Our partnership with Martin Woods Winery has become an ongoing exchange of ideas, expertise and a shared belief that exceptional wine begins with thoughtful stewardship of the land.
This summer marks the release of the newest Campo Cuvée, the latest expression of the collaboration between Martin Woods owner and winemaker Evan Martin and the culinary team at Los Poblanos. Campo Cuvées are wines created together, blending Oregon's celebrated vineyards with our team’s unique palate with the Campo menu in mind.
Earlier this spring, Executive Chef Christopher Bethoney, Director of Dining Matt Dickinson and Sommelier Hannah Montoya traveled to Oregon to spend several days with Evan at Martin Woods. Their visit began at the blending table, where they set to work tasting and evaluating individual vineyard lots of Chardonnay and Pinot Noir. Over three dedicated blending sessions, with plenty of water between pours, the group explored countless combinations in search of wines that would be equally compelling alongside a meal and enjoyed on their own.
The process revealed what makes blending such an art. Individual vineyard wines each expressed distinct personalities, but together they became something new. The goal was to craft wines that reflect both Martin Woods' philosophy and Campo's approach to Rio Grande Valley Cuisine.
The newly released 2024 Campo Chardonnay showcases that philosophy beautifully. Built from several single-vineyard sites, it brings together the strengths of each vineyard in harmonious balance. The wine offers a rich, savory nose while drawing its signature minerality from the maritime limestone soils of Perlstad Vineyard. Compared to the 2022 release, the new cuvée is less citrus-driven and floral, offering more depth, texture and complexity while remaining delightfully food-friendly.
The new Pinot Noir also reflects the evolution of the collaboration. While both the 2022 and 2024 vintages were crafted in a classic Burgundian style with savory, earthy character, the new release shows more body and structure. The earlier vintage has developed notes of earth and cherry with age, while the 2024 offers firmer tannins and a longer future ahead in the bottle.
Evan Martin welcomed the team into his home with remarkable generosity, sharing not only his cellar and his knowledge but also his genuine enthusiasm for the creative process. Between blending sessions, they were able to walk vineyards and experience the landscape that shapes the wine. It has been a pleasure building this relationship over time, both with Evan and the place itself, guiding our experience of the wines and the ingredients that inspire the Campo menu.
On Thursday, August 13, guests are invited to experience that collaboration firsthand during An Evening with Martin Woods at Campo. Evan Martin will join us for a multi-course dinner featuring seasonal dishes by Executive Chef Christopher Bethoney, thoughtfully paired with Martin Woods wines, including the newly released Campo Cuvées. The evening offers a rare opportunity to hear the stories behind each bottle, explore the blending process that brought these wines to life and celebrate a partnership rooted in craftsmanship, hospitality and a shared sense of place.