December events

Winery events are done for the year, but come taste Vincent wines in the Portland area in December at these two public events!

Sunday, December 9, 6-8pm
SE Wine Collective Holiday Paulee
Come taste a bunch of wines from current and former (including me) producers at the SE Wine Collective. Advance tickets available.

Friday, December 14, 6-8pm
Pouring at Thelonius Wines
I’ll be at Thelonius pouring some new wines, super casual drop in event at a terrific little wine shop and tasting bar in the Pearl.

Fall at the winery

It’s harvest time and I’m busy making the new 2018 wines. After a hot summer, conditions leading up to and during harvest have been mostly mild and dry, perfect weather for ripening grapes. This picture was taken on harvest day at Zenith vineyard in my rows of Pinot Noir.

Meanwhile, it’s shipping season so I’m working through summer orders and getting them on the road as weather allows across the country. Right now I’m focused on the northern states, but will get to your southerners and southwesterners in the next few weeks as you finally see cooler weather.

Mailing list members – you are invited to a tasting of the new Fall releases on Sunday, November 11, from 3-5pm. Location is Elevator Coffee and Commons at 1033 SE Main St. This is  a shared space in inner SE Portland where I have an office. You must be on the mailing list to attend, sign up for the list here.

Want to place an order for wines? Check out the Buy Wines page for details.

New Mailing List Offer is Live

The latest pre-release wine offer is out to the mailing list. Join the Vincent mailing list here to get the offer sent to you.

Deadline for orders at special pre-release pricing is Friday, September 7. However, some wines may sell out before then so don’t wait to order.

Wine in the Vincent Fall 2018 Pre-Release Offer:

2016 Pinot Noir Ribbon Ridge Armstrong Vineyard – $35 (retail $44)
2016 Pinot Noir Eola-Amity Hills Temperance Hill Vineyard – $35 (retail $44) limit 6 bottles per customer

2017 Pinot Blanc Willamette Valley – $16 (retail $20)
2017 Chardonnay Willamette Valley – $18 (retail $23)
2017 Gamay Willamette Valley – $16 (retail $20)
2017 Pinot Gris Willamette Valley (skin fermented red wine!) – $16 (retail $20)
2017 Pinot Noir Willamette Valley – $18 (retail $23)

To order, you need to join the Vincent mailing list and I’ll send you the offer.

New mailing list offer coming August 1 – sign up now!

Just a heads up that I’ll have a new fall pre-release offer for mailing list members coming on August 1.

Join the Vincent mailing list here to get that offer, which gives you first crack at new wines before they are officially released, and at the best prices I offer. There’s no cost to join the list, and no obligation to purchase.

Here’s a preview of the new Vincent wines slated to be in the fall pre-release offer:

2017 Pinot Blanc Willamette Valley
2017 Chardonnay Willamette Valley
2017 Gamay Willamette Valley
2017 Pinot Gris Willamette Valley (skin fermented red wine!)
2017 Pinot Noir Willamette Valley
2016 Pinot Noir Ribbon Ridge Armstrong Vineyard
2016 Pinot Noir Eola-Amity Hills Temperance Hill Vineyard

Vincent night at Dame in NE Portland 6/21

Join me Thursday evening, June 21, for a special night of Vincent wines at Dame Restaurant in NE Portland.

I’m pairing up with the restaurant to offer a series of specially picked wines to match that night’s menu offerings. Simply make a reservation for that evening and come enjoy the full restaurant menu with Vincent wine pairings. I’ll be there to chat and answer questions.

Earlier this year, I did a dinner at Dame for the Classic Wines Auction dinner series and it was fantastic. Can’t wait for the 21st, hope to see you there. Reservations not required but highly recommended.

Vincent wine tasting in Portland this Sunday

This Sunday, May 6, I’ll be pouring all six of my new release wines for mailing list members. Not on the list? Join here.

The tasting will be at Elevator Coffee and Commons, 3-5pm, and there’s no charge but you do need to be on the mailing list.

If you ordered wine on prerelease via the mailing list, you can pick up your order. I’ll also have all the wines for sale, though the Blanc is almost gone and the Zenith is very limited.

Here’s the line up of new wines I’ll be pouring and selling:

2016 Vincent Pinot Blanc WV “Tardive” $23
2016 Vincent Chardonnay WV “Tardive” $29
2016 Vincent Pinot Noir Eola-Amity Hills $27
2016 Vincent Pinot Noir Silvershot Vineyard $34
2016 Vincent Pinot Noir Bjornson Vineyard $39
2016 Vincent Pinot Noir Zenith Vineyard $44

Hope to see you Sunday.

Pictures for reference:










Vincent in brief, for BerserkerDay IX

Whether or not you’re reading this post on account of BerserkerDay IX, here’s a little primer on all things Vincent:

I’m a wine geek in Portland, OR, who found the wine internet 20 years ago and began connecting with people in and out of the industry who shared a passion for wine. Back in 1999, one of them invited me to help in the vines and then the cellar back and I was hooked.

After many years apprenticing, I launched Vincent Wine Company in 2009 and went full time in 2015. I make wines from the Willamette Valley, I don’t own any vines but work very closely with my growers who farm specific parcels in their vineyards for me. I focus on Pinot Noir but also make red wine from Gamay, as well as whites from Chardonnay and Pinot Blanc.

I’m not dogmatic about growing grapes and making wine. I’m inspired by the legends of the wine world, new and old, and not just Pinot Noir makers. But something I’ve found with most of the greats – technique is minimal. Like with great cooking, you work to get quality ingredients and then prepare things very simply to let the essence of the thing shine.

Farming at the vineyards is at least sustainable if not organic at every site. Winemaking is all natural for primary and malolactic fermentation. I destem mostly but can use 20-30% of whole clusters in some red ferments. Physical extraction is minimal, I find the structure I’m looking for means no more than one punchdown a day, if that. With whites, there is no lees stirring unless a barrel has fallen clear before fermentation is done.

I use mostly older barriques but there are usually some newer barrels in the mix, never any brand new wood though. I don’t filter and don’t make adjustments (with rare exceptions). I do use sulfur judiciously, much as I would refrigerate raw milk. In sum, I believe that the most interesting, delicious wines I can make come from a hands off but careful approach.

For more background on me and Vincent Wine Company, listen to my GrapeRadio podcast episode that came out last year. And of course this web site has tons of information about what I’m up to.

Vincent Fritzsche

A note on BerserkerDay IX – the anniversary of the founding of is a great event each year. I owe much of my wine knowledge and appreciation to people I’ve met through the wine internet over the years. Wine Berserkers has been especially innovative by connecting wine lovers and industry in a straightforward way, mostly because we’re all wine geeks. BerserkerDay lets producers embrace the Berserker madness and make some crazy good deals that all of us can take advantage of. I’m offering wines again this year, but I’ll also be buying some things too. Enjoy!