WELCOME!
Hi there! Thank you for visiting wine-sense online. We hope to be as interactive, passionate, and knowledgeable on this website as we are in person.
Our approach is simple. We keep the seasons in mind and pair to the foods we’re cooking with at each time of year. OK, so we might be over-thinking a bit. But that’s why you love us!
If you’ve shopped in the store, you know our wines move fast and the selection changes often. So be sure to check back frequently for latest finds, our new obsessions, and recently allocated bottles. We’ll also share upcoming events and sales so, you can grab them while they’re in stock. – Samanta

WS•Essentials
Tempranillo Rosé: Freedom Hill Vineyard | Patricia Green
Initially, they resisted making rosé at Patricia Green Cellars. As passionate consumers themselves, they believed that rosé should be made from red grapes with more muscle than Pinot Noir, and access to varieties like Mourvedre, Grenache, Carignan, or Tempranillo in the Northern Willamette Valley was limited. However, they discovered a block of Tempranillo planted in 2012 at Freedom Hill Vineyard, originally intended for another winery.
Freedom Hill Vineyard is a distinguished site nestled toward the eastern edge of the Coast Range Foothills. Although it’s geographically associated with the Eola Hills, the vineyard lies south and west of the Eola-Amity Hill Appellation, just outside the town of Monmouth. The vineyard is planted on Bellpine, a marine sedimentary type of soil, which contributes to its unique terroir.
Tempranillo thrives upright, with large clusters that resist botrytis. The region’s climate prevents it from ripening sufficiently for red wine. However, these grapes achieve perfect ripeness for crafting a delightful rosé with firm acidity and soft sweetness, rivaling the finest rosés worldwide.
The grapes were harvested at 20.3 brix, resulting in a 12.5% alcohol content and a TA of 7.2, lending the wine its vibrant character. The clusters were lightly whole-bunch pressed and underwent several rackings off the lees before settling in a stainless steel tank for six months. Bottled prior to completing malolactic fermentation, the resulting wine is bone-dry with lively acidity, easily enjoyable over the next few months.
Wine and Stuff

APRIL Club•WS | RED
April is the last month of all reds. From May until September, we’ll be doing Club•WS|mix, where you can enjoy a little red, a little white, and some rosé!
Club is available for pickup as of Thursday, March 3rd.
PINOT NOIR
Four generations of winemaking expertise combined with passion for the land make these wines a fantastic journey…On the palate, we discover strawberry and raspberry flavors…to learn more, join our club!
Food Pairings: Monte Cristo (see recipe included)
BARBERA
With 10 hectares of vines, this family focused winery is hand-crafting wines of Barbera in the Piedmont region of Asti…It has well-balanced acidity with soft tannins and finishes…to learn more, join our club!
Food Pairings: Eggplant Parm
Rosso
The Litrotto Rosso is unfiltered and unfined, giving it a rustic, authentic charm…fresh and lively on the palate, with juicy fruit flavors balanced by soft tannins…to learn more, join our club!
Food Pairings: Pasta with red sauce and Caprese
COTES DU RHONE
From this HVE3-certified production (highest level of environmentally friendly practices), this 60% Grenache 40 % Syrah blend…Nose of flowers, cherry, some spices and garrigue notes….to learn more, join our club!
Food Pairings: Red meats, pâté, and cow cheeses

Sicilian Spring
This evening promises to be a delightful exploration of Sicilian wines as Emily hosts the tasting session. Known for its rich history and diverse terroir, Sicily offers a distinctive selection of wines that are sure to enthrall both novice and seasoned wine enthusiasts. Emily and I have carefully curated a lineup of Sicilian wines that showcase the region’s distinct flavors and winemaking traditions.
