Labor Wines

Labor Day, a Very Special Day

According to the Federal government, United States Department of Labor, the history of Labor Day is noted below;

 

Labor Day: How it Came About; What it Means

Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.

 

Here at Labor Wines, obviously, Labor Day has significant meaning to us in everything we do. Not only was the original concept of our winery hatched on Labor Day weekend, we truly believe in the American worker and those who contribute to the greater good of our country.  When you look at the credo on our bottle, you know this to be true as well;

 

Everything takes Labor to accomplish.  Without Labor, there would be no end result and no satisfaction.  Labor is the driving force throughout history of how to get things done.  From Labor is the idea that hard work presents rewards and what better way to embrace that vision – from our hands to yours.

 

This Labor Day holiday, take a moment to stop, think about the sacrifices of others, thank those that you come across who are working and be truly appreciative of those who have come before us to make our United States of America, a better place.  Looking forward to seeing and speaking with each and every one of you soon.

 

Happy Labor Day,

Corey & Dick

 

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

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Friday, August 30th, 2013 Uncategorized No Comments

Happy August!

Hope that Summer has been treating you well and you’ve been enjoying some time with friends and family.  There are only a few weeks left of this beautiful season (disappointing, I know), but football season is fast approaching and along with the 2013 harvest on our end.  It’s an exciting time for us at Labor Wines, as we’re also going to be bottling our 2012 Pinot Noir in a few weeks (early, I know, but that’s what happens when you have a warm vintage in Oregon), before we let it sleep in the bottle until next April/May for you to enjoy in 2014.

 

Another small, but important piece of information for Labor is that we are now accepting credit cards!  For now we are going to be taking Visa and Mastercard.

 

Many of you have purchased wine from us previously, but I’m not sure if you’ve had our two more recent releases, the 2011 Pinot Noir and the 2012 Riesling.  I would love to have you all taste out these wines and share them with you friends.  Let me know if I can arrange shipping and set you up with some new bottles.

 

And remember, if you have a story or pictures enjoying Labor, feel free and share with us on Facebook or via Twitter.  As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

 

Looking forward to catching up with each of you soon, all the best,

 

Corey

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

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Tuesday, August 13th, 2013 Uncategorized No Comments

Sarabeth’s Wine Dinner – New York City

One of our favorite cities where you can find Labor Wines is New York City.  There are so many reasons why this is the case but for me personally, I spent my childhood years growing up in New Jersey, always going to the ‘City’ for dinners, events and gatherings.  Even more so, we have had the pleasure of having our wines there since the initial 2009 vintage and each month we’re getting a better presence in NYC through our distributor, RAD Grapes.  When the opportunity was presented for me to host a wine dinner at Sarabeth’s Restaurant in Tribeca, I jumped at the chance!

 

One of my dear friends, Angela ‘Mini’ Caudle, serves as general manager and has been a very loyal supporter of Labor Wines since the beginning.  She was thrilled to have us come to NYC for this occasion and visit her restaurant.  In working together, we were able to pair three of our wines with 4 courses from Sarabeth’s culinary team.  The evening’s menu is below, but I can tell you not only was it delicious, but the wines were a perfect pairing for each course.  We were able to feature our 2011 Pinot Blanc, the 2012 Riesling and our 2011 Pinot Noir.  We held the dinner on Tuesday, June 4; traditionally a quieter evening for the restaurant, but with our event, it definitely brought a buzz in that night.

Final Menu, 6.4.13-page-001

 

The dinner was a smashing success with over 50 people attending!  I had the pleasure to welcome well over 35 guests who were friends of Labor and contacts that we have known which made the evening extra special.  I can’t thank enough each and every one who came out to support us on this weeknight.

 

The event would not have happened without the amazing guidance and support courtesy of Mini Caudle, their General Manager who is not only a fantastic industry professional, but an amazing person.  I can’t thank her enough for her support for Labor Wines and dedication to what we do; allowing us to be a part of her restaurant on their wine list and host this wine dinner.  In addition, her staff was fantastic; the service was impeccable and the execution by their culinary team was wonderful.

 

I can’t wait to return soon and hopefully host a second dinner.  We will be sure to keep everyone posted well in advance.  And remember, if you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter.  As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

 

-        Corey

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

 

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Monday, June 10th, 2013 Uncategorized No Comments

Entrepreneur Magazine – May 2013 issue

I just wanted to share with you all how honored and fortunate that we are to have been included in the article in the May 2013 issue of Entrepreneur magazine – ‘From Startup to Millionaire – The 7 Best Pieces of Advice to Get You There’ for Labor Wines. Not only is this is AMAZING news, fantastic exposure for out little growing wine label, but it is also the cover story! The issue just hit newsstands, so go out and pick up a copy! If you have a moment, take a look and see our piece is on page 90 (and you can read it here too) please share it with your friends! And, if you’re thirsty, we’ll definitely work on getting you some wine! 

 

Entrepreneu Magzine May 2013

 

As a reminder, we slightly erred in our last blog post last week – the wine dinner in New York City at Sarabeth’s is going to be on Tuesday, JUNE 4th – not May 4th.  My apologies, but we do hope to see you there if you’re in the Tri-State area!

 

Also, don’t forget, when you are enjoying a bottle of our wine, make sure to take a picture and share it with us on Facebook or via Twitter.  As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987. 

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

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Friday, May 3rd, 2013 Uncategorized No Comments

Spring has sprung: Two new wines!

Hello to you all!

 

We hope you are getting in the Spring spirit, and perhaps our news will help warm you up and think of sunshine and enjoying a bottle of wine or two!  We wanted to let you know that the newest wines from Labor Wines are now being released!  We are extremely excited for these and can’t wait to have you taste them.

 

We’d like to introduce our 2011 Pinot Noir (3rd vintage) and a first, our 2012 Riesling.

 

The 2011 Pinot Noir is the result of a very interesting vintage where it was extremely cool for almost all of the year, until the last month of harvest when the sun came out and temperatures were extremely moderate right before harvest, allowing a true integration of sugar and acid, resulting in a very balanced wine.  On the nose you have a slight smoke and spice box, with red fruits and touch of creaminess with the integration of French oak and the juice, the true hallmark of our Pinot Noir.  For this year’s Pinot Noir we produced 405 cases and are really happy with our steady growth as a winery.

 

Our 2012 Riesling is the second white we have made and this year we wanted to change it up a touch.  The fruit we were able to source comes from vines between 35-38 years old, all from vineyards in the Yamhill-Carlton and Chehalem Mountain AVA’s, 100% stainless steel fermented and has been made in a dry style.  This wine has dried apricots on the nose and a touch of pears; as it warms up the Riesling takes on a viscousness with fruit, acid and sugar extremely well balanced.  This is an extremely small production wine, with only 112 cases made.

 

The Pinot Noir is available for $25.00 a bottle/$300.00 a case and the Riesling is $18.00 a bottle/$216.00 a case, both plus shipping.  If you would like to get your hands on these wines, feel free to reach out to us via the website, email (Corey@LaborWines.com) or via phone, (855.503.9463).

 

As well, we are currently in the process of planning our Spring schedule for visits around the country.  It’s looking like we are going to have a few wine dinners/events happening, starting with Las Vegas (May and June) and possibly New York City in June as well.  Be on the lookout for us to visit Colorado with a potential Arizona trip too.  If you’d like us to come to your city or have any ideas, drop us a line on our Facebook page or via Twitter and we’ll try to make it happen.

 

We look forward to catching up with each and every one of you soon and if you’re interested in some wine from the great state of Oregon, we can definitely make this happen!

 

Talk soon, all the best.

 

Cheers,

Corey

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

 

 

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Tuesday, March 26th, 2013 Uncategorized No Comments

Our Pinot Noir on Stage!

 

Well friends, a few days ago we were notified that a wine writer and reviewer in Memphis, TennesseeFrederic Koppel of BiggerThanYourHead.net, had a chance to sample our Pinot Noirs from the 2009 & 2010 vintages.  Knowing that we have distribution in his city and Memphis has an educated wine population and culture, we were very curious to hear what he had to say.  Let me tell you, his review was fantastic!

 

I’ve attached a link to his post on the wines here, but to give you a brief idea, on the 2009 he says,

 

“In the mouth, the wine is a finely shaped amalgam of lightly sanded woody spices, dusty graphite, elusive tannins and clean, vibrant acidity, all working in concord with delicately spiced and macerated black and red fruit flavors. The finish is well-knit, sinewy, spicy.”

 

On the 2010, he notes,

 

“The ’10 is a bit spicier than the ’09, but it maintains, at all costs, a spirit of spareness and elegance that makes it easy to drink for its winsome fruity qualities yet demanding for its dry, rigorous character.”

 

 

As well, Mr. Koeppel rated both wines “excellent!”  This is something that we are thrilled to share with each of you and a very happy day for us at Labor Wines as well.  Stay tuned for the upcoming Spring release of our 2011 Pinot Noir and a cool surprise on the white wine front as well!

 

 

If you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter.  As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

 

 

Cheers,

Corey

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

 

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Tuesday, December 4th, 2012 Uncategorized No Comments

Labor Wines & Local Swine – Recap

 

Ladies & Gentlemen-

 

With the cooling temperatures around the country (well, for the most part), craziness in weather and storms (our hearts and thoughts go out to our East Coast friends as they recover) and sudden inundation of the holidays, we wanted to bring you some cheer and updates from Labor Wines.

 

As many of you know this past Sunday, the 4th, we held our first Labor Wines & Local Swine dinner for the Sunday Italian Feast, held at Nove Italiano restaurant at The Palms in Las Vegas.  We were asked by our good friend, Chef Geno Bernardo to pair up on this event, with the plan to host it quarterly moving forward at his restaurant and hopefully around the country together.  Chef Geno tapped into his farm in Pahrump (45 minutes outside of Vegas) for the two pigs for the dinner and all of the vegetables; quite an accomplishment actually.

 

The evening started with a cocktail reception featuring the very versatile Bacardi Oakheart Rum (quite delicious, if I do say so) and appetizers all pork themed, including chicharrones with pork belly and bacon caramel corn.  As we moved guests into the dining room, after an introduction by Chef Geno, Rachel Wenman of the N9NE Group (owner of the restaurant) and myself, we started the 4-course feast, culminating in the slicing and presentation of the two pigs; one done in a Porchetta style, stuffed with farro and cous cous, the other which was roasted.  As a finale, Geno led guests into the restaurant’s private dining room, where he unveiled the great porkiness culmination of desserts including chocolate covered bacon, bacon brittle, bacon cupcakes and bacon chocolate chip cookies.

 

The night was a hit! We had a wonderful collection of guests join us to kick off the inaugural event and starting making plans to host the second one.  Take a look here for some photos of the event, courtesy of SpyOnVegas.com and here for photos courtesy of the N9NE Group.

 

We can’t wait to do it again and have a chance to embrace the Winter season with our wines and local swine.  Stay tuned and watch out for upcoming details.

 

Additionally, we are almost to the end of our current vintages, anticipating a sell-out of the wines extremely soon.  If you haven’t had a chance to get your hands on these wines, I have a few select cases that I’ve being saving for our friends.  As well, as surprise, we discovered a few cases in our warehouse of our 1st release, the 2009 Pinot Noir and I’m making them available for sale!  These are the last few cases, so if you’d like to have any of the wine from our inaugural vintage, let me know and I can make it happen for you.

 

And, to keep you in the loop, we’re going to have a few surprises upcoming as we enter into 2013 that we hope to share with you soon.  We can’t thank each and every one of you for your support and friendship, as Labor Wines continues to grow each and every day.

 

If you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter.  As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

 

 

Cheers,

Corey

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

 

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Thursday, November 8th, 2012 Uncategorized No Comments

Labor Wines & Local Swine, Launch of the Nove Sunday Feast

 

We here at Labor Wines are excited to announce our participation in the inaugural Nove Sunday Feast, pairing our wines with the culinary creations of Chef Geno Bernardo of Nove Italiano in Las Vegas.  We’ve included the press release below so you can take a look at the menu and get an idea about the event.  If you’re going to be in Vegas that night, we’d love to have you join us for what is shaping up to be a fantastic experience!

 

 

NOVE ITALIANO AND LABOR WINES LAUNCH NEW FAMILY-STYLE DINING EXPERIENCE WITH ‘SUNDAY FEAST’

 

Labor Wines & Local Swine dinner kicks off line-up, November 4

 

Click to Tweet: Join @NOVELV & @LaborWines for new family dinner experience at @Palms! Labor Wines & Local Swine 11/4 at 6pm, tix: http://bit.ly/S2ckMC

 

LAS VEGAS (October 17, 2012) – NOVE Italiano at Palms Casino Resort in Las Vegas and Labor Wines introduce ‘Sunday Feast’, a new family-style dinner offered each quarter. Featuring a set seasonal menu and a comfortable atmosphere, the new social dining experience launches with Labor Wines & Local Swine event on November 4 at 6 p.m.

 

The feast features a four-course meal prepared by NOVE’s Executive Chef Geno Bernardo paired with Labor Wines from founder and Las Vegas resident Corey Nyman. Guests, whether strangers or not, are encouraged to interact by using provided conversation-starter cards while dining together at a large communal table. The cards also will serve as raffle tickets to win the many prizes up for grabs.

 

With a focus on local produce and fall flavors, Chef Geno will provide pork from local heritage pigs raised at his farm located in Nevada. Taking the farm-to-table philosophy one step further, Geno established this small farm to fulfill his produce needs for the restaurant. To complement the dining experience, dinner will be paired with Labor Wines of the Willamette Valley, an up and coming Oregon winery which was started by Corey Nyman and his business partner, Richard Oppenheimer.

 

Labor Wines & Local Swine full menu includes:

 

Hors d’oeuvres

Bacardi Harvest Cocktails

Spicy Pork Rinds with spicy sea salt

Braised Pork Belly with apple chutney

Cured Italian meats and Coppa di Testa

First course

Pumpkin Soup with crackling and evoo

Second course

Little Gem Salad with crispy pig ears, fennel, radish and buttermilk dressing

Third course

Heritage Pork Cannelloni with wild mushrooms

Fourth course

Whole swine “head to tail”, served family style

Dessert

Bacon Chocolate Cookies

Bacon Brittle

Chocolate Bacon Cupcakes with Nutella

Chocolate covered bacon

 

Cost is $75 per person not including tax and gratuity. For reservations, please call 702.942.6832 or email tables@9groupvegas.com and for more information visit www.NOVESundayFeast.com.

 

 

NOVE ITALIANO

NOVE Italiano sits atop the Palms Casino Resort’s Fantasy Tower and combines inspired design, superb Italian cuisine and unsurpassed energy with some of the city’s most spectacular views. Named #1 Italian Restaurant in Las Vegas by Orbitz in 2009, NOVE Italiano transforms perceptions of Italian dining just as N9NE Steakhouse, situated in the original Palms tower, revolutionized the American steakhouse. Created by Executive Chef Geno Bernardo, the menu offers a wide range of crudo (which means “raw” in Italian, often ceviche or sashimi), thin-crust pizzas, a variety of steaks and happy hour specials, including $7 select wine, premium cocktails and signature dishes. The restaurant is a unique blend of classical and modern elements, an intriguing combination that permeates both the dining room and the kitchen. NOVE Italiano is open Sunday through Thursday from 6 – 10:30 p.m. and Fridays and Saturdays from 6 – 11 p.m. Connect with NOVE on Twitter @NOVELV and on Facebook.

 

LABOR WINES

Birthed in 2010, entrepreneurs Dick Oppenheimer and Corey T. Nyman partnered to launch Labor Wines, a boutique Oregon winery.  Starting with a 2009 Pinot Noir from the Willamette Valley, Labor Wines began with only 280 cases in its initial production.  Oppenheimer and Nyman continued the growth in 2012 introducing a 2011 Pinot Blanc and 2010 Pinot Noir while furthering the business and expanding both the quantity of wine and distribution.  With a sincere passion for wine and hard work, Oppenheimer and Nyman decided upon the name Labor Wines from their belief that “Everything takes Labor to accomplish.  Without Labor, there would be no end result and no satisfaction.  Labor is the driving force throughout history of how to get things done.  From Labor is the idea that hard work presents rewards and what better way to embrace that vision – from our hands to yours.”  Labor is distributed in Arizona, Colorado, Nevada, New York, Oregon, Tennessee and Texas as well as available for direct sales in over 30 states.  For more information visit, www.laborwines.com

 
If you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter.  As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

 

 

Cheers,

Corey

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

 

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Thursday, October 18th, 2012 Uncategorized No Comments

Labor Wines goes to San Francisco – The Inaugural Pushback Dinner Series

 

We had to pleasure of being asked by our good friend, Nick Floulis of Pushback Wines to join him as he launched the Pushback Dinner Series, Inaugural event held at Don Pisto’s in North Beach.  This is a very unique and fun restaurant, created by our friend Pete Mrabe, which is serving modern Mexican cuisine with classic flavors in a traditional Italian neighborhood in San Francisco.

 

The event was the first of its kind, bringing together 4 wineries and their wines, 4 chefs and pairing their wares with 4 different animals, to create a out of this world wine dinner and event.  Once the concept was introduced to the public, it was sold out in 4 days! This is amazing and blew everyone away that would be participating that night.

 

The evening’s chef were Travis Cook, Sous Chef at Park Tavern; Paolo Guisti, Sous Chef at Firenze by Night; Eric Corbin, Sous Chef at Tony’s Napoletana and Pete Mrabe, Chef/Owner of Don Pisto’s & Chubby Noodle; the wineries represented were Nick Floulis of Pushback Wines; Tom Rees, Owner/Winemaker Pine and Brown Winery; Juri McCorkle of City Cellars along with myself and the animals were Duck, Boar, Goat and Lamb.

 

To kick off the event, each of the wineries brought out their wines, to introduce them to the guests as they arrived and set the mood.  Once this successful ice breaker was introduced, guests then made their way to the dining room and were introduced to the evening by Nick, which is when he then let everyone know of the ‘surprise’ course that they would be enjoying.  This bonus course, which was actually the 1st course of the evening, was each of the chef’s interpretation of Albacore Tuna as a welcome paired with the 2011 Sauvignon Blanc from Pine and Brown.

 

Second course was a Duck Salad that included three different presentations and preparations of the duck on the plate, along with the delightful Pushback Wines, 2011 Rose of Cabernet Sauvignon; a perfect combination.

 

Finally, it was our turn to come to the plate and we introduced to the guests, our Labor Wines, 2010 Pinot Noir that was being paired with Pete’s Faux Pho – a Pork broth, topping Smoked Pork Shoulder and white beans served with Bacon Cracklings.  I know that this was our course to participate in, but let me tell you – the dish was amazing and the pairing was fantastic!

 

The most creative dish of the evening was a fantastic interpretation of Goat Sugo served with Grilled Polenta Sausages.  I had never thought to, nor had I ever heard of anyone stuffing casings with polenta, however Chef Corbin decided to try it out and it was a delicious success.  The City Cellars, ‘Gianna’ 50/50 blend of Malbec and Petit Verdot from Paso Robles had a wonderful structure and tannins to complement the richness of this dish.  I promise you that I will definitely look to try this in the future on a menu or in my kitchen.

 

The final savory course of the evening was by Chef Guisti – Grilled Lamb Chops, Heirloom Tomato Salad with Cucumbers.  The lamb was cooked perfectly, presented beautifully and guests were blown away by the composition of the dish.  The Pushback Wines 2007, Napa Cabernet Sauvignon had great flavor and backbone to complement the dish overall.

 

Another surprise of the evening was the final course.  There was no sweet course on the original menu, so a plan was hatched with the great folks of 15 Romolo, a Speakeasy/Cocktail & Dessert Bar down the street, who decided to offer guests a complementary dessert and a pairing of 3 different cocktails to wrap up the night.  After a short walk, guests were delighted by a true San Francisco treat and a nice, mellow vibe to finish the evening.

 

Overall, it was an amazing experience to be with all of these gentleman who are so caring of the North Beach community and to be invited to participate in the first one.  The real highlight of the evening was the donation of all of the proceeds from the night’s dinner to the Salesian Boys’ and Girls’ Club of North Beach.  The chance to make a real difference in the area with children who deserve it was fantastic!

 

We look forward to continuing to support the Pushback Dinner Series and learning about the many chefs and wineries who are going to follow in the footsteps of the inaugural event.  They’ve already decided, since the first one sold out so quickly, that they’re hosting a 2nd one in October! Fantastic and best wishes to the guys.
If you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter.  As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

 

 

Cheers,

Corey

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

 

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Monday, September 24th, 2012 Uncategorized No Comments

What pairs well with our Pinot Blanc?

 

After hearing so many great things about her, I had the pleasure of finally meeting Ms. Courtney Rich, local wine professional and wine blogger in Las Vegas at the tasting we held at Khoury’s Fine Wines a few months back.  It was Courtney who was the cover story (and lovely model, I might add) on the Seven Magazine Wine issue that I was noted in as well, back in March (March 22nd issue).

 

In following up on our meeting, Courtney finally had the chance to professionally taste out our wines and decided to feature our 2011 Pinot Blanc in a post she put together in honor of Labor Day.  I mean, what better wine to select then Labor Wines?!?

 

Here’s the link to Courtney’s latest post on QuitWINEing.com, take a look and let us know what you think – it’s VERY cheeky, but fun and informative at the same time.
If you have a story, pictures enjoying Labor or would like to place an order, feel free and share with us on Facebook or via Twitter.  As well, you can always email me directly, Corey@LaborWines.com or call on cell, 702.466.0987.

 

 

Cheers,

Corey

 

Everything takes Labor to accomplish.  Labor Wines – A Labor of Love.

 

 

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Wednesday, September 5th, 2012 Uncategorized No Comments

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