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Ayres Vineyard

Ayres Vineyard

Ayes Vineyard on
their winemaking philosophy:

We believe our wine has a soul. We believe our wine gives voice to the soil. We believe that our wine guides us as much as we guide our wine. Itís about reciprocity. Itís a relationship that begins in the vineyard, from the first sign of bud break to the last cluster harvested.

The Ayres Vineyard Winemaker

Brad McLeroy arrived in Oregon fresh from the retail scene, having just sold his highly successful wine & spirits store. In Portland he worked for a small wholesale operation which specialized in boutique European wines.

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Ayres Vineyard Lewis Rogers Lane Pinot noir 2011

Estate vineyard fruit, a mixture of all of the clones of Pinot noir they grow. Classic Ribbon Ridge fruit flavors with bla...


Qty.

$30.56

$33.95 Regular

Ayres Vineyard Pinot noir Perspective 2011

Silky smooth, tones of blueberry and violets and herbs de Provence. From they winery's estate fruit blended with fruit fr...


Qty.

$26.95

$29.95 Regular

Ayres Vineyard Pinot noir Willamette Valley 2012

Another stunner from Ayres, this 2012 is the darkest of the group, rich with blueberry and huckleberry flavors and a delic...


Qty.

$20.66

$22.95 Regular

Ayres Vineyard Pioneer Pinot noir 2011

The "Pioneer" is named in honor of a relative who endured the journey to a new land on the Oregon Trail.

2009 ...


Qty.

$35.77

$39.75 Regular

More About Ayres Vineyard

After a year of selling at the wholesale level, Brad was given the opportunity to work as the Cellarmaster at the famed Domaine Drouhin in Oregon. That is where Brad honed his winemaking skills, under the direct instruction of the Drouhin family. But in May 2005, the opportunity of a lifetime surfaced ~ the time was right for Brad to work full-time at AYRES Vineyard & Winery. His commute? A few steps out his back door. Walk across the field and you will find yourself twelve feet underground in our winery. This way we are able to harness the earthís insulating abilities. Stable and predictable cellar temperatures allow for slow, steady, and spontaneous fermentations.

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