Silas Wines

07/14/2026

Cheers to our friend Jesús who helped us wrap our heads around elegant whole cluster fermentation back in the day.

06/12/2026

Feels like summer has made it! Getting loaded up for the Manzanita Farmers Market and Neskowin Farmers Market this weekend on the coast!
Staying in the valley heat? Come visit Kiera (Sat) and Alex (Sun) at our tasting room in Amity.
**e

06/02/2026

While visiting family in Sicily we stopped by I Vigneri on the slopes of Etna for some fabulous w**e (and a tour with Simone Foti). Cannot recommend highly enough. Available in the US through LDM w**es (and Sec W**es here in OR-thanks for the red bottle). Old vines growing out of black volcanic ash, producing some amazing w**es. Grazie Simone-torniamo a presto!

05/25/2026

Proud to have some great bottles on the list at in Pacific City - one of the most exciting culinary projects in Oregon. Next time you’re on the coast, check out what Chef Ryan is doing…although you’ll probably want to book ahead…. **e

01/30/2026

The last Friday of January is BerserkerDay-a once a year sale involving many of the top independent and family w**eries in the country. Come see some amazing w**e deals- flat rate shipping and ridiculous discounts

06/15/2025

02/13/2024

There is still room in Saturday’s Guanciale Curing class! 2/17, 11AM-1PM. Email or DM is here to sign up.

Back by popular demand as well as necessity (the guanciale cupboard is bare, chez Silas), Alex and Daniel are hosting two meat curing classes next weekend. (FRIDAY CLASS SOLD OUT). Still don’t have a Valentine’s Day™️ gift? Give Them The Gift of Pork! (actually, probably good to have a backup gift too, in addition to the pork…)
Send us an email or DM to sign up!

What is Guanciale?
Guanciale is an Italian cured pork jowl, which is known for its versatility, unparalleled texture and aromatics. It is the traditional meat in pasta carbonara (before scarcity required people to switch to panchetta.) Come join us at The Bramble in Amity for a fun and instructive time that involves sampling guanciale, learning about the process of safely curing meat, drinking some w**e, and preparing your own slice of cured pork heaven. This will most likely involve carbonara.

Classes are $50, $35 for W**e Club Members
Friday Feb 16th 5-7PM SOLD OUT
Saturday Feb 17th 11AM - 1PM

12/02/2023

Who-gére? Gougére! Come pay Daniel a visit at The Bramble this weekend and score one of these fresh Chive Gougére. They are the perfect accompaniment to some delectable mulled Silas w**e. Sure to brighten your rainy weekend! Here until Sold Out!

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