I know there’s a ton of ground to cover today so here is the short version.
My first love in wine was Europe, but as an Oregon native and dedicated to the traditional craft of winegrowing I have always desired to see wines from Oregon terroirs produced with a dedication to classic European weight, structure, and acidity.
I work exclusively with dry farmed(no irrigation) vineyards, older vines, that express a unique nature in the fruit.
I view winegrowing as being similar to tango, with the vineyard as the lead and the producer matching themselves to the pace and movement of the vineyard. My wines focus on the nature of the vineyard first but my philosophy is focused on the idea that a responsible winegrower must be both a poet and a mechanic. That tradition is an experiment that worked, and that in Oregon we must continue to experiment but tradition is the best place to learn.
Most common WB descriptor of my wines: Some patience required
If you are a fan of:
Domaine Faury or Alain Graillot
Chandon de Briailles, Dom. De l’Arlot, or Ghislaine Barthod
Carillon or Mikulski
Vie de Romans or Schloss Gobelsburg
These are the footsteps I seek to follow in. (My humility is in check, but one never scales a mountain one does not aspire to climb)
WBer references: Jim Anderson, Todd Hamina, Rich Trimpi, Corey Novick, Ton Felthoven, Scott Tallman and Bob Hughes.
Case production: 3500-4000(typically)
Region: Northern Willamette Vallley
AVAs: Ribbon Ridge, Dundee Hills, Yamhill Carlton
Varietals: Pinot Noir 50%, Chardonnay 16%, Pinot Gris 20%, Syrah(Willamette Valley-see Wine & Spirits upcoming issue) 6%, alternative whites 8%.
Red wines: native yeast, significant whole cluster, no cold soaks, no enzymes, French oak but mostly 500L puncheons, 18-21 months, racked only before bottling