2017 A.D. Beckham "Creta" Pinot Noir

 

Beckham Estate Vineyard is perched on the flank of Parrett Mountain in Oregon’s Chehalem Mountains AVA. 

The A.D. Beckham wines  are a convergence of two passions- ceramics and wine. The terra cotta amphorae used to make these wines are handcrafted in Andrew’s studio on our vineyard.

“Creta”  is latin for clay and this wine was fermented and aged in terra cotta and bottled un-fined, un-filtered.

 

Harvest Date(s): September 2017 

Bottle date: September 2018

Release date: April 2019

Alc: 13%

Pinot noir Clones: Pommard, Wädenswil, Dijon 115 and Dijon 777

30% whole cluster

Elevation:412-568 feet

Farming: Organically, dry farmed (not certified)

Soils: Volcanic Jory and Saum

Cellaring: Native Yeast, 100% amphora fermented and aged

Bottled un-fined and unfiltered

Production: 130 cases

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2017 AD Beckham Pinot Gris

The A.D. Beckham wines  are a convergence of two passions- ceramics and wine. The terra cotta amphorae used to make these wines are handcrafted in Andrew’s studio on our vineyard.
 
Harvest Date(s):  September 2017 
Bottle date: December 2018
Release date: September 2019
Alc: 13.5%
Pinot Gris: Antiquum Vineyard, Willamette Valley 
75% fermented and aged on skins in amphora 11 months, 25% skin fermented in amphora 40 days and aged in acacia barrels.

 

Bottled un-fined and unfiltered
Production: 200 cases 
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2018 AD Beckham Syrah-Viognier

Beckham Estate Vineyard is perched on the flank of Parrett Mountain in Oregon’s Chehalem Mountains AVA. 

The A.D. Beckham wines  are a convergence of two passions- ceramics and wine. The terra cotta amphorae used to make these wines are handcrafted in Andrew’s studio on our vineyard.

 

Harvest: September 2018  

Alc: 13.5%

Syrah and Viognier: 83% Syrah and 17% Viognier from 

AVA: Applegate Valley

Fermentation: Syrah and Viognier fruit was de-stemmed and the Viognier fruit was partially pressed with a portion of juice removed and used in another blend. The remaining Viognier juice and skins were added to the Syrah resulting in an approximate 83% Syrah and 17% Viognier co-ferment in amphora with no added commercial yeast or SO2 additions. 

Cellaring: After primary fermentation the wine was pressed and aged 50% in amphora and 50% in neutral French oak barrels for another 10 months. Minimal S02 at bottling. 

Bottled un-fined and unfiltered

Production: 120 cases 

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