Winemaker Steve Anderson crafts elegant, complex and balanced wines that express the characteristics of the terroir – and the grape itself. Says Steve: “I like to make wines where you can taste the grape that the wine was made from, more than the barrel in which it was made. That said, the judicious use of oak can elevate, lengthen and broaden the wine overall, in addition to adding flavors and aromas.”
Eola Hills Classic Wines – including Pinot Noir, Pinot Gris, Chardonnay and sparkling wines– are made with estate-grown grapes from dry-farmed vineyards in the Eola-Amity Hills AVA of the Willamette Valley, Oregon. The region’s mild, maritime climate, and mineral-rich volcanic and marine sedimentary soils endow these “new world” wines with a uniquely Oregon character. The winery also purchases grapes from different regions of Oregon, Washington and California, to produce a wide range of varietals and blends, including Merlot, Sangiovese and Zinfandel.
Eola Hills Reserve Wines, or premium varietals, are aged in a variety of oak barrels, primarily French and American, to provide subtle complexity to the wines. For overall cooperage, about 12-15 percent new wood is used each year; however, within individual varieties or specified lots, like Reserve Pinot Noir wines, no more than 30 percent new wood is used. Eola Hills’ Reserve Pinot Gris is aged lightly in French barrels made of acacia wood, which imparts a light, wholly unique flavor.