Wine Club at the Rack House Kitchen Wine Whiskey®

The Rack House Kitchen Wine Whiskey® is excited to offer a Wine Club which allows us to build stronger relationships with our guests as well as provide discounts on great wine from around the world.

Wine Club Quarterly Wines

2 bottles


  • Quarterly bottles of wine
  • $40/quarter
  • Options: Reds, Whites or Josh’s Picks
  • We will have suggested wines for each category but you may substitute a bottle for one of equal or less value
  • Pick up at the Rack House only
  • Quarters:

Spring – March
Summer – June
Fall – September
Winter – December

 

Rewards Program


We will reward our Wine Club members for the purchases they make at The Rack House Kitchen Wine Whiskey®. We will track your purchases for you. Once you reach $500 we’ll give you a free $25 gift card.

Tracked purchases are for the Club Member plus up to one guest.  Not applicable on purchases for more  than a total of two guests, payments for the banquet room events, or the quarterly wine club membership fee.

More Perks


  • Discount on bottles listed on the menu.  Dine in or carry out.
  • All purchases tracked to receive a $25 gift card for every $500 spent.
  • $15 towards food, drinks, etc. during your birthday month.
  • Opportunities to sample and purchase new wines from around the world.
  • Exclusive Wine Club events such as tastings, pairings, and dinners
  • Pre-sale and discounts available to all Rack House special events.
  • Free dessert for every new member referred.
  • Refer four new members in a year and receive one quarter of your membership free!

Questions About The Wine Club? Ask Us!

Quarterly Wine Club Selection

Summer 2020 Selection


Raptor Ridge sources from our estate vineyard in the Chehalem Mountain AVA, Tuscowallame, along with a select of other Willamette Valley sites – up to 12 in a given vintage spanning multiple sub-appellations in the region. These long-term partnerships has given them more “ingredients” with which to blend and ultimately provide complexity in the winemaking style. Tuscowallame Vineyard is an 18-acre site planted to predominantly Pinot Noir plus one and a half acres of Grüner Veltliner. It is comprised of 13 separate blocks, each planted to different clones and rootstocks that address distinct soil characteristics. The word, Tuscowallame, is an indigenous word meaning “where the owls dwell.”

Since 1989, Scott Shull has been making Oregon wines—first as an independent producer, and since 1995 as a commercial winemaker at Raptor Ridge Winery. Scott strives to craft wines that are interesting to the palate and to the mind—wines of complexity, finesse and place. Born in Kentucky and raised in Des Peres, Missouri, Scott is a self-taught winemaker, having learned by doing, reading, and attending extension service courses on viticulture and enology offered by U.C. Davis, Oregon State University, and Chemeketa Community College, and by participating in the Willamette Valley’s Westside Winemakers Club for a number of years. Scott serves on the board of Oregon Pinot Camp. Previously, he has served as a board member of Gov. Ted Kulongoski’s Brand Oregon campaign; was a founding director of the Oregon Wine Board; and is president emeritus of the Chehalem Mountains Winegrowers Association.

The 2018 Barrel Fermented Rosé of Pinot Noir is an intentional stylistic departure from previous vintages, developing richness and texture from 100% neutral French oak barrels for 4 months.  Produced using free-run and saignée methods from select lots across all our vineyards, this classical Provençal style Rosé is a light salmon color with floral notes. There were only 110 cases produced for this vintage.

The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic, and Slavic cultures converge. The styles of wines produced in this region of Italy’s far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.

The area of Friuli Grave covers more than one third of the wine extension of Friuli Venezia Giulia, where the Meduna, Cellina, and Tagliamento rivers have left huge quantities of dolomitic limestone and dragged it to the valley. This area is protected from the North winds and benefits at the same time from the good effects of the nearby sea.

The wine is produced from a soft pressing of grapes followed by must fermentation in stainless steel tanks with selected yeasts. It is then finished with bottle ageing. This wine produces light aromas of Golden Delicious apple and honey. It is a very fresh wine with a clean mouthfeel when young while hints of tropical fruits emerge while ageing.

Another unoaked Chardonnay that is sure to please the masses, Chardonnay drinker or not.  Most of the time when someone does not like Chardonnay, they don’t enjoy the heavy, overly oaked, super buttery style of Chardonnay.  Louis Jadot is on the whole other end of the spectrum of Chardonnay since it uses zero oak.  Louis Henry Denis Jadot founded Maison Louis Jadot as a negociant (wine merchant) house in 1859, but he quickly began acquiring some of Burgundy’s premier vineyards. His son and grandson, both also named Louis, expanded the company’s holdings and its marketing over the decades. After World War II, Louis Auguste Jadot’s export sales got a big push into the U.S. and Great Britain with the help of importer Rudy Kopf, the founder of the New York-based Kobrand Corp. 

After Louis Auguste’s premature death in 1962, his assistant, Andre Gagey, took over the management of the Jadot family-owned winery. He hired Jacques Lardiere, one of Europe’s most renowned winemakers who remained with the company for more than 40 years. Gagey also hired his son Pierre-Henry Gagey in 1984. He succeeded his father and still runs Maison Louis Jadot, which last year produced 850,000 cases of wine from its 582 acres of Burgundy vineyards.  The grapes used to produce this Louis Jadot Chardonnay are grown in the Macon-Villages region, an area made up of different communities of the Macon district in southern Burgundy. The designation connotes a step-up in quality from just Macon, according to Jancis Robinson in The Oxford Companion to Wine.  This Chardonnay is extremely versatile with poultry and white meat, shellfish, grilled tuna, salads, or even on its own to sip on the patio in the hot summer months.

The next offering comes from a region we previously discussed and part of a creation from Master Sommelier Bobby Stuckey, Scarpetta Pinot Grigio.  This is a blend of some of the best vineyards for Pinot Grigio in Friuli. The first vineyard is on the rolling banks of the Isonzo River, the second is in the hills of the Collio, the third is in the hills of the Collio Orientali del Friuli and lastly with a stone filled vineyard in Greve. The grapes are planted in cooler sites resulting in a wine of balanced acidity and alcohol. The wine shows that Pinot Grigio can be light and dry with veins of minerality and floral aromatics. 

The grapes are fermented in stainless steel after being de-stemmed and left on the skins for approximately 12 hours, resulting in a wine with clear and bright aromas and flavors. This wine settles in tank with the lees contact for six months. After that period the wine is gently racked to a blending tank and bottled. 

Light straw color with just a hint of salmon. Aromas of white flowers, stone fruits such as apricots and peach and hints of minerality. On the palate, the wine is crisp and dry with medium high acidity and tastes of stone fruits, lavender, honey, pear, white flowers and minerals.

A tribute to the year the Beckstoffer family arrived in Napa Valley, the 75 Wine Co. Cabernet Sauvignon is grown in Mendocino and Lake Counties. As a teenager, Tuck worked side-by-side with the vineyard crews and learned the way of the vines. This was a formative experience that eventually fueled Tuck’s desire to learn more about the winemaking process. As an adult he traveled to study with fellow craftsmen at legendary wineries both at home and abroad.

The Tuck Beckstoffer brand was founded in 1997—a culmination of a life of farming and an unquenchable thirst for great wine. Today, the wines tell their story through the vines. Tuck is a farmer first and seeks out vineyards to express his distinct style. This Cabernet is filled with aromas of fresh cherry and cinnamon. On the palate, it’s silky smooth with notes of strawberry and blackberry, culminating in a long, lingering finish with just a hint of dark chocolate from a year spent aging on French oak.

The second wine in the red category is on the other end of the spectrum.  This is a red Moscato named Serena.  The grapes are hand-picked in small baskets around the first weekend in September. They are then destemmed and squeezed, followed by maceration on skins for about 24-36 hours before being pressed. The must is filtered and refrigerated at 32° and stored until fermentation.  After a few months and only with the markets request, production is started.  The must is transferred to temperature-controlled steel autoclaves and warmed back to 70° for fermentation with selected yeasts added to turn the sugars into alcohol. Once it has reached 5-7% alcohol, fermentation is stopped by refrigeration around 35°. This method preserves the perfect balance of acidity, sugars and alcohol. lt goes through a sterol micro filtration where the remaining yeast is removed, and the pure fresh wine is ready for bottling.

Serena is a versatile wine with aromas of rose and an accent of rhubarb-strawberry pie. On the palate, the wine has raspberry and cherry flavors with a rich mid-palate and lingering, complex finish. Lightly “frizzante”, Serena has the perfect balance between sweetness and acidity. Served fully chilled, it is ideal with desserts especially those with fruit and also an enjoyable aperitif.