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The winery at Brick House is open to
the public Memorial Day and Thanksgiving
weekends and by appointment
the rest of the year.
For
Details Click Here 
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 Click
Here: Watch the Grapes Mature from Spring to Autumn Harvest!
Click Here: Check the Current Vineyard Weather
The Gentle Art of the Farm
Once you have faced the challenge of
finding a site for a new vineyard, you never look at a hillside
in the same way again. Every slope carries a certain signature.
Some have particular allure. You instinctively gauge pitch and
elevation. You automatically assess exposure to the wind and
sun. Every hillside holds a unique promise. And when you find
one where everything feels just right, the thrill is unforgettable.
There are hills ...and then there are hills that have it all. Surrounded by the fruit
and hazelnut orchards above the Chehalem Valley, the
rolling hills at Brick House compose just such a place. A New
World site dedicated to Old World wisdom, and a way of growing
grapes proven over a thousand years or more :
Plant them in shallow soils on a hillside and
give them the morning sun, Don't plow too much. Don't hoe too
little. Let them struggle. And don't ever forget that the world's
finest fertilizer is the footprint of a winegrower... in the
mud of March and the dust of September.
At Brick House, "organically
grown" is more than just a phrase on the labels
of our wines. It commits us to the old ways. From our first
planting in May of 1990 until today, we have relied on basics.
All our fruit is estate grown. All of it is certified organic.
Elemental sprays like sulfur combat disease. Fundamental farming
controls weeds and shapes the hillsides beneath our vines.
   
There are about 36,000 of them now
; a living army rooted around the old brick house on Ribbon
Ridge. Pinot noir commands the lion's share of the farm: 19
acres of Pinot in all. Three low yielding clones whose ancestors
hail from the vineyards of Morey St. Denis in Burgundy are planted
to the east of the house and winery. Oregon's bread and butter
Pinot clone, Pommard, constitutes our first planting -- ten
acres along the vineyard's southern fence.
Then there is the Chardonnay; clones from the
Dijon viticultural station were gathered from cuttings taken
near Mersault in Burgundy. A mere three acres of Dijon Chardonnay
are currently in production at Brick House. One more is on the
way.
And finally, the Gamay noir; the standard bearer
of Beaujolais, the black sheep of Burgundy. We've always loved
its brilliant fruitiness and acidity. Reduce the yields, and
on our soils these vines produce a rich dark wine.
All our wines are produced
and bottled by hand on our 40 acre farm. We count on
indigenous yeast fermentations. Rarely do we fine and never
do we filter Brick House wines. When the vintage... or a part
of it... merit special designation, we bottle the Cuvee du Tonnelier
(or the Barrelmaker's Batch) as the finest expression of our
estate's unique climate and terrain.
Outside of Oregon, Brick House wines are available
in San Francisco, Seattle, Jackson, WY, Chicago, Washington
D.C., Roanoke, VA , New York City and ...soon... in Boston.
For details, see Sourcing.
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