Features: Comfortable, wine club
Description: Longplay is about authentic wine with character that respects and pays tribute to the magic of the vineyard, and the hard work of those who nurture it. The fruit for our wines is sourced exclusively from our own vineyard, Lia’s Vineyard, in the Chehalem Mountains AVA, with the first plantings dating back more than 20 years. The vines are grown in good dirt – essential for good wine. When the fruit is ripe, the grapes are carefully harvested by hand, and the wine is aged in French oak barrels. We take a minimalist approach to winemaking. We don’t seek to mask the uniqueness of each vintage – rather we acknowledge and celebrate the inherent differences between growing seasons in the Willamette Valley.
While we sell most of our fruit, we keep a small amount to make wine for our own label, Longplay. Our limited production wines are easiest to find by visiting our tasting room which allows you to try the wines before you buy, listen to some tunes on (sometimes scratchy) vinyl and chat with the (sometimes cranky) guy selling bottles on weekends.
Origin of name: We call our wine “Longplay” because we’ve said wine is like music: there are many different genres and styles. When we select a bottle of wine to open, just like when we select the music to play, we consider our mood, the company, and the activity. Our motto is: Analog wine for a digital world. No overdubbing. No remixing.
The bottle that made you fall in love with wine: On a flight from Beijing to Tokyo, confusion by a gate agent led to an upgrade to First Class. This enabled a discovery of the magic of Burgundy and pinot noir.
Interesting thing about your winery that most people don’t know: We tend our grapes in the vineyard and see them through every step of the process to bottling.
Favorite food and wine pairing: Longplay Chardonnay and Oregon hazelnuts.
Recipe to share: We enjoy pairing our Chardonnay (or pinot noir) with roast Kookoolan farms free range chicken. We butterfly the chicken and slow roast it for about two hours in the oven at 300 degrees with olive oil, fresh herbs, on a bed of celery, garlic, lemon, root vegetables and a generous splash of pinot noir.