An interest in wine as a teenager led to a two year journey in my 20s around the world to wine regions which lead to an insatiable curiosity and need to make site & vintage driven wines. I am now five years into my own project and each year I discover vineyards growing compelling fruit that I just have to make into varying styles of wine. I learned how to make wine by making small lot Pinot noir in Oregon, Burgundy and New Zealand, and that practice carries over into my other still reds. However, I now am experimenting with Carbonic fermentation, pet-nats, skin contact whites and we'll see what else! I am still new to this and fired up by a curiosity for possibilities.
I bought a building last year in the middle of Oregon Wine Country, and have been remodeling it into production space and tasting room. I have nine client-winemakers in the building and the tasting room will be showcasing all of our wines. The majority of the producers make wine in a similar fashion to how I do - so I am looking forward to having a destination in wine country that shows off non-interventionist wines.
My wines can now be found in New York, New Jersey, Pennsylvania, Vermont, Massachusetts, DC-Virginia, N. Carolina, S. Carolina, Louisiana, Minneapolis, Chicago, San Francisco, Portland, Montreal, Moscow, and Belgium. I would love representation in France, Hong Kong, and the Caribbean.
From the Willamette Valley in 2016 there will be 4 single vineyard Pinot noirs, a field blend of Pinot noir-Pinot blanc-Pinot gris, Chardonnay, a Vin de Pays rouge & a Vin de Pays blanc and a skin macerated Viognier. From the Applegate Valley there will be a Syrah-Viognier, a Cabernet franc-Tannat-Malbec, a 100% Tannat, a rose of Tannat & Malbec, a pet-nat of Malvasia bianca, a pet-nat of Primitivo, and a blend of Marsanne, Roussanne, and Grenache blanc. There will also be two wines made only for keg customers, a Willamette Valley Viognier and an Applegate Valley Grenache noir & Grenache blanc co-ferment.