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WINEMAKING

President and Chief Viticulturist, Rudy Marchesi, side-by-side with Head Winemaker Stephen Webber, work closely to shepherd our grapes through the evolution from fruit to wine.

By employing thoughtful Biodynamic® and organic growing practices and utmost care in winemaking, the quality of our vineyards is reflected in the grapes and then in the wine. Our approach to winemaking focuses on producing wines that are an expression of where they are grown, while ensuring they are approachable, food friendly and structured for graceful aging. From harvest dates to fermentation vessels and temperatures, from cultivating our own yeasts to selecting the perfect barrels for aging, each decision is thoughtfully made with one end goal in mind: To craft wines that reflect the place where the grapes are grown, offering freshness, liveliness and complexity, while showcasing the best characteristics of each variety.

Rudy’s Italian heritage helped develop his palate for acid-driven, food-friendly wines, which is why he fell in love with Oregon more than two decades ago. He strives for flavors that complement a variety of foods, harkening back to the northern Italian dishes on which he was raised. In addition to Pinot Noir and cool climate whites, we also grow and produce estate Teroldego and Lagrein, grapes that originate in the Dolomite Mountains of Italy and are a nod to Rudy’s legacy.

Stephen came from DiStefano winery to Montinore Estate in 2006. He had previously spent extensive time working in Australia, where he gathered much of his larger-scale winemaking experience. A vintage in Alsace, France sealed Stephen’s love of cool climate white varieties. Under Stephen’s direction and expertise, the winemaking team crafts superior Pinot Noir, fascinating Italian varietals and an array of aromatic white wines not widely available in the Willamette Valley.