From the soil, to the vine, to the bottle
  • Who We Are

    The gold WildAire Triskele is the Celtic sign for Wind, Water, and Earth. It represents our Irish heritage, and commitment to sourcing grapes from sustainable growers, and to produce food friendly ultra-premium wines.

    Our Winery is located off of Laughlin Rd in the picturesque Yamhill Carlton AVA, in the Willamette Valley.  We produce single vineyard Pinot Noirs,  as well as Tempranillo, Syrah,  and several aromatic whites.

  • Latest News

    The many tasks of bottling

    Bottling is the culmination of all of the hard work that went into growing, harvesting, crushing, fermenting, and aging the wine.  This is by far my most favorite cellar activity….and yes….I’m being sarcastic.   It is rewarding to see the wine going into bottle and realizing that it’s finally “put to bed”, but I always […]

    2014 Riesling bottling

    On February 4th we bottled 103 cases of the 2014 Old Vine Riesling from Chehalem Mountain Vineyard.  The vineyard is managed meticulously by George Hillberry.  George also farms La Colina, La Sierra, and Beacon Hill Vineyards.  These own rooted vines were planted by Dick Erath 40 years ago and unfortunately were just ripped out about […]

    WildAire selected as a featured winery for the 2015 IPNC

    WildAire has just been selected to be one the featured wineries at the 2015 International Pinot Noir Celebration on July 24-26th. Please join us for a decadent weekend that showcases Pinot producers worldwide and pairs their wines with stunning meals from award winning chefs.   Fresh Salmon on Alder stakes over an open fire at […]

    Today’s Recipes

    This is a conglomerate of two recipes:  Cranberry Fig Chutney and Beets.  The two go surprisingly well together.  The chutney gives the beets a bit of sweetness and Pinot Noir flavors that soak up the earthiness of the beet. The recipe for the chutney comes from Epicurious.com who copied it from Bobby Flay’s Bar American Cookbook.  […]

    Wintertime in the Cellar

    I’m often in the cellar tasting through our wines in barrel this time of year to monitor the aging process. Part of the aging process is a secondary fermentation in barrel that dramatically changes the mouth-feel and perceived acidity. Malolactic Fermentation (MLF) converts the harsher tasting malic acid to the softer lactic acid by a strain […]