DOCSLIB.ORG

Oregon Wine History Project™ Interview Transcript: Diana Lett

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Oregon Wine History Project™ Interview Transcript: Diana Lett Linfield University DigitalCommons@Linfield Oregon Wine History Transcripts Bringing Vines to the Valley 5-22-2012 Oregon Wine History Project™ Interview Transcript: Diana Lett Diana Lett Follow this and additional works at: https://digitalcommons.linfield.edu/owh_transcripts Part of the Oral History Commons, and the Viticulture and Oenology Commons Recommended Citation Lett, Diana, "Oregon Wine History Project™ Interview Transcript: Diana Lett" (2012). Oregon Wine History Transcripts. Transcript. Submission 3. https://digitalcommons.linfield.edu/owh_transcripts/3 This Transcript is protected by copyright and/or related rights. It is brought to you for free via open access, courtesy of DigitalCommons@Linfield, with permission from the rights-holder(s). Your use of this Transcript must comply with the Terms of Use for material posted in DigitalCommons@Linfield, or with other stated terms (such as a Creative Commons license) indicated in the record and/or on the work itself. For more information, or if you have questions about permitted uses, please contact [email protected]. Diana Lett Transcript subject to Rights and Terms of Use for Material Posted in Digital Commons@Linfield This interview was conducted with Diana Lett (DL) on July 9, 2010 at Eyrie Vineyards in McMinnville, Oregon. The primary interviewer was Jeff D. Peterson (JDP). Additional support provided by videographers Mark Pederson and Barrett Dahl. The duration of the interview is 49 minutes, 18 seconds. [00:00] JDP: So today we are interviewing Diana Lett for the Oregon Wine History Project™. It’s July ninth and we’re here at Eyrie Vineyards to talk to her about the early days of wine. So why don’t you start by telling me a little bit about yourself, and about how you came, wound up coming to Oregon with David [Lett]? [00:24] DL: I was raised in the South, and I went to school in Dallas, Texas, University of Dallas. And just a few days after I finished my last term at the university, I got a job with Scott Foresman Publishing, which published college textbooks. I had been at work for about three days and I got a call from the head office in Chicago, and they said, We’d like to send you back to Chicago to attend the New Man’s Conference, and learn all about the new books, and meet some of the people that work all around the country with Scott Foresman. And so my friend who had helped me get the job said, “Well, while you’re in Chicago–” Oh, I said, “First of all, what’s the New Man’s Conference?” And they said, It’s all the new people that we’ve hired this past year or so and we’re bringing them all into Chicago, so it will be eighteen men and you. Sounded fine, all the new men and me. I was a new man, also. So my friend Al Dolan said to me, “While you’re there, make sure you meet Dave Lett. He’s covering our Northwest Territory, but he’s also—I think you’ll really like him, and he's starting a winery in Oregon.” So I didn’t know anything about wine, or anything like that, but the first person I met when I got to the New Man’s Conference was David Lett. And we liked each other immediately, and, well, to make a long story short, we were married eight weeks later in Dallas. I flew out to Oregon and my wedding present was an L.L Bean rainsuit and a shovel. That first week we got busy transplanting the little baby plants that he had planted the year before, he had planted in 1965. We spent our honeymoon year, ’66, ’67, digging out all these little vines and transplanting them over to what would become the Eyrie Vineyards. That was my introduction. When I told my friends and my family that I was running off to an unknown place with an unknown man to do an unknown thing, I dropped a few jaws. And I look back on it now and I think, That was crazy. [03:07] JDP: So how old were you about then? [03:09] DL: I had just turned twenty-three, and David had just turned twenty-seven. He came to Oregon in the winter of 1965. After he had finished getting his—let’s see, maybe we should back this up a little bit. I don’t know if you have the story of how he got involved in all of this. Let me start off and back up on that. David went to the University of Utah. He was born in Chicago, but then his family moved to Utah, and had a little apple farm in Utah. Their farm was right at the :! ! "#$%$!&'((!)%('*+#',!-*$%./*#0(!1!2345!67!89:9! !"#$%&'()&#'*)+,%"-'."%/#0,1' foot of the Wasatch Mountains, and he really enjoyed the whole natural splendor and being outside. They were very in touch with nature, they did a lot of hiking, and skiing, and all that sort of thing. But his grandfather had been a doctor back in Chicago, and his family really wanted him to be a doctor, so he went to University of Utah and majored in medicine and philosophy, thinking that the medical schools would want somebody who was really well-rounded in the liberal arts as well as sciences. And then when he graduated, and made application to the medical schools that he wanted to go to, all of which were coincidentally nearby really good sailing areas, he found that most medical schools were not that interested in somebody that was that well-rounded. He decided then he would have a fall back position of going to dental school, but he was not terribly excited about that. But he went for an interview in San Francisco at Physicians and Surgeons College there in San Francisco. And while he was there, the Donner Pass to get back to Utah got snowed in so he couldn’t go back. So he thought, I’m just going to go out to the Napa Valley and kind of see what’s going on. [05:30] And not much was going on in the Napa Valley at the time; there were only maybe two or three really good wineries and not many wineries at all, really. And he happened to go to Mayacamas for a visit. He went up to see Lee Stewart at Souverain Cellars, which was one of the other nice, small, premium wineries in the Napa Valley at that time. And it was a cold, foggy day, and it was in January, and he came up the drive and he saw a young man out in the courtyard there rolling barrels around and rinsing them out and doing all that, so he engaged that young man in conversation and they talked about winemaking, and wine, and traveling all around the world, and all the wonderful people who are involved in the wine business. And David said he felt like he just had a lightning bolt; that’s what he wanted to do and he could use his science, and he could use his more liberal self and he could be involved with nature, and it all came together for him. And he came back home and told his parents, kind of like when I told my parents what I wanted to do. Because at that time there was absolutely no glamour, no cache, no history, no—Really, it just wasn’t part of our culture at all to even be involved in wine, to even drink wine. So they were underwhelmed, for that as a career choice. But he got a letter shortly after that from Lee Stewart, who was a very respected winemaker, offering him a job at Souverain to see if he wanted to do that. So his parents said, Well, David, if you really are serious about doing this, we’ll help support you, but is there some place you can go and get a serious education in it? So he found out about the program at University of California at Davis, and he applied, and was accepted and so he attended Davis for two years, and I think he worked part time at Souverain and so forth. But he got his degree in Viticulture. He thought it would be, just from his personality, but then as he was studying about wine he realized that the wine that he liked was more natural, and was made from the vineyard. The vineyard should have the focus, rather than the manipulations you might do in the winery. So he decided to major in Viticulture and minor in Enology. 8! ! "#$%$!&'((!)%('*+#',!-*$%./*#0(!1!2345!67!89:9! !"#$%&'()&#'*)+,%"-'."%/#0,1' And while he was at Davis, they had the opportunity to do a lot of wine tasting in their classes, and they had the opportunity to taste a lot of good wines. And some of those wines were Pinot noir from Burgundy, and David just fell for Pinot noir. And that was another one of those pieces of—Jason [Lett] calls it the Cosmic Brick. But just this thing, everything just clicks into place and you know this is where you want to focus. And so Pinot noir became his baby. And when he graduated from Davis January of ’64 he went over to Europe for several months and went, kind of travelled right around the Northern part of France, and Alsace and Germany, and that area. And talked about Pinot noir and kind of related cool-weather, cool climate grapes.
Load more

Recommended publications
  • Pinotfile Vol 7 Issue 22
    It’s the Place, Stupid! Volume 7, Issue 22 August 4, 2009 Papa Pinot’s Legacy Pervades 2009 IPNC “David Lett defined the term “visionary,” sailing against a strong current as he fulfilled the promise of Oregon wine. He planted grapes where others deemed it impossible, understanding that the very finest wines are often grown where it is most perilous, and he thrived on that challenge. His personality set the tone for the character of the Oregon wine industry, and his stunning wines rewarded his fearlessness, focus and independence. For those who prefer their opinions strong and their wines elegant, David was your man. What an inspiration.” Ted Farthing, Oregon Wine Board Executive Director, Oregon Wine Press, January 2009 Each July for the past twenty-four years, McMinnville, Oregon, has become Beaune in the USA. 700 Pinot geeks from all over the country and from every corner of the world descend on this inauspicious town to celebrate the fickle darling of wine cognoscenti and revel in their indulgence. The International Pinot Noir Celebration (IPNC) is held on the intimate and bucolic campus of Linfield College, but there is no homework or written tests, and no dreadful lectures at 8:00 in the morning, just an abundance of great Pinot Noir paired with the delicious bounty of Oregon prepared by the Pacific Northwest’s most talented chefs, and plenty of joie de vivre. This year’s IPNC, held on July 24-26, 2009, marked the twenty-third event, dating back to 1987, when a group of grape farmers and winemakers assembled to figure out a way to promote Oregon wine.
    [Show full text]
  • The Willows Inn
    THE WILLOWS INN SPECIAL CLUB CHAMPAGNE CHAMPAGNE A. Margaine ‘Verzy’ Blanc de Blanc, Montagne de Reims 2012 225 Alexandre Lenique ‘Secret de Famille’ Brut Nature, Cotes de Blanc 2006 250 Mousse Fils ‘Cuisles’ Pinot Meunier, Valllée de la Marne 2014 300 Didier-Ducos ‘Cuvée Absolu Meunier Brut’ Vallée de la Marne NV 95 Pierre Gimmonet & Fils ‘Chouilly’ Grand Cru, Cote de Blancs 2012 390 André Beaufort ‘Brut Reserve’ Ambonnay Grand Cru NV 160 Pierre Gimmonet & Fils ‘Cramant’ Grand Cru, Cote de Blancs 2012 400 André Beaufort ‘Brut’ Polisy NV 125 Gaston-Chiquet ‘Dizy’ Brut’ Vallée de la Marne 2009 220 Lelarge-Pugeot ‘Bises’ Extra-Brut Blanc de Blancs, Vrigny, Montagne de Reims NV 135 Egly-Ouriet ‘Tradition’ Brut Ambonnay Grand Cru NV 235 SPARKLING Egly-Ouriet ‘Les Crayeres’ Brut Blanc de Noirs, Ambonnay Grand Cru NV 340 H. Billiot ‘Cuvée Julie’ Ambonnay Grand Cru NV 225 Archipelago, Seigerrebe Pétillant Naturel, Lopez Island Vineyards, Lopez Island 2018 75 Chartogne-Taillet ‘Sainte Anne’ Brut, Merfy, Montagne de Reims NV 125 Syncline Cellars ‘Scintillation’ Gruner Veltliner, Columbia Gorge 2016 85 St. Reginald Parish ‘Sparkle Motion’ Brut Nature Blanc de Noir, Yamhill-Carlton 2015 120 Chartogne-Taillet ‘Chemin de Reims’ Extra Brut, Merfy, Montagne de Reims 2011 185 Roots ‘Art Brut’ Blanc de Noir, Sienna Ridge Estate, Red Hills Douglas County 2011 75 Hervy-Quenardel, Brut, Verzenay Grand Cru 2008 [1.5L] 420 Analemma, Blanc de Noirs, Atavus Vineyard, Columbia Gorge 2014 140 ROSÉ CHAMPAGNE SPARKLING ROSÉ Marc Hebrart, Brut Rosé, 1er Cru Mareuil-sur-Ay,
    [Show full text]
  • January 2009 Month
    March 24, 2011 OREGON LIQUOR CONTROL COMMISSION Page 1 of 7 Gallons Of Wine Removed From Bond Or Imported Into Oregon As Reported by Oregon Wineries For the Month of January 2009 <----------------------- Taxed ------------------------> <-------------------- Exported ----------------------> <---------------------- Exempt ----------------------> Company Name Under 14% Over 14% Total Under 14% Over 14% Total Under 14% Over 14% Total OAK KNOLL WINERY 51,994.44 0.00 51,994.44 20,009.22 0.00 20,009.22 31,985.22 0.00 31,985.22 UNION WINE CO 38,071.40 6,317.10 44,388.50 4,317.20 71.30 4,388.50 33,754.20 6,245.80 40,000.00 WILLAKENZIE ESTATE 13,845.00 20,729.00 34,574.00 0.00 0.00 13,845.00 20,729.00 34,574.00 LEMELSON WINES LEMELSON VINEYARDS 29,339.91 435.09 29,775.00 0.00 0.00 29,339.91 435.09 29,775.00 PANTHER CREEK CELLARS 20,661.54 8,328.48 28,990.02 0.00 0.00 20,661.54 8,328.48 28,990.02 ROXY ANN WINERY / NORTHWEST WINE BROKERS 10,377.20 18,610.10 28,987.30 265.91 38.44 304.35 10,377.20 18,610.10 28,987.30 CRISTOM VINEYARDS 12,044.57 14,070.22 26,114.79 0.00 0.00 12,044.57 14,070.22 26,114.79 DEL RIO VINEYARDS 19,138.00 6,691.00 25,829.00 9,735.42 429.60 10,165.02 9,402.58 6,261.40 15,663.98 WALNUT CITY WINEWORKS 23,650.38 972.50 24,622.88 0.00 0.00 23,650.38 972.50 24,622.88 CHATEAU BIANCA 21,726.47 1,506.54 23,233.01 7,661.40 376.80 8,038.20 14,065.07 1,129.74 15,194.81 HENRY ESTATE WINERY 21,755.80 97.50 21,853.30 0.00 0.00 21,755.80 97.50 21,853.30 AMITY VNYD/REDFRD CEL/MDRNA HL/VIEW 20,580.15 0.00 20,580.15 0.00 0.00 20,580.15 0.00
    [Show full text]
  • JWE 10 3 Bookreviews 382..384
    382 Book and Film Reviews VIVIAN PERRY and JOHN VINCENT: Winemakers of the Willamette Valley: Pioneering Vintners from Oregon’s Wine Country. American Palate, Charleston, South Carolina, 2013, 160 pp., ISBN: 978-1609496760 (paperback), $19.99. CILA WARNCKE: Oregon Wine Pioneers. Vine Lives Publishing, Portland, Oregon, 2015, 234 pp., ISBN: 978-1943090761 (paperback), $19.99. Admittedly, it was hard to write a dispassionate review of books that so lovingly describe the region in which I live and so admiringly profile many of my acquain- tances in the Oregon wine industry. Therefore, I used as measures of merit how well each echoed my impressions of this most beautiful area and its people, and whether each accomplished its objectives. Perry’s and Vincent’s Winemakers of the Willamette Valley (WWV) “is meant to showcase the stories of a handful of Oregon’s many Willamette Valley winemakers” (WWV, p. 11). A foreword by Chehalem founder Harry Peterson-Nedry sets the per- sonal tone that pervades those stories. Next, in a mere eight pages of text, the first chapter, “History of the Willamette Valley Wine Region,” covers the climate, soil, grape selection, craftsmanship, industry structure and early success in sufficient detail to provide valuable context. The authors then share intimate interviews with eighteen vintners and vignerons. Within each chapter named for one or two wine- makers are brief descriptions of the wineries that each is affiliated with. These include year founded, ownership, varietals, tasting room location, hours and con- tacts. Sustainability features, a point of pride in the Oregon wine industry, are also listed.
    [Show full text]
  • Sparkling Gls Btl Whites Rosé Reds
    Northwest Red PAPA HAYDN WEST AND WINES BY THE GLASS Bow & Arrow Air Guitar 2016 Willamete Valley CABERNET SAUVIGNON/ CABERNET FRANC 48 Woodward Canyon Artist Series No. 21 2014 Washington State CABERNET SAUVIGNON 99 JO BAR Hedges Family Estate 2015 Red Mountain CABERNET SAUVIGNON/MERLOT/SYRAH 58 Abacela ‘Fiesta’ 2016 Umpqua Valley TEMPRANILLO 45 Sparkling Gls Btl Flama d’or NV Brut Cava 9.5 38 L’Ecole No. 41 2014 Walla Walla Valley MERLOT 78 Lucien Albrecht NV Cremant d’Alsace, FR Brut RosÉ of Pinot Noir 13.5 50 Minimus ‘Black Locust’ 2013 Applegate Valley SYRAH 72 California And New World Red Roederer Estate NV Anderson Valley, CA 15.75 63 Carpe Diem 2016 Napa Valley CABERNET SAUVIGNON 53 Forteto della Luja 2016 - Moscato d’Asti, IT 11.5 46 Cakebread Cellars 2012 Dancing Bear Ranch Howell Mountain Whites Napa Valley CABERNET SAUVIGNON/MERLOT 295 Domaine Le Capitaine 2017 Vouvray, FR CHENIN BLANC 12 48 Turley 2014 Duarte Vineyard Contra Costa County ZINFANDEL 90 Zuschmann Schofmann 2016 Weinviertel, AT GRUNER VELTLINER 13 52 Ladera Reserve 2011 Howell Mountain Napa Valley CABERNET SAUVIGNON 186 Uli Stein Weihwasser 2017 Mosel, DE RIESLING 9 36 Methode Sauvage 2018 North Coast CABERNET FRANC 53 Prisma 2018 Casablanca , CL SAUVIGNON BLANC 9 36 Italy Red Cecchi 2015 Chianti Classico SANGIOVESE 33 Torii Mor 2017 Willamette Valley, OR PINOT GRIS 10 40 Caparzo 2011 Brunello Di Montalcino SANGIOVESE 90 Louis Jadot 2017 Macon Villages, FR CHARDONNAY 10 40 Querciabella ‘Mongrana’ 2015 Tuscany SANGIOVESE/MERLOT/CABERNET SAUVIGNON 54 Loop de Loop
    [Show full text]
  • Eyrie Pinot Noir Single Vineyards
    ESTATE SINGLE VINEYARD PINOT NOIR COLLECTION THE VITICULTURE & VINIFICATION Our five vineyards are all remarkable examples of Pinot noir in the Willamette Valley. Not only has each been farmed organically since inception, each vineyard contains ungrafted, pre-Phylloxera plantings that are vanishingly rare in the world of wine. These five cuvées are produced identically, with the same fermentation regimes of wild yeast and small fermentation vessels, followed by aging in blends of cooperage with 12% new oak in each. The result is a fascinating journey up the Dundee Hills, from our lowest elevation Sisters vineyard at 220’ up to our highest elevation Daphne vineyard at 860’. Each wine reflects facets of soil, site, exposure, and vine age that together capture a precise portrait of how variations in place can influence Pinot noir. ABOUT THE EYRIE VINEYARDS In January of 1965, Eyrie founder David Lett arrived in Oregon with 3,000 grapevine cuttings and a theory. He believed that the Willamette Valley had the right combination of climate and soil to produce Pinot noir unmatched outside of Burgundy. Inspired by a pair of red-tailed hawks thatmade their nest, an eyrie, in the fir trees overlooking their first vineyard site, David and his new bride Diana christened their fledgling endeavor The Eyrie Vineyards. Just as the descendants of those hawks still make their home above the vineyard, David and Diana’s son Jason continues the Lett family tradition of producing fine Eyrie wines. The Eyrie Vineyards, PO Box 697, Dundee, OR 97115 phone: 503.472.6315 fax: 503.472.5124 www.eyrievineyards.com EYRIE VINEYARDS ESTATE SINGLE VINEYARD PINOT NOIR COLLECTION PINOT NOIR SISTERS Elevation: 220’–330’ Planted: 1989–present Acres: 4 Named for the three Pinot sister varieties on the site, gris, blanc and noir, the four acres of Pinot here, planted in 1987 to Pommard and Wadenswil clones, often carry a flowery scent on top of earth and fruit.
    [Show full text]
  • DAY WINES Oregon, United States
    DAY WINES Oregon, United States In 2006 Brianne Day sold everything she owned and began traveling through wine regions all over the world. Over the following eight years she visited around 80 different regions, working at wineries in Burgundy, Argentina, Australia, and New Zealand. During this time, she re-established her home base in Oregon and worked at a number of wineries including The Eyrie Vineyards and Brooks. In 2012 Brianne started her own winery with some Pinot Noir grapes from the 15-acre, dry-farmed Crowley Station Vineyard in the Eola Amity Hills. The inaugural vintage was only 125 cases and sold out quickly. On the strength of that single bottling she was invited to the RAW fair in London and was one of only seven American wineries mentioned in Isabelle Legeron’s recent book, Natural Wine, alongside Vin de Days L’Orange 2020 12/750ml Edmunds St. John and Arnot Roberts. 48% Riesling, 32% Müller-Thurgau, 15% Since then, Brianne has grown production to a level of around Gewürztraminer, and 5% Pinot gris from 3 different 5000cs/year and continues to experiment with under- vineyards (Anne Amie Estate, Twelve Oaks and appreciated varieties such as Malvasia, Tannat, and even Aligote while honing her Pinot Noir skills. Momtazi). Grapes were destemmed, fermented individually for about 8 days on the skins. The juice was blended and placed in neutral french oak to Brianne’s general winemaking is as follows: native yeast undergo partial malolactic fermentation. fermentations, low additions of sulfur, minimal punch downs, rare pump overs, and only tiny amounts of new oak.
    [Show full text]
  • Download & Print (Pdf)
    Pinot Noir is part of a well- lived life Volume 9, Issue 25 June 1, 2013 Pinot Noir Doctors “Inside each of us there’s another man or woman dying to get out. That other person is your alter ego, who begs you to cast aside your tedious, day-to-day routine and thrust yourself into the life you’ve always dreamed of living.” Fred W. Frailey, Editor, Kiplinger’s Although he was the most famous “Wine Doctor” and often called America’s greatest winemaker, Andre Tchelistcheff was not a licensed medical practitioner. There is, however, an extensive list of medical doctors who are winery owners, winegrowers or winemakers. In addition, there are many doctors who have combined their medical background and enjoyment of wine to become advocates of wine as part of a healthy lifestyle. Many Pinot Noir winemakers started out in a career path to become medical doctors. Examples abound, such as Dan Goldfield (Dutton-Goldfield), Natalie West (Foppiano Vineyards), Eric Hammacher (Hammacher Wines), Rod Berglund (Joseph Swan Vineyards), and Cécile Lemerie-Dèrbes (Derbès Wines) According to Wine into Word (James Gabler), the first book about wine was published by Arnaldus of Villanova, who was a physician, surgeon, botanist, alchemist, philosopher, writer, astrologer, lay theologian and counselor to kins and popes. About 1310, Arnald wrote a book on wine, but because the printing press had not yet been invented, his book was initially handwritten. In 1478, his book was translated into German and printed, making it the first book on wine to use this new invention. The first complete book in English on wine was by William Turner (1568), and the first (Sir Edward Berry), the second (Robert Shannon), and third (Alexander Henderson) books in English that discuss modern wines were written by physicians.
    [Show full text]
  • Pinotfile Vol 9 Issue 31
    Cabernet is a Bordello, Pinot Noir is a Casino Volume 9, Issue 31 October 10, 2013 David Adelsheim: A “Latecomer” Oregon Wine Pioneer David Adelsheim likes to call himself a “latecomer” when talk turns to the pioneers of Oregon’s modern wine industry. Although Richard Sommer, David Lett, Charles Coury, Dick Erath and Dick Ponzi preceded him by a few years in planting vineyards and establishing wineries in Oregon, David not only founded an iconic Willamette Valley winery, he became a revered figure in Oregon wine after having participated as a respected spokesperson on practically every important issue facing the Oregon wine industry through the years. Despite his prestigious accomplishments, he remains modest and unassuming, with a charming sense of humor, all attributes that bring him much-deserved respect from his colleagues in Oregon. David was uniquely one of the name early Oregon wine pioneers that did not immigrate to Oregon. Although he moved to Portland from Kansas City with his family in 1954, he spent his formative years in Portland. After studying at University of California at Berkeley and in Germany, he received a bachelor’s degree in German literature from Portland State University. David became intrigued with artisan wines after a summer trip to Europe in 1969 with his spouse Ginny, who was a talented sculptor and artist. He soon immersed himself in the literature of winemaking, and dreamed of planting a vineyard in Oregon. In 1971, the Adelsheims had a chance meeting with Dick Erath and Bill Blosser at a May Day party. They directed the couple to seek out a south-facing slope with Jory soil appropriate for viticulture.
    [Show full text]
  • Wines of Oregon
    4/19/2019 Wines of Oregon From Blueberry Supreme to Voodoo Vintners Lucia Volk, PhD & CWE SWEbinar on April 20, 2019 • Wine educator with Mindfulvine.com • Professor at San Francisco State U. • Researcher of the lesser known German Anbaugebiete • Presenter at the next SWE Conference in Washington DC What we will cover today: 1) Fun Facts 2) Quick Look at Oregon’s AVAs 3) Some Oregon Wine History 4) Climate and Geography 5) Oregon Producers to know 6) Conclusion: Keeping Oregon weird 1 4/19/2019 1) Fun Facts about Oregon • it may be only the 4th largest wine-producing state in the US with about 33,995 acres • but it is #1 grower of Christmas trees in the United States! • it is the “greenest” grape-growing and winemaking region in the United States • according to Monty Waldin, Oregon produces the highest percentage of certified organic and Demeter certified grapes • Georg Riedel created a special glass just for the enjoyment of Oregon Pinot Noir a) b) Fun facts, continued • since 2011, Oregon has an Official State Soil! For a list of all existing US State Soils: https://en.wikipedia.org/wiki/List_of_U.S._state_soils 2 4/19/2019 but 70 have to contend for 28% of the total… Continuously expanding region Compared with its neighbors… 3 4/19/2019 More Wine Stats • OR produces only 1% of U.S. wine, yet in 2015 and 2016, it earned 20% of Wine Spectator’s 90+ ratings for domestic wine • 70% of OR wineries make 5,000 cases or less • 69% of OR wine is produced in Willamette Valley; 24% in Southern Oregon • 19 AVAs as of 2019 Stats in this presentation come from the Oregon Wine Board: https://www.oregonwine.org/ 2) Oregon’s AVAs Willamette Valley (1984) Sub-AVAs: Yamhill-Carlton (2004) Ribbon Ridge (2005) Dundee Hills (2005) McMinnville (2005) Eola-Amity Hills (2006) Chehalem Mountains (2006) Van Duzer Corridor (2018) 4 4/19/2019 Southern Oregon AVA (2005) • Umpqua Valley (1984) - Red Hill Douglas County (2005) - Elkton Oregon AVA (2013) • Rogue Valley (1991) - Applegate Valley (2001) Oregon’s “shared AVAs” • Columbia Gorge (2004), Columbia Valley (1984), incl.
    [Show full text]
  • A Small Group of Winegrowers in the Willamette
    March 11, 2019 WHO WE ARE Deep Roots Coalition Trade Tasting San Francisco We are the Deep Roots Coalition (“drc”), a small group of winegrowers in the Willamette Valley and beyond that are Members: dedicated to educating wine consumers, retail outlets and Beckham Estate Vineyard restaurants on the importance of sustainable viticulture and to Belle Pente Vineyard & Winery question the practice of irrigation. Brick House Wines We were founded largely on two principles. First, we have a profound Brooks Wine respect for the concept of terroir and therefore we want to make wines Cameron Winery that are totally terroir-driven. Second, we are committed to sustainable Carlo & Julian Vineyard & Winery agriculture and as such we eschew the use of irrigation because this Crowley Wines technique is in no way sustainable in the long-term. Evesham Wood The idea of terroir is that wine should reflect the “place” from which it The Eyrie Vineyards emanates. To that end, the concept of “place” includes soil Goodfellow Family Cellars composition and depth, degree and direction of slope, latitude, Illahe Vineyards temperature regime and precipitation. The criteria of precipitation J.K. Carriere include how much, when and the manner in which it occurs. If one Mellen Meyer introduces irrigation to the equation, the all-important parameter of Patricia Green Cellars precipitation is eliminated and terroir no longer applies to the resulting wine. This is why in France (as well as most of the other viticultural Patton Valley Vineyard areas of Europe), when a winegrower introduces irrigation, the resulting Sequitur wine is no longer allowed to claim an appellation.
    [Show full text]
  • Dundee Hills Winegrowers Association
    Dundee Hills Winegrowers Association 5. A winemaking legacy passed down to the next generations In the fall of 1964, a young graduate of the viticulture and enology program at UC Davis gathered 3000 vine cuttings from California vineyards and headed to Oregon. He found exactly what he wanted on a south exposed slope in what was then known as the Red Hills of Dundee. David Lett planted his first vines and christened The Eyrie Vineyards. Soon after his vines went into the ground, new wine growing neighbors joined him, including Dick Erath, Bill Blosser and Susan Sokol Blosser. After a blind tasting of these pioneering Pinot Noir wines was held in Paris in 1979, and the wines outranked many of Burgundy’s best, more wine producers turned their attention to the Dundee Hills. The second generation is still innovating at Sokol Blosser Sokol Blosser is indeed a multi-generational winemaking family! Alex and Alison Sokol Blosser, brother and sister, have been at the helm since taking over operations from Susan Sokol Blosser and Bill Blosser in 2008. Today, Alison is CEO and Co-President, and Alex is head Winemaker and Co-President. What’s more, during the summer the third generation comes to work at the winery, helps in the tasting room, office, vineyards, and winery. Four generations living in the Dundee Hills at Arterberry Maresh Probably the only four-generation family living on a farm and winery in the Dundee Hills, the Maresh family includes Jim Senior Maresh, still going strong at 91; his daughter Martha and her husband Steve Mikami; Martha’s son Jim and his wife, Alex with young son, Jim.
    [Show full text]