Cliff Creek Cellars
Tuesday - Wednesday - Closed
Thursday - Monday - 12:00 pm – 5:00 pm
Tasting fee and incentives: $10 tasting fee, waived with 3+ bottle purchase, 5% half case and 10% case discounts
Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Claret, Syrah, Sangiovese, Super Tuscan, Marsanne, Roussanne, Viognier
AVA: Upper Rogue Valley
Features: LIVE Certified, meeting space available, historic bank building, food for purchase, wine club, winemaker dinners, special events
Description: We are proud of our roots. Not only those of our vines, but also of our family tree. Ours is a family owned farm that has been in operation for over 100 years. The land was previously owned by the McDonough family and used to graze cattle and grow a variety of grasses. Purchased in the early nineties by the Garvin Family to grow grapes, part of the 300 plus acres are still used for grass, hay & alfalfa. “Family owned and operated” has always been a motto for the Garvins and so it seems appropriate that today Cliff Creek Cellars is run by three generations of our family.
We specialize in complex wines that exhibit characteristics of old world wines with a new world twist. Our Bordeaux and Rhone style wines are aged in predominately French oak from 19 to 24 months. We produce small lots of Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese along with our flagships Syrah and Claret Blend. We practice sustainable farming and are L.I.V.E certified. The Garvin family are committed to making wines that stand the test of time.
Origin of Name: Cliff Creek is the actual creek that runs right through the vineyard.
Fun Facts: Vern Garvin founded Sam's Valley Vineyard. His original plan was to sell all of the fruit, but when the vines began their first year of true production he decided that he too wanted to have wine made. Vern contacted a wine maker who said he thought he could make a fabulous Claret blend using the Cabernet Sauvignon, Cabernet Franc and Merlot. Therefore the first flagship wine was created along with the other, our Syrah in 2003.
Recipe to share: Cliff Creek Cheese Ball
1 carton, 11.5 oz whipped cream cheese
2 oz Rogue Creamery Blue Cheese
1 C pecans
1 C dried cranberries
Roast pecans in a frying pan, over medium heat, until they begin to brown. Stir regularly. Crumble the blue cheese and mix into the cream cheese. Fold in the pecans.
Turn the cheese out onto a large piece of plastic wrap and form a ball by wrapping the plastic around the cheese. Refrigerate for an hour. Spread cranberries in a pie pan. Remove the plastic from the cheese and roll the ball over the cranberries to cover the surface. Serve with ginger thins, unseasoned crackers or celery sticks.