“Amalie Robert, whose vineyard is in the western part of the Willamette Valley, makes a very strong case for Syrah, but production of their two graceful wines is painfully small, as in just a few barrels of wine per vintage.”​

2012 Top Barrel Syrah: The highest rated Syrah from the Willamette Valley and the first to earn a 94 point review from Vinous. So for now, the Top Barrel reigns supreme. 

Follow this link for excerpts from "Oregon Pushes the Quality Needle for Pinot" 

by Josh Raynolds, Vinous, published January 2018.

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​​A Few Seconds

with Ernie ​at

Amalie Robert Estate

Amalie Robert FLOG (Farming bLOG)

​Follow this link for excerpts from "Oregon's Expanding Palette of Wines" by Josh Raynolds, Vinous, published February 2018 and ​Côte Rôtie from Oregon

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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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.

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"...for fans of the delicate, graceful school of Pinot Noir, which is decidedly the style that’s emphasized here. A wide range of wines, almost entirely Pinot Noir, are made from the 35 acres of estate vines, and Drews and Pink aren’t afraid to hold them back for late or successive releases depending on the personality of each individual bottling. In warm vintages the effects of the weather expresse themselves on the wines here, but rarely do they head into dark fruit territory, even in years like 2012. "                                                              - Josh Raynolds, Vinous, December 2016

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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. Our Pinot Noir Groove.

"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.

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From the Chief Farming Officer's seat during the Great Cluster Pluck

This is the 2018 Spring Cellar Report from Amalie Robert Estate. A FLOG communication.

There are all sorts of clichés, but in the wine industry we are always looking for our niche. In fact, a niche cliché is what we are looking for today.

At the end of harvesting 100 tons of wine berries over the course of 7 weeks, we were “As delighted as the dog that actually caught the car.” And since we farm on hillsides, we would remind everyone that “..it doesn’t run uphill.” But after turning 100 tons of wine berries into about 16,500 gallons of wine, we are leaning-in “Like trying to get a drink out of a fire hose.”

Follow this link to read the full Spring Cellar Report.

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