Dai grows all of the grapes used in our wines in USDA/Oregon Certified Organic vineyards. He has been farming vineyards this way for 25 years. This philosophy of using a natural approach with minimal intervention also drives the winemaking.
Temperance Hill Vineyard – Managed by Dai Crisp
Temperance Hill is 200-acre site in the west Eola Hills with an elevation range of 660 to 860 feet making it a cool, late site. 100 acres are planted in wine grapes with over 80% in Pinot Noir and the rest in white wine varietals. Crop level for the Pinot Noir is two tons to the acre and the fruit goes to 20+ clients. The vineyard shares a fence line with Bethel Heights on the west and reaches all the way to Cristom on the east. Soils are predominantly Nekia, Rittner and Jory. The oldest vines at Temperance were planted in 1980 and ’81 on their own roots. Modern plantings are on rootstock and include classic clones and the latest Dijon varietals. Dai has been working with the same core team in the vineyard since he took over management in 1999.
Dai Crisp and Julia Cattrall
Wine selected from best barrels of five different blocks at Temperance Hill;
Upper Bench; Lower Bench; North Pinot; Guam and Pump House
Primarily native yeast fermentation; some inoculated.
Complete malolactic fermentation.
Barreled for 15 months and bottled in July 2014.
13.5% alcohol by volume.
Made with Certified Organic grapes.
100% vegan. Produced with no animal byproducts.
Salmon Safe Certified.
Gold at the TexSom, Gold at the San Francisco International Wine Comp,
2015 IPNC featured wine