AD Beckham 4 pack
$165 ~ Collectors Club $132
1 bottle 2018 Creta Pinot noir
1 bottle 2017 Pinot Gris
1 bottle 2018 Syrah/Viognier
1 bottle 2019 Gewürztraminer

2 bottles 2019 Olivia's Rosé

1 bottle 2018 AD Beckham Sincerus Riesling

1 bottle 2019 AD Beckham Gewurztraminer

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.

Named for our eldest daughter Sophia, this Pinot noir is comprised soley of fruit from our own-rooted Dijon 115 block and always sings with bright red fruit. 

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

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