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.

Brick House Vineyards / 18200 Lewis Rogers Ln. / Newberg, OR 97132 / Phone & Fax 503-538-5136

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