108 S. College Street | (503) 822-5116
Open Daily - 12:00 noon – 6:00 pm and after-hours by appointment
Tasting fees and incentives: $10 per patron that we waive for anyone who:
a. purchases at least one bottle of wine
b. is a Wine Club member; joins our Wine Club; or is a guest of a Wine Club member
Varieties: Carignane, Zinfandel, Tempranillo, Cabernet Sauvignon, Cabernet Franc, Bordeaux-style blends, Petite Sirah, and Ruby Port
AVAs: Lodi, CA and Columbia Valley, WA
Features: Wine Club; casual seating; friendly/knowledgeable staff; WiFi; red carpet runway and logo backdrop for taking photos to post on social media; and white quartz tasting bar to contract with deep red wines
Description: BRAVURA CELLARS provides a unique year-round wine tasting experience in Oregon’s Willamette Valley. We produce warm/hot-climate, small-batch (each bottle is numbered), hand-crafted, full-bodied and robust, distinctive red wines.
We enjoy Pinot Noir, but man cannot live by Pinot alone. Variety is the spice of life. Come taste Old Vine Zinfandel… a bold Bordeaux-style blend… a luscious, inky Petite Sirah… a robust Cabernet Sauvignon… and a scrumptious Port that we serve with bittersweet chocolate.
Origin of name: We wanted one word that described us, our goals, our wines and our business model? The word ‘bravura’ (pronounced brah-voo-rah) means a display of boldness or daring; great skill and energy in doing something. Our decision to get into the wine business was bravura. Our big bold red wines are bravura. And bringing warm/hot-climate, small-batch, hand-crafted, full-bodied and robust, distinctive red wines into the heart of Oregon Pinot Noir Country is bravura.
We also searched for an image that depicted ‘bravura.’ We found that image… a matador. Our logo, an abstract painting of a matador’s cape in motion, symbolizes the artistry and handmade quality of each batch while helping visualize the meaning of the word through color and shape. The flash of brilliant bold red mimics the motion of the wines it contains as well, creating a smooth connection between the wine and the meaning of Bravura.
The bottle that made you fall in love with wine: 2004 Lust (Zinfandel) from Michael-David Winery.
Interesting thing about your winery that most people don’t know: The front of our tasting bar is red barn siding from a 100-year old barn in Dayton, OR.
Favorite food and wine pairing: Grilled Flank Steak with Roasted Corn-Pancetta Salsa and 2013 Bravura Cellars Old Vine Zinfandel
Recipe to share:
1/3 cup dry sherry
3 tbsp. reduced-salt soy sauce
1 tbsp. toasted sesame oil
1 tsp. Worcestershire sauce
½ cup sliced yellow onions
1/8 tsp. freshly ground black pepper
1 rehydrated dried chipotle pepper, stemmed and minced, or ¼ tsp. chipotle chiles in adobo
2 pounds flank steak, trimmed
4 ears fresh (or frozen) corn, husks removed
2 ounces pancetta or bacon, chopped
½ C chopped roasted red bell pepper
1½ tsp. minced roasted garlic
½ tsp. white-wine Worcestershire sauce
2 tsp. minced jalapeños
2 tsp. sherry wine vinegar
2 tbsp. chopped fresh basil
Kosher salt and freshly ground black pepper
To make marinade, combine all ingredients in a small mixing bowl and whisk thoroughly. Place steak in a large, sealable plastic bag and add marinade. Refrigerate for 4-5 hours, turning bag occasionally. Remove steak from marinade and reserve marinade for basting.
To make salsa, preheat oven to 350°. Rub corn lightly with olive oil and place on a baking sheet. Roast in the oven for 45 minutes. Remove corn and scrape kernels off cobs (should produce 2 cups of corn). Place in a medium mixing bowl.
In a medium sauté pan or skillet over low-medium heat, cook pancetta for 8-10 minutes until lightly browned. Pour pancetta into a small strainer over the sink and drain oil. Pat the pancetta dry and combine with the corn. Add bell pepper, garlic, Worcestershire, jalapeños, vinegar, and basil to the corn. Mix thoroughly, season to taste, and refrigerate. Bring to room temperature before serving.
To grill flank steak, prepare a hot fire. Place flank steak flat over the heat and grill for 5 minutes per side, until rare. Remove from grill and let rest under foil for 5 minutes. Slice steak on the angle against the grain.
To serve, place a portion of corn salsa on each plate. Top with several slices of flank steak.