Our 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, 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. Wine is for everyday life."

 

Honesty of Site

We work diligently every year to make sure that the soil in the vineyard is expressed and captured in a way that gives the consumer a window into millions of years of Earth’s evolution. This also combines with elevation, showing consumers how elevation shines through with having more fruit-forward wines in lower elevations and more mineral-driven wines as the sources climb in elevation.

Honesty of Clones

We only work with 4 clones for Purple Hands –Pommard, Wädenswil, and those newer to the scene, Dijon 777 and 115. These are Cody's favorite clones because they are the most transparent in their personalities and how they express Pinot noir. Each one of these clones can be bottled separately as clone-specific and can be a complete wine, front palette, mid-palette and finish. We do not use clones that need other clones to make them whole, like 667 for the finish, or 113 for the back palette, and 828 for the intro. We use clones that can execute this on their own.

 

Quality & Excellence

Continuing to create a legacy of quality and a standard toward excellence that Cody's family has built in the Oregon Wine industry for the last 40 years and making them and the industry proud in knowing that our styles and techniques are part of upholding the quality of our Oregon Wine industry as the premier Pinot noir producer of the world.

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, or building the beautiful floor and bar in our tasting room with lumber salvaged from the 1935 farmhouse they occupy, we search for ways to work in harmony with the natural environment.