The 100-year-old structure on the grounds of the historic Springbrook Hazelnut Farm Bed & Breakfast was once a hazelnut drying barn; it now operates as the J.K. Carriere Winery.
Their winemaker, Jim Prosser, came to winemaking through the cellars of eight great Pinot producers in Oregon, New Zealand, Australia and Burgundy and is guided by three principles. One, think about pinot as food and remain mindful of the acidity that allows the pairing. Two, from the vineyard to the bottle all decisions are made on taste and personal experience, as opposed to lab results or someone else's focus group. Three, the winemaking must be backed by hard science to ensure a clean, competent and ageable experience for our customers.
The wines are built at the knife-edge of maximum taste and balance utilizing wild yeast ferments, wild malo-lactic, no fining, no filtering. Blocks are kept separate and when stable, just as in Burgundy, they blend. If it's both complete and head-and-shoulders above, they consider single-vineyard status. Otherwise it's on to six weeks of rigorous blending trials and best vs. best comparisons whereby they strive for the ultimate net-sum-gain, their Willamette Valley Pinot Noir.