It was a late Christmas present when we noticed this come across the wire. Rusty Gaffney publishes the PinotFile covering California and Oregon Chardonnay and Pinot Noir. And he does the work. He travels around his covered territory and not only tastes wines, but meets the people who farm the vineyards and blend and bottle the wines. He seems to be in touch with his agrarian roots. We can dig on that...
Follow this link to read the PinotFile 2016 Oregon Pinot Noir All-Americans story.
A Few Seconds with Ernie
at Amalie Robert Estate
August: Amalie Robert FLOG (Farming bLOG)
While January was a cold month in the Willamette Valley, the wine press was turning up the heat.
First out of the gate was team Vinous publishing the feature article “Oregon: Beyond Pinot Noir” written by their lead dog for Oregon, Josh Raynolds...
Not to be scooped by an online publication, the February issue of Wine & Spirits Magazine published Syrah Follies by David Schildknecht...
Follow this link to read our Cool Climate Syrah Update.
Our multi-level, gravity flow winery is comprised of 1,200 tons of concrete, mostly underground. Our Pinot Noirs are fermented with whole clusters, indigenous yeast and are barrel aged and blended for complexity and age worthiness.
Amalie Robert Estate was founded by Dena Drews and Ernie Pink in 1999. Winemaking is our second careers and the guiding principle is stewardship. We are the vineyard managers and winemakers. And what’s the story behind the name?
Amalie Robert is a combination of Dena’s middle name, “Amalie” (pronounced AIM-a-lee) and Ernie’s, “Robert.” We are the “A” team.
"Dena Drews and Ernie Pink have been quietly producing some of Oregon's most elegant and perfumed Pinots since the 2004 vintage. Their 30-acre vineyard outside the town of Dallas, abutting the famed Freedom Hill vineyard where Drews and Pink live, is painstakingly farmed and yields are kept low so production of these wines is limited. Winemaking includes abundant use of whole clusters, which is no doubt responsible for the wines' exotic bouquets and sneaky structure…" - Josh Raynolds, Vinous, October 2015
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Our adventure with Pinot Noir began in a Parisian café not far from the Eiffel Tower. A great meal and an ethereal bottle of Red Burgundy set us on the path to create Amalie Robert Estate.
"Bob, I think I got here too late. You have your cherry orchard on top of my vineyard!" At the turn of the century we found an old cherry orchard sitting atop of what we believe is the last best place to grow Pinot Noir. We farmed cherries that first year and paid attention to what the land had to say.
Fast forward to today and Amalie Robert Estate is 55,000 vines covering 35 acres stitched into the sedimentary soils just outside of Dallas, Oregon. We sustainably farm our vineyard and only use Estate grown fruit for Amalie Robert Estate wines.
Amalie Robert Estate Harvest
The winery is currently occupied with the Great Cluster Pluck of 2017 and our "Sweet 16" harvest. Please contact us for tasting appointment availability.
Today: Amalie Robert on Twitter
Sunrise during the Great Cluster Pluck of 2016
This is the 2017 Spring Cellar Report from Amalie Robert Estate. The 2017 vintage brings us the inaugural “Interview with a Clone – Wadenswil 2A” feature story.
Let’s begin with the status of the cellar – it is cold. And not only is it cold, being encased in 1,200 tons of concrete, it is also damp. That pretty much sums it up: cold and damp, which is ideal if you are an oak barrel entrusted to hold some of the most ethereal and sublime Pinot Noir on the planet (from Willamette) known as Wadenswil clone 2A.
Follow this link to read the full Interview with a Clone - Wadenswil 2A.
Please contact us for tasting appointment availability.
I strongly encourage readers to benefit from the delightfully scripted insights into viticulture and winemaking that form the "climate update" blog on Amalie Robert's website, charting the entire winery year.
- David Schildknecht
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