Philosophy

"Life is found in wine’s elusive spirit. It unlocks the pleasure of life cycles, sunshine and storms. It gathers us around tables—with family and friends. It fills us. Surprises us. Asks us to love the landscape and demands that we show it care. From the dirt, it delivers unexpected heights." 

 

Honesty of Site

We work diligently ever year to ensure that our wines convey millions of years of geographical history to those who drink them. From Jory (Volcanic) to Marine Sedimentary, soil type affects the fruit characteristics of the wine (red, blue, or black) as well as its spice, earth, and sweet or savory attributes. Elevation is also significant; vineyards at lower elevations produce more fruit-forward wines, while those at higher elevations provide a more mineral-driven result.

Honesty of Clones

We only work with four clones for Purple Hands – Pommard, Wädenswil, Dijon 777, and Dijon 115. Cody favors these clones for their transparent personalities and how they express Pinot noir. Each one can be bottled separately as clone-specific and can construct a complete wine: front palette, mid-palette, and finish. We do not use clones that need others to make them whole (like 114 for the finish, or 113 for the back palette, and 828 for the intro); we use clones that can stand on their own.

 

Quality & Excellence

Over the past 40 years, Cody’s family has created a legacy of quality in the Oregon wine industry. Their winemaking styles and techniques helped Oregon’s Willamette Valley become the premium Pinot noir producing region in the world. At Purple Hands, Cody continues to build on the standard of excellence initiated by the previous generation. 

Sustainability

Our wines bear an unmistakable connection to the earth—and not only because grapes grow in dirt. Air, water, soil, animals—entire ecosystems—make our wines what they are. Knowing this, we do our best to employ sustainable practices throughout our business. Whether we’re sourcing grapes from LIVE and Salmon Safe certified vineyards, hosting a winemaker dinner made from organic ingredients grown nearby, or building our winery and tasting room with a low-emission foot print and recycled steel and cedar salvaged in Oregon, we search for ways to work in harmony with the natural environment.