T he fir-crowned hills of our Oregon vineyard in the Chehalem Mountain AVA frame a gently sloping vineyard facing east, where morning sun gently dries the night’s dew, keeping grape and leaf alike healthy and vibrant. Situated on the south side of the Chehalem Mountains between 500 and 550 feet above sea level, the vineyard’s eastern exposure makes for long, cool mornings that give way to afternoon heat, contributing to the acidity so important for structured Pinot Noirs. Guests drink in the incomparable view of Mt. Hood, Oregon’s iconic peak, perfectly framed by grapes and forested slopes.
We use 100% sustainable farming techniques in our Oregon vineyard and received our LIVE (Low-Impact Viticulture and Enology) certification with the 2012 vintage. The site’s terroir — Laurelwood (a powdery, volcanic soil) atop a hard clay subsoil — works well with our dry-farming experience to result in unique and distinctive wines.
Vines in our Oregon vineyard include three premier Pinot Noir clones: Dijon 115 (5 acres), Dijon 777 (1 3/4 acres), and Pommard (5 acres). Some of the only Pinot Noir clones used in single-clone wines, we blend them for our unique house style of finesse and elegance, with excellent structure.
Our Chardonnay clones include Dijon 76 and Dijon 96 (3/4 acre). These two produce more flavor-concentrated clusters, and with their heritage in Burgundy, they are a beautiful match for the Willamette Valley’s moderate, cool climate.
In 1998, under the guidance of winemaker Patricia Green of Torii Mor Winery, the estate vineyard, then called Quail Hill Vineyard, produced the first $100 bottle of Oregon Pinot Noir. Bill and Sheila Blakeslee purchased the site in 2005; Blakeslee Vineyard Estate’s first vintage in 2006 was unintentional — the result of a trade with another winery of fruit for bottled wine. Since then, wines from our Oregon vineyard have received numerous awards and praise from the industry, press, and wine consumers.