Meet the Maker: Orin Swift Cellars

“Orin Swift Cellars”

Please join us in the Founders’ Club on December 11 at 6:00 pm for our next in the series of Meet the Maker wine events. This month’s proprietor will be Dave Phinney of Orin Swift Cellars . The wines will include:

• 2023 Abstract
  The 2023 Abstract pours a deep purple core with a ruby red rim in the glass. Ripe black plum, blueberry and fresh boysenberry dominate the aromatics with complementary notes of leather and Tahitian vanilla. Bright blue and black fruits prosper on the broad entry with tones of blackberry compote and dried lavender. Flooding, rich and concentrated throughout the palate, the wine closes with si lky tannins and generous lift.
• 2023 8 Years in the Desert
  The 2023 Eight Years in the Desert pours a dark mauve core with a red amethyst rim and aromatic notes of ripe blackberry and raspberry bramble. Further hints of chocolate covered espresso bean, black pepper and allspice emanate from the glass. The entry is dominated by black plum preserves and freshly baked mixed berry morning bun with an energetic yet concentrated mid-palate. Soft and textured tannins give way to a lifted finish with a touch of pluot and dried tarragon.
• 2022 Palermo
  A dark garnet core with a brooding cardinal rim, the-2022 Palermo-opens with notes of crunchy cassis, muddled boysenberry, ripe elderberry chapparal and cedar. The palate continues many of the aromatics with traces of cassis, blackberry, savory and thyme. Effuse with ripe dark fruits but also complex savory tones, the wine closes with long and soft tannin chains and hints of licorice, black pepper and star anise.
• 2022 Papillion
  Pouring an opaque crimson core with a brooding cardinal rim, the 2022 Papillon opens with aromatic notes of ripe cassis, blackberry, coastal chapparal, cedar box and allspice. On entry, the palate continues many of the same notes from the nose — cassis, pluot, blueberry, boysenberry, shaved fennel bulb and a touch of earth. A round, weighty mid-palate effortlessly gives way to dusty, coating tannins — a pleasing texture — and finishing hints of barbeque tri-tip, Madagascar vanilla and toffee.

Come on out and get your RED on

This event is now sold out.