Following the 2000 crush, 150 gallons of Chardonnay and Pinot Noir juice from our 1978 estate vines began an extraordinary transformation in founder, Dr. Bob’s garage on the property. Not in a grand facility. Not with a master plan. Just curiosity, instinct, and a belief that if something is worth doing, it’s worth doing the right way — even if it takes decades.

The freshly pressed juice was slowly cooked in stainless steel vats—the very same tanks normally used for fermentation of some of our smaller-batch Pinot Gris programs—concentrating the sugars and deepening flavor. Yeast was introduced. Sugar became alcohol. Alcohol became vinegar. And then the real work began: time.

Inspired by travels to Modena, Italy, where founder, Dr. Bob first experienced authentic balsamic draped over Parmigiano-Reggiano, the idea took root. Oregon could craft something honest. Something soulful. Something that respected tradition while speaking of place.
After fermentation, the vinegar moved into a succession of barrels handcrafted by F. Renzi of Modena, Italy, this system is called the solera cask system.