Vineyard Magic
We have 5 acres of vineyard already established and over the last 8 years have moved to more sustainable practices including no-till, cover cropping, sustainable IPM and composting practices. The dream is to expand to another 3 acres for a total of 8 acres of vineyard.
We currently grow Tempranillo, Gewurztraminer, Muscat and Syrah. Our climate and geography in the Columbia Gorge grows a mind blowing ‘cool climate’ red from grapes traditionally seen in warmer climates.
NERD ALERT!
Our aim is to always improve our sustainable practices. Managed grassland/wildlife grazing land, modified grazing with sheep for weed control, integrating the manures, optimizing our gravity fed RDI drip irrigation, reduce need for tractor compaction and fuel usage for sustainable grape production and lowering the costs of wine production.
As we experience climate change, we need to keep one (or both) eyes on how we’ll need to modify our crops’ tolerance for hotter and drier conditions. Irrigation in the vineyard can be optimized with increasing green water use with practices such as mulching and cover cropping. “Green water” means water that is sourced directly to the vineyard from natural sources, such as rainfall and snow. Good management of this stored water in the soil is crucial to reduce vines' irrigation requirements. By applying mulches, water soil availability can be improved through reducing soil evaporation, runoff, and leaching.
Vineyard Events
Stay tuned for the ongoing and ever changing events we have specific to the vineyard!
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Tempranillo mainly. Followed by Gewurztraminer, Muscat and Syrah. I’d reallyreallyreally want to expand it to include Lemberger.
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Nope and nope.
I’m just the dirty grower. And drinker. And a slinger of wines. But not the maker.
I greatly enjoy the process and knowing all about the ins and outs and history, but it’s too much damn cleaning to make wine. Chemistry and cleaning. Ugh.
Plus, I’m surrounded by insane winemaking talent, why would I make mediocre wine when I have access to some of the best?
Most of the wine I have made (for experimental purposes) has since been turned into moonshine. And moonshine I can make just fine.
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Mainly to local wineries and winemakers. I have the privilege to work with some incredible people in the Gorge and they do genuine alchemy with the grapes. I’m honoured they work with me and my humble harvests.
Surplus goes to individual winemakers and home winemakers. Each year I also save a little for myself to play with for funsies.
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Email me!
I mainly do larger quantities (1 ton or more) but can accomodate smaller orders once the larger contracts are filled.