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App öffnenEach summer, we invite several bright young minds with a passion for wine to intern at our family operation. For several months - they eat, breath and sleep winegrowing in order to expand their knowledge. The 2017 growing season brough tus , Eddie Valadao, a Fresno State winemaking student and and Nicole Henderson, from the Food Science Program at UC Davis. Throughout the summer, they learned viticulture with our Vineyard Manager, Irineo and winemaking under the watchful eye of our enologist, Bill. We paired the two interns together in a joint capstone project. The assignment tasked assembling from the 2016 vintage,a three-barrel blend of estate Pinot Noir from some 25 barrels available in the cellar. As in many things on a vineyard and in life. The goal was to achieve balance. Lots of sampling and trail blending resulted ina perfect match of fruit, structure, acidity and ultimately consensus. Their decision culminated in a wine that exudes intense black pepper flavors and dark berry aromas.The ag major and the foodie combined their talents in something long remembered both in teamwork and in bottle
Our winemaker Bill Swain spent time in Germany as a young boy. Is this the reason he has an affection for Riesling? We are not sure, but we are loving the results of his passion for this grape! 2019 saw an abundance in Riesling in the Columbia Gorge and we took advantage! Our first Riesling release for 2019 was a picking from Flume Vineyards on the west side of the Columbia Gorge on Underwood Mountain with Clark Ziegler managing the vines. This wine demonstrates Halbtrocken level of sweetness with floral aromas of Honeysuckle and Nasturtium. This wine will be featured in an upcoming Tasting with Bob and Bill "All About Riesling!"
This offering combines estate Dijon clone fruit with Wente clone Chardonnay grown on Washington's Underwood Mountain. Both vineyards are within eyesight of each other across the Columbia River. The cool climate cultivation results in beautiful acid balance. Our volcanic soils add spice and mineral elements. Beautiful brioche flavor with hints of lemon, nutmeg and cloves
In the 1860's our land was first settled. Only some barbed wire fencing, a stone foundation and crumpled tin roof remained when we started planting vines. Often we escort visitors, with Rosie the vineyard dog leading the way, to the special site of the original cabin. We named the south sloped site with its magnificent view of snow capped Mt. Hood, and our cultivated hillsides "Homestead" Block. Planted to Dijon 115 clone of Pinot Noir, the wine saw 100% whole cluster fermentation, followed by aging in older French oak barrels, aiming to minimize any intervention in a pure expression of the grape and the spirit of the hearty people who first worked the land. 50 cases produced. Wine Club Exclusive! Join Our Friends of The Vine Family
We thought appropriate to celebrate our Summer Wine 30th Anniversary Collection with fruit from our original planting, Rebecca's Block. Lying just south of the house, she receives a direct blessing from Mt Hood. Bob chose self-rooted Pommard clone Pinot Noir for that initial planting, largely because he was unsure of frost/freeze protection for the site. This clone produces well-structured, aromatic Pinot, high in tannin and laced with dark fruits expressing a somewhat meaty character. Combining those fruit driven elements with our volcanic soil produces lush magic within your glass. Originally designed as a limited bottling in 2011, we now include this as our exclusive Wine Club offering each year, in honor of Bob's mother, Regina
Burgundian winemaker Alexandrine Roy joined our team in the 2007 vintage to craft a special cuvee of Pinot Noir from our Estate vines As she does at home in Gevrey- Chambertin. She bled off a small portion of the juice from the freshly crushed fruit to concentrate extraction in her red wine tanks. The juice from this bleed or "saignee" makes a very special rose wine. The quantity is tiny, just enough to share with family and friends. 195 cases produced
Incorporating whole-cluster, carbonic fermentation, Le Petit invokes the crunchy freshness of Cru Beaujolais. Scents of strawberry and spice lace the nose. Pair with light cuisine and serve slightly chilled. This distinctive Pinot Noir soon becomes the favorite red wine of summer, as well as compliments the warm soups for Autumn
Burgundian winemaker Alexandrine Roy joined our team in the 2007 vintage to craft a special cuvee of Pinot Noir from our Estate vines As she does at home in Gevrey- Chambertin. She bled off a small portion of the juice from the freshly crushed fruit to concentrate extraction in her red wine tanks. The juice from this bleed or "saignee" makes a very special rose wine. The quantity is tiny, just enough to share with family and friends. 195 cases produced
Our winemaker Bill Swain spent time in Germany as a young boy. Is this the reason he has an affection for Riesling? We are not sure, but we are loving the results of his passion for this grape! 2019 saw an abundance in Riesling in the Columbia Gorge and we took advantage! Our first Riesling release for 2019 was a picking from Flume Vineyards on the west side of the Columbia Gorge on Underwood Mountain with Clark Ziegler managing the vines. This wine demonstrates Halbtrocken level of sweetness with floral aromas of Honeysuckle and Nasturtium. This wine will be featured in an upcoming Tasting with Bob and Bill "All About Riesling!"
Incorporating whole-cluster, carbonic fermentation, Le Petit invokes the crunchy freshness of Cru Beaujolais. Scents of strawberry and spice lace the nose. Pair with light cuisine and serve slightly chilled. This distinctive Pinot Noir soon becomes the favorite red wine of summer, as well as compliments the warm soups for Autumn
We combined our estate-grown fruit with Pinot Gris grown on Underwood Mountain. Stainless fermentation results in wine with beautifully bright acidity, balanced with sweet notes of green apple and pear laced with a hint of lavender and thyme on the nose. Structured to age and develop further intensity in the bottle
The Van Horn vineyard is grown on the East Hills of the Hood River Valley in the Pine Grove District. The vineyard is managed by 5th-generation fruit growers, thus the site is surrounded by pears. This Riesling's flavor and aromatic profile takes influence from the close proximity to these orchards
The marvelous Sauvignon Blanc, grown on Underwood Mountain is within eyesight of our property.Our inspiration was to emulate "Kiwi" style, with its bright acidity and tropical notes on the nose. We balanced its "racy" character with beautiful scents of grapefruit, guava and gooseberry
Gorge Crest sits stunningly on Washington's Underwood Mountain, just 4.5 miles north of our estate. Our crew crosses the Columbia River to tend the vines. Modest south slope grants full sun throughout the day. Breezes from the west provide rapid dirurnal cooling. The end result is a perfect place to capture Gewürztraminer's enchanting qualities. Floral notes of carnations and fresh cut ginger. The extended skin contact imparts beautiful mouth texture. Off-dry with perfect balancing acidity
We grow these grapes on Underwood Mountain. The site and our careful viticulture bring out beautiful peach and apricot notes. An underlying Mediterranean spice frames the body. Delightful round mouthfeel makes the offering perfect for sipping on your deck
Our owners, Bob and Lynette met at a wine bar in Hong Kong (it was love at first sip!). While they were initially dating, Lynette tasted the 2010 & 2011 vintages of our Estate Reserve Chardonnay. The two of them always joked that the wine was what "woo'd" her. So shortly after his proposal, Bob labeled the 2012 vintage with her name as an engagement present. Today, Lynette is the General Manager of our family winery and her upbringing on the Canadian prairie, gives her an innate ability to herd critters, creditors and an independent minded owner
We only grow a tiny amount of Pinot Gris on the Estate. The limited amount of amount of fruit often tempts us into playfulness. One year, we let the grapes freeze on the vine for a true Ice Wine. 2012, the beautiful season provided perfect balance in ripeness and acidiy. In 2016, we once again chose to barrel ferment the wine in neutral French Oak- A technique enhancing the mouthfeel and texture, while still leaving delightful tones of green apple, melon and pear. Elegant and dry, the wine pairs beautifully with Pacific Northwest seafood
In the 1860's our land was first settled. Only some barbed wire fencing, a stone foundation and crumpled tin roof remained when we started planting vines. Often we escort visitors, with Rosie the vineyard dog leading the way, to the special site of the original cabin. We named the south sloped site with its magnificent view of snow capped Mt. Hood, and our cultivated hillsides "Homestead" Block. Planted to Dijon 115 clone of Pinot Noir, the wine saw 100% whole cluster fermentation, followed by aging in older French oak barrels, aiming to minimize any intervention in a pure expression of the grape and the spirit of the hearty people who first worked the land. 50 cases produced. Wine Club Exclusive! Join Our Friends of The Vine Family
This single-vineyard dessert wine grew on Underwood Mountain just across the Columbia River from our estate. Harvested at the peak of ripeness, with intense flavors and beautiful acidity, the clusters were then frozen and pressed, concentrating the nectar. The resulting wine offers beautiful balance underlining its residual sweetness. Gorgeously paired with Cascadia Creamery Glacier Blue ® cheese or your favorite custard pudding
Spring arrived early with warm and dry conditions. The season projected a very early harvest. Consequently, I chose to balance the vines with a little additional yield, stretching the season to gain "hang time" for complex flavor development. This 100% estate grown wine, aged in French Oak, reflects the spice of volcanic soils and brightness of a winegrower's restraint in ripeness. Crafted with care both in the field and winery
Composed by Alexandrine Roy, our fourth generation Burgundian winemaker as a barrel selection of the finest native yeast fermented estate barrels. Red fruits fuse seamlessly with forest floor undertones. The savory, lingering finish layers supple tannins with acidity permitting exteded aging potential. 245 Cases Produced
Throughout the blaze, the estate vines were immersed in thick smoke. We quickly realized, the smoke's irreversible effect on the ripe fruit. We made a limited number of cases - the best and most intriguing. Perfect with barbeque and sharing with loved ones. The wine reflects a unique season and celebrates resilience. $3 of each bottle is donated to the Eagle Creek Restoration Fund - dedicated to rebuilding the hiking trails lost in the blaze
As you come up to our property, the Beehive block lies as the first section immediately to the right of the drive.The name stems from some abandoned beekeeper boxes remaining on the land when I acquired it in 1990. This bottling received extended, older French oak aging of 18 months.The result is beautifully integrated structure from the wood, melding into the natural dark cherry and currant tones of the wine. A smokey, pipe tobacco nose lasts throughout a lingering finish. Classic Phelps Creek. Wine Club Exclusive! Join our Friends of the Vine family
In the 1860's our land was first settled. Only some barbed wire fencing, a stone foundation and crumpled tin roof remained when we started planting vines. Often we escort visitors, with Rosie the vineyard dog leading the way, to the special site of the original cabin. We named the south sloped site with its magnificent view of snow capped Mt. Hood, and our cultivated hillsides "Homestead" Block. Planted to Dijon 115 clone of Pinot Noir, the wine saw 100% whole cluster fermentation, followed by aging in older French oak barrels, aiming to minimize any intervention in a pure expression of the grape and the spirit of the hearty people who first worked the land. 50 cases produced. Wine Club Exclusive! Join Our Friends of The Vine Family
Burgundian winemaker Alexandrine Roy joined our team in the 2007 vintage to craft a special cuvee of Pinot Noir from our Estate vines As she does at home in Gevrey- Chambertin. She bled off a small portion of the juice from the freshly crushed fruit to concentrate extraction in her red wine tanks. The juice from this bleed or "saignee" makes a very special rose wine. The quantity is tiny, just enough to share with family and friends. 195 cases produced
Incorporating whole-cluster, carbonic fermentation, Le Petit invokes the crunchy freshness of Cru Beaujolais. Scents of strawberry and spice lace the nose. Pair with light cuisine and serve slightly chilled. This distinctive Pinot Noir soon becomes the favorite red wine of summer, as well as compliments the warm soups for Autumn
Spring arrived early with warm and dry conditions. The season projected a very early harvest. Consequently, Bob chose to balance the vines with a little additional yield, stretching the season to gain "hang time" for complex flavor development. This 100% estate grown wine, aged in French Oak, reflects the spice of volcanic soils and brightness of a winegrower's restraint in ripeness. Crafted with care both in the field and winery
This beautiful wine, composed by Alexandrine Roy, our fourth generation Burgundian winemaker as a barrel selection of the finest native yeast fermented estate barrels. Red fruits fuse seamlessly with forest floor undertones. The savory, lingering finish layers supple tannins with acidity permitting exteded aging potential. 2016 was another of our 'perfect' year for Pinot Noir. This gem will be perfect for your Holiday Celebrations. 93 points & Editor's Choice, Wine Enthusiast
Spring arrived early with warm and dry conditions. The season projected a very early harvest. Consequently, I chose to balance the vines with a little additional yield, stretching the season to gain "hang time" for complex flavor development. This 100% estate grown wine, aged in French Oak, reflects the spice of volcanic soils and brightness of a winegrower's restraint in ripeness. Crafted with care both in the field and winery
Composed by Alexandrine Roy, our fourth generation Burgundian winemaker as a barrel selection of the finest native yeast fermented estate barrels. Red fruits fuse seamlessly with forest floor undertones. The savory, lingering finish layers supple tannins with acidity permitting exteded aging potential. 245 Cases Produced
In the 1860's our land was first settled. Only some barbed wire fencing, a stone foundation and crumpled tin roof remained when we started planting vines. Often we escort visitors, with Rosie the vineyard dog leading the way, to the special site of the original cabin. We named the south sloped site with its magnificent view of snow capped Mt. Hood, and our cultivated hillsides "Homestead" Block. Planted to Dijon 115 clone of Pinot Noir, the wine saw 100% whole cluster fermentation, followed by aging in older French oak barrels aiming to minimize any intervention in a pure expression of the grape and the spirit of the hearty people who first worked the land. Cheers!
Spring arrived early with warm and dry conditions. The season projected a very early harvest. Consequently, I chose to balance the vines with a little additional yield, stretching the season to gain "hang time" for complex flavor development. This 100% estate grown wine, aged in French Oak, reflects the spice of volcanic soils and brightness of a winegrower's restraint in ripeness. Crafted with care both in the field and winery
Bottled as a celebration of the owner's daughter, Becky's wedding to Matt Williams. Bill and Bob selected 10 barrels with 23 months of aging for this selection. Each clone of Pinot Noir we grow, Pommard, Dijon 115 and 777 found their way into the composition. Extra time in neutral barrels subdued some fruit on the initial nose, replacing it with fine scents of sandalwood. Like its namesake, the wine has matured beautifully under our supervision
2013 saw a beautiful season, then came the rains… We hunkered down, and waited for the rains to pass, and alas – The Indian Summer came providing us an elegant vintage. Pinot Noir grapes from the entire vineyard are blended for richness and balance. Snow-capped volcanoes cool down the summer's heat, creating fruit with beautiful flavors designed to drink now and to progress in the bottle. Aged in French Oak Barrels. 91 points Wine Advocate
Throughout the blaze, the estate vines were immersed in thick smoke. We quickly realized, the smoke's irreversible effect on the ripe fruit. We made a limited number of cases - the best and most intriguing. Perfect with barbeque and sharing with loved ones. The wine reflects a unique season and celebrates resilience. $3 of each bottle is donated to the Eagle Creek Restoration Fund - dedicated to rebuilding the hiking trails lost in the blaze
This offering combines estate Dijon clone fruit with Wente clone Chardonnay grown on Washington's Underwood Mountain. Both vineyards are within eyesight of each other across the Columbia River. The cool climate cultivation results in beautiful acid balance. Our volcanic soils add spice and mineral elements. Beautiful brioche flavor with hints of lemon, nutmeg and cloves
We combined our estate-grown fruit with Pinot Gris grown on Underwood Mountain. Stainless fermentation results in wine with beautifully bright acidity, balanced with sweet notes of green apple and pear laced with a hint of lavender and thyme on the nose. Structured to age and develop further intensity in the bottle
The Van Horn vineyard is grown on the East Hills of the Hood River Valley in the Pine Grove District. The vineyard is managed by 5th-generation fruit growers, thus the site is surrounded by pears. This Riesling's flavor and aromatic profile takes influence from the close proximity to these orchards
We only grow a tiny amount of Pinot Gris on the Estate. The limited amount of amount of fruit often tempts us into playfulness. One year, we let the grapes freeze on the vine for a true Ice Wine. 2012, the beautiful season provided perfect balance in ripeness and acidiy. In 2016, we once again chose to barrel ferment the wine in neutral French Oak- A technique enhancing the mouthfeel and texture, while still leaving delightful tones of green apple, melon and pear. Elegant and dry, the wine pairs beautifully with Pacific Northwest seafood
Gorge Crest sits stunningly on Washington's Underwood Mountain, just 4.5 miles north of our estate. Our crew crosses the Columbia River to tend the vines. Modest south slope grants full sun throughout the day. Breezes from the west provide rapid dirurnal cooling. The end result is a perfect place to capture Gewürztraminer's enchanting qualities. Floral notes of carnations and fresh cut ginger. The extended skin contact imparts beautiful mouth texture. Off-dry with perfect balancing acidity
The marvelous Sauvignon Blanc, grown on Underwood Mountain is within eyesight of our property.Our inspiration was to emulate "Kiwi" style, with its bright acidity and tropical notes on the nose. We balanced its "racy" character with beautiful scents of grapefruit, guava and gooseberry
Our owners, Bob and Lynette met at a wine bar in Hong Kong (it was love at first sip!). While they were initially dating, Lynette tasted the 2010 & 2011 vintages of our Estate Reserve Chardonnay. The two of them always joked that the wine was what "woo'd" her. So shortly after his proposal, Bob labeled the 2012 vintage with her name as an engagement present. Today, Lynette is the General Manager of our family winery and her upbringing on the Canadian prairie, gives her an innate ability to herd critters, creditors and an independent minded owner
Gorge Crest sits stunningly on Washington's Underwood Mountain, just 4.5 miles north of our estate. Our crew crosses the Columbia River to tend the vines. Modest south slope grants full sun throughout the day. Breezes from the west provide rapid dirurnal cooling. The end result is a perfect place to capture Gewürztraminer's enchanting qualities. Floral notes of carnations and fresh cut ginger. The extended skin contact imparts beautiful mouth texture. Off-dry with perfect balancing acidity. Pairs beautifully with your holiday Turkey and gravy. Order by December 13 to receive before Christmas
Our owner, Lynette often states "Bob woo'd me with the chardonnay." The complete story of a Canadian gal from the prairie, living in Hong Kong and falling for a vineyard owner in Oregon, takes more room than a tiny back label. Suffice it to say, our estate grown, Dijon clone and barrel fermented wine holds enough charm to mask defects in proprietorship
This single-vineyard dessert wine grew on Underwood Mountain just across the Columbia River from our estate. Harvested at the peak of ripeness, with intense flavors and beautiful acidity, the clusters were then frozen and pressed, concentrating the nectar. The resulting wine offers beautiful balance underlining its residual sweetness. Gorgeously paired with Cascadia Creamery Glacier Blue ® cheese or your favorite custard pudding
Bottled as a celebration of the owner's daughter, Becky's wedding to Matt Williams. Bill and Bob selected 10 barrels with 23 months of aging for this selection. Each clone of Pinot Noir we grow, Pommard, Dijon 115 and 777 found their way into the composition. Extra time in neutral barrels subdued some fruit on the initial nose, replacing it with fine scents of sandalwood. Like its namesake, the wine has matured beautifully under our supervision
Spring arrived early with warm and dry conditions. The season projected a very early harvest. Consequently, I chose to balance the vines with a little additional yield, stretching the season to gain "hang time" for complex flavor development. This 100% estate grown wine, aged in French Oak, reflects the spice of volcanic soils and brightness of a winegrower's restraint in ripeness. Crafted with care both in the field and winery
Our owner, Lynette often states "Bob woo'd me with the chardonnay." The complete story of a Canadian gal from the prairie, living in Hong Kong and falling for a vineyard owner in Oregon, takes more room than a tiny back label. Suffice it to say, our estate grown, Dijon clone and barrel fermented wine holds enough charm to mask defects in proprietorship
2013 saw a beautiful season, then came the rains… We hunkered down, and waited for the rains to pass, and alas – The Indian Summer came providing us an elegant vintage. Pinot Noir grapes from the entire vineyard are blended for richness and balance. Snow-capped volcanoes cool down the summer's heat, creating fruit with beautiful flavors designed to drink now and to progress in the bottle. Aged in French Oak Barrels. 91 points Wine Advocate
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1850 Country Club Rd, Hood River, OR 97031-9603