Welcome back, Pray Tell!

What a joy it is to have Pray Tell back on Fulton.
While the wines are from Oregon's Willamette Valley, we'll give our coast some credit: born and raised stomping grapes in Philly with his Italian grandfather, winemaker Tom Caruso made his way up in the NYC wine crowd. After studying at the International Culinary Center and working at Brooklyn Winery, he headed west to work for legends Joel Peterson and Antica Terra's Maggie Harrison.
He eventually planted his flag in Oregon and makes a range of wines naturally, with a purity and thread count that reflects his experiences with the legends. The lineup here includes Chardonnay, Mondeuse, Dolcetto, Syrah, Pinot and a deliciously Passetoutgrains-styled blend of Gamay/Pinot (more on the wines below).
Welcome back to BK!
Picking Pinot in a quintessential southern Willamette Valley setting. 📷 via @praytellwines
Tom Caruso at work in the winery. 📷 via @praytellwines



'20 CHARDONNAY: A wine that evolves each vintage, whatever the grapes call out for and as Tom refines his work in the cellar. While '19 was aged in neutral oak, '20 gains intensity from new oak aging. Biodynamic, direct pressed and aged in 80% low toast new oak for 18 months. Only 97 cases produced. $48

'22 MONDEUSE: An absolutely electric take on the grape: bright but dark fruit from young vines, amped up with tannin. Organic, 100% whole cluster, all native ferments and neutral oak aging. $36

'22 DOLCETTO: A callback to his Italian roots, though this Dolcetto is more delicate than versions from the old country. Organic, sourced from a single site in Eola-Amity Hills AVA. Destemmed with limited skin maceration to keep things light, all native ferments and aged in neutral oak. $36

'22 GAMAY: Carbonics bring out the spicy, dark side of Oregon Gamay. Deeelicious. Organic, sourced from three vineyards across Yamhill-Carlton and Eola-Amity Hills AVAs. All native fermentation, 1/3 carbonic maceration, 2/3 aerobic fermentation (75% whole cluster). Aged for ten months in neutral French oak barrels and Terra Cotta amphora. $39

'21 PINOT NOIR: From the ideal '21 vintage. Even more complexity comes from 100% whole clusters of the tiny-berried 943 clone of Pinot Noir, for an extra concentrated punch of tannin and depth. Sourced from biodynamic and organic vineyards 55 miles from the Pacific Ocean in Eola-Amity Hills AVA. Partial whole cluster, 12 months in 10% new French oak. $45

'21 SYRAH: Organic, from Rocks District AVA. Straddling Oregon and Washington, Rocks District has a lack of topsoil, exposing rocks to channel the power of the sun (calling all Rhône fans...) Tom keeps the fruit in a charming sweet spot with limited maceration, gentle pressing, and aged in a combination of new/neutral oak and Terra Cotta amphora. $45

'21 RED BLEND (PINOT/GAMAY): An incredibly well-rounded, goes-with-everything wine. 60/40 Gamay/Pinot, sourced from all organic/biodynamic vineyards throughout the Willamette Valley. Produced in a “Passetoutgrain” style with a mix of whole cluster, destemmed, and carbonic grapes. Aged twelve months in neutral French oak. $33