Westrey Wine Company

Growing Premium Oregon Wines for Over Twenty Years

Pinot noir, Pinot gris and Chardonnay grown and crafted by winemakers David Autrey and Amy Wesselman in Oregon's Willamette Valley.

Westrey Wine Company
Current Releases

2013 Willamette Valley Pinot Gris

The 2013 Willamette Valley Pinot Gris is 100% Oracle Vineyard fruit. The hallmarks of the 2013 growing season are wonderfully intense aromatics and terrific acidity. A long, cool summer preserved the intense aromas of the fruit and maintained the wonderful acidity in this vintage. The juice was stainless steel fermented to maintain the freshness and clarity of the very subtle varietal character of northern Willamette Valley Pinot Gris.  We did not allow the wine to undergo a malo-lactic fermentation, preferring instead to accentuate the bright, crisp character of the fruit.  Lees contact during aging added weight and texture to the palate. The wine displays a variety of floral aromas, combined with white peach, and a subtle hazelnut character.  On the palate there is beautiful robust fruit and lively citricy acidity.  This weighty fruit is fleshed out with a talc/mineral note and a dash of fresh ginger. A classic Willamette Valley Pinot Gris, the wine has plenty of weight on the palate from exceptional fruit concentration and crisp, refreshing acidity. With a long, clean finish, this wine is perfect with rich foods such as lobster and scallops, or other strongly flavored, spicy dishes. (Supply Note: Only a few cases of this wine remaining.)
Finished wine pH: 3.42, T.A.: 7.20g/l, alcohol: 12.8%, R.S. .012%
247 Cases Produced

2013 Willamette Valley Chardonnay

Our 2013 Willamette Valley bottling consists of a blend of four differnet Dijon clones and approximately 18% 36-year-old Draper Selection clones. Aromas of ripe peach, baked apple, and minerality soar from the glass, as one swirls this lovely wine. On the palate, the fruit is balanced by wonderful natural acidity. The wine has a very Burgundian balance. Each barrel was vinified separately in French oak using multiple yeasts. The wine underwent a complete malo-lactic fermentation before bottling.  It was left on the lees during the aging process to add a slight yeasty character and a velvety texture.  After a traditional Burgundian clarification regime during cold-stabilization, the wine was bottled in late September of 2014 without filtration after 12 months on the lees.
Finished wine pH: 3.57, TA: 5.2 g/l, alcohol: 12.8%, R.S: 1.2 g/l or .012%
Only 164 cases produced

2012 Willamette Valley Reserve Chardonnay

2012 was a long, very dry growing season that challenged our non-irrigated vines, but our 35-year-old Draper vines’ deep roots prevailed.  We have consistently demanded length, richness, and balance for our Reserve wines; and this wine has it all. We pursue a very extended fermentation for Chardonnay, six months on average, striving for richness of fruit in the wine. Rich golden straw color reveals pear and apple aromas.  These aromas are enhanced by sweet spicy oak, and an undercurrent of minerals. The wine unfolds on the palate with rich texture and balanced acidity.  The hallmark of the 2012 vintage in this chardonnay is pinpoint acidity and intense cool-climate aromatics. The balance between precision and richness of this wine is a celebration of a wonderful, but nerveracking, vintage. The concentration of sweet fruit in the wine stands out as the finish lingers with crisp acidity. This six barrel lot included one new barrel (16%) and two one-year-old barrels.  The wine was bottled without filtration after 12 months and may have a small amount of natural sediment in the bottle.
142 cases & 4 cases of magnums produced
Technical data: pH 3.49, T.A. 6.40 g/l, Alcohol 12.9% R.S. .014%

2012 Willamette Valley Pinot Noir

The challenge of the 2012 vintage was to bring in fruit that was not over-the-top ripe.  We picked as fast as we could and brought all of our Pinot in in five days! Great natural acidity, balanced by powerful, complex, and ageworthy fruit is the mark of the vintage. The vineyard source for the 2012 is 100% from our own Oracle Vineyard (seven different clones). The wine has a dense flavor spectrum of black-raspberry, Marionberry, and sweet spice. Fruit aromas are complemented by notes of clove and a hint of toasty vanilla oak.  On the palate the wine is open and opulent, with loads of pure Pinot fruit, leading into a rich mid-palate. The finish is long and balanced, with a hint of well-integrated tannin. Aging and a complete indigenous malo-lactic fermentation took place in 100% French oak, with 19% new and 20% one-year-old barrels. It was bottled in September of 2013 after 11 months in barrel without fining or filtration.
970 cases & 5 cases of magnums produced.
Finished wine pH:  3.51, T.A.: 6.20 g/l,  alcohol:  13.60%.

2012 Oracle Vineyard Pinot Noir

The 2011 blend includes 18% 34-year-old Pommard clone Pinot Noir, planted on its own roots in 1977. The remaining 66% is dominated by the Dijon 777 clone but has small percentages of five other Dijon clones.  With our 2001 planting in full production, coupled with the strong return of the old vine block, Oracle is now firmly entrenched in our winery.  All lots were fermented with indigenous yeast in open-top 1,500-liter fermentors. This 17 barrel lot included four new barrels and four one-year-old barrels, with the balance in neutral wood.  The wine displays the classic pure red fruits (pomegranate, red currant, and red raspberry) and the exceptional balance that the 2011 vintage produced from Oracle. After an indigenous malo-lactic fermentation, it was racked with inert gas in the spring of 2012, and was bottled unfined and unfiltered in April of 2013, after nineteen months in oak.
417 cases & 6 cases of magnums produced
Finished wine pH: 3.55, T.A.: 5.70 g/l, alcohol: 12.9

2012 Justice Vineyard Pinot Noir

Justice is located in the Eola-Amity Hills AVA next to Bethel Heights Vineyard.  Situated at around 450 feet, the rows face due south on Nekia soil with a sedimentary subsoil.  The 2012 is 100% 777 from the DDW block.  Showing the weight and saturated color that is the characteristic of the 2012 vintage, this wine explodes from the glass. On the nose one is invited to taste through aromas of marionberry, black-raspberry fruit, earth, and a hint of a floral note.  The entry shows big dark berry fruit, with excellent weight and a refined structure.  As the roots continue deeper into the sedimentary subsoil, the fruit expression of Justice has developed more dark fruit and mineral/chalk. Because we had excellent stem ripeness from the growing season, we used 20% whole cluster fruit to accentuate the spicy character of the grapes, and to add structure to an already superb wine.  This seven-barrel lot had one new barrel, two one-year-old barrels with the balance neutral wood.  It was racked with inert gas once in the spring of 2013 after an indigenous malo-lactic, and was bottled unfined and unfiltered at the end of September 2012 after 12 months in oak.
 170 cases & 5 cases of magnums produced
Finished wine pH: 3.47, T.A.: 5.60 g/l, alcohol: 13.7%

2012 Abbey Ridge Pinot Noir

In 2012 Abbey Ridge produced an extraordinary wine! Harvested on October 8th under beautiful skies, we received fruit with ripe silky tannins, terrific acidity, and huge explosive fruit flavors. On the nose there is the signature of Abbey Ridge Vineyard: high tone crushed-raspberry fruit with a layering of floral lavender/lilac, and an undercurrent of earth and oak. On the palate the wine continues to show massive fruit expression; 2012 produced a much bigger wine that we normally see from Abbey Ridge.  Raspberries sweet, exotic spice, complemented by a subtle hint of vanilla and coffee from the oak, combine to fill the palate.  The balance and completeness of this wine is expressed from the very first sip through to the last drop.  A wine truly distinguished by it’s terroir.  After eighteen days in the fermentor, the must was pressed, and racked directly to barrel. Of the six barrels, one was new (16.67% new oak) and the remainder was a blend of one-year-old and neutral wood.  After an indigenous malo-lactic, the wine was racked and bottled after 12 months, without fining or filtration.  (Supply Note: we have only 10 cases and a few magnums left)
Total production: 142 cases & 6 cases of magnums.
Finished wine: pH 3.47, T.A.: 6.80 g/l, alcohol:  13.4%

2012 "Cuvée 20" Dundee Hills Pinot Noir

The 2012 vintage marked several milestones for Westrey, so we bottled a small four barrel lot to celebrate! 2012 marks Westrey’s 20th vintage, Amy’s 23 harvest in Oregon and David’s 25th harvest.  The four barrels consist of 3 barrels of 35 year-old non-irrigated Pommard from Oracle and one barrel of 35 year-old Coury clone from our wonderful neighbors at Abbey Ridge. In the heat of 2012, our old own rooted vines produced fruit that was close to perfect.  We harvested fruit with beautiful ripe Pinot flavors, without too much sugar, and fantastic acidity. Great richness in this wine is balanced by excellent length and elegance.  The wine spent 19 months in wood with about 40% new. It was racked once, barrel to barrel, in the sping of 2013. It was blended at bottling in the spring of 2014.  Please come celebrate 20+ years with us!!
Total production: 94 cases and 7 cases of magnums
Finished wine pH: 3.52, T.A.: 6.80 g/l, alcohol:  13.1%.

2010 Willamette Valley Reserve Pinot Noir

The Reserve barrels were carefully chosen for their expression of their vineyard of origin and for their aging potential.  In 2010 the wine is a blend of 40% La Cantera (1/2 20-year-old Pommard and 1/2 10-year-old Wädensville), 20% Buckhaven Vineyard (in the Eola-Amity Hills), and 40% Oracle Vineyard (four separate lots). The wine displays intense black raspberry, bing cherry, and spice aromas.  These aromas are complemented by red currants, vanilla sweetness, coffee from the oak, and a predominant floral character.  On the palate, the wine is mouth-filling and supple, possessing rich fruit and enough acidity in the long finish to make a balanced and complete wine.  At harvest the individual lots were given an approximately five-day cold-soak prior to fermentation.  Each lot fermented separately with a combination of indigenous yeast and a commercial yeast imported from Burgundy.  The fermentation lasted an average of 18 days for each, and pressing occurred at dryness.  At pressing, the wine was sent directly to barrel to maintain a maximum amount of lees.  There it completed an indigenous malolactic fermentation.  In May it received an inert gas racking from barrel to barrel.  The finished wine was bottled in late April 2012, without fining or filtration, to allow the wine’s character to fully show through.  The 2010 blend was aged in 30% new wood and 10% one-year old, with the balance coming from neutral wood.
Total production: 244 cases and 5 cases of magnums
Finished wine pH: 3.52, T.A.: 6.10 g/l, alcohol:  13.4%.


Where can you get your hands on this deliciousness? Contact us directly by using the below button. We also encourage you to stop by the winery during Memorial Day & Thanksgiving Weekends.