Many describe winemaking as a melding of art and science. However, which parts of the process require an artistic touch versus scientific doesn't often. . .
Wine tastes good. And it smells good, too. These simple realities should be at the core of tasting wine. Unfortunately . . .
Put that rosé in the cellar. You heard us right. Lay it . . .
For Alex Fullerton, it all began in Burgundy. His father and Proprietor Eric Fullerton tasted his way through the region as a young lad, and then . . .
We love experimenting with new fermentation techniques in an attempt to bring more complexity to our wines. Back in . . .
Oregon and sustainability go together like Fred Astaire and Ginger Rogers. When tasting wine around the Willamette Valley, terms like Biodynamic, Salmon . . .
Another stunning Willamette Valley vintage is in the books. The 2016 vintage comes on the heels of the opulent . . .
The reality of time adds profoundly to our experience with wine. In the winery itself, time helps. . .
Scientific discovery has enabled winemakers to improve their craft significantly. Prior to the 1860s, brewers and winemakers didn’t know that yeast fermented wine. Fermentation was nearly magical, which may . . .
Within the broader Willamette Valley American Viticultural Area (AVA) rests six sub-AVAs. These smaller AVAs represent specific geographic and climactic areas that produce wines unique to that place.