Today Oregon is well known as a producer of fine wine, most notably for their world-class Burgundian style wines from the Willamette Valley. With its rise to international recognition, Oregon appears to be much like California was thirty years ago; that is, as a collection of small vineyards in the countryside, run personally by owners who are often working in their own tasting rooms. In fact, this “Burgundy of the West” is much smaller both is geographic size and production levels; for example the average winery produces less than 5000 cases per year. This contributes to the dynamic and exciting wine scene in Oregon. The Oregon wine industry has also distinguished itself predominantly sourcing fruit from their own vineyards and holding their wines to highly rigorous standards.

Oregon has over 300 wineries and over 500 vineyards, which blanket the four major American Viticultural Areas (AVAs) in the state: the Willamette Valley, Southern Oregon, the Columbia Gorge and the Snake River Valley. Both the Willamette Valley and Southern Oregon AVAs are large viticultural areas and wholly-contained within Oregon. The Columbia Gorge and Snake River Valley are small extensions of wine growing regions in the adjacent states of Washington and Idaho, respectively.

Not surprisingly, Oregon vineyards are predominately planted to Pinot Noir, but a much smaller, but growing acreage is planted to Pinot Gris, Chardonnay, Merlot and Riesling. Many other wine grape varietals are becoming known within the state, but the productions are very limited. What is less well known is that Oregon is leading the way in “Growing Green”, both by developing and utilizing novel techniques and having a “vineyard culture” that seeks to certify farming practices as sustainable, organic or biodynamic through official organizations.

Columbia Gorge

Columbia Gorge AVA is located just east of Portland on the banks of the Columbia River, and includes only six Oregon-based wineries and 20 vineyards. The climate in this appellation alternates between wet, cooler areas in the west and dry, high desert regions in the east. The varied weather patterns support a wide range of varietals, including Chardonnay, Pinot Noir, Syrah, Cabernet Sauvignon and Tempranillo.

Rogue Valley

The Rogue Valley AVA is located south of Willamette Valley in the Southern Oregon AVA. It is named after the Rogue River which runs through the region. The region is quite large being 70 mile wide by 60 miles long, however much of the land is not suitable for grape cultivation and only 40 or so wineries here. The region consists of 3 distinct valleys which have different micro-climates and enable the region to grow both cool and warm climate grapes. In the Western areas the Rogue Valley is influenced by the ocean and grows cool-weather grape varieties. However the eastern aspects of the Rogue Valley are some of the highest and driest of all of Oregon's winegrowing regions. Here red varieties including Merlot, Syrah, Cabernet Sauvignon, Pinot Noir, Cabernet Franc, Tempranillo, and Malbec are widely grown.

The Willamette Valley

Located in the northwest to central west valley of the state, the Willamette Valley has the largest number of wineries, and thus, is best known of Oregon’s wine regions. It includes six sub-appellations (Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge, Yamhill-Carlton District and Chehalem Mountains), over 200 wineries and over 10,000 acres of wine grapes. The region’s weather is relatively mild, having warm, dry summers with cool, wet winters. The most common varietals grown here are Pinot Noir, Pinot Gris, Chardonnay and Riesling. Recent introductions include Syrah and Viognier. This region produces the classic Oregon Pinot Noir.


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Oregon AreaProducerLabelAbout the producer
Willamette ValleyBeaux FreresA Family Partnership with a Tradition of Outstanding Pinot Noir
Beaux Freres Vineyards is possibly the best known wine producer never to have been reviewed by Robert Parker! This is due to the fact that Parker, together with winemaker, vineyard manager and brother-in-law, Mike Etzel and third partner, Robert Roy, own Beaux Freres. Etzel has been involved with this Northern Willamette property on Ribbon Ridge in Yamhill County since the mid 1980’s and produced his first vintage of Pinot Noir in 1991. Etzel has focused on making world-class Pinot Noir from tiny yields and ripe fruit representing the essence of their vineyards. Today, Beaux Freres offers principally three selections under their label, Beaux Freres Vineyard, sourced with 100% estate fruit, Willamette Valley, formerly bottled under their Belle Soeurs label (retired in 2005) and sourced with fruit from appellation vineyards, and The Upper Terrace, sourced with fruit from it namesake vineyard on the estate. Due to high ratings and Etzel’s attempts to hold prices, nearly every release of Beaux Freres wine is highly anticipated. Beaux Freres wines have been highly celebrated by WineSpectator’s Harvey Steinman since the early 1990’s, and Tanzer, too, has favored Beaux Freres with high ratings over the past decade. SOLD by VINUM IN WASHINGTON ONLY
For winery and vineyard information, plus tasting notes and accolades for specific bottlings, please see:www.beauxfreres.com
Willamette ValleyBoedecker CellarsDistinctive, Food-Oriented Pinot Noir and Chardonnay
Boedecker Cellars is a newcomer to the Oregon wine scene. It was founded in 2003 by owners and winemakers Stewart Boedecker and Athena Pappas to handcraft distinctive, food-oriented small production Pinot Noir and Chardonnay for some of Oregon’s greatest vineyards. As Northwest natives, however Stewart and Athena have already shown that they know much about making wines with Pinot Noir and Chardonnay grapes. The small production (1000 cases per year) allow Stewart and Athena to concentrate on each wine and produce wines of their own individual tastes. Boedecker Cellars sources fruit from Northern Willamette Valley, Dundee Hills and Eola Hills AVA growers, with whom they work in a “hands-on” partnership through the growing season to manage the crop.

Their premier vintage in 2003 completely sold out. So in 2004, Boedecker began to offer three single vineyard Pinot Noir wines in addition to the Stewart and Athena wines. At the same time, Boedecker Cellars wines also caught the attention of wine reviewers, garnering high ratings from Northwest Palate and The Wine Enthusiast. Tanzer’s recognition of these wines in only their second year of production is telling. The small productions and early accolades will likely make Boedecker Cellars wines a rare commodity. SOLD BY VINUM IN WASHINGTON AND OREGON.
For winery information plus tasting notes, and the producer’s blog, please see: www.boedeckercellars.com

Willamette ValleyBrooks WineryFounded in 1998, Brooks is a reflection of the visionary Portland native, Jimi Brooks. His reverence for the land and vines made him a practitioner of organic and biodynamic farming. The great respect for vineyard individuality and mastery of blending, allowed his wines to achieve the greatest depth, flavors and balance.
While Jimi is no longer with us, his dynamic spirit lives on through his wines, family and friends. With the outpouring of generosity and friendship by the Oregon wine community, we are delighted to share that Brooks Wines continues and is stronger than ever. Jimi’s son Pascal who was the ultimate source of his passion for life, is the sole owner of the winery and sister Janie Brooks Heuck has remarkably volunteered her time to lead it. Brooks Winery is steadily guided with the legacies that Jimi left: his strong commitment to organic and biodynamic farming in the vineyards, gentle approach to winemaking, excitement for future harvests and endlessly promoting how beautiful Pinot Noir and Riesling can be grown and produced in Oregon.
Since their founding, there have been many milestones for Brooks. Many new chapters have unveiled and it has taken years of hard work by many committed individuals to build the solid foundation for the winery today.

Since the 2008 harvest Brooks has been in their own winery space on top of the hill in the heart of the Eola-Amity Hills of the Willamette Valley.

For more information, plus tasting & technical notes and accolades, please see:
Willamette ValleyCottonwood Winery“Indie” Boutique Winery Focused on Burgundian Style Pinot
For Cottonwood Winery owners Aaron and Phil Leiberman, the key goal is that their customers should not have to simply accept that the quality of a wine will go up and down with the vintage. They are committed to providing consistent high-quality wine at reasonable prices. With this in mind, Aaron, who is also the assistant winemaker at Owen Roe Winery, keeps separate individual grape harvests until barrel aging so that each source can be assessed for fruit quality. Cottonwood sources Pinot Noir fruit from several vineyards, Cottonwood Meadows Vineyard in the Eola Hills AVA planted with 8 different clones of Pinot Noir (Dijon 375, and 10-18, Wadenswil and Pommard) as well as small amounts of several other varietals; Durant Vineyard in the Red Hills of Dundee planted with the Dijon 114 clone; and the Bayliss Vineyard in the Yamhill-Carlton area planted with Wadenswil clone. The different soil, elevations and micro-climates of these vineyards allows them to use this process to create consistently great vintages, albeit with unique wines with very small productions. Beyond Pinot Noir, Cottonwood also produces a Syrah from fruit sourced from Crawford Vineyard in the Yakima Valley. Despite this minor diversion, Aaron’s primary intention is to marry new world Pinot Noir with Burgundy. SOLD BY VINUM IN WASHINGTON AND OREGON.
For winery & vineyard information plus tasting & technical notes, and accolades, please see: www.cottonwoodwinery.com
Willamette ValleyEvening Land"The Evening Land" has long been a symbol of the dream quest for the perfect garden. From ancient Greek myth to now, the search for The Evening Land is synonymous with adventure and romance that inevitably leads to the extremes of America's West Coast.

Evening Land Vineyards has brought together a collection of pinot noir and chardonnay vineyards in the three great growing regions of the American West. From the Eola Hills in Oregon's Willamette Valley, to the true Sonoma Coast in the town of Occidental, California and ending on the western lip of Santa Barbara County's Santa Rita Hills, Evening Land organically farms over 120 acres of heritage vineyards that produce 13 Estate wines imbued with this unique spirit of place. An orchestrated mix of old vine own rooted Oregon and California heritage clones, cuttings from the great established pinot noir and chardonnay vineyards of Burgundy and an experimental block of pinot noir grown from seed, the Vineyards of the Evening Land present a vivid view of Burgundy’s legendary grapes raised in the amazing diversity of America’s climate and soil.

The opportunity to acquire great vineyard sites in three diverse climates gave Evening Land a rare opportunity to explore the sensitivity of pinot noir and chardonnay as it thrives in the red volcanic dirt of Oregon, the fog wrapped ridges of Sonoma and the windswept mountains of decomposed sea shells of the Santa Rita Hills. Soil and climate diversity make their mark on Evening Land wines, creating those delicious differences that are the hallmark of fine pinot noir and chardonnay.

Farming and winemaking techniques in each of the Evening Land Vineyards are deployed to align the wines closely with each of the individual and unique terroirs. In Oregon, consulting winemaker Dominique Lafon leads winemaker Isabelle Meunier and her winery and vineyard team employing his unique vision springing from his 25 years as the winemaker at one of Burgundy’s legendary Estates. Shaped by these Burgundian traditions, Sashi Moorman leads his team in the winery and the vineyards to produce elegant and rich wines from both Sonoma and Santa Rita.

The Blue Label wines are "climate" wines. Setting the compass to the East in Burgundy; the north for Oregon's Willamette Valley; to the West on the true Sonoma Coast; and, finally South to the western edge of the Santa Rita hills---the Blue Label wines provide a window into the sensitivity of pinot noir and chardonnay to these unique climates.

The Silver Label wines represent the "village" wines. They retain the impact of their climate coupled with the unique topography and soil characteristics of their specific villages.

The Gold Label wines are the signature monopole estate wines. These wines provide a singular capture of each vineyard's unique climate, topography, soil, plant material, farming practices and winemaking. Terroir in its most complete expression.

The White Label wines for when a special and very specific place within the vineyard produces a fruit of such spectacular character that it calls for it’s own cuvee. These are the pinnacle examples of the vineyard’s best self.

For more information, plus tasting & technical notes and accolades, please see:
Willamette ValleyEvesham Wood Evesham Wood was founded by Russ and Mary Raney in 1986. After a comprehensive search throughout the Willamette Valley, they chose a site for the estate vineyard, "Le Puits Sec" (French for "the dry well" which they have in the vineyard).
They planted eight acres, three of Pinot Noir (Pommard clone), two each of Chardonnay (108 clone) and Pinot Gris (Colmar clones) and one of Gewurztraminer. Since then, four and one half acres have gradually been added (1.5 ac. of 3 Dijon clones of Pinot Noir, 1 ac. of 3 Dijon clones of Chardonnay, and one ac. Pinot Gris, as well as small plantings of the German variety, Rieslaner and the Austrian variety, Gruener Veltliner). In addition, the original two acres of Chardonnay were grafted over to Pinot Noir in 1999.

The gently sloping, east-facing vineyard is tightly-spaced and nestled on a low terrace (300-420 ft. elevation) on the eastern side of the Eola-Amity Hills ridge. This area, known locally as "Spring Valley", has already proven to have one of Oregon's best micro-climates for the production of fine wines from Burgundian and Alsatian varieties.
The soils are primarily basalt-derived volcanic and very well-drained, thus yielding pinot noir with great structure and at the same time aromatic and with finesse.

Evesham Wood obtained organic certification for both the estate vineyard and winery from Oregon Tilth in 2000. In addition, they are charter members of the Deep Roots Coalition, an advocacy group for wines produced exclusively from non-irrigated vines. Since 2005 Evesham Wood has been associated with the international organic/biodynamic organization, “Renaissance des Appellations”, whose members are required to adhere to rigid organic and quality standards.

At Evesham Wood, small is beautiful. To maintain this high level of quality they obtain optimally ripe low-yield fruit from the best possible sites in the area, and use minimal intervention in the winemaking process.
For example, the Pinot Noirs and vineyard-designated Chardonnays are not filtered prior to bottling, so as to preserve texture and flavor complexity.

Russ and Mary Raney’s main sources of inspiration and advice have come from two of Burgundy's top small producers: the legendary Henri Jayer (Vosne-Romanée), and Michel Niellon (Chassagne-Montrachet). Even if, as "new world" vintners, we aren't ashamed to admit that we strive for certain subtle aspects of great Côte d'Or Pinot and Chardonnay, we appreciate the fact that there will always be identifiable Eola Hills' characteristics in our wines, distinguishing them from every other region of the world.

It is not their objective to produce wines with mass appeal. This is due in part to the fact that Pinot Noir and Chardonnay want, more than any other noble grape varieties, to reflect their origins in terroir and winemaking approach. Both of these attributes would be diminished by an excessively manipulative approach.


For winery information, plus tasting & technical notes and accolades, please see:
Willamette ValleyEyrie VineyardsThe Eyrie Vineyards was founded by David and Diana Lett in 1966 in the Red Hills of Dundee in Oregon. David Lett is considered to be one of the founders of the Oregon wine industry, he earned a degree in viticulture and enology from UC Davis and researched European techniques. He planted 3,000 vine cuttings the first year: Pinot Noir, Chardonnay, and the first Pinot Gris in America.
In 1975, The Eyrie Vineyards produced the first American Pinot Noir to compete successfully with the renowned Pinot Noirs of Burgundy. In 2005, Jason Lett took over from his father as winemaker and vineyard manager at The Eyrie Vineyards, and continues his family's pioneering legacy.
The philosophy of The Eyrie Vineyards, in the vineyards and in the winery, is to interfere as little as possible with the processes of Nature.
From the beginning, the wines are made exclusively from grapes grown without the use of insecticides, herbicides or systemic fungicides. The vines are grown on their own roots, and are not irrigated.
The "gentle touch" vineyard philosophy continues in the winery. This means minimal racking, extended lees contact, complete and spontaneous malolactic fermentation, no fining, minimal filtration. This gentle treatment creates wines which are very approachable when young, and legendary for their ageability.


For winery information, plus tasting & technical notes and accolades, please see:
Willamette ValleyHaden Fig Haden Fig is the realization of a dream to produce exceptional Pinot Noir from the Willamette Valley. Erin Nuccio works closely with vineyards to secure the best fruit possible from organic, biodynamic, and sustainably farmed vineyards. Everything possible is done to preserve and highlight what was created in the vineyard because if you start with great fruit, you end with amazing wine.

Erin’s passion for wine grew from his passion for food. While awaiting the start of culinary school he was lucky enough to land a job at a prominent wine shop in the Washington DC area. By tasting and working with extremely knowledgeable and generous wine professionals his interest turned into a passion. He threw himself into the business, eventually becoming manager and buyer for a wine shop and adjacent restaurant and wine bar.
After unexpectedly falling in love he then moved to the northeast and explored the distribution side of the wine business while his girlfriend turned wife became a veterinarian.
After graduation from veterinary school the world seemed limitless to the happily married couple and for some reason, the pin was stuck into Berkeley, California. Boxes were packed and the 2 dogs, 2 rabbits, and cat were loaded into the car destined for the west coast.
Berkeley wasn’t the right fit, but it allowed Jordan to explore the holistic side of veterinary medicine and Erin studied winemaking and viticulture in Napa and Sonoma. This was an irreplaceable experience for him and although he was not always in agreement with his fellow classmates or professors, the education and experience was priceless.
During this time Erin realized that to fulfill his dream of making the most interesting, balanced, and complex wine possible in the US, he needed to move to the Willamette Valley. So the boxes were packed again and the menagerie loaded into the car.
Soon after the move Erin met Russ and Mary Raney of Evesham Wood Winery and his suspicions about the potential for exceptional Pinot Noir were confirmed. Erin has been lucky enough to work the past three harvests with the Raney’s at Evesham Wood and they have been extremely generous to allow Haden Fig to be made there.

For winery information, plus tasting & technical notes and accolades, please see:
Willamette ValleyIllahe VineyardsIllahe (ILL-uh-HEE) is a local word that has been used to describe “land” for centuries in Oregon and the Northwest. The Chinook Jargon word appears from Canada to California, sometimes meaning “earth” or “place” or “soil.” It is comparable to the French word terroir, and, in a sense, is the Northwest’s word for terroir.

In 1999, Lowell Ford bought the 80-acre Illahe Vineyard, which was a pasture at the time. The slight elevation and southerly aspect of the vineyard mean that Illahe is a warm site that experiences slightly earlier budbreak and flowering than many other vineyards in the Willamette Valley. The grapes achieve maturity even in cooler vintages.
The varied soils give the wine complexity, with the overall character of the soil being Willakenzie-type sedimentary clay. The specific types include bellpine, wellsdale, dupee, and patches of jory.

Illahe is a LIVE-certified, Salmon Safe vineyard; they use cover crops on most of the vineyard, and do extensive green pruning and plant topping. All pruning is done by hand and harvest is also by hand. Powdery mildew and botrytis is controlled using a sulfur spray.

Illahe aims for balanced production and optimal ripeness. This includes a program of minimal or no irrigation, leaf pulling to decrease shade, and dropping all green clusters after veraison. One of the goals at Illahe is to reduce the use of fossil fuels throughout the year. As one of Oregon’s few horse-powered vineyards, they utilize a team of Percheron drafts to mow and deliver grapes to the winery at harvest. The winery itself is powered by solar panels and cleaned with harvested rain water to help reduce reliance on fossil fuels.

The overall goal is to make wine as naturally as possible from the soil to the bottle. This requires working by hand on small lots with age-old techniques and materials. Illahe focuses on growing quality Pinot Noir and white wines which stay true to the varietal characteristics. While making the wine the winemaker avoids over-extraction and does not use unnecessary chemical or biological additions, fining, filters, or machinery.

Slow farming and traditional wine-making techniques allow Illahe to pay more attention to what is happening from vintage to vintage.

For winery information, plus tasting & technical notes and accolades, please see:
Willamette ValleyImbue Wine Cellarsimbue started with a dream to blend the perfect vermouth, and after months of research and dozens of failed batches using over 60 botanicals, they finally arrived at a beautifully modern and strikingly delicious recipe.

imbue is a vermouth company, not a winery that dabbles in vermouth. A joint venture started by three friends/veterans of the wine and spirits world, imbue focuses on one goal: to produce stand alone, deliciously drinkable aperitifs and vermouths in a way that leaves the smallest footprint on this place we call home.

Leading the way when it comes to New World Vermouths, imbue looks to the future, relying on their teams collective experiences.

For winery information, plus tasting & technical notes and accolades, please see:
Willamette ValleyLemelson VineyardsLemelson Vineyards was designed with two primary goals: to produce the highest quality Pinot noir from our vineyards and to create a winemaking environment that is both aesthetically beautiful and highly functional.

The 21,000 square foot, gravity-flow facility features a unique mobile grape sorting platform and three levels to accommodate gravity based production of approximately 12,000 cases per year with extended barrel aging of Pinot noir. Complete in 2000, the winery is located at the foot of the Stermer Vineyards, three miles east of Carlton, Oregon.

Lemelson Vineyards owns seven estate vineyard sites that are located in the Yamhill-Carlton, Dundee Hills and Chehalem Mountain AVA's and are all Certified Organic.

For winery & vineyard information plus tasting & technical notes, and accolades, please see: www.lemelsonvineyards.com
Willamette ValleyMontinoreMontinore Estate was planted in 1982 and features 230 acres of certified Biodynamic vineyards, plus a winery and a tasting room. After 25 years in the wine industry, including several years managing Montinore, Rudy Marchesi took over operations from the founding family in 2005. Together with his daughter Kristin, the Managing Director, Rudy works with the vineyard crew and winemaker to produce elegant, complex wines that pair well with a variety of cuisines.
For more information, please see: www.montinore.com/
Rogue ValleyRoxyAnn WineryRoxyAnn Winery was founded in 2002 at the historic Hillcrest Orchard in east Medford that has been bearing fruit for over 100 years. The winery utilizes the warmer climes of Southern Oregon to produce wines with tremendous color and depth. RoxyAnn's extraordinary vineyard is located on the southwest slopes of Roxy Ann Peak; where the property's shallow, limestone-clay soils and southern solar exposure is ideally suited to producing Cabernet sauvignon, Malbec, Merlot, Cabernet franc, Grenache, Tempranillo, Viognier and Syrah. The vineyard is maintained under sustainable land management practices. Cover crops and compost are used to produce a natural cycle of nutrition and organic matter in the vineyard. This practice of balance and respect is also shown in the winery itself. The wines produced show the character of the grapes and vineyard.

For winery information, plus tasting & technical notes and accolades, please see:
Willamette ValleyShea Wine CellarsFounded by Dick and Deirdre Shea in 1996, Shea Wine Cellars is a producer of world-class Pinot Noir and Chardonnay, all made from fruit grown on-site at Shea Vineyard. Shea Wine Cellars was a natural outgrowth of Shea Vineyard which was first planted to wine grapes in 1989. The 200-acre vineyard property lies at the heart of Oregon's Yamhill-Carlton District and supplies fruit to some of Oregon's and California's finest wineries. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.

Roughly 25% of the Pinot Noir fruit produced each year by Shea Vineyard is used by Shea Wine Cellars for its releases. The other 75% of the Pinot noir fruit is sold to some of the finest winemakers in Oregon and California.

Shea vineyard sits on sedimentary soil over fractured sandstone at an elevation of 400-600 feet. Vine spacing is 5x7 yielding 1,245 plants per acre. The Pinot Noir is planted with Pommard, Wäidenswil, Dijon 114, 115, 777 clones. The Chardonnay is planted with clones 76 and 95.

Shea was one of the early vineyards in this area of Yamhill County and on this soil type. Today, the vineyard is surrounded by some of the premiere wineries making Pinot Noir in the "New World." At Shea Wine Cellars it is their intention to continue to make small quantities of world class Pinot Noir and Chardonnay.


For winery information, plus tasting & technical notes and accolades, please see:
Willamette ValleyWalnut City WineworksExcellent Oregon Pinot without Pretense
Pinot Noir is what brought long-time wine partners John Gilpin and John Davidson together over 20 years ago in the Willamette Valley, and after more than 20 vintages of grafting and planting a million-plus vines here, they established Walnut City Wineworks in 1999 in the original building of the Willamette Valley Walnut Company in McMinnville. Gilpin and Davidson still enjoy the process of soils and vines, but they have now extended their process, together with winemaker Zac Spence, to also making excellent Pinot Noir, Cabernet, Pinot Gris and Viognier to enjoy. Walnut City Wineworks currently owns and operates over 200 acres of vineyards in the Yamhill district. Since their first vintage in 2000, Walnut City WineWorks understands and appreciates the allure, nuances and vitality of superior Pinot Noir wines, from the ground up. SOLD BY VINUM IN WASHINGTON EXCEPT CLARK & COWLITZ COUNTIES
For winery & vineyard information plus tasting & technical notes, please see: www.walnutcitywineworks.com
Willamette ValleyWestrey Wine CompanyWines from a Great Philosophy Paired with Analytical Thinking
Westrey Wine Company is a collaboration in winemaking between owners Amy Wesselman and David Autrey. Westrey employs traditional techniques, such as small, indigenous-yeast fermentation, hand punch-downs and a very limited use of new oak. They adapt these techniques to individual lots, so that each wine has the character of the vineyard of origin. Westrey has been producing single-vineyard and Willamette Valley Pinot Noirs for over 15 years, and more recently has been producing Chardonnay and Pinot Gris, as well. Their wines have been recognized for reflecting well the Eola-Amity and Dundee Hills appellations, as well as the year’s vintage, through their minimalist philosophy and analytical techniques. In fact, Amy has served for many years as one of the organizers for International Pinot Noir Celebrations.

Westrey produces Pinot Noir, Chardonnay, Pinot Gris and some Zinfandel, and sources fruit from the Justice Vineyard in Eola Hills, Abbey Ridge in the Dundee Hills, Maysara Vineyard in the McMinnville AVA and it own estate. The Westrey Estate includes acreage planted to Chardonnay (Draper clone), Pinot Gris (field mix), and of course, Pinot Noir (Dijon clones 115, 667 and 777, and Pommard). Westrey produces over 3,000 cases annually, and wines are unfined and unfiltered with limited exposure to new oak (approx 25%). Their partnership has translated much knowledge and experience into great Oregonian wines. SOLD BY VINUM IN WASHINGTON ONLY
Label information is available at: www.westrey.com