Illahe
“It all started when our winemaking equipment broke down during harvest... It keeps the romance in winemaking.” Brad Ford
Illahe Vineyards says, Greetings.
Their standard tasting fee is $20 per person, which they happily waive with a $100 purchase per person.
When you arrive, check in with them, to be seated. Let them know, that the reservation name is, "Eric Votaw".
We should be leaving here by 12 noon, to be at our drop off location by 12:30.
Remember to take care of your tasting fee, and/or wine purchase, by that time.
Again. We should be leaving here by 12 noon, to be at our drop off location by 12:30.
Remember to take care of your tasting fee, and/or wine purchase, by that time.
They have snacks available for purchase.
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Some wineries produce their wines Bio-Dynamically.
While others, take it a step further, Illahe winery for example, and use a number of historical old-world techniques, to produce the wine. Their 1899 Pinot Noir, is pressed using an iron channel bar, chains, and come-alongs. It is settled and transferred to barrels with the assistance of a bike-powered pump—an instrument Brad constructed. They use Clydesdale horses, in place of tractors. They move the wine into barrel with hand crank DE stemmers or bicycle pumps in place of electricity. They store the wine in wood or clay amphorae fermenters, and/or ferment the grapes while still on the stems, resulting in wine that's uniquely aromatic and textured. They will utilize wild yeasts in wood fermenters, and press by hand in a wooden basket. The use of a bicycle pump to move the wine from the press to barrel—an instrument Brad, their wine maker, constructed. After racking the wine by bicycle pump, and getting it to bottle by gravity, they hand bottle, cork and label the wine. No machinery, hand-picked grapes, hand labeling and bottling, and getting it to market by mule-powered stagecoach, and canoe.
Brad Ford of Illahe vineyards says, “Now we use a mule-powered stagecoach and five canoes to make the three-day trip. The wine is delicious, and the trip is a journey to honor true wine and a time when hard work, careful crafting, and simple pleasures were the only options.”
Illahe's label and wax top complete the antique wines.
Read more about it.
They produce several pino noirs, Grüner Veltliner, Viognier, Pinot Gris, Tempranillo Rosé and sparkling wines.
Illahe Vineyards
Their standard tasting fee is $20 per person, which they happily waive with a $100 purchase per person.
When you arrive, check in with them, to be seated. Let them know, that the reservation name is, "Eric Votaw".
We should be leaving here by 12 noon, to be at our drop off location by 12:30.
Remember to take care of your tasting fee, and/or wine purchase, by that time.
Again. We should be leaving here by 12 noon, to be at our drop off location by 12:30.
Remember to take care of your tasting fee, and/or wine purchase, by that time.
They have snacks available for purchase.
PAUSE
PAUSE
PAUSE
Some wineries produce their wines Bio-Dynamically.
While others, take it a step further, Illahe winery for example, and use a number of historical old-world techniques, to produce the wine. Their 1899 Pinot Noir, is pressed using an iron channel bar, chains, and come-alongs. It is settled and transferred to barrels with the assistance of a bike-powered pump—an instrument Brad constructed. They use Clydesdale horses, in place of tractors. They move the wine into barrel with hand crank DE stemmers or bicycle pumps in place of electricity. They store the wine in wood or clay amphorae fermenters, and/or ferment the grapes while still on the stems, resulting in wine that's uniquely aromatic and textured. They will utilize wild yeasts in wood fermenters, and press by hand in a wooden basket. The use of a bicycle pump to move the wine from the press to barrel—an instrument Brad, their wine maker, constructed. After racking the wine by bicycle pump, and getting it to bottle by gravity, they hand bottle, cork and label the wine. No machinery, hand-picked grapes, hand labeling and bottling, and getting it to market by mule-powered stagecoach, and canoe.
Brad Ford of Illahe vineyards says, “Now we use a mule-powered stagecoach and five canoes to make the three-day trip. The wine is delicious, and the trip is a journey to honor true wine and a time when hard work, careful crafting, and simple pleasures were the only options.”
Illahe's label and wax top complete the antique wines.
Read more about it.
They produce several pino noirs, Grüner Veltliner, Viognier, Pinot Gris, Tempranillo Rosé and sparkling wines.
Illahe Vineyards
