, one of Oregon’s most innovative wineries guided by the aesthetically oriented Maggie Harrison (formerly of Sine Qua Non and recently and dubbed “one to watch” by Food & Wine), has just announced an unprecedented addition to its already extraordinary tasting experiences.
Having always offered a comprehensive tasting experience featuring Antica Terra’s current releases as well as a rotating selection of inspirational bottlings from around the world, the Collective Tastings at Antica Terra now all begin with Royal White Sturgeon Osetra and Champagne followed by house-made hen liver and foie gras terrine, a selection of farmhouse cheeses curated by Steve Jones of Portland’s Cheese Bar, jams by Ayer’s Creek Farm and Alma chocolates.
All tastings at Antica Terra offer a superlative journey through the senses including a selection of rare and inspiring wines from all over the world thoughtfully compiled and sourced by Winemaker Maggie Harrison. A total of nine wines are poured at each. The Collective Tastings are approximately 90 minutes and $75 per guest. Reservations are required at least one hour in advance and can be made by calling (503) 244-1748 or via www.anticaterra.com. The winery is located at 979 SW Alder Street in Dundee.
All dietary restrictions, ranging from kosher to vegan, are gracefully honored and catered to on request. “Our entire purpose with in the new Antica Terra Hospitality Department is to make each and every guest feel seen and heard,” says Harrison. “It is about meeting people where they are. If that means providing bites that are congruent with dietary restrictions, then that is what we do. There is no formula or recipe. It is all about being present and willing, as we at Antica Terra all are.”
About Maggie Harrison and Antica Terra
Antica Terra co-owner and winemaker Maggie Harrison arrived in 2005 from Ventura County where she had spent the previous eight years making Syrah at the iconic Sine Qua Non winery. Maggie’s approach to winemaking is informed by the notion that beauty is conveyed in the accumulation of minute human actions. She sets aside reductive thinking that often associates the quality of a wine with simple quantities (such as pH, alcohol and SO2) and formulaic actions, believing the quality will instead be determined by her combined interaction with fruit and vine. In the Antica Terra winemaking process, clusters and individual berries are meticulously sorted by hand. The wines are fermented naturally, manually punched down and tread by foot, siphoned and bucketed into barrel, never settled or racked and aged on the lees before being bottled without fining or filtration.