Well what can we say that hasn't already been said before...not much, but perhaps some of it's worth repeating.

We make wines in the tradition of Burgundy and our Oregon forefathers. To us that means minimal intervention (no fining, filtering, acidulation, etc., basically no funny business), yet maximum attention to detail (you should see us hose off a crush deck, you could eat off it).

We believe wines are made in the vineyard and our experience working in vineyards helps us understand that even if you prune, shoot thin and leaf-pull a vineyard to perfection, Mother Nature may still have her way with you and the grapes. Thus every vintage is wonderfully different and unique, we like it that way...we hope you do too.

Tyson began working in the Oregon wine industry in 1995 and after 12 years of learning from many of Oregon's top producers, it was time to take his knowledge to task and venture out on his own. Tyson's lessons learned came from seven vintages at Erath Vineyards, ramming around on a forklift at all hours of the night and shepherding countless interns (many of whom became famous winemakers) through the gauntlet of harvest. Most recently, Tyson beat out Jackson the dog as John Paul's most loyal companion, serving as the assistant winemaker for Cameron Winery and working doggedly alongside John in the vineyard and winery for four years. Harvests spent at J.K. Carriere and Brick House also taught valuable lessons in fruit fly killing and pseudo gravity flow. After this requisite due paying, Tyson (and company i.e. family, friends and neighbors) will draw inspiration from these many lessons taught to him by his mentors, coworkers and friends.

If you are interested in direct sales, visiting the winery or if you just want to drop us a line, please ring us at 971.645.3547 or send a note.