Winegrowing Philosophy

Viticulture is a complex art and science. We do everything possible in the vineyard to produce outstanding fruit. The winemaking starts in the vineyard; great wines start with great fruit. Everything goes back to that fact.
  • Soil structure and composition is the foundation of a healthy vineyard.
  • We plant varietals and clones best suited for our climate in the Willamette Valley.
  • We manage our vineyard in a manner that results in balanced vines. Properly stressing the vine promotes balance and creates higher quality fruit.
  • We maintain a diverse environment with many species of plants to preserve and promote ecological balance in the vineyard.
  • Our wines express the composition of the fruit at harvest, and are made to showcase variety, vineyard, and vintage.
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  • We installed a solar system on our winery production building in 2008. The system measures CO2 saved and kilowatt-hours generated daily and total since inception. The system has actually created more power than was originally estimated.
  • We have recycled bottles since we opened in 1990. Cans, paper, plastic bags, cardboard and newspapers are recycled.
  • Glass bottles make up the majority of the carbon footprint of a winery. Starting with the 2009 vintage, we switched to lighter weight glass to lower our carbon footprint and reduce shipping costs.
  • Since 2008, we have used Earth bag 6-bottle carriers. These durable, reusable bags are made from recycled plastic shopping bags, and are a great way to cut down on waste. Anyone who makes a 6-bottle purchase in our tasting room receives a complimentary bag. In addition, we encourage our customers to use them on their return trip.
  • When we harvested a portion of our property for timber, we were committed to replanting to replenish this renewable resource. There is much time spent in the winter months removing invasive plants so the forest will re-grow more rapidly. Seed trees remain to add to the planted seedlings. Our forest contains many wild plants that harbor beneficial insects and many wild animals and birds. This diversity of flora and fauna contributes to balance in the vineyard.
  • When we remodeled our tasting room in 2007, we reused many of the building materials. What we couldn’t reuse, members of our staff took home. We used the remodel as an opportunity to improve the energy efficiency of our tasting room by installing new windows, a heat pump, and solar screens to reduce the need for air conditioning on sunny days.
  • In 2012, installed a reflective roof, thereby reducing our energy costs due to higher efficiency.
  • We have a wood stove in our tasting room. In the wintertime, we use it for heat--especially if we lose power. Having this option is wonderful for our customers. Most of the wood for our stove comes from our land, from building projects we have, or from broken pallets.
  • We reuse plastic peanuts, foam shippers, tissue, wrapping paper, bubble wrap, bags and pulp shippers. Customers bring their shippers here for us to use.
  • Our vineyard is dry farmed.
  • 60% of our property is forested, and not used for farming purposes. This acts as both a buffer zone and helps to encourage biodiversity. 
  • We limit herbicide use and have never used insecticide. In 2008, we purchased a hoe that attaches to the tractor for easy tilling between grapevines, further reducing our herbicide use. We use herbicide in March and then only spot spraying the rest of the year. We have noxious, invasive plants like poison oak, blackberries, Canadian thistle, and scotch broom.
  • Each year the pruned vines mulched with a mower so they will enrich the soil. Keith discs every other row every other year to encourage more humus formation in the soil. In 2009, we started using organic compost from a local supplier for the same purpose.