLF before the formation of diacetyl to avoid a buttery flavor profile. Stirring the lees for 5 months post fermentation was the final touch resulting in a rich and creamy mouthfeel. Awards: Platinum – 2019 Great American International Wine Competition. Pairing Suggestions: Grilled lobster with butter sauce, Roasted chicken, Soft cheddar cheeses

      • Chenin Blanc 2017 ABV: 12.5%18,00 $

        Fragrant aromas of honeysuckle cut through the lush fruit with a little effervescence and a refreshing hint of ginger. Blend: 100% Chenin blanc. Source: Reed Vineyard, Columbia Valley AVA, WA. Winemaker NOTES: The 2017 vintage was nearly perfect – it started out cool, warmed up in the middle for great ripening, then cooled off again around harvest time. For fermentation, we chose a yeast strain developed in South Africa that was bred to produce rich ripe styles of Chenin blanc. Careful to keep oxygen exposure to a minimum, we fermented and aged this wine in stainless steel and, as a final touch, left a hint of residual fermentation CO2 when we bottled for added freshness. Awards: Best in Class – 2019 San Francisco Chronicle Wine Competition, Gold – – 2019 San Francisco International Wine Competition – 93 Points, Gold – 2019 Critic's Challenge – 90 Points. Pairing Suggestions: Thai Food, Rainbow Trout with fresh lemon, Seared foie gras, Chicken Piccata

        • Perfect Stranger 2019 ABV: 11.5%18,00 $

          With aromas of Asian pear and crisp green apple, our off-dry Cayuga White has a bright and refreshing finish. Blend: 100% Cayuga. Source: Cayuga – Fingerlakes, NY. Winemaker Notes: The cool 2019 vintage in New York provided the optimal growing conditions for this wonderfully crisp, high acid, off-dry style wine. Fermented and aged in stainless steel we were careful to keep oxygen exposure minimal to retain its beautiful aromas. As a final touch, we left a small amount of perceptible CO2 from the primary fermentation for a nice, slight spritz upon opening. Awards: Best of Class – 2021 San Francisco Chronicle Wine Competition. Pairing Suggestions: Cheese board, Baked apple tart, Apple Cider pork chops

          • Pinot Gris 2016 ABV: 14.2%18,00 $

            Fermented and aged in stainless steel, our Pinot Gris is crisp with bright acidity and a long, citrus zest finish. Blend: 100% Pinot Gris. Source: Gamache Vineyard, Columbia Valley AVA, WA. Winemaker Notes: The 2016 vintage began remarkably hot in the spring but cooled off by summer. This extended hang time allowed for both gradual and even ripening–perfect weather for preserving the delicate aromatics we were looking for. After hand picking, the grapes were pressed at low pressure to avoid harsh phenolics. Careful to keep oxygen exposure to a minimum, we fermented and aged the wine in 100% stainless steel, resulting in a nice, aromatic, and fresh style. Awards: Silver – 2018 Cascadia Wine Competition. Pairing Suggestions: Cream-based dishes, Applewood smoked bacon, Honey-glazed ham

            • Pinot Gris Reserve 2016 ABV: 14.2%23,00 $

              Elegant and sophisticated with lush apple, orange blossom, and pear with beautiful balance and a soft, lingering finish. Blend: 100% Pinot Gris. Source: Gamache Vineyard, Columbia Valley AVA, WA. Winemaker Notes: The 2016 vintage began remarkably hot in the spring but cooled off by summer. This extended hang time allowed for both gradual and even ripening–perfect weather for preserving the delicate aromatics we were looking for. After hand picking, the grapes were pressed at low pressure to avoid harsh phenolics. We fermented nearly half the lot in acacia barrels which are known for their contribution of unique floral aromas. Following fermentation, we employed a traditional batonnage approach before blending with the portion made in stainless steel. Awards: Gold — 2019 Great American International Wine Competition. Pairing Suggestions: Cream-based dishes, Applewood smoked bacon, Honey-glazed ham

              • Pinot Noir Blanc 2018 ABV: 12.9%22,00 $

                This distinctive white wine is bright and crisp with depth and minerality. Blend: 88% Pinot noir, 12% Chardonnay. Source: Pinot noir – Potter Valley, Mendocino County, CA, Chardonnay – Weyns Vineyard – Columbia Valley, WA. Winemaker Notes: Given that some of the best Champagnes are made from the Pinot noir grape, we were intrigued to see what a non-bubbly white Pinot noir would taste like. Since the red color is only in the skins, the utmost care must be taken to gently press hand-picked grapes immediately after harvesting. To avoid oxygen exposure and to keep the wine crisp and fresh, we carefully fermented and aged the wine in stainless steel tanks. For perfect balance and added complexity, we blended in a touch of our unoaked Chardonnay. Pairing Suggestions: Crab cakes, Roasted chicken with mushrooms and leeks, Oysters on the half shell, Lemon pasta with peas, asparagus, and herbs Goat cheese

                • Queen Anne's Lace 2018 ABV: 11.5%18,00 $

                  Vibrant and refreshingly off dry. Blend: 50% Seyval, 50% Vidal. Source: Finger Lakes, NY. Winemaker Notes: The 2018 vintage in the Finger Lakes was warm, sunny and dry during the first half of the growing season. By mid-August, the weather shifted and the cool rainy end to the season resulted in lower acid than is typical for us. To keep the acids and sugars balanced, we left a little less residual sugar than in previous vintages. The Vidal and Seyval were fermented separately to optimize the flavors unique to each variety. To retain the beautiful aromas, we aged the blend in stainless steel with as little oxygen exposure as possible. As a final touch, we allowed a small amount of perceptible CO2 from the primary fermentation to remain for a nice, slight spritz upon opening. Awards: Gold – 2019 San Francisco International Wine Competition (89 points), Gold – 2021 San Francisco Chronicle Wine Competition. Pairing Suggestions: Consider using for a dessert pairing! Spicy fish tacos, Garlic-lime Chicken, Fresh, homemade salsa

                  • Riesling 2017 ABV: 12.1%18,00 $

                    Rich and lush flavors of pear, lemon, lime, and a mineral acidity that balances out the fruit. Blend: 100% Riesling. Source: Den Hoed Vineyard – Yakima AVA, WA. Winemaker Notes: The 2017 vintage was nearly perfect – it started out cool, warmed up in the middle for great ripening, then cooled off again around harvest time. After hand picking, the grapes were pressed at low pressure to avoid harsh phenolics. Careful to keep oxygen exposure to a minimum, we fermented and aged the wine in 100% stainless steel, result- ing in a nice, aromatic, and fresh style Riesling. Leaving just a touch of residual sugar we tamed the wine's wild acid for perfect balance. Awards: Platinum – 2019 Winepress Northwest Platinum Awards, Best in Class – 2019 San Francisco Chronicle Wine Competition, Gold – 2019 Critic's Challenge – 93 Points, Gold – 2019 San Francisco International Wine Competition – 89 Points, Gold – 2019 Cascadia Wine Competition. Pairing Suggestions: Curry, Duck confit, Carne Asada Tacos, Bun Cha

                    • The Buoy White 2019 ABV: 12.5%

                      Engagingly fruity, yet crisp and mouthwatering, our unique blend of Sémillon and Chenin blanc has notes of ripe apricot, white peach, and mandarin zest. Blend: 56% Chenin blanc, 44% Sémillon. Source: Chenin blanc – Willard Vineyard, Yakima Valley AVA, WA, Semillon – Judkins Vineyard, Columbia Valley AVA, WA. Winemaker Notes: In what is being viewed as a cooler, more challenging year in Washington state, we saw excellent ripening across all varieties for the vineyards we partnered with. For the 2019 vintage of Buoy White, we looked to continue the tradition of our successful pilot blend. Combining crisp, floral Chenin blanc and fruity, full bodied Sémillon, the resulting blend is unconventionally juicy yet refreshingly delicate. Although this wine is technically dry, there is a whisper of residual sugar to soften the edges. Buoy Local and Cellardoor Winery are proud to partner to buoy our community. For each bottle sold, one dollar will be donated to Midcoast Habitat for Humanity. Pairing Suggestions: Prosciutto-wrapped melon, Bacon-wrapped Scallops, Oysters on the half shell

                      • The Tower 2017 ABV: 13.3%19,00 $

                        Complex and unique with balanced citrus and melon, and nutty, mineral notes, our Bordeaux inspired blend of 55% Sauvignon blanc and 45% Se'millon was fermented and aged sur lie in a combination of acacia, oak, and stainless steel. Blend: 55% Sauvignon blanc, 45% Semillon. Source: Sauvignon Blanc: Den Hoed Vineyard, Yakima AVA, WA, Semillon: Judkins Vineyard, Yakima AVA, WA. Winemaker Notes: Our inspiration for this wine is the beautiful white blends of ' Bordeaux. To craft this wine, we fermented the Sauvignon blanc and Semillon separately with different yeast strains in a combination of stainless-steel tanks, oak barrels, and acacia barrels. While the tank ferments were more delicate and floral, we employed batonnage to the acacia and oak barrels for texture and gravitas. Holistically, the wine is strikingly complex and unique. Awards: Double Gold – 2020 Wine Press Northwest, Gold – 2020 San Francisco Chronicle Wine Competition. Pairing Suggestions: Oysters; Mussels, Chicken piccata, Non-oily whitefish, Fantastic tapas wine: olives, peppadews, olive oil, and bread

                        Red Wine

                        • Aurora 2015 ABV: 14.6%32,00 $

                          Drinking beautifully with integrated notes of cherry, rich raspberry, and spiced chocolate. Blend: 52% Syrah, 29% Cabernet Sauvignon, 19% Cabernet Franc. Source: Syrah: Pace Vineyard, Yakima Valley AVA, Washington, Cabernet Sauvignon: Shaw Vineyard, Red Mountain AVA, Washington, Cabernet Franc: Six Prong Vineyard, Horse Heaven Hills AVA, Washington. Winemaker Notes: The 2015 vintage in Washington state was the hottest to date, yet mild conditions near harvest left us with wines that exhibited both power and elegance. Inspired by some of Australia's most famous blends, we combined soft, lush Syrah with firmly structured Cabernet Sauvignon and aromatic Cabernet franc. This dark, deep wine was aged in American oak barrels for rich tannins and structure, French barrels for enticing vanilla, and special hybrid barrels with alternating French and American oak staves for hints of clove and spice. Awards: Double Platinum – 2019 Winepress Northwest Platinum Awards, Best Cabernet Blend / Double Gold – 2019 San Francisco International Wine Competition – 98 Points, Gold – 2019 Cascadia Wine Competition, Gold – 2019 Critic's Challenge – 93 Points, Gold – 2019 San Francisco Chronicle Wine Competition, Gold Medal – 2018 Vinalies Internationales (Paris), Tasting Panel Magazine Publisher's Picks – 91 Points. Pairing Suggestions: Grilled sausage with roasted vegetables Lamb, Venison, Rib-eye steak with maitre d' butter, Flavorful cheeses

                          • Cantina Rossa 2016 ABV: 14.1%16,00 $

                            Inspired by 19th century Chianti blending practices, our intriguing union of 76% Sangiovese, 13% Syrah, and 11% Pinot Grigio is fruit forward and fun with candied raspberry and licorice. Blend: 76% Sangiovese, 13% Syrah, 11% Pinot Gris. Source: Sangiovese: Broetje Vineyard, Columbia Valley AVA, WA, Syrah: Pace Vineyard, Yakima Valley AVA, WA, Pinot gris: Gamache Vineyard, Columbia Valley AVA, WA. Winemaker Notes: The 2016 vintage began remarkably hot in the spring but cooled off by summer. This extended hang time allowed for both gradual and even ripening – per- fect weather for developing ripe flavors and expressive aromatics. For this version of Cantina Rossa, we modeled the wine after a traditional 19th century Chianti. Bettino Ricasoli is credited with developing the Sangiovese = based Chaniti 'recipe' – calling for about 70% Sangiovese, 15% Canaiolo, 10% Malvasia and 5% other local red varieties. Since we did not have access to Canaiolo or Malvasia grapes, we replaced them with Syrah and Pinot Grigio respectively, and were very pleased with the results. Pairing Suggestions: Light Italian dishes, Charcuterie

                            • Col Agnel 2015 ABV: 14.8%22,00 $

                              This fruity blend of 47% Grenache, 47% Sangiovese, and 6% Cabernet Sauvignon is bursting with strawberry and cherry with spiced vanilla and soft tannins. Blend: 47% Grenache, 47% Sangiovese, 6% Cabernet Sauvignon. Source: Grenache: Six Prong Vineyard, Horse Heaven Hills AVA, WA, Sangiovese: Avio Vineyard and Kathleen Johnson Vineyard, Sierra Foothills, CA, Cabernet Sauvignon: Gilbert Vineyard, Horse Heaven Hills AVA, WA. Winemaker Notes: The 2015 harvest in California's Sierra Foothills was stellar – one of the earliest on record – producing ripe, balanced grapes of exceptional quality. Likewise, this vintage in Washington state was the hottest to date, yet mild conditions near harvest left us with wines that exhibit both power and elegance. Named after the highest international pass through the Alps that connects France and Italy, this unique blend of Grenache, Sangiovese, and Cabernet Sauvignon combines the best of both French and Italian varieties. Equal parts Grenache and Sangiovese merge to form a deliciously ripe fruit bomb while a touch of Cabernet Sauvignon provides structure and balance. Awards: Gold – 2018 San Francisco International Wine Competition (91 Points). Pairing Suggestions: Lentil Soup, Herbes de Provence roasted chicken with root vegetables, Cassoulet, Pasta Bolognese

                              • Iron Gate 2015 ABV: 14.4%32,00 $

                                Rich and textured with black currant, cordial cherries, and age-worthy tannins. Blend: 85% Cabernet Sauvignon, 7.5% Cabernet franc, 7.5% Merlot. Source: Cabernet Sauvignon: Shaw Vineyard, Red Mountain AVA, WA, Cabernet franc: Six Prong Vineyard, Horse Heaven Hills AVA, WA, Merlot: Les Collines Vineyard, Walla Walla Valley AVA, WA. Winemaker Notes: Our inspiration for Iron Gate was a famous 100-point Bordeaux wine that Bettina gave to us almost a decade ago. While visiting Bordeaux a few years back, CC and I made a joke of getting our photo in front of the imposing gates of this great French Chateaux knowing they are not open to the public and their wine is sold mostly to collectors. The name "Iron Gate" is sort of a hipster ironic jab at elite wineries that put up imposing iron gates. We wanted to make our own premium Bordeaux blend that we could welcome our guests to enjoy at an accessible price. To create this wine, we sourced from some of the best growers and regions in Washington State, including sites in Red Mountain, Horse Heaven Hills, and Walla Walla. The 2015 vintage was incredibly hot, but, despite the intense heat, Washington's distinctive diurnal flux allowed the grapes to ripen with high sugars without sacrificing acidity. Aged in 100% new oak to frame its firm age-worthy tannins, the resulting wine is dark, aromatic, and richly textured. Awards: Gold – 2019 San Francisco International Wine Competition – 93 points, Gold – 2019 Las Vegas Global Wine Awards – 90 points, Gold – 2019 Critic's Challenge – 90 points, Gold – 2018 Cascadia Wine Competition. Pairing Suggestions: Braised Short Ribs, Buffalo Slider, Blue Cheese Crostini, T-Bone Steak, Cheese: Olive Oil Marinated Chevre, Blue Cheese, Thyme Cheddar

                                • Ned Said Red 2016 ABV: 13.9%22,00 $

                                  This Bordeaux-inspired blend is fresh and aromatic with jammy black cherry and hints of tobacco. Blend: 40% Cabernet franc, 35% Cabernet Sauvignon, 25% Merlot. Source: Cabernet franc – Six Prong Vineyard, Horse Heaven Hills AVA, WA, Cabernet Sauvignon – Boushey Vineyard, Yakima Valley AVA and Scooteney Flats Vineyard, Red Mountain AVA, WA Merlot – Crawford and Rawn, Yakima Valley AVA, and Scooteney Flats Vineyard, Red Mountain AVA, W. Winemaker Notes: While the 2016 vintage in Washington state began remarkably hot in the spring, it cooled off by summer. This extended hang time allowed for both gradual and even ripening – the perfect weather to bring out the best qualities in Cabernet Franc. With the additions of Merlot for bright acidity and Cabernet Sauvignon for structure and backbone, the resulting wine is blended in the spirit of Bordeaux's right bank. Awards: Double Gold – 2020 Wine Press Northwest, Gold – 2020 San Francisco Chronicle Wine Competition. Pairing Suggestions: Steak au poivre, Roasted chicken in a mushroom jus, Wild boar, Lamb lollipop.

                                  • Pinot Noir 2015 ABV: 14.5%26,00 $

                                    Refined with layers of ripe red cherry, wild blueberry, vanilla, and spice. Blend: 100% Pinot Noir. Source: Vista Verde Vineyard, San Benito County, CA. Winemaker Notes: The 2015 harvest in California was a stellar vintage and one of the earliest harvests on record. Our Pinot noir was harvested in early September from Vista Verde Vineyard – a site heavy in limestone and reminiscent of the famed soils of Burgundy. The quality of the grapes was exceptional with perfect chemistry and expressive flavors. To increase concentration and color, we saignéed a small portion of the juice and chose a low adsorbing yeast strain that aided in pigment retention. To respect the delicate fruit flavors, we aged this wine for 9 months in neutral French oak barrels before bottling. Awards: Double Gold – 2019 San Francisco Chronicle Wine Competition, Double Gold – 2018 San Francisco, International Wine Competition (95 points), Gold – 2019 Great American International Wine Competition, Gold – 2019 Critic's Challenge – 92 Points, Gold – 2018 Vinalies Internationales Paris, Gold – 2018 San Diego International Wine and Spirits Challenge – 90 points, Gold – 2018 Dan Berger International Wine Competition. Pairing Suggestions: Bacon-wrapped scallops, Smoked salmon, Foie gras, Cheese: Brie, Saint-Andre, Gouda, French Chevre, Light Cheddar

                                    • Prince Valiant 2015 ABV: 14.2%20,00 $

                                      This harmonious blend of 42% Cabernet Sauvignon, 33% Malbec, and 25% Merlot has notes of maraschino cherry, cooking spice, plum, and vivid acidity. Blend: 42% Cabernet Sauvignon, 33% Malbec, 25% Merlot. Source: Cabernet Sauvignon: Gilbert Vineyards, Horse Heaven Hills AVA, WA, Malbec: Upland Vineyards, Snipes Mountain AVA, WA, Merlot: Les Collines Vineyard, Walla Walla Valley AVA, WA. Winemaker Notes: Our Prince Valiant blends are inspired by American Meritage wines. Meritage first appeared in the late 1980s after a group of American vintners joined forces to create a name for New World wines blended in the tradition of Bordeaux. A Red Meritage is a blend of two or more of the red Bordeaux varieties (Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot, and Carmenere) with no one variety making up more than 90% of the blend. With one of the hottest vintages on record in Washington State, crafting a delicious Meritage blend full of ripe flavors and elegant aromatics was effortless. For this vintage, we decided to lean on Cabernet Sauvignon for a good structured base, while adding in both Malbec and Merlot for body and acidity. Awards: Double Gold – 2020 Wine Press Northwest, Gold – 2019 Cascadia Wine Competition, Gold – 2019 San Francisco International Wine Competition (90 Points). Pairing Suggestions: Sirloin steak, Hanger steak, Pork tenderloin, Iberico ham, Cheese: Taleggio, Manchego

                                      • Sewell 2015 ABV: 14%22,00 $

                                        Bold and unique, the firm tannins on this blend of 58% Petite Sirah and 42% Tempranillo wrap around flavors of black currant, plum compote and fresh tobacco. Blend: 58% Petite Sirah, 42% Tempranillo. Source: Petite Sirah – Contra Costa County, Central Coast, CA, Tempranillo – Rosebud Vineyards, Columbia Valley AVA, WA. Winemaker Notes: Named for our youngest son, Sewell means "mighty at sea." To live up to this name, we needed a bold and unique blend. We started with Petite Sirah which was harvested at the end of August from Contra Costa County in California. The 2015 harvest in California was a stellar vintage – one of the earliest on record and although Contra Costa County is a hot growing region, the temperature is moderated by the cool afternoon breezes from San Francisco and Suisun bays. This diurnal flux gives way to grapes with ripe flavors, balanced chemistry and firm tannin structure. To this, we added our Tempranillo which we sourced from the Columbia Valley AVA in Washington state. While the 2015 vintage in Washington state was the hottest to date, mild conditions near harvest left us with wines that exhibited both power and elegance. This combination of Petite Sirah and Tempranillo is a mighty blend indeed. Awards: Gold – 2018 Jefferson Cup Invitational Wine Competition, Gold – 2019 Great American International Wine Competition. Pairing Suggestions: Beef Stew, Braised Lamb, Spicy Sausage with Caramelized Onions

                                        • Syrah 2015 ABV: 14.6%22,00 $

                                          Full bodied, dense, and toasty with ripe blackberry, dark plum, and toffee. Blend: 100% Syrah. Source: Pace Vineyard, Yakima Valley AVA, WA. Winemaker Notes: The 2015 vintage in Washington state was the hottest to date, yet mild conditions near harvest left us with wines that exhibited both power and elegance. Our Syrah was harvested in mid-September with perfect chemistry and rich, bold, complex flavors. Dense and commanding, we chose to age a large portion in special custom toasted American barrels for added layers of toasted cocoa. Awards: Double Gold – 2019 San Francisco Chronicle Wine Competition, Gold – 2019 Las Vegas Global Wine Awards – 90 points, Gold – 2018 Critic's Challenge – 91 points. Pairing Suggestions: Cheese: Gouda, Parmesan, Pecorino, Osso buco, Cassoulet, Grilled Duck, Eggplant Parmesan

                                          • The Buoy Red 2017 ABV: 14%18,00 $

                                            With the perfect dichotomy of delicate fruit and bold tannin, our Nebbiolo is a classic interpretation of the famed wines of northern Italy. Blend: 80% Nebbiolo, 20% Petite Sirah. Source: Nebbiolo – Olof Vineyard, Lake County, CA, Petite Sirah – Bartolucci Vineyard, Red Hills Lake County, CA. Winemaker Notes: A The 2017 harvest in Lake County began slightly later than normal and was still in full swing in early October, with a few final picks happening late into the month. Both our Nebbiolo and Petite Sirah were picked late into the cooler days of October – this extended hang time allowed for concentrated flavors. Before we finished blending for the season, we were approached by the charity organization, Buoy Local, and asked to come up with a fun red blend to help support the community. Since this was the first we have worked with the Nebbiolo grape, we thought our small experimental lot would be the perfect base for this wine. Nebbiolo, by nature is high in tannin, bright in fruit, and low in pigment. To this, we blended our inky, rich, and flavorful Petite Sirah for added depth.We chose to age this wine in 100% neutral barrels to allow for full fruit expression. Buoy Local and Cellardoor Winery are proud to partner to buoy our community. For each bottle sold, one dollar will be donated to Midcoast Habitat for Humanity. Awards: Gold – 2019 San Francisco International Wine Competition (93 points). Pairing Suggestions: Meat Ragu, Pasta Puttanesca, Truffle Fries, Truffle Fries

                                            Specialty Wine

                                            • Blanc de Blancs 2016 ABV: 12%45,00 $

                                              Extra brut with a bright nose of spiced apple and pear. Blend: 44% L'Acadie blanc, 28% Frontenac gris, 28% Frontenac blanc. Source: 100% Cellardoor Estate Vineyard, Lincolnville, ME. Sweetness Designation: Extra Brut. Winemaker Notes: With above-average temperatures and a dry fall, 2016 was a near-perfect growing season in Maine. While this vintage of Blanc de Blancs includes a significant portion of our Frontenac gris and blanc, it marked the first harvest of our estate L'Acadie blanc – a grape with naturally ideal harvest parameters for sparkling wine. After undergoing a partial malolactic fermentation, we chose to age the blend of the three grapes in stainless steel rather than oak prior to tirage. After bottling the base wine with yeast and sugar for a Traditional Method bottle fermentation, we aged the wine for an additional 32 months before disgorging the yeast and corking. With just a minimal dosage, this wine is crafted as an extra brut. Special Note: Due to the naturally high levels of calcium in our soils, our estate grapes are also high in calcium. This can cause calcium tartrate crystals to form in the bottle. These crystals are just calcium falling out of solution over time and will cause no harm or flavor change. Pairing Suggestions: Brie with toasted baguette, Potato Chips, Oysters

                                              • Bulles Rosé 2016 ABV: 12.2%40,00 $

                                                Explosive flavors of cranberry and pomegranate. Blend: 80% Marquette, 10% Frontenac gris, 10% Frontenac blanc. Source: 76.5% Cellardoor Estate Vineyard – Lincolnville, Maine, 23.5% Earth Dharma Organic Farm – Jackson, Maine. Sweetness Designation: Extra Brut. Winemaker Notes: With above-average temperatures and a dry fall, 2016 was a near-perfect growing season in Maine. The main component of the blend, Marquette, provides a striking color to the wine from its uncommonly red juice. Without needing skin contact for color, we can press the grapes as soon as they're harvested – resulting in fresh pink juice with no tannin. To reduce the naturally high acidity in both the Marquette and Frontenacs, we followed primary fermentation with a partial malolactic fermentation. Upon finding the right acid balance and mouthfeel, we chose to age the blend in stainless steel rather than oak prior to tirage. After bottling the base wine with yeast and sugar for a Traditional Method bottle fermentation, we aged the wine for an additional 32 months before disgorging the yeast and corking. With just a minimal dosage, this wine is crafted as an extra brut. Special Note: Due to the naturally high levels of calcium in our soils, our estate grapes are also high in calcium. This can cause calcium tartrate crystals to form in the bottle. These crystals are just calcium falling out of solution over time and will cause no harm or flavor change. Pairing Suggestions: Bright summer salads with vinaigrette, Caviar, Any celebration

                                                • C'est de l'or 2014 ABV: 17.5%10,00 $

                                                  Flavorful dessert wine with spiced fig, rum raisin, and a warm finish. Blend: 85% Syrah, 7% Brandy, 8% Maine maple syrup. Source: Lake County AVA, California. Winemaker Notes: For this delectable dessert wine we started with rich and flavorful Syrah from Lake County California then blended it with locally sourced pure Maine maple Syrup and fortified it with unaged brandy. Awards: Silver – Finger Lakes International 2017. Pairing Suggestions: Cheese plate, Flan, Chocolate

                                                  • Sweetheart 2016 ABV: 10%14,00 $

                                                    Sweet aromas and flavors of fresh Concord grape from start to finish. Blend: 100% Concord. Source: Upstate New York. Winemaker Notes: This whimsical wine stays true to its iconic fruit, and has strong aromas of Concord grape. Awards: Double Gold – 2018 San Francisco International Wine Competition (95 Points). Pairing Suggestions: Chocolate molten cake with raspberry sauce, PB&J, A base for a sangria

                                                    • Theron 2018 ABV: 13.4%20,00 $

                                                      Fresh, fruity, and bone dry, our Grenache rosé has notes of pink grapefruit, pomegranate, and spice. Blend: 100% Grenache. Source: Six Prong Vineyard, Horse Heaven Hills AVA, WA. Winemaker Notes: The 2018 vintage in Washington state had near-perfect growing conditions from bud-break until the end of harvest. This exceptional harvest weather gave our Grenache grapes great flavors and balanced chemistry. Named for our oldest son, our intent with the Theron rose' is to make a fresh, lightly colored, aromatic wine. To do so, we harvested the Grenache for our rosé program a month earlier than our red program. Following 25 hours of skin contact, we pressed the beautiful pale pink juice to tank for fermentation. Careful to keep oxygen exposure to a minimum, we fermented and aged the wine in 100% stainless steel. Awards: Gold – 2020 San Francisco Chronicle Wine Competition. Pairing Suggestions: Fresh summer salads, Charcuterie plates

                                                      • Vin Doux Naturel 2018 ABV: 15.6%18,00 $

                                                        With the perfect balance of body, sweetness, and acidity, our vin doux naturel has notes of cherry, licorice, and sarsaparilla. Blend: 100% Marquette. Source: Cellardoor Estate Vineyard, Lincolnville, ME. Winemaker Notes: Hand harvested at peak ripeness, we fermented our estate Marquette grapes on the skins for 3 days. To stop the fermentation, we used a unique method called mutage, where a pure grape originating spirit containing 95% alcohol is added to the must during fermentation. Doing so stops the fermentation process by killing the yeast, which in turn has two effects; this process increases the level of alcohol while allowing the finished wine to maintain a natural level of sweetness – hence the name Vin Doux Naturel. Popular on the Mediterranean coast of France, Maine-grown Marquette – with its high sugars and high acidity – is well suited to this winemaking style. Awards: Double Gold – 2019 San Francisco International Wine Competition – 95 Points, Gold – 2020 Critics Challenge 2019 (90 points). Pairing Suggestions: Whipped lemon curd with macerated strawberries, Cherry clafoutis, Vanilla panna cotta with seasonal berries

                                                        Archive

                                                        • Albariño 2015 ABV: 13.9%19,00 $

                                                          Medium bodied with peach, pineapple, and butterscotch and light floral notes. Blend: 75% Albariño, 25% Chardonnay. Source: Albariño: Coyote Canyon Vineyards, Horse Heaven Hills AVA, WA, Chardonnay: Pace Vineyard, Yakima Valley AVA, WA. Winemaker Notes: The 2015 vintage was marked by record high temperatures across eastern Washington. Due to this intense heat, we harvested earlier in the season to retain acidity and aromatics. After hand picking, the grapes were pressed at low pressure to avoid harsh phenolics. Upon completion of native fermentation in tank, we blended in a portion of steel-fermented Chardonnay to add depth to the wine. We racked the wine to small stainless-steel vessels and continued stirring lees on the wine for an additional 6 months, resulting in great character and roundness. Awards: Silver – 2018 Cascadia Wine Competition. Pairing Suggestions: Cured Meats, Prosciutto-wrapped melon, Fresh summer salad with a vinaigrette, Curry-dusted Seared Scallops

                                                          • Cielos 2013 ABV: 14.9%30,00 $

                                                            Our Spanish inspired Artist Series blend has big and layered ripe red fruit; a soft, round mid-pallet; and a complex level of cocoa, vanilla, and spice. Blend: 61% Grenache, 22% Tempranillo, 17% Cabernet Sauvignon. Source: Grenache: Six Prong Vineyard, Horse Heaven Hills AVA, Washington, Tempranillo: Knolls Vineyard, Victor, California, Cabernet Sauvignon: Les Collines Vineyard, Walla Walla AVA, Washington. Winemaker Notes: The idea for this blend came to Aaron at the last minute during our blending trials. It was one of those moments of true inspiration that lead to this beautiful wine and the moment he put it in a glass, we knew we had something special. In 2013, our Grenache grapes came in from Washington State with the ideal chemistry for making a Spanish style wine. Very ripe red fruit flavors, high alcohol, and high acidity made it the perfect candidate for blending with our lower acid, dark fruit Tempranillo from California. We then added some of our Washington Cabernet Sauvignon to round out the wine for a bold final blend. We kept the varietals separate for 9 months and, after assembling the blend, aged an additional 8 months before bottling. A special thank you to Allen Bunker for partnering with us on the special wine. His painting "When I Dream" transports us to Spain. Awards: Double Gold – 96 Points – 2016 San Francisco International Wine Competition, Anthony Dias Blue 2017 Reviews – 91 Points. Pairing Suggestions: Paella, Albondigas (Spanish Meatballs), Empanadas, Cheese: Cotswold, Dubliner, Manchego, Havarti

                                                            • Dolcetto 2014 ABV: 14.9%24,00 $

                                                              Intense aromas and flavors of candied raspberry, blackberry, and baking spice. Blend: 100% Dolcetto. Source: Lava Cap Vineyards, El Dorado AVA, CA. Winemaker Notes: Although the 2014 vintage in California was unusually mild, our Dolcetto came in from the Sierra Foot Hills intensely ripe with characteristically high acidity. Given the big fruit and ample alcohol, we felt this wine would benefit from aging in special barrels made with alternating French and American staves. These barrels contribute beautiful layers of tannin, spice, and complexity. Awards: Gold – 2018 Jefferson Cup Invitational Wine Competition, Gold – 2018 San Diego International Wine and Spirits Challenge (91 Points), Gold – 2018 Dan Berger International Wine Competition, Gold – 2018 Los Angeles International Wine Competition (91 Points), Gold – 2018 Global Wine Awards (90 Points). Pairing Suggestions: Grilled Salmon, Herb-roasted chicken, Hearty Red Sauce Lasagna, Pizza!

                                                              • Garnacha 2013 ABV: 14.9%22,00 $

                                                                Our Garnacha is full bodied, smooth, and intensely fruity. Blend: 76% Garnacha, 24% Tempranillo. Source: Garnacha: Six Prong Vineyard, Horse Heaven Hills AVA, Washington, Tempranillo: Knolls Vineyard, Victor and San Joaquin County AVA, California. Winemaker Notes: In 2013, our Grenache grapes came from Washington State with the ideal chemistry for making a Spanish style wine. Very ripe red fruit flavors, high alcohol, and high acidity made it the perfect candidate for blending with our lower acid, dark fruit Tempranillo from California. The varietals were aged separately for 9 months then blended back to barrel for an additional 8 months before bottling. Given the full body, high alcohol, and intense fruit on this blend, we felt it would benefit from a heavy oak program. We chose mostly new and 1 year French for the sweet vanilla aromas and a little new and 1 year Kentucky American for a touch of caramel and spice. Awards: Double Gold – 2017 Jefferson Cup Invitational Wine Competition, 92 points – Tasting Panel Magazine 2018 Publisher's Picks, Gold – 2018 Dan Berger International Wine Competition, Silver – 2017 Great American International Wine Competition. Pairing Suggestions: Barbecue, Pork Tenderloin, Veal Piccata, Shepherd's Pie, Cheese: Cheddar, British Cheeses

                                                                • Gewürztraminer 2015 ABV: 12.1%18,00 $

                                                                  Smooth balanced, and delicately aromatic with lychee fruit creating a rich palate with lime zest through the finish. Blend: 100% Gewürztraminer. Source: Pace Vineyard, Yakima Valley AVA, WA. Winemaker Notes: The 2015 Vintage was the warmest on record in Washington state. Low rainfall in the winter and spring followed by intense summer heat allowed the grapes to mature faster, resulting in an early harvest. These unique conditions resulted in smaller berry size allowing for optimal extraction of fruit flavors. Careful to keep oxygen exposure low for this delicate variety, we fermented and aged this wine in stainless steel. To maximize the beautiful flavors and aromatic esters, cool temperatures were maintained throughout the winemaking process. For perfect balance, we stopped fermentation with a hint of residual sugar and, as a final touch, we retained a small amount of fermentation CO2 for added freshness. Awards: Silver – 2017 Jefferson Cup Invitational, Silver – 2017 San Francisco International, Silver – 2017 Los Angeles International, Silver – 2017 Indy International, Silver – 2018 San Diego International Wine and Spirits Challenge. Pairing Suggestions: Curries, Moroccan-spiced beef, Cow's milk cheeses, Vegetable Lo Mein

                                                                  • Ice Wine 2018 ABV: 9.5%30,00 $

                                                                    Our Ice Wine has notes of lush pineapple, caramelized banana, and butterscotch candies. Blend: 50% Frontenac blanc, 50% Frontenac gris. Source: Cellardoor Estate Vineyard, Lincolnville, ME. Winemaker Notes: Throughout the summer and early fall, the 2018 growing season was typical for Maine albeit a bit hot and humid. For the second vintage in a row, we left our Frontenac gris and Frontenac blanc grapes on the vine for extended hang time with the expectation that we would make a late harvest dessert wine. When harvest time came, however, New England logged one of the coldest Novembers on record. Seizing the possibly once in a lifetime opportunity to make a true Ice Wine, we quickly assembled a picking team and early on the frigid morning of November 15, harvested frozen grapes off the vines. After a lengthy, cold pressing, where thick sweet juice slowly trickled out of the press for hours, we were left with a solid chunk of frozen grapes in our press (a bit difficult to get out by the way!) and beautiful, aromatic 33.6 brix juice in our tank. After a successful fermentation, we halted the yeast at 16.9 brix by chilling the fermenter down to 33F – leaving the resulting special dessert wine with a residual sugar of 181 g/L. Careful to keep oxygen exposure to a minimum, we fermented and aged the wine in 100% stainless steel. Awards: Gold – 2020 San Francisco International Wine Competition, Gold – 2019 San Francisco International Wine Competition – 93 Points, Gold – 2019 Jefferson Cup Invitational Wine Competition. Pairing Suggestions: Cheesecake, Apple Crisp and Vanilla Ice Cream, Fresh Fruit and Soft Cheese

                                                                    • Late Harvest Frontenac Gris 2017 ABV: 10.8%25,00 $

                                                                      Decadent with the perfect balance of body, acidity, and sweetness, and rich, caramelized pineapple on the finish. Blend: 100% Frontenac gris. Source: Cellardoor Estate Vineyard, Lincolnville, ME. Winemaker Notes: The 2017 vintage broke records for fall temperatures in Maine with October clocking in as the warmest on record. This prolonged summerlike weather allowed for extended hang time – naturally dehydrating the grapes and concentrating the sugars and flavors for our late harvest Frontenac gris. The end of October, however, saw a devastating storm with near-hurricane level winds that mercifully left our vines and delicate grapes intact. By mid-November, the temperatures plummeted to a low of 18° F and it was time to harvest. Early on the morning of November 14th as the sun rose over frost covered vines, we harvested these very ripe and tenacious grapes. Each cluster was gently clipped from the vine and delicately placed in bins to be loaded into our press. The grapes were pressed at a low pressure to avoid harsh phenolics. We closely monitored sugar levels during fermentation and chilled the tank to 33° F when we hit 10.5 brix. Careful to keep oxygen exposure to a minimum, we fermented and aged the wine in 100% stainless steel. This is a wine where tropical aromas meet Maine grit; where body, sweetness, and acidity unite as one. This is what Maine grown Frontenac gris was destined to be. Awards: Best Late Harvest & Double Gold – 2018 New York World Wine & Spirits Competition, Gold — 2019 Great American International Wine Competition, Gold – 2018 Jefferson Cup Invitational Wine Competition. Pairing Suggestions: Classic Cheesecake, Coconut Lime Panna Cotta, Peach Crisp and Vanilla Ice Cream, Blue Cheese

                                                                      • Malbec 2015 ABV: 13.1%24,00 $

                                                                        This Malbec is elegant with blood orange, dried fruit, and violets. Perfect for Malbec lovers. Blend: 100% Malbec. Source: Upland Vineyards, Snipes Mountain AVA, WA. Winemaker Notes: The 2015 vintage in Washington was the hottest to date, yet mild conditions near harvest allowed for the preservation of this variety's characteristically fruity aromatics. Although we normally reserve our Malbec for blending, this year we decided to bottle a small lot as a limited-edition varietal wine. To maintain the soft tannins and fresh fruit, we aged the wine in 100% neutral barrels. Pairing Suggestions: Meatloaf, Pepperoni Pizza, Beef

                                                                        • Merlot 2014 ABV: 14.1%24,00 $

                                                                          Lush mouthfeel with integrated oak, toasted vanilla, cherry, and cola. Blend: 76% Merlot, 24% Cabernet Sauvignon. Source: Merlot – Les Collines Vineyard – Walla Walla Valley AVA, WA, Cabernet Sauvignon – Gilbert Vineyards – Horse Heaven Hills AVA, WA. Winemaker Notes: While the Horse Heavens Hills and most of eastern Washington experienced one of the warmest vintages to date with no rain and unrelenting heat, the 2014 vintage in Walla Walla enjoyed a mild cooling trend in mid-August. This brief reprieve, coupled with modest fall temperatures, allowed for even ripening and acid retention. Our Merlot from Walla Walla was harvested at the end of September with perfect sugar, bold color development, and strong acids. We aged the wine in 100% new American oak barrels that were custom toasted for our winery to provide elegant tannins and showcase dark and toasty cocoa aromas. For an added layer, we blended in our ripe, vibrant, and structured Horse Heavens Hills Cabernet Sauvignon. Awards: Platinum – 2019 Winepress Northwest Platinum Awards, Gold – 2019 Cascadia Wine Competition, Gold – 2018 Global Wine Awards (91 Points), Gold – 2018 Jefferson Cup Invitational Wine Competition. Pairing Suggestions: Mediterranean lamb, Grilled wagyu beef with blue cheese butter, Herb roasted chicken, Cheese: Gouda, Havarti, and Monterey Jack

                                                                          • Monti al Mare 2014 ABV: 14.9%25,00 $

                                                                            An approachable Super Tuscan blend with cherry, cola, and clove. As a homage to the beautiful region, which Cellardoor calls home, Monti al Mare, "Mountains to Sea" will remind you of your vineyard visit. Blend: 56% Sangiovese, 32% Syrah, 12% Carménère. Source: Sangiovese: Vino Noceto Vineyards, Sierra Foothills, CA, Syrah: Echo Ridge Vineyard, Walla Walla Valley AVA, WA, Carmenere: Gilbert Vineyards, Wahluke Slope AVA, WA. Winemaker Notes: "Super Tuscan" wines became popular in the 1970s when a few Tuscan producers came to believe that the rules governing Tuscan wines were too strict and did not allow them to make the high-quality wines they desired to make. The founding concept behind Super Tuscan wines was to break tradition and make the best wine possible without blending rules to stand in the way. Monti al Mare is the embodiment of our winemaking philosophy — not letting tradition stand in the way of making great wine. To that end, we chose Sangiovese from California's Sierra Foothills to pair with Syrah and Carménère from Eastern Washington's high desert. Given the bold nature of this blend, we chose to age this wine in mostly new American and French oak. The result is a multi-state blend with rich, ripe flavors, full body, and fresh acidity. Awards: Gold – 2018 San Diego International Wine and Spirits Challenge (90 Points), Gold – 2018 Critic's Challenge (90 Points). Pairing Suggestions: Venison, Lasagna, Cheese: Mozzarella, Ricotta, Provolone, Parmesan Reggiano

                                                                            • Petit Verdot 2014 ABV: 14.2%25,00 $

                                                                              Inky purple color with aromas and flavors of dark fruit, violets, and caramel with chewy tannins. Blend: 78% Petit Verdot, 18% Cabernet Sauvignon, 3% Cabernet Franc, 1% Carménère. Source: Petit Verdot: Angiolina Vineyard, Yakima Valley AVA, WA, Cabernet Sauvignon: Gilbert Vineyards, Horse Heaven Hills AVA, WA, Cabernet Franc: Six Prong Vineyard, Horse Heaven Hills AVA, WA, Carménère: Gilbert Vineyards, Wahluke Slope AVA, WA. Winemaker Notes: Notorious for its late ripening, our 2014 Petit Verdot grapes benefited greatly from one of the hottest vintages on record. Despite the intense heat, the grapes ripened with characteristically high acidity. For perfect balance, we chose a small quantity of traditional Bordeaux varieties (Cabernet Sauvignon, Cabernet Franc, and Carménère) to round out the wine. Knowing it was dense and dark, we felt the flavor profile would match up nicely with American oak. While not aged in whiskey barrels, the cooper we chose for this wine is a famed Kentucky whiskey barrel producer that makes wine barrels on the side. Vanilla, caramel, and mocha are all elements that interplay nicely with the rich, concentrated fruit. Awards: Double Gold – 2018 Cascadia Wine Competition, Gold – 2019 Great American International Wine Competition, Gold – 2018 San Francisco Chronicle Wine Competition, Gold – 2018 San Diego International Wine and Spirits Challenge (92 Points). Pairing Suggestions: Bacon-wrapped, blue-cheese-stuffed dates, Chicken satay, Game birds, Caramelized onion and mushroom-topped steak, Lamb, Sage Cheddar

                                                                              • Petite Sirah 2013 ABV: 14.5%27,00 $

                                                                                Our Petite Sirah may lure you in with its violets and rose petals, but its explosions of fruit, chewy tannins, and dark, rich cocoa flavors make it not for the faint of heart. Blend: 78% Petite Sirah, 22% Syrah. Source: Petite Sirah: DeLu Ranches, Alta Mesa, CA, Syrah: Crawford Vineyard, Yakima Valley AVA, WA. Winemaker Notes: The 2013 vintage around Lodi began with a warm spring but tapered off into a much more moderate summer and fall. This lead to more fruit driven wines than usual for this area. Given the bright fruit and moderate alcohol in the Petite Sirah, we decided to add some of our Syrah from the Yakima Valley to give the blend a floral element while boosting the alcohol slightly for a fuller bodied wine. Given the natural intense tannins in the Petite Sirah, we felt this dark, chewy wine would work well with new Kentucky American oak barrels. Awards: Double Gold – 2018 Global Wine Awards – 96 Points, Double Gold – 2017 San Francisco, International Wine Competition – 95 Points, Double Gold – 2017 Jefferson Cup Invitational Wine Competition, Gold – 2017 San Francisco Chronicle Wine Competition Anthony Dias Blue 2017 Reviews – 90 Points. Pairing Suggestions: Beef stew, Braised lamb, Spicy Sausage with Caramelized Onions

                                                                                • Puerto Viejo 2014 ABV: 14.4%24,00 $

                                                                                  Rich and aromatic with black raspberry and cigar box on the nose, fruit and spice on the palate, cedar in the finish. Blend: 59% Garnacha, 19% Syrah, 13% Cabernet Sauvignon, 9% Merlot. Source: Grenache: Fountain Vineyard, Horse Heaven Hills AVA, Washington, Syrah: Echo Ridge Vineyard, Walla Walla Valley AVA, Washington, Merlot: Les Collines Vineyard, Walla Walla Valley AVA, Washington, Cab Sauvignon: Gilbert Vineyards, Horse Heaven Hills AVA, Washington. Winemaker Notes: 2014 broke records for highest temps in eastern Washington, and this record heat brought our grapes to their maximum ripeness while eastern Washington's usual dramatic swings between daytime highs and' nighttime lows allowed our grapes to preserve ideal acidity. Our inspiration for this wine was the wines of Priorat, Spain. The base of this blend is Grenache which finished with surprisingly moderate alcohol given the hot vintage. After 9 months of aging in separate barrels, we then blended in our very ripe Syrah and Cabernet Sauvignon for some heft and backbone. For a final touch, we added in a bit of soft Walla Walla Merlot to round out the blend. Given the hot vintage and ripe flavors, we chose to age the blend in a large percentage of new oak for added complexity. Awards: Double Gold – 2018 San Francisco Chronicle Wine Competition, Gold – 2018 San Francisco International Wine Competition (92 Points), Gold – 2018 Vinalies Internationales Paris, Gold – 2018 Critics Challenge International Wine & Spirits Competition (93 Points), Gold – 2017 Finger Lakes International Wine Competition. Pairing Suggestions: Charcuterie plate, Spanish tapas, Bouillabaisse

                                                                                  • Stone Tower 2014 ABV: 13.2%16,00 $

                                                                                    This Bordeaux-inspired blend offers an alluring balance of fresh citrus, stone fruit, and minerality. Sauvignon Blanc pairs perfectly with Sémillon to create a medium-bodied wine with complexity. Blend: 50% Sauvignon blanc, 50% Sémillon. Source: Sauvignon Blanc: Columbia Valley AVA, WA, Sémillon: SO Vineyard, Columbia Valley AVA, WA. Winemaker Notes: Our inspiration for this wine was the beautiful white blends of Bordeaux. To create this wine, we fermented the Sauvignon blanc and Sémillon separately with different yeast strains. For the Sauvignon blanc, we chose a yeast strain that is recommended for fresh aromatic wines with fruit intensity. For the Sémillon, we selected a South African yeast strain that has a high ester production designed for aromatic whites. These grapes were harvested with balance in mind, creating a light fresh stainless steel fermented blend that is perfect for a summer day. Stone Tower refers to the WWI memorial on top of Mount Battie that so many of our guests visit to get that postcard-perfect view of Camden Harbor and the outlying islands. $10, 000 was donated in 2016 to the restoration and maintenance fund for the tower, and each bottle sold of Stone Tower donated $1 to that effort. Awards: Silver – 2017 San Francisco Chronicle Wine Competition, Silver – 2016 Winemaker Challenge Competition. Pairing Suggestions: Oysters; Mussels, Chicken piccata, Non-oily whitefish, Fantastic tapas wine: olives, peppadews, olive oil, and bread

                                                                                    • Treasure 2015 ABV: 11%15,00 $

                                                                                      This specialty dessert wine has aromas of blueberry compote, maple sugar cookie, and cinnamon stick. Blend: 90% Wild Maine blueberries, 10% Maine maple syrup. Source: Bridges Wild Blueberries, Calais, ME. Winemaker Notes: This delicious treat is made by fermenting wild Maine blueberries then infusing the finished wine with pure locally sourced Maine maple syrup. Awards: Gold – 2017 Indy International Wine Competition. Pairing Suggestions Chocolate! Serve over vanilla ice cream.

                                                                                      • Vendange 2014 ABV: 11.3%40,00 $

                                                                                        With a firm backbone and racy core of wild berry fruit, our Vendange pops with lively notes of cranberry, rhubarb, and candied ginger. Blend: 44% Marquette, 28% Frontenac blanc, 28% Frontenac gris. Source: 100% Cellardoor Estate Vineyard, Lincolnville, ME. Sweetness Designation: Brut. Winemaker Notes: The 2014 vintage in Maine saw a cool wet summer followed by a mild warm fall. The warm fall kept us on track for harvesting our grapes between October 4 and October 11 before the frost hit. The striking color of the Vendange is derived solely from the juice of the Marquette grape. Since the juice of this grape is uncommonly red, we can press straight out of the vineyard without any skin contact. Because of this, the Vendange has great color but no tannin. To reduce the natural high acidity in the grapes, we followed the primary fermentation with a secondary malolactic fermentation after which we aged the wine in neutral barrels sur lie for 6 months (stirring the lees weekly). Once we achieved the desired chemistry and mouthfeel, we bottled the base wine with yeast and sugar for a Traditional Method bottle fermentation. The wine was then allowed to age on the lees for an additional 21 months before disgorging the yeast and corking. As a final touch, we added a 11 g/L dosage for perfect balance. Special Note: Due to the naturally high levels of calcium in our soils, our estate grapes are also high in calcium. This can cause calcium tartrate crystals to form in the bottle. These crystals are just calcium falling out of solution over time and will cause no harm or flavor change. Awards: Anthony Dias Blue 2017 Reviews – 90 Points. Pairing Suggestions: Roasted beet salad with goat cheese, Sunday Brunch, Any celebration

                                                                                        • Viognier 2015 ABV: 14.1%17,00 $

                                                                                          Aromatic orange blossom and lilac on the nose, balanced on the palate with a hint of clove lingering through the finish. Blend: 100% Viognier. Source: Hyatt Vineyard, Yakima Valley AVA, WA. Winemaker Notes: The 2015 vintage in Washington state was the warmest to date and this record heat brought our grapes to their maximum ripeness while eastern Washington's usual dramatic swings between daytime highs and nighttime lows allowed our grapes to preserve ideal acidity. Given the extreme temperatures, we were careful to harvest our Viognier before it became overripe to preserve the floral aromas that we love in this grape. We fermented and aged this wine in a combination of new, 1 year and neutral French barrels for added hints of vanilla and spice. We then stirred the lees for 3 months to create a rich creamy mouthfeel without putting the wine through malolactic fermentation. This allowed us to incorporate a roundness in the wine without losing its fresh acidity. Awards: Gold – 2017 San Francisco International Wine Competition (92 Points). Pairing Suggestions: Curried scallops or shrimp, Fresh young cheeses, Spinach salad with mandarin and almonds

                                                                                          Letzte Aktualisierung: 12. Juli 2021

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                                                                                          367 Youngtown Road Lincolnville, ME 04849

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