Wine & Spirits Top 50 Wines in America’s Best Restaurants April 2018


Love & Squalor got a great review in the latest Wine & Spirits Magazine. Here's the review:

Year’s Best Pinot Noirs

Our blind panels tasted 1,479 new-release US pinot noirs over the past 12 months. Our critics rated 213 ass exceptional (90+) and 38 as Best Buys. Joshua Greene reviews California wines…Patrick J. Comiskey reviews Oregon. Find a complete list of wines tasted and all reviews at

90 points

Love and Squalor 2015 Eola-Amity Hills Temperance HIll Vineyard Pinot Noir

A wine that leads with dark cherry scents and fairly lavish oak notes, this delivers its flavors in a sleek, wood driven character, the dark plum and black cherry fruit spiced up by cinnamon notes and firm, dry tannins. (50 cases) 

—Patrick J. Comiskey

Wine Enthusiast Reviews are in... 93pts & Editors Choice

93 points
Editors Choice

L&S 2015 Riesling Willamette Valley 

This utterly delicious dry Riesling has just enough roundness to cut through the acidity. Its lush mix of citrus and stone fruit gathers strength and focus as it roars across the palate. It's instantly accessible yet built for enjoyment over the next decade.

VARIETY Riesling
APPELLATION Willamette Valley, Willamette Valley, Oregon, US
WINERY Love & Squalor

Review online:

92 points

L&S 2013 'Antsy Pants' Reserve Riesling

This 2013 is the current release. Its lovely floral highlights distinguish the aroma and carry into the flavors. Sourced from 40-year-old vines from the Brooks and Sunnyside vineyards, it was fermented entirely with native yeasts to almost complete dryness.

VARIETY Riesling
APPELLATION Willamette Valley, Willamette Valley, Oregon, US
WINERY Love & Squalor

Review online:

92 points

L&S 2015 Sunny Mountain Vineyard Pinot Noir

This well-balanced wine pushes cherry fruit front and center, underscored by refreshing minerality. The tannins are polished and firmly set on the finish, with a cinnamon kick that resonates long after the last swallow.

DESIGNATION Sunny Mountain Vineyard
VARIETY Pinot Noir
APPELLATION Willamette Valley, Willamette Valley, Oregon, US
WINERY Love & Squalor

Review online:

92 points

L&S 2015 Temperance Hill Vineyard Pinot Noir

This well-known and widely-admired vineyard doesn't disappoint in this wine, delivering lovely cherry fruit touched with a citrusy edge. The concentration builds gracefully, with tasty highlights of chocolate-covered orange peel and roasted coffee.

DESIGNATION Temperance Hill Vineyard
VARIETY Pinot Noir
APPELLATION Eola-Amity Hills, Willamette Valley, Oregon, US
WINERY Love & Squalor

Review online:

91 points
Editors Choice

L&S 2015 Pinot Noir Willamette Valley

Lovely cherry lollipop flavors introduce this smooth and tasty effort. Its juicy and irresistible sweet fruit is highlighted with sliced orange and lemon peel notes. A streak of coffee runs through the finish, and the wine is substantial enough to cellar for another half decade or longer.

VARIETY Pinot Noir
APPELLATION Willamette Valley, Willamette Valley, Oregon, US
WINERY Love & Squalor

Review Online:

91 points

Love & Squalor 2015 Sunnyside Vineyard Riesling  

The first-ever vineyard-designated Riesling from Love & Squalor, this is bone dry and as tart as lemon juice. Its green apple fruit shows excellent concentration. For acid lovers, this will be a revelation. If acid isn't your thing, look to the winery's regular Riesling instead.

DESIGNATION Sunnyside Vineyard
VARIETY Riesling
APPELLATION Willamette Valley, Willamette Valley, Oregon, US
WINERY Love & Squalor

Review online:

Reviews by Paul Gregutt, a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada.



The Oregon Wine Press wrote an article about Orange Wines and our L&S 2016 'A FRAYED KNOT' ROSÉ OF GEWURZTRAMINER gets a shout out (we say Rosé right there on the label, but really it is an 'Orange Wine'). If you want to know more about Orange Wines, read on...

October 1, 2017 - OREGON WINE PRESS

Orange Crush

Skin-contact whites color harvest season and cellar

By Tamara Belgard

Photo by Andrea Johnson

Photo by Andrea Johnson

As the leaves turn and pumpkins ripen on the vine, the color orange reigns. Even the Harvest Moon casts a tangerine hue as the autumnal equinox approaches. Unlike the calculated timing of the season, some orange wines are best described as “accidents gone deliciously right.” No surprise for owner Matt Berson of Love & Squalor, who says, “Isn’t that the prevailing thread in the history of wine?”

Produced from white wine grapes using the red technique of fermenting fruit along with skin and seeds — the source of a wine’s color — orange wine represents a category all its own, with texture, weight and a broad palate of character as its trademarks. Not to be confused with rosé, traditionally crafted from red varietals such Pinot Noir, Grenache and Tempranillo, orange wine is most commonly made from Pinot Gris and Gewürztraminer, whose grapes are actually pink in color.

Back to the scene of the “accident.”

“We began experimenting with skin-contact wine somewhat accidentally when we made our first Pinot Gris in 2013,” said Jenny Mosbacher of Fossil & Fawn. “We were making wine at two facilities, and time got away from us, as it tends to do. The juice spent 36 hours on the skins and when we pressed it off, it was the color of electric watermelon Jolly Ranchers. We rolled with it, and it turned out to be a hit. The following years we approached it with much more intention.”

This purposeful strategy is growing throughout Oregon as winemakers experiment with Pinot Gris production, treating it more like the red grape it is. In fact, Pinot Noir and Gris share similar genes. And yet, the two varietals couldn’t be treated more distinctively.

Mosbacher sees a lot of Pinot Gris in Oregon cropped for higher yields, rushed through the production process, released in late winter or early spring and priced to move. Practically speaking, it’s treated as a cash-flow wine, while Pinot Noir sells at a far more prestigious price point.

Does Pinot Gris warrant more time in the cellar?

Enter orange wine.

In making rosé, the juice undergoes only brief contact with the grape skins during the fermentation process — often around 24 hours — imparting the recognizable pretty pink hue. The juice is then pressed off and finished like a white. With orange wine, the juice macerates with skins and seeds — and stems, too, when working with whole clusters — for days, weeks or even months, just as a red wine would.

Skin contact imbues orange wine its gorgeous color, ranging from golden to salmon, from coral to amber, even a bright pink — like the striking colors of a fall sunset. The skin also contributes tannic backbone, intense richness and grippy texture, compelling complexities making it irresistible to wine connoisseurs.

Nate Ready of Hiyu Wine Farm explains, “Skin contact amplifies everything about a wine, like increasing the contrast in a photograph. A little bit can be wonderful, but for each wine, there is probably a place where you’ve taken it too far.”

Like the range of color and styles of orange wines, opinions of the style run the gamut, as well. Wine buyers struggle with its position on their lists, while critics and consumers often disagree on its merit. Either they’re revered — think cult following — or despised, presumed faddish and trendy, a novelty that won’t last.

Considering orange wine is ancient — estimated origins trace it to Georgia in Eastern Europe some 5,000-8,000 years ago — it can hardly be considered novel.

Savvy wine consumers approach wine with fewer preconceptions than professionals; they’re true wine adventurers, accepting both new techniques as much as a return to the past.

Rudy Marchesi of Montinore agrees, “I’m very excited consumers are embracing orange wines because I think they provide a nice combination of weight, texture, and fresh fruit that pairs so well with dishes difficult to find the right wine to serve with.”

Expanding on the theory of consumer acceptance, Tyler Bradley of Bradley Vineyards says, “Food, wine, beer lovers — and Oregonians in particular — have a more evolved palate than the average bear. I’ve found that experienced wine drinkers love the L’Orange because it has so much power, aroma and flavor. The less experienced may find it a tad overwhelming, but I’m fine having a more ‘expert-level’ wine.”

Mosbacher discovered clarity in orange wine. “The longer we make Pinot Gris with skin-contact, we coax out flavors that I would never have imagined associated with the grape. I often wonder aloud if this is maybe how it was always meant to be made.”

Taste one of the featured Oregon oranges, and see if you agree.

Tamara Belgard is a freelance writer who explores the Oregon wine scene from her home in S.W. Portland.


Love & Squalor 2016 A Frayed Knot Rosé of Gewürztraminer

Pure aromatics and a lithe palate with plenty of acid keep the whole show poppin’. Lychee candy, orange blossom, honey and fresh peach pie on the nose, with strawberry, peach, pink grapefruit, tangerine and stony minerality on the palate. This one keeps unfolding forever. $20; 150 cases

Read the whole article here:

Portland Monthly Magazine Picks Love & Squalor


Portland Monthly Magazine Fall issue listed Love & Squalor Riesling Willamette Valley as one of the "50 wines you need to drink RIGHT NOW!"


The 50 Oregon Wines You Need to Drink Right Now
Eight local wine experts give their top bottle picks for every activity, from stormwatching to drinking while you cook.

2014 Sunnyside Vineyard Riesling
Willamette Valley
$48 at Avalon Wine Inc
“ACID! And not the ‘I woke up after a rave’ kind—the lean, mouthwatering, steely, brace-yourself kind. There is a bit of weight and power behind it to balance the austerity.”
Kurt Heilemann

See the whole article here

By Benjamin Tepler  9/13/2017 at 5:28pm  
Published in the October 2017 issue of Portland Monthly

WINE ENTHUSIAST Says: "Oregon Riesling is the Best..."

Matt was recently interviewed by Paul Gregutt of the Wine Enthusiast for an article about the sommeliers' darling — Oregon Riesling. To celebrate all our Rieslings will be 20% off on the website until the end of September. CHEERS!

Best 100 wines of 2016 says Wine Enthusiast. Guess who’s #53?!



Love & Squalor 2013 Pinot Noir (Willamette Valley)

93 Points Editors’ Choice

A sensational value, this is a Pinot lover's wine, beginning with the gorgeous color of a deep red/orange sunset. Cherries, chocolate, and a light touch of orange peel elevate the aromatics and inform the well-integrated midpalate. The wine lingers gracefully through an immaculate finish.

You can buy the wine online here (click)

The article can be seen here:

Portland Monthly Magazine's top 50 wines

Guess who is in the top 50 wines chosen by Portland Monthly Magazine—Check out #33!
hint: Love & Squalor Riesling


33. Love & Squalor

2013 Riesling. 
Willamette Valley, $20
Grapefruit zest and crabapple. Mouth-watering acidity that makes your mouth pop. Earthy. Textural and aggressive. Pair with: choucroute garnie

Wine & Spirits Riesling Resurgent Article features winemaker Matt Berson


From Wine & Spirits Magazine August 2016

Riesling Resurgent
by David Schildknecht

pg 47. "...That Seestedt’s Sunnyside success isn’t some winemaking tour de force is demonstrated not only by his familiar claim to have done as little “making” as possible, but also by the equally vibrant and infectiously juicy 2014 Sunnyside Riesling crafted by Seestedt protégé and former restaurant manager Matt Berson under his Love & Squalor label. Berson, who also works adeptly with the fruit of Richard Cuddihy’s 1971 planting, ferments and raises multiple tiny lots according to differing protocols, one possible explanation for the satisfying complexity of his results. Another intriguing piece of the Sunnyside puzzle—assuming you’re puzzled that riesling this good comes from a place of which few riesling-lovers have heard—is that the vines are trained with so-called Pendelbogen arches, a method that promotes sap distribution and efficient picking, as well as depresses must weights, which might nowadays be advantageous."

The article can be downloaded here

Wine Enthusiast Reviews Are In!

Fine winemaking is on display here...
— Paul Gregutt Wine Enthusiast June 2015

love & squalor WV Riesling 2013 - 93 Points - Editor's Choice
This packs tremendous flavor into a low-alcohol wine with moderate residual sugar. Peach pit and juice, green apple and citrusy acids start it off. The flavors keep going through a long, complex finish, adding subtle notes of herb and cut grass.

love & squalor Antsy Pants Riesling 2011 - 92 Points
Ignore the silly name and focus on the important particulars—old vine (planted 1976), wild yeast, biodynamic farming. Absolutely bone-dry yet bursting with complex minerality, citrus rind, and penetrating acidity, it has phenolics that give length, breadth and detail.

love & squalor WV Pinot Noir 2012 - 91 Points - Editor's Choice
Fine winemaking is on display here, as the blend includes grapes from six far-flung vineyards. It’s artfully melded, with brambly berries, Bing cherries, cola, cocoa and red licorice notes. Seamless and buttressed with natural acids, it’s not at all reliant on barrel flavors, having seen just 6% once-filled oak, with the rest neutral.

love & squalor Antsy Pants Pinot Noir 2011 - 91 Points
The proprietary name indicates that this is the winemaker’s reserve cuvée, a three-barrel selection mixing equal proportions of grapes from the Eola Hills, Dundee Hills and Ribbon Ridge AVAs. It’s austere, tight and yet authoritative, showing compact wild berry fruit, Mediterranean herbs and a slight saltiness. It’s best to cellar it until 2020, or give it a good long decant.

link to them here

Thanks Mr. Gregutt

Portland Monthly: "Oregon's 50 Best Wines" 2014


Oregon's 50 Best Wines 2014

It takes a village to taste and rank more than a thousand bottles of wine. Luckily, we’ve got lots of friends.

Published Sep 26, 2014, 8:04am

Edited by Allison Jones

Gone are the days of the wine critic’s monopoly on taste. Here in Oregon, nuance is king, oddball wines are winning, and old-school winemakers are defying expectations with lighter, more eclectic styles. For this year’s annual blind tasting of Oregon’s wide world of wine, we rallied 13 of our favorite grape-stained wretches to uncork more than a thousand bottles. The results were clear: great wine is great wine, regardless of hue, price, or region. We were so pleased and surprised with our final ranking that this year we decided not to divide our list by category, but by ranking alone. So in celebration of Oregon’s new era of grape diversity, we raise a glass to 17 varietals from around the state in a single list, allowing the pinot noir to entwine with the pinot blanc, the Riesling with the tempranillo, the merlot with the Melon de Bourgogne. It is a true democracy of wine, and it’s time you added your palate to the chorus

29. Love & Squalor
2011 Pinot Noir
Willamette Valley, $24 

97 Food-friendly and easy-drinking, this fresh, vibrant bottle is your go-to for a weeknight dinner with friends.

“What I love about Matt Berson’s wines are their simplicity. He works with the varietals he loves, and he’s consistent. That’s the trick in my book, and that’s what makes his wines so versatile.”—Sarah Egeland (sommelier, Smallwares)

Portland Monthly Magazine 50 Best Wines 2013

Portland Monthly Magazine 50 Best Wines 2013

"Matt Berson wears many hats: he’s the owner, winemaker, and chief bottle washer at Love & Squalor. With this bottle, Berson’s multitasking abilities are on display with sophisticated flavors of red earth, spicy cloves, and cinnamon."

Portland Monthly Magazine’s 50 Best Wines 2011

Five of the city’s top wine connoisseurs sampled more than 400 Oregon wines to select the best the state has to offer. Now it’s your turn to sample the results!