Ryan Lee Sharp
Ryan Lee Sharp in the ENSO barrel room

Ryan Lee Sharp

Bottled and Canned Delights

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Sixteen years of making things people drink.

I started making wine on SE Stark in 2010 and still make it there. Portland Sangria came out of a bonus tank of rosé. Sens Botanicals, formerly Still/Spark, came out of wanting a drink that did something without the alcohol.

I blend instinct, taste and lab-tested data to formulate tasty beverages. Iterate, iterate, iterate. Three brands out of one building in Southeast Portland.

Work

ENSO Urban Winery

01 — Wine

ENSO Urban Winery + Tasting Lounge

A neighborhood winery that leaves pretense at the door.

Too much of wine is stuffy. Wine should be enjoyed, not fussed over. We started making wine in 2010 and opened the doors in 2011 with one intention: ease. Come in, ask questions, stay a while.

We make about 500 cases a year in SE Portland from locally sourced grapes. Willamette Week named us Bar of the Year and called ENSO the future of Northwest wine. Around 10,000 people come through the tasting room each year, plus scores of weddings, parties and other delightful events.

ensowinery.com

02 — Non-Alcoholic

Sens Botanicals Non-Alcoholic Spritz

I wanted a drink that made you feel something, without the alcohol.

Most non-alcoholic drinks play it safe. They look good, taste fine, do nothing. Sens is whole herbs and fruit juices, formulated by a winemaker for real nuance and balance. Ginger, hibiscus, jasmine, lavender, passionflower. Ingredients you can pronounce.

Four blends: Golden Hour, Soft Bloom, Bright Calm and Night Garden. We brew them in Portland and sell them through New Seasons and Market of Choice here in the Northwest, plus independent grocers and bottle shops in about 40 stores around the country.

Tastes good, feels good.

sensbotanicals.com

Sens Botanicals cans
Portland Sangria cans on the Oregon coast

03 — Sangria

Portland Sangria

When life gives you bonus rosé, you make sangria.

An accident and a fistful of hustle. We had extra wine, we made something with it, and people wanted more of it than we expected. Fits and starts along the way. Exploding containers. Brand and rebrand. Dial in the recipe, then improve it again.

Never too sweet. Always your perfect sangria. In a can, so you can take it anywhere.

portlandsangria.com