Brick House Vineyards

We certified all 40 acres for organic agriculture and, with the planting of the first 10 acres of Pinot Noir, set out on a journey into what was at the time largely Terra Incognita in the north Willamette Valley. We committed to stopping all applications of synthetically compounded chemicals on our land. We observed our vines struggling to overcome the residues in the soil. They competed with the abundant grasses and weeds that thrive in moist Willamette Valley soil. We had to find and/or devise alternatives. Needless to say, the early seasons passed on a trial and error basis. We farmed, as Indiana Jones might have said, “making it up as we went along.” But farm we did, and with measured success. We learned over time the best ways to keep the weeds and mildew at bay. There was no shortage of demand for our certified organic fruit. And by 1993 it was exhilarating to taste the wines made from it. Organic farming liberated our land from dependence on chemical agriculture. By 2002, we were seeking ways to enrich and stimulate our soils and our plants to even better all-around health and vitality.