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Date Range

undated

Disciplines

Viticulture and Oenology

Description

The cattle at Spofford Station are fed grape pomace, the pulpy leftover material after the grapes are pressed. Known as Cabernet cows, these cattle are considered "pre-marinated" and are sold to restaurants for their unique and delicious flavor.

Comments

This project is supported in part by a grant from the Oregon Wine Board.

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