30790 SW Heater Road
14 ac – 36,000 bt
Andrew and Annedria Beckham purchased a Christmas tree farm in the Chehalem Mountains in 2004 to raise their family and build a studio for Andrew to make ceramic art. A year later, they were planting vineyards. Temporarily sidetracked from their goal of building an artist’s studio, they began farming the property. It began with just a few rows of Wadenswil clone cuttings given to them by a neighbor. Those initial vines were propagated in their living room. Annedria recalls, “We planted every vine, pounded every post, and strung every wire.” In addition to making wine, in 2013, Andrew started making clay amphora used for fermenting wine.
Perched atop Parrett Mountain, the Beckham vineyards are all organically grown, incorporating some biodynamic practices. Andrew says they grow grapes for the types of wines his family likes to drink. They currently have seven acres of Pinot noir, one acre of Riesling, two and a half acres of Trousseau Noir, one acre of Sauvignon Blanc and are experimenting with varietals like Aligote, Nebbiolo, and Savagnin as well.
WINESBeckham wines are a mix of the traditional and the ancient. The Beckham Estate Pinot Noir 2016 offers an intense burst of fruit with notes of cinnamon and white pepper. Initial flavors of blackberry and sweet vanilla are perfectly balanced by the backbone of bright acidity and tannic structure. The A.D. Beckham Creta 2016 is the same composition as the estate wine, but it’s fermented in Andrew’s terra cotta amphorae, which adds minerality and salinity to the wine. The A.D. Beckham Grenache 2015 (Great Wine) has aromas and flavors of crushed wild strawberries, tart raspberries and chalk to go along with lemony acidity.
PLANT PROTECTION copper and sulfur
WEED CONTROL mechanical, mowing
YEASTS spontaneous fermentation
GRAPES purchase 20%
Imagem via www.beckhamestatevineyard.com