Description
The charming Weber vineyard, home to western bluebirds and one of the oldest vineyards in the Dundee Hills, was first planted by the Weber family in 1978 on an unusual geological formation from land purchased from their neighbours and friends, the Maresh family. Vivian Weber told me one of the stories of how it all started while we were drinking hot tea on her porch (the sight, the birdsong and the overall energy were felt and looked like another time in a paradise on that early summer morning). In short, once her late husband, Art Weber, knew he wanted to plant a vineyard, he started looking for David Lett (The Eyrie Vineyards). That was in 1972. Art ended up asking someone at the local hardware store where he could find Mr. Lett, but the man refused to tell him where he lived. Knowing David like me, it's no surprise! So, Art and Vivian drove to Worden Hill Road, and at the top of the hill, they saw a handwritten sign announcing land for sale. I believe it was about 21 acres. They were sure it had to be David Lett, and they stopped. It turned out that Jim Maresh Sr. was on his farm and that of Loïe (Maresh Vineyard), and that's how the Webers bought their vineyard from the Maresh family and became friends. I met Art and Vivian a long time ago at the Maresh Red Barn when they were meeting with friends and neighbors on the hill. In 1976, the Webers purchased an additional 65 adjoining acres from their neighbor, Nita Moyer.
We would be delighted to welcome you to make you discover the estate and its history and the work done to develop our wines!
Looking forward to seeing you again
Rules and conditions
The visits at 1€ mean that they are carried out free of charge by the winemaker. This amount is requested to ensure the seriousness of your request and avoid the winemaker to block a visiting slot unnecessarily.
In case of unforeseen events, we thank you for cancelling your visit to the platform and/ or notifying the winegrower directly.
Reservation policy
Cancellation policy: : Strict
Products offered for tasting:
Kelley fox Professional seller
Kelley Fox Wines is a small winery that I created in 2007 with my father, Gerson "Gus" Stearns. Although I've lived in the Willamette Valley for over 28 years, I find myself loving Oregon more every year.... See more
Kelley Fox Wines is a small winery that I created in 2007 with my father, Gerson "Gus" Stearns. Although I've lived in the Willamette Valley for over 28 years, I find myself loving Oregon more every year. The first vintage (2007) started with just over 100 cases. The annual production of crates is now between 2700 and 3000 crates, all from the historic Maresh vineyard, the Demeter certified biodynamic Momtazi vineyard (both from the beginning) with Hyland (1988 Coury Clone Pinot), Freedom Hill (Pinot blanc fermented in barrels), and from 2018, Weber (1983 and 1988 Pinot) and Durant Vineyard (Chardonnay). Weber and Durant are both vineyards of old family-owned vines farmed in the Hills of Dundee. I've been a full-year-round Oregon Pinot Noir winemaker since 2000. My background includes a B.S. in Psychology and a Minor in Biology from Texas AM University. I graduated Magna Cum Laude with a double degree in Biochemistry and Biophysics from Oregon State University and was admitted to the PhD program in Biochemistry. Before completing my PhD, I switched lanes to pursue winemaking. I learned winemaking not in a classroom, textbooks, or other areas, but directly from Oregon winemakers who had spent a lot of time. I was deeply influenced by my dear friend and former employer, the late David Lett of The Eyrie Vineyards. David was the ultimate iconoclast who pioneered Oregon's wine industry in the 1960s. My experience in winemaking includes Torii Mor, Hamacher and Eyrie, and ten years as a winemaker at Scott Paul Wines (August 2005 to about mid-April 2015). I now work with pleasure for my own cellar exclusively. WINES Starting with the 2018 harvest, I produce my wines in the cellar of dear long-time friends Ann and Dean Fisher of the ADEA Wine Company. The wines are made to reflect the land, the vines, the fruit of the vine, the year and all that is unknown and invisible that accompanies these things. These are Oregon wines and hopefully they are wines specifically from their vineyards. That said, the wines are not really "made" at all. I have no final results in mind every year for what the wines will be. I am not Pygmalion. What I do - and it still requires a lot of internal and external work - responds to the essence of the fruit of each block, which I hope carries the essence of the earth that carried it, as well as the details of the year (time, stars and planets, etc. etc.). winemaking Not seeded (no commercial yeasts) Absolutely no improvements such as and without limitation: enzymes increasing color/stabilizer, adds to build the mid-palate (they are in themselves harmless), clarification enzymes, enzymes in general, bonding agents, gum arabic, tannins, oak dust, etc. In other words, the only additives are sulfur, and in very hot vintages, food-grade tartaric acid from grapes. And in extremely fresh vintages, cane sugar, and not much. Ferments have a size of 1-1.5 tons (very small) Every year and every vineyard and every block and fermenter are treated individually, I have no "grinding protocol" formula. I choose biodynamically favorable dates - to taste and touch, knowing the vineyards - without taking into account perfect numbers and phenomena such as "ripe tannins" 30-70% whole cluster from 2011 to 2014. 100% whole bunch in 2015, and in all future vintages (which are not extremely cold or when I do not feel the fruit) No formal "cold soaking", as fruits are often picked very early in the morning and arrive in great shape No reassembly (I don't imply that reassembly is not suitable for wine in general) and always pigeages (I enter my wines with my body to manage the corks - just me and no one else) Fermentations from start to finish range from 12 to 20 days, depending on, as always. See less
Languages
French
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