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Fullerton Wines - JOURNAL

January 11, 2017

Oregon and sustainability go together like Fred Astaire and Ginger Rogers. When tasting wine around the Willamette Valley, terms like Biodynamic, Salmon . . .


November 3, 2016

Another stunning Willamette Valley vintage is in the books. The 2016 vintage comes on the heels of the opulent . . .



August 29, 2016

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 . . .



July 11, 2016

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.


June 6, 2016

Yeast, the converters, create the wine we all enjoy. These single-celled fungi feast upon sugars, and release CO2 and alcohol in exchange. Without yeast, we would drink super-sweet grape juice from our beloved Pinot Noir and Chardonnay vines. However, thanks to yeast, we instead relish the complex, intoxicating aromas and flavors of wine.



April 22, 2016

Many of us have experience pulling corks (or twisting a cap), pouring a glass of wine, and then kicking back to enjoy an evening. Many can improve this experience by adding a step prior to pulling the cork—store your wine well.


March 17, 2016

Fullerton Wines aspires to provide the wine community with authentic, engaging, and fun experiences. To this end, Fullerton Wines has recently started the Fullerton Wine Course. The invidual sessions of this expansive course offer attendees an engaging and intimate experience. . .