Maloof Wines is the project from the dynamic duo of Ross and Bee Maloof, based in Forest Grove, Oregon, just west of Portland. Ross had a taste of wine-life as a sommelier in restaurants for over a decade in Philadelphia while Bee represents the hard science behind their project as a former engineer in the aerospace industry. They ended up working harvest in the Willamette Valley in 2016 on a trip to visit friends and basically never left. 

In 2017, they officially moved from the east coast to the west coast, and after many subsequent years of working out of someone else’s facility, are now producing wines at their estate vineyard and winery. Although it’s still a shared space, this time it’s with their best friends next-door at Fossil & Fawn (also in the shop!). They pretty much only make white wine for a couple reasons. #1, they love it. And what better way to ensure you have a lifetime’s worth of wine you like to drink than to make it yourself! #2, they respected the fact that they were outsiders and didn’t feel the need to take on all the great Pinot Noir producers of the Willamette Valley. They wanted to forge a path of their own in the region and give the grapes that don’t get as much attention some time to shine. 

They’re best known for single vineyard designates of Pinot Gris made with fruit from renowned sites like The Eyrie, Johan, and Temperance Hill vineyards. These aren't your Aunt’s pinot Grigio’s from the bottom shelf at the grocery store. These are full of energy, and truly capture place and time in each bottle. We love Maloof and are excited to share a growing selection with you!

-Michelle McDermott-

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We are proud to introduce this incredible range of Australian gins and liqueurs from Manly Spirits Co! Don't be fooled by their name, this is definitely not a group of dudes knocking heads and fist pumping around a still, but a proud homage to Manly - a beautiful seaside town in Sydney, Australia. 

Founders David Whittaker and Vanessa Wilton, with a little help from renowned forager and chef, Elijah Holland are ethically sourcing local marine botanicals directly from the ocean that is their backyard, proudly showcasing the unique flavors of Australia while keeping an eco-friendly focus. They are dedicated to preserving the environment and crafting distinctly Australian premium spirits.

My personal favorite is the Lilly Pilly Pink Gin who’s main botanicals are lilly pilly (a native Australian berry similar to a cranberry), riberry, native limes, raspberry, blood orange, rosella, nasturtium and sea figs. It is fun, floral and fruity with soft berry blossom notes on the nose and bright flavors of nasturtium, raspberry leaf, blood orange, strawberry and lime. This one is closely followed by their Cold Brew Coffee Liqueur. Robust and salty upfront followed by smooth malty caramel tones finishing with dark chocolate and espresso. 

We are so proud to have them on the shelves and very excited for you to try them. In fact you can do this for FREE on September 21st from 6-8pm. So mark your calendars and swing by, or if you can’t wait that long click the link and let us deliver some of these amazing boozy delights right to your door. 

-Charlotte-

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Who are they?

+ Weingut Werlitsch, winemaker Ewald Tscheppe took over his family farm and winery in 2004.

Where are they from?

+ Styria, Austria - The region is covered by steep hills and some places cannot be accessed by tractors or other machines. As a result, he does most of the work in the 19 acres of vineyards by hand.
+The region rests on the same latitude as the Jura and shares some of its soil types like Limestone and Marl, known locally as Opok.

What are they making?

+ The Werlitsch winery sits at bottom of the surrounding hills of vineyards with plantings of Sauvignon Blanc, Welshriesling and Morillon, a local variety of Chardonnay.
+ The Ex Vero line, meaning “honest and true,” is divided into 3 categories - the vines at the bottom of the hill go into the Ex Vero I, the vines on the slopes go into the Ex Vero II, and the steepest part, with the most austere soils of the vineyard are reserved for the Ex Vero III. 

+ He also makes skin contact wines like the Glück (meaning good fortune) which is detemmed before maceration, bottled in clay and fermented on its skins anywhere from a week to a full year.

 Why do we like them?

+Ewald was one of the first producers to bring biodynamic techniques to his region and today, creates some of the most compelling white wines in the world.  

-Michelle McDermott-

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In 2013, a fortuitous interoffice email sparked the genesis of Paperback Brewery. Strangers Chris and Brandon, united by their shared interests in art, food, music, and craft brewing, embarked on a journey together. From the inception of a small pilot brewery known as "The Lab" in Brandon's garage, they spared no expense in equipping it with top-notch tools, including a ½ BBL brewing system and microscopes for precision yeast cell counting. Despite legal constraints on selling their creations, "The Lab" became a haven for refining diverse beer recipes.

Over the years their commitment to the craft has never wavered. Countless hours of trials, experimentation and extremely hard work landed them in a place where there was only one thing left to do. Chris and Brandon had crystalized their vision. Their passion and expertise now well combined to bring us Paperback Brewing Co.

Each beer is wrapped in what looks like the cover of a steamy romance novel or your favorite childhood adventure tale. But don’t be fooled by this playful branding, the beer inside these eye-catching cans is seriously good.

Needless to say we are big fans of their ales and have been for some time now. You can usually find at least two of their releases in our beer fridge. Although right now we have 6! AND two on draft at the bar. We love them so much that they will also be featured in this September's Beer Club. So if haven’t tried Paperback, now is the time! Come pay us a visit and stay for a pint or follow the link and let us bring it to you with Stanleys Home Delivery.

-Charlotte-

Presqu’ile (‘press-keel’) began in the early 2000s, when Madison and Suzanne Murphy and their children, Matt, Jonathan, and Anna, had a goal to start a winery with a focus on Burgundian-style wines in the U.S. In 2007, they undertook extensive research to find the best land suited to growing Pinot Noir, which ultimately landed in the Santa Maria Valley, where they acquired 200 acres of land to establish what is now Presqu’ile Winery.

The French/Creole translation of their winery name means “peninsula”, or translated literally, “almost an Island,” and was the name of a beloved family gathering place on the Mississippi Gulf Coast. In August of 2005, Hurricane Katrina made landfall, destroying their home and ending an era. They named their winery in honor of that place and a way of life. 

Presqu’ile’s founding winemaker, Dieter Cronje’s love for wine traces back to his winemaking family in South Africa. While sipping on a 1997 Domaine Clos de la Roche, he realized he wanted to spend the rest of his life making Pinot Noir and so he travelled around the world continuing his winemaking and agriculture education, earning a degree in enology and cellar technology.

Part of his journey led him to the Santa Maria Valley where he continues to perfect his Pinot Noir’s along with Chardonnay and Sauvignon Blanc. Deiter and the Murphy’s meticulously planned the design of the Presqu’ile Vineyard with an emphasis on diversity; mapping out the site's deep sandy soils, distinct airflows, patterns of sunlight, hillside angles and elevations. 

The family is committed to farming naturally and conserving resources. Their estate vineyard is Sustainability in Practice (SIP) certified. Unlike organic certification, which looks exclusively at chemical usage, SIP also audits social responsibility, carbon footprint, water conservation, energy efficiency and clean water.

Each wine produced at Presqu'ile is a direct reflection of a specific vineyard site's variety, vintage, and unique climate conditions. All wines are vinified with a minimalist mentality in the cellar, with the pursuit of terroir-reflection, purity, and delicious drinkability placed first.

-Michelle-