Brand Story #mocaAplus { width:770px; font-size: 13px; font-family: Arial, sans-serif; font-color: #333333; line-height: 19px; } #mocaAplus #mocaAplusLogo { padding-top: 20px; padding-bottom: 20px; } #mocaAplus #heading { padding-bottom: 10px; } #mocaAplus #mocaAplusStory #mocaContent { padding-bottom: 20px; } #mocaAplus #mocaAplusStory #mocaAplusBillboard { padding-bottom:20px; } #mocaAplus #mocaAplusPhilosophy #mocaAplusBodyImages img { float:left; padding-top: 20px; padding-bottom: 20px; } #mocaAplus #mocaAplusPhilosophy #mocaAplusBodyImages #center { padding-left:10px; padding-right:10px; } #mocaAplus #mocaAplusQuote { padding-top:20px; padding-bottom:20px; text-align:center; } #mocaAplus #mocaAplusQuote #quote{ font-style:italic; font-size: 14px; font-family: Georgia, sans-serif; font-color: #333333; line-height: 21px; } #mocaAplus #mocaAplusQuote #source{ font-size: 11px; font-color: #AAAAAA; } In 1982, Oregonian Tom Huggins convinced friends and family to plant the winery’s first vines in the heart of the Willamette Valley, leading to Eola Hills Wine Cellars’ first vintage in 1986. Still locally owned and operated, we now own and farm 275 acres of vineyards and produce wines that are enjoyed worldwide. The region’s mild, maritime climate and mineral-rich volcanic and marine sedimentary soils create ideal growing conditions for Pinot Noir and cool climate white varietals, endowing our “new world” wines with a uniquely Oregon character. Our signature Pinot Noir, Pinot Gris and Chardonnay wines are made with estate-grown grapes from our dry-farmed vineyards, where we tend each vine by hand. Winemaker Steve Anderson crafts elegant, complex and balanced wines that express the characteristics of the terroir – and the grape itself. “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. When I make Pinot Gris – Oregon’s ‘other Pinot’ – I want for it to have everything. To be perfumed, to have texture and mouthfeel, and to be bright, not thin, acidic and austere. Different yeast strains contribute different qualities–blend these together for bottling and you create a complete wine.” "I like to make wines where you can taste the grape that the wine was made from…" -WINEMAKER, STEVE ANDERSON
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