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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2017 Estate Pinot Noir

The 2017 Estate bottling is a blend of Pinot Noir from our entire vineyard and represents the expression of our site and each vintage.
Harvest Date(s): September 2017
Bottle date: February 2019
Release date: September 2018
Alc: 13.2%
Pinot noir Clones: Pommard, Wädenswil, Dijon 115 and Dijon 777 Elevation:412-568 feet
Farming: Organically, dry farmed (not certified)
Soils: Volcanic Jory and Saum
Cellaring: 100% French Oak for 15 months 10% new
Production: 820 cases
Drinking window: now through 2035
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2016 Dow's Pinot Noir

Beckham Estate Vineyard is perched on the flank of Parrett Mountain in Oregon’s Chehalem Mountains AVA. Since 1857  more than 20 sons in the Beckham family have carried the name Dow. This wine serves to honor Andrew’s father, grandfather and now our son. This wine is Andrew’s favorite barrels of the vintage and structured to age gracefully in your cellar. 

 

Harvest Date(s): September 2016

Bottle date: February 2018

Release date: September 2018

Alc: 13.5%  Elevation:412-568 feet

Pinot noir Clones: Estate grown Pommard and Dijon 777 

30% whole cluster during primary fermentation

Farming: Organically, dry farmed (not certified)

Cellaring: 100% French Oak for 16 months 20% new

Production: 100 cases 

Optimal drinking window: November 2018-2026

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2017 Dow's Pinot Noir

Beckham Estate Vineyard is perched on the flank of Parrett Mountain in Oregon’s Chehalem Mountains AVA. Since 1857  more than 20 sons in the Beckham family have carried the name Dow. This wine serves to honor Andrew’s father, grandfather and now our son. This wine is Andrew’s favorite barrels of the vintage and structured to age gracefully in your cellar. 

  

Harvest Date(s): September 2017

Bottle date: February 2019

Release date: September 2019

Alc: 13.5%  Elevation:412-568 feet

Pinot noir Clones: Estate grown Pommard and Dijon 777 

30% whole cluster during primary fermentation

Farming: Organically, dry farmed (not certified)

Cellaring: 100% French Oak for 16 months 20% new

Alc 13.1%

Production: 100 cases 

Optimal drinking window: November 2020-2035

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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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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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