When Dr. Robert Pamplin, one of Oregon’s most forward-thinking philanthropists and businessmen, purchased the historic Chateau Benoit Winery in 1999, his vision was to create wines of the highest quality to reflect his passion for excellence. To this end Dr. Pamplin has charged winemaker Thomas Houseman and winegrower Peter Ebbers with the task of crafting extraordinary Pinot Noir. Thomas, Peter, and the rest of the crew are absolutely passionate about producing wines of the finest quality and have dedicated their lives to this quest. For more information about Dr. Pamplin, Thomas, Peter and the entire Anne Amie team, read their bios.
Pinot reigns supreme at Anne Amie Vineyards with Pinot Noir, Pinot Gris and Pinot Blanc forming the heart of our production. Complementing the pinot family is Old-Vine Estate Müller Thurgau, planted in 1979. As with all great wines, our’s start in the vineyards. We are fortunate to have some of Oregon’s best sites, all of which are Salmon Safe and LIVE certified. Our estate vineyards receive only the minimal required treatments and yields are dramatically reduced in order to give fruit with great depth and complexity.
Our estate vineyards are located in the rolling hills of the Yamhill-Carlton District and on the steep hillsides of the Chehalem Mountains, both nestled in Oregon’s verdant Willamette Valley. Our LIVE certified winery is located on our Yamhill-Carlton property, a few miles from both Lafayette and Carlton, Oregon.
We are proud to be part of the Yamhill-Carlton Winegrowers Association, and the Chehalem Mountains Winegrowers.
Grapes were hand-picked and brought directly to the winery in 1/2-ton totes in perfect condition. They were then put onto a belted incline, and destemmed into two-ton, open-top, stainless steel fermenters. The must was cold-soaked for seven to 10 days. Fermentation was complete in 20 days, then the wine was pressed back into two-ton tanks, settled overnight and racked into French oak barrels. The wine aged in French oak for 16 months and was bottled unfiltered and unfined. It was then bottle-aged for a minimum of 12 months before release.
Varietal Composition – 100% Pinot noir
AVA – Willamette Valley
Vineyards -Twelve Oaks 77%, Anne Amie 23%
Clones – P4, Wadenswil 2A, 777, 667, 115
Oak – aged 16 months in French oak, 38.5 new, 23% 1 year, 38.5% neutral
Soil Types – Laurelwood, Willakenzie
Alcohol – 13.7%
Total Acidity – 5.7 g/L
pH – 3.61