New Biodynamic Wines from the Willamette Valley, Oregon

Keeler Estate, a Demeter-Certified Biodynamic vineyard, is located in the Willamette Valley of Oregon, with the snow-capped Cascade Mountains to the east and the spectacular coast of the Pacific Ocean to the west. The Keeler family moved to their 200-acre property in 1990, and through many years of hard work they transformed what was once fields of brambles, rocky terrain and dilapidated structures to what it is today: a home and Keeler Estate Vineyard. It’s a truly magical place consisting of a thriving Biodynamic vineyard, gardens, forest, lakes, and streams.

The estate is in the Eola-Amity AVA, a wine region blessed with the cooling afternoon Van Duzer Winds from the ocean during the warm ripening season. This helps retain good acidity and balance in the fruit that Keeler grows in the sedimentary, shallow soils of an ancient ocean bed. Keeler’s winemaking style is low intervention with native yeast fermentations and very little manipulation of the resulting wines. “We simply work with what our amazing vineyards offer us each year.”

Chardonnay - Eola-Amity Hills AVA - 2016 - Oregon Chardonnay at its best. Presents wonderful citrus aromas of Meyer lemon peel leading into a layered palate & long finish. "Some waxy aromas with a pithy array of bright citrus fruit & a very layered palate that has a succulent, long & impressively focused drive to the long, commanding finish." —James Aged 14 months on lees in 75% French Oak (30% new) and 25% stainless steel. 

93 points, James Suckling

Pinot Noir - Eola-Amity Hills AVA - 2016 - This wine gives off old world aromatics with hints of sandalwood, followed by flavors of cola and black cherry. "Some wild, brambly and gently meaty aromas with a slightly smoky edge that make for a complex young Pinot Noir. The palate has a smooth, even-paced feel with plush, red-cherry and plum flavors." —Nick Stock of Aged 18 months in 83% neutral, 17% new French oak barrels. After 10 months, 3 neutral barrels of Dijon 115 were moved to a concrete egg to finish for 8 months. 

91 points, James Suckling

"Heart" Pinot Gris - Eola-Amity Hills AVA - 2018 - Bruised apple, cut straw, kiwi, slight chalkiness, earthy. Fermented & aged 8 months in concrete Dolia on heavy lees. One month stainless steel prior to bottling. 

"Heart" Pinot Noir - Eola-Amity Hills AVA - 2016 - Notes of pine, mushroom, & wild raspberry with subtle earthiness. Aged 18 Months in 85% neutral & 15% new French oak barrels. After 10 months in barrel three neutral barrels were moved to concrete egg to age for 8 months. After 13 months two neutral barrels were moved to Terracotta Amphora to age for 5 months.

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