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)

​Vinous Edition 2020 - All reviews are by Josh Raynolds of Vinous Media from May, August and September 2020. There are all manner of wine reviewers out there, and then there is Vinous Media. Club 95.  This is the first year we have gained admittance

Amalie Robert Estate will  be open for cellar door pickups throughout the year. Please follow this link to request a pickup apointment. 

Click here to request an appointment

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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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.

"...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

to this exclusive collection of wines. We have three entries from two vintages.

Follow this link to read more: 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: Rosé

We are introducing our Culinary Inclinations Series with one of the most versatile wine categories of all time - Rosé. We took a stroll back though our past releases to share our culinary inclinations. As our national pandemic rolls on, the time spent in our own kitchen increases and we thought a little culinary voyeurism might be a welcome thing.

Consider this, there is no Rosé variety. Virtually any wine berry with a hued skin can be coaxed into a Rosé wine. Stylistically these wines can be fermented dry or left with a little sweetness, fermented in stainless steel, concrete or oak barrels. Not unlike our former selves running loose in the candy store, you just want to try them all!

Follow this link to read the full Amalie Robert Estate Culinary Inclinations: Rosé