June Featured Winery of is Ruby Vineyard!
Ruby Vineyard, a family owned and operated winery and vineyard located in the Chehalem Mountains AVA in Oregon’s Willamette Valley, represents a confluence of old roots, both familial and viticultural.
The 7.25 acres of Pinot Noir at Ruby Vineyard are own-rooted vines and some of the oldest in Oregon, planted in 1973 & 1979. While the vineyard is old, the winery is new: Ruby’s first commercial vintage was 2015 and their tasting room was completed in 2016.
The vineyard’s fortuitous placement on a narrow band of Laurelwood soils adds depth and spice to the premium old-vine Pinot Noir, while the sourcing of grapes from the neighboring vineyards ensures the production of easy-drinking Pinot Gris, Chardonnay and Rose of Pinot Gris. Ruby also produces late harvest Chenin Blanc dessert wine from a small planting on their estate vineyard.
Co-owned by Steve Hendricks and Flora Habibi, Ruby was named after Flora’s favorite gemstone – and an apt metaphor for the hidden gem in a lesser-known corner of the Willamette Valley.
By the Glass or Bottle:
’17 Pinot Gris Willamette Valley 10
’15 Pinot Noir Willamette Valley 11
By the Bottle:
’17 Pinot Gris Willamette Valley 35
’17 Rose of Pinot Gris Willamette Valley 35
’15 Pinot Noir Willamette Valley 40
’15 Pinot Noir Laurelwood Chehalem Mountains 51
’15 Pinot Noir Estate Blend Chehalem Mountains 74
Reduced pricing available for retail purchase
Rose Spring Fling
Spring is here and with it comes the new releases of Rosés! These are not the cloyingly sweet White Zinfandels of years past, but delicate, dry, fruity, and juicy wines that celebrate the new season. We’ve picked 6 of our local favorites that show how different varietals and varied winemaking techniques can express themselves.
Flight of any 3 wines 12
’16 Carlton Hill Vineyard 11/38
Estate Rosé of Pinot Noir Yamhill-Carlton
Winemaker David Polite is in no hurry to be the first to market, and this Rosé, which he just released, shows how an extra year can add nuanced elegance
’17 Anne Amie 10/36
Rosé of Pinot Gris Twelve Oaks Chehalem Mtns
While most Pinot Gris is made into white wine, it is in fact a red grape which, when made into a Rosé, results in a rich and fruit cherry bomb
’17 Casasmith 8/29
Rosé Sangiovese “Vino” Washington State
An Italian inspired Rosé of Sangiovese, this wine, made from the warmer climates of Washington, contrasts what a hot weather grape can bring to the table
’17 Illahe 10/36
Tempranillo Rosé Willamette Valley
Hands down the favorite at our staff tasting, this wine shows how a brutally huge grape like Tempranillo can be transformed into a pale pink Rosé that completely belies its origin
’17 J. K. Carriere 12/42
White Pinot Noir “Glass” Willamette Valley
Story has it that winemaker Jim Prosser learned a neat trick in Champagne where they put red Pinot Noir onto Chardonnay lees and the color bleaches out to a delicate salmon hue
’17 Patton Valley Vineyard 10/36
Pinot Noir Rosé Estate Grown Willamette Valley
Widely renowned as one of the best Rosés year after year, this wine is made from an underachieving block of Pinot Noir, and set the standard for how great Rosé should be made in the valley
Reduced pricing available for retail purchase
Two Ways To Celebrate Mother’s Day at Subterra!
Brunch and Bubbly 10:00 to 3:00 P.M.
Our freshly prepared and elegantly served brunch comes complete with a complimentary glass of bubbly for moms, and a basket of freshly baked breakfast breads, butter, and jam.
Beverage is offered a la carte. We’re making special mom-cocktails, too! Gluten free items and children’s menu available.
Pinot Steak and Eggs
Grilled Shoulder Tender of Beef Topped with Red Wine Sauce Enriched with Bacon, Mushrooms, and Pearl Onions, Two Over Easy Eggs, and Roasted Potatoes
Green Eggs and Ham
Homemade Toasted English Muffin Topped with Grilled Ham, Braised Greens, Poached Egg, and a Leek and Caper Mustard Cream Sauce, with Roasted Potatoes
Soft Corn Tortillas, Red Chili Pork, Fried Eggs, Red Chili Sauce, Cheese, Scallion, Salsa, Sour Cream, Avocado and Black Beans all Piled Together in a Glorious Mess
Biscuits and Gravy, Fried Chicken, & Egg
Housemade Buttermilk Biscuit Smothered in Country Sausage Gravy, a Buttermilk Fried Chicken Breast, and an Over Easy Egg
Spinach and Feta Quiche
Deep Dish Wedge of Housemade Quiche, Served with Our
Waffles with Bananas Foster
Belgian Waffles Topped with Warm Bananas Foster and Vanilla Ice Cream, Dusted with Cinnamon Sugar
Chicken and Leek Crepe
Two Crepes with a Draper Valley Chicken and Leek Filling with Mushroom Cream Sauce
Dinner 5:00 to 9:00 P.M.
View our dinner menu on-line at www.subterrarestaurant.com
We will have specials of the evening, too!
Reservations Highly Recommended – We Sell Out Every Year!
The Seventh Annual Winter Wednesday International Supper Series 2018 Was a Huge Success!
Every Wednesday through the winter was assigned a theme, and Chef Martin and his staff cooked a menu and paired beverage to that theme. Martin, Janet and the culinary team joined the party to talk about how the food was prepared, while everyone ate and drank
amongst the valley’s finest! Looking forward to 2019!
The Line Up!
January 10: Paella!
January 17: La Cucina Italiana
January 24: Argentinian Steakhouse
January 31: A Trip to Key West
February 7: Vive la France
February 14: No Supper This Night, It’s Valentine’s Day!
February 21: German Night
February 28: Pan Asian Night
March 7: Noche Cubana
March 14: #PorkNation
March 21: Only Hors d’Oeuvres
$42 per Person