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The world-famous 30A beach brand partnered with wine industry legend Chan Cox of the Wine World empire to curate and launch a full new line of premium 30A brand wines. Click here to explore a list of stockists in your…
The world-famous 30A beach brand partnered with wine industry legend Chan Cox of the Wine World empire to curate and launch a full new line of premium 30A brand wines. Click here to explore a list of stockists in your area and make sure you never miss out!
“Great wine is an essential part of the 30A lifestyle,” said Cox, a well-known innovator, and leader in the beer, wine, and spirits industry for over 50 years. “Most people plan their wine around their food. I plan my food around my wine. These new 30A wines have been specifically curated for coastal cuisine and to complement the 30A beach lifestyle.”
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Cox personally curated all of the new 30A wines from Willamette Valley, Oregon. “Willamette Valley produces extraordinary wines that pair perfectly with our coastal cuisine,” said Cox. “We’ve hand-selected wines that really capture our coastal palate and culture.”
Doug Cohen of Salt Wine Company, who produces the wine, noted, “The wines truly embody the 30A lifestyle, whether you’re enjoying them at a dinner table or on a picnic blanket.”
Conveniently for wine producers and wine lovers, Oregon just so happens to be on the same parallel as the south of France. Like the south of France, Oregon is now recognized as one of the premier wine-producing regions in the world. Even so, winemaking in Oregon’s Willamette Valley barely dates back 50 years. While the region is widely known for its award-winning Pinot Noir, the valley’s cool, wet climate is ideal for a range of other notable varieties as well.
“Some fruits do better in cooler climates,” said Chan, who noted that Oregon wines are leading the field by far. “They’re outperforming California wines tremendously in growth right now as people move towards these cooler climate wines. They’re more balanced and complement food really well, making them especially suitable for the dining table.”
“We are very excited to be working with Salt Wine Company and wine industry legend Chan Cox to create these premium 30A-brand wines,” said Robert Moshier, COO of NW Wine. “The winemaking team of Anne Sery and Brian Irvine, under the direction of CEO and Executive Winemaker Laurent Montalieu, have created elegant wines from estate-grown grapes handled with the utmost care.”
30A Chardonnay, Willamette Valley, (2023) ($17.99) presents aromas of apricot, matchstick, wet stones, barrel spice, and orange oil, with a palate that is fleshy and balanced, featuring notes of fresh peach, honeycrisp apple, creamy vanilla, and spice. It has a beautiful mid-palate and lively acidity that lingers on the finish.
The chardonnay experienced a growing season that began with cool temperatures, delaying bud break. However, a few days exceeding 90°F in May and warm weather throughout the summer helped the grapes recover. Cooler weather in late August allowed for optimal tannin development and thicker grape skins, similar to the conditions in 2015 and 2018. Harvested between September 28 and October 8, 2023, this Chardonnay has an alcohol content of 13.4%, a pH of 3.38, and total acidity of 5.8 g/L. The vinification process included both barrel and stainless steel fermentation, partial malolactic fermentation, and lees stirring. The wine was aged in a combination of neutral French oak and stainless steel, then filtered and bottled.
30A Pinot Noir, Willamette Valley, (2022) ($22.99) offers aromas of pretty, high-toned red fruits and dried herbs de Provence. On the palate, it presents juicy red cherry, spiced plum, milk chocolate, and leather, with fine tannins and lingering spice. This Pinot Noir is both elegant and complex, making it an excellent choice for a variety of pairings.
The 2022 growing season in the Willamette Valley was challenging, with a cold front in mid-April bringing record-low temperatures and frost post-bud-break. May and June continued with unusually cool temperatures, raising concerns about low yields or a complete loss. However, from July through September, warm weather helped get the growing season back on track, and ideal conditions continued into October, allowing for extended hangtime. Harvested on October 15, 2022, this wine has an alcohol content of 13.4%, a pH of 3.79, and total acidity of 5.6 g/L. The grapes were hand-harvested and hand-sorted, followed by a two-day soak before fermentation, totaling 18 days of skin contact. The wine underwent 100% malolactic fermentation over five months and was aged for nine months in French oak barrels from various coopers.
The 30A Sauvignon Blanc, Willamette Valley, (2023) ($19.99) offers enticing aromas of gooseberry, ruby red grapefruit, acacia flowers, key lime, stone, and lemon verbena. On the palate, it is well-balanced with subtle notes of white peach, mandarin oranges, and a hint of grassiness, finishing with juicy and fresh spiced tropical notes.
The wine features a well-crafted blend characterized by a cool start to the year, leading to a delayed bud break. The warm summer, with a few days exceeding 90°F in May, helped the grapes progress, while cooler weather in late August allowed for better tannin development and thicker grape skins. Harvested on October 6, 2023, this wine boasts an alcohol content of 13.1%, with a pH of 3.53 and a total acidity of 5.4 g/L. The vinification process included a mix of destemmed and whole cluster pressed grapes, with some portions undergoing 24-hour skin contact, followed by fermentation at cool temperatures and aging in a combination of small stainless steel vessels and neutral French oak barrels.
The 30A Cabernet Sauvignon, Columbia Valley, (2019) ($18.99) offers enticing aromas of dark plum, cassis, vanilla, toasted oak, violets, and blueberry. The palate is full and spicy, brimming with blackberry and structured with great length. It finishes with opulent and exotic notes of vanilla, cola, and black cherry, making it a perfect pairing with dishes like wild mushroom and burrata bruschetta, red kuri squash soup, or fennel-garlic pork roast.
The 2019 growing season in eastern Washington began with a warm winter, followed by significant snowfall in February that lasted through most of March, delaying pruning and other vineyard work. Bud break occurred in mid-April, slightly later than in recent years, but warmer temperatures in May expedited bloom, which started in the third week of May and continued briskly into June. Harvest took place from September 21 to September 29, 2019. This vintage, with an alcohol content of 13.8%, pH of 3.75, and total acidity of 5.1 g/L, was marked by unusual weather patterns, yet winemakers were pleased with the final results. The vinification process involved destemming and cold soaking the grapes, followed by several rack and returns during fermentation for optimal color and flavor extraction, with a touch of oak aging adding distinct brown spice notes.
The 30A Pinot Gris, Willamette Valley, (2023) ($19.99) features aromas of white flowers, spiced pears, slate, white pepper, and pluot, with a palate layered with notes of spice, sweet peach, candied ginger, and orange cream, complemented by mouthwatering acidity.
The Pinot Gris experienced a unique growing season, starting with cool temperatures that delayed bud break. Warm summer days, including several over 90°F in May, helped the grapes develop, while cooler late August weather allowed for optimal tannin ripening and thicker skins. Harvested between September 29 and October 3, 2023, this Pinot Gris has an alcohol content of 13.4%, a pH of 3.58, and total acidity of 5.3 g/L. The grapes were whole-cluster pressed upon arrival, and the juice settled for 36 hours before being racked into stainless steel tanks for fermentation at 60°F to 66°F. Aged in both neutral French oak and stainless steel, the wine was then filtered and bottled.
Hand-harvested from Willamette Valley grapes and fermented in stainless steel tanks, 30A Rosé Bubbles ($29.99) truly embodies everything one could want from a refreshing beach beverage. Best of all, 30A Rosé Bubbles are served in beach-friendly cans (no glass on the beach!). Light is a natural enemy of fine wine and cans prevent light from damaging wine flavor profiles. 30A Rosé Bubbles’ strawberry scent will initially tickle your nose, while the vibrant mandarin orange nuance will wake up your palate. Be careful though: Each can contains 375ml of wine, which equals half a bottle!
And Chan struck gold again with 30A’s latest, a rose from Coteaux d’Aix en Provence, France, the cradle of pink wine. GET IT HERE ($14.99).
“The best rosés in the world are made in Provence. Our goal is to find the best wines anywhere for 30A so we purchased an entire container direct from the producer, without several different importers and distributors adding to the cost. We got the best rosé for a better value to the consumer,” Cox said.
30A rosé wine is a blend of Syrah (40%), Grenache noir (30%) and Cabernet Sauvignon (30%). This wine is characterized by its aromatic richness, complexity, and freshness. The grapes are harvested at sunrise when temperatures are as low as possible. It benefits from the limestone present in the geology of the region, delivering full fruit tempered by crisp acidity. A glass brings you right to fields of lavender, craggy mountain racing roads, and luxurious coast that are hallmarks of Provence.
Enjoy this friendly rosé as an aperitif, accompaniment to crisp summer salads, or coastal seafood. Or just grab a glass to toast the sun as it descends on another beach-filled day.
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