Vineyard History
“Go confidently in the direction of your dreams” has been the family mantra since the inception of our idea for the vineyard. Kris and Neal were the ones who decided to move forward with the vineyard, since Neal insisted that guests travelling to wine country would want the ambiance of surrounding vineyards.
The terroir, or the combination of climate, soil type and topography of the site, proved to be just about perfect for the Pinot noir grown in Oregon. The property, Jory soil, is 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 because of the wonderful south facing, non-shadowed site, it had 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 picking out 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. 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 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 during 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. At year three, there was finally 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 Carriere, which is 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 some of the Black Walnut Vineyard fruit for his own wine. The real “click” between Jim and the family was just that -- family. It is 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. 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.