There will certainly be less top tier, premium wine produced in fire and smoke affected areas of the West Coast winegrowing regions this year. This will impact several sectors of the wine trade from vineyard owners and harvest workers, wineries and their suppliers including barrel coopers and glass vendors, all wine distribution channels, Federal and State excise taxes, and of course the people that ultimately enable the entire wine industry - the wine consumer. Something for everyone really (except the fruit flies), misery loves company. Quite a vacuum indeed...

​​A Few Seconds

with Ernie ​at

Amalie Robert Estate

Amalie Robert FLOG (Farming bLOG)

The popcorn trees are blooming, and the bumble bees are tending to the trees and the grape hyacinths. The swallows have returned from their southern vacation to build nests and hatch their chicks. The last of the daffodils are making way for the first tulip and iris sightings. Bud break on April 15th in the Pinot Noir vines puts us on notice that in about 20 weeks they will be ready for The Great

Amalie Robert Estate will  be open Saturday & Sunday, April 24 & 25, from 10 am - 3 pm for tastings by appointment. 

Click here to request an appointment

Cluster Pluck – Vintage 2021, the Year of the Dijon Clones. It’s Earth Day in the Willamette Valley, and don’t we know it! Read more...

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, The Wine Advocate​​

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Cellar Door Event

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. Follow this link for Our Video.

"...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

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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Amalie Robert on Twitter

Follow this link for the Amalie Robert Sub-AVA and Portfolio Update: Vinous Edition 2020

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

Amalie Robert Estate Culinary Inclinations Series Part V: Fruits from the Sea and a Bottle of BFC

It is winter in the Northern Hemisphere, and the rainy season in Oregon’s Willamette Valley. What a perfect time to imagine a sunny (and dry) adventure at the other end of the world. Freshly caught and expertly prepared wild seafood and a bottle of Chardonnay will set you right. 

Follow this link to read the full Amalie Robert Estate Culinary Inclinations Series Part V

Culinary Inclinations Series Part IV: Rhône Inspires with Black Cod Palmiers and Rack of Spring Lamb