Vineyard History
“Go confidently in the direction of your dreams” has been the mantra for the family since the inception of the idea for the inn and then the vineyard. Kris and Neal were really the ones who decided on moving forward with the vineyard. Neal was insistent that the ambiance guests would be looking for would be to stay surrounded by vineyards if you were traveling to wine country.
The Terroir or the combination of climate, soil type and topography of the site proved to just about perfect for the Pinot noir grown in Oregon. The property, Jory soil, excellent for the minerality it imparts to the Pinot noir. The elevation was a bit high by the standards set at that time, 700-800 feet, but with the perfect acclamation to the sun and because of the wonderful south facing, non-shadowed site, the perfect combination of warm days and cool nights.
After beginning the construction of the inn the tractor work began on the original 12 acres that would become the estate vineyard for the family. Kris spent months plowing and preparing the fields, enlisting friends and family to spend days off picking rocks, cutting out blackberries and ridding the fields of poison oak.
At the same time, Kris began choosing the clones to order from the nursery. After careful consideration, he chose Pommard and Wadensvill, each to be planted in 2 ½ acre blocks. He then chose 777 and 115, each to be planted in 2 acre blocks and finally 1 acre of Pommard. His thinking was that all had a history of doing well in the Dundee Hills, the aroma and taste of each clone complimented one another when used in blending but could also stand alone and finally the influence of the old clones from the French could not be forgotten.
Kris decided on grafted plants to avoid the dreaded phyloxera that can kill vineyards. With the high elevation, he also chose a rootstock noted for early ripening, riperia, hoping it would support the plants at the higher elevation.
By the fall of 2003, the fields were prepared and the actual planting began in September. Working together with the vineyard manager and the family including Neal’s father the rows began to take shape and the baby plants were in the ground. The years that followed were very hard work. After breakfast each morning of the first two summers, Neal, Kris, and Karen would hit the vineyard with sharpened hoes, working to get rid of the weeds that wanted to choke out the young plants. Finally in year three there was enough money to hire a crew to work the vineyard and a manager to help guide the family project.
In the early spring of 2007 the family met Jim Prosser, owner and winemaker at JK Carrier also a family business. After getting to know each other, it was mutually decided that Jim would make the wine for the Black Walnut Inn label and would purchase fruit for some of his wine from the Black Walnut Vineyard. The real “click” between the Jim and the family was just that, family, the most important thing for all of us.
We continue to work in the vineyard, getting ready to add to the number of acres, especially thinking of a white to add to our choices for our guests. The Black Walnut label has been successful and is only available at the inn and at Terrace Kitchen in Lake Oswego. Should you wish to try it, please call ahead to make an appointment to visit our tasting room. We look forward to sharing our wine with you.