“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.” – Steve Anderson, Head Winemaker
Winemaking Philosophy
Eola Hills Classic 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 impart these “new world” wines with a uniquely Oregon character. The winery also incorporates grapes from different regions of Oregon, Washington and California, to produce a wide range of varietals and blends.
Eola Hills Reserve Wines are aged in a variety of French and American barrels to provide a subtle complexity to these premium varietals. Overall, an estimated 12-15 percent new wood is used each year. For our Reserve Pinot Noir, no more than 30 percent new wood is used. The Reserve Pinot Gris is aged lightly in French barrels made of acacia wood, which imparts a light, wholly unique flavor.
Sustainable Growing
We take great pride in how we develop and tend our vineyards: they are our legacy for future generations.
As long-term farmers and good stewards of the land, Eola Hills Wine Cellars is committed to sustainable growing. We advocate low-input viticulture, taking into consideration the unique characteristics of each vineyard site when making farming decisions.
Our vineyards are dry farmed, which lessens the potential for runoff and helps to protect groundwater sources. We are committed to sustainable farming, taking the necessary steps to select biological treatments for pests and disease, such as spraying with mineral oil for mite and powdery mildew pressure.