red
Pinot Noir
The flagship. Red cherry, dried rose, and the fog it grew up in.
estate
estate grown · willamette valley
grow,crush,bottle.
A working estate and cellar journal — terroir, fermentation, and the long quiet of aging — published from a hillside in the Willamette Valley.
photo · David
● 2024 pinot · barrel tasting
01
How we make it
Three words, one long year.
/ 01
Grow
Seven estate blocks, dry-farmed on a foggy hillside. The fruit comes first, and it comes from right here.
/ 02
Crush
Night picks, gentle crush, native yeast. Slow ferments that never hurry toward a deadline.
/ 03
Bottle
Eighteen months in French oak, then a quiet rest in glass. Released only when it's ready.
02
What we grow
Four grapes, one hillside.
white
Chardonnay
Lemon curd and chalk, aged on its lees. The patient one.
estate
red
Gamay
Bright, easy, and gone too fast. The wine for a weeknight.
young vines
white
Riesling
Dry, electric, from the highest block. The outlier we love.
high block
03
The estate, up close
Shot where the wine actually happens.
04
Fifty years on the hill
The estate, year by year.
A winery is a long argument with the weather, and every year the weather wins some. Here's how the argument has gone so far.
1974
The first vines
Six acres of pinot, planted by hand, by a couple who'd never made wine.
1989
The first crush
A borrowed press, a rented tank, and a vintage no one would buy for ten years.
2003
The cellar
Dug into the hillside — the same cool dark where the barrels live now.
2016
Estate bottling
Every bottle, for the first time, from our own fruit and no one else's.
2026
The journal
We start writing it all down — the growing, the crushing, the waiting.
05
The harvest, in motion
Two weeks, one cut at a time.
video loading — run the media fetch to fill this reel
harvest · filmed on the hill
From the desk of Eleanor Voss
Most people drink wine. We make it, which is just drinking it very slowly, with more weather.
I took over this vineyard in 2016, the year we went estate. The first thing I learned: a vine doesn't care about your plans. It cares about the frost in April and the heat in August and whether it rained at harvest.
So the journal is our attempt to show the year as it actually happens — the brix numbers, the bad decisions, the barrel that turned out better than it had any right to.
Here's the invitation: watch a harvest with us. Then drink the result. That's the whole thing, grow, crush, bottle.
Eleanor VossWinemaker, VINE
06
By the numbers
Live, from our backend.
48k
vines on the estate
214
barrels in the cellar
9.6k
bottles a year
4.8k
on the harvest list
07
What people taste
Notes from the cellar door.
★★★★★
"The 2024 pinot smells like a rainy garden and tastes like a long dinner. I ordered a case before I finished the first glass."
June P.Cellar door visitor
★★★★★
"I don't know wine. I know this one made me slow down and actually pay attention to what I was drinking."
Marcus T.Harvest dinner guest
★★★★★
"The estate tour is the real thing — no gift shop, just dirt, tanks, and a winemaker who can't stop talking about clones."
Sofia A.Wine club member
08
The growing year
Four seasons, one cycle.
Spring
Budbreak
The first green push, and the nervous weeks of frost watch.
Summer
Veraison
The grapes turn color and the sugar starts to climb.
Autumn
Harvest
Night picks, brix checks, and the race before the rain.
Winter
Rest
Pruning, cellaring, and the quiet that makes next year.
09
Questions, answered.
Is this a real winery?+
Yes — a working seven-block estate in the Willamette Valley. The journal is the public record of what happens here.
How do I get on the harvest list?+
Drop your email below. The list gets first access to releases, events, and the harvest dinner.
Do you ship?+
We're working on direct shipping to most states. The waitlist gets notified the day it opens.
Is the wine organic?+
The vineyard is farmed dry, with no irrigation and minimal intervention. Certification is in progress.
Can I visit?+
A few times a year, yes. Open-cellar days and the harvest dinner — ticketed, by email.
Why write a journal?+
Because a vintage is a long, slow story, and most of it never makes it onto a label. We'd rather show the whole year.
The next vintage is already in the ground.
grow, crush, bottle.
photo · Emma Buchman