Wines Crafted in Amity, Oregon since 1987
Established in the early 1980's with the goal of making great, affordable wines, Mikey Jones positioned Wine Fauve in Amity to do exactly that. For decades Wine Fauve has had a reputation for producing a wide variety of unique wines. This includes the Willamette Valley's favorite gems such as Pinot Noir and Chardonnay.
However, not to be boxed in by borders and winemaking conventions, Jones also produces Oregon Cabernet Sauvignon, grown right in his estate vineyard in the hills above Amity. While many scoff at the notion of Oregon Cabernet, at least in the northern Willamette Valley, Wine Fauve has offered this famous varietal for years. Add to that, these Cab vines are now over 50 years old!
Other common offerings in Wine Fauve's repertoire are Port Style wines made from multiple varietals, Marechal Foch and Chinnon (or Cabernet Franc) among others. White wine is also a staple of the winery, featuring German favorites Gewurtztraminer and Riesling among others. White wines range from dry to decadently sweet.
Wine Favue continues to be a favorite choice for wine-lovers. Despite not having our own tasting room, we still sell our wines through self-distribution, at special events, and wine festivals. To this day the wines remain affordable; meaning there is truly something for everyone!
We use the oldest of technologies when we press our grapes. We use a one ton Zambelli Press that uses 19th century technology, and is powered by the human bicep.
In the many years that we have made wine, we have used many different kinds of presses. These presses chew the grapes up as they turn and churn. For example, the Horizontal Basket Press rotates the basket in order to tighten the screw. The screw moves in and out, breaking up the pressed grapes (the "cake") as it presses harder each time it moves in and out. Increasing the pressure as fruit is rotated in the press is also the main actions of Bladder and Membrane Presses.
At one point we were very confident that Membrane Presses might be different and more gentile, until we realized that the increased yield from Membrane Presses was chewed up sins and pulp. Using our current Press, the main energy we expend are the things we do to be patient as the juice slowly squeezes out during the one time we apply pressure to the pomace. The fact that we do not remove the stems from either unfermented white grapes, or slowly fermented red grapes, allows the juice to flow without breaking the cake up over and over again. The juice of the white wines is clear, and without pulp, going into fermenters with this press.
Along with our unique Press method, we do not de-stem, nor do we punch down or pump over.
We would be remiss if we did not mention the continued support and patience extended over the years by Nancy Clifton. It's never easy being a winemaker's wife. However, Nancy will forever be honored for her steadfast qualities and tireless efforts to help make Wine Fauve a success.