After wildfires devastated their vineyard in 2020, Durant Vineyards shifted an adversity into innovation by creating a Pinot Noir Barbeque Sauce from otherwise unusable smoky grapes. Owner Paul Durant highlighted the challenge, calling it 'uncharted territory' for the wine industry, where culinary director Eric Bartle recognized a new opportunity. With the production of 800 cases of tainted wine, they produced 5,000 bottles of barbeque sauce. This creative solution not only recovers production costs but also embraces the unique terroir of Oregon's wines, integrating the land's essence into a novel culinary offering.
During the unprecedented challenges posed by the wildfires, we had to innovate quickly; transforming unusable grapes into a unique and delicious product exemplified our resilience as a winery.
The conception of our Pinot Noir Barbeque Sauce not only salvaged our lost inventory but also exemplified a creative pivot in a time of crisis, ensuring our continued viability in the industry.
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