Brooks

McMinnville, Oregon

Established in 1998, Brooks wines is dedicated to biodynamic and organic agricultural practices in their vineyards. All Pinot Noir varietals are hand grown in mineral rich volcanic and sedimentary soils in the McMinnville, Eola Hills, and Chahelam Mountains AVA's. These appelations are all located in the Northwestern Willamette Valley. Brooks winery seeks natural balance from the vineyard to the cellar. They believe this balance is best achieved through hand selection of fruit and blending it to create several distinct varietals.Pinot Noir 'Willamette Valley', Runaway Red (A Pinot Noir selection), Pinot Noir ‘Janus', Pinot Noir 'Rastaban', Reisling and Amycas.

Pinot Noir 'Willamette Valley' is a reflection of regional terroir as the wine contains all major Pinot Noir clonal varieties that are sourced from 5 northern Willamette vineyards. Secondary fermenation took place over 9 months in 35% new oak. Production for 2006 is about 1500 cases.

Pinot Noir ‘Janus' was aged 9 months in 30% new oak. The palate delivers flavors of cherry, currant and a bit of smoke that leads into a clean finish. Production is about 350 cases.

Pinot Noir 'Rastaban' is named after the star in the eye of Draco the Dragon. It spent 16 months in 50% new oak and contains fruit from the biodynamic Momtazi vineyards and sustainable Hyland vineyards. This is a stellar Pinot, true to its name. Production is limited to about 90 cases and is available only through the winery or... enjoy a bottle at the Sea Grill in Eureka!

The well received Reisling contains 1.2 % residual sugar and displays complex subdued aromas of minerals, wet stones, honey, and granny smith apple.. With air, more complex aromas of slate, lime, quince, chestnuts and white peaches emerge. The wine underwent small lot (200-500 gal) fermentation in stainless steel. Riesling 'Ara' displays a floral aroma reminiscent of jasmine or honeysuckle. It hits the palate clean as a whistle and may remind one of spring. Both Rieslings were given mentions in June and September 2007 Sunset magazine and noted as "a favorite western Riesling".

Amycas is a custom blend originating from Alsace, France. The blend consists of Pinot Blanc, Riesling, Gewurztraminer and Muscat . It has a semi-sweet and fruity flavor that has tropical flavors and melon. This wine with it's balance of sugar and acid is sure to please lovers of sweet and dry wines alike!

Brooks wines have become well known within wine circles in Willamette Valley . Since the passing of the founder Jimi Brooks in 2004, his winemaking partner, Chris Williams and others within the Oregon wine community stepped up to the plate. The 2004 and 2005 harvests and productions have been collaborations between some of the most respected winemakers in the region. In 2006 Mr. Williams assumed all production duties to help carry on the Brooks tradition of sustainablly produced fine wines. In 2007 Brooks expanded their production and have to opened their own winemaking facility in the Eola Hills on Memorial Day weekend, 2008.

Brooks Pinot Noir lineup from left to right; 'Willamette Valley', 'Runaway Red', 'Rastaban', 'Janus'. (Photo by Geolink Wine.)

Brooks white wines from left to right; Riesling, Riesling 'Ara', and Amycas. (Photo by Geolink Wine.)

Mixing the Biodynamic tea for the spring application. Biodynamic sprays are used to promote soil biota and health as well as enhance vine vitality. (Photo by Geolink Wine.)

Bat box in Eola Hills vineyard. Biodynamic agriculture methods integrate many aspects of life to promote healthy crops. (Photo by Geolink Wine.)

Brooks Eola Hills vineyard in spring 2007. View is looking north. Vines are dry farmed, lightly tilled and desirable herbaceous plants such as dandylion and plantain are left in the rows. (Photo by Geolink Wine.)

Mt. Hood and four other volcanoes can be seen from the Eola Hills vineyard on a clear day. (Photo by Geolink Wine.)

Soil profile of Eola Hills vineyard is a subset of Jory soils. Upper horizons are a clay loam and transition into weathered bedrock down-profile. Andesitic bedrock weathers into spheroids that become larger with depth. Depth of profile ~1.5 meters. (Photo by Geolink Wine.)

A close up view of weathering andesitic bedrock. (Photo by Geolink Wine.)

previewing the fresh 2007 harvest! (Photo by Geolink Wine.)

Primary fermentation vats containing Brooks wines at 12th & Maple winemaking facility in Dundee, Oregon. Brooks Pinot is cold soaked for 10-14 days before fermenting. (Photo by Geolink Wine.)

Brooks white wines in the tank, harvest 2007.(Photo by Geolink Wine.)

Founder of Brooks wines Jimi Brooks mixing biodynamic preparations at the Eola Hills vineyard. Jimi played a large part in introducing biodynamic agriculture to the Oregon wine community. (Photo courtesy Brooks.)