Winery & Vineyard
Wooldridge Creek began as Ted and Mary’s “hobby” vineyard in the 1970’s. Over time we have evolved into a serious commercial vineyard which includes a winery, creamery and charcuterie. Throughout all of these changes, our primary focus has always been the health and quality of the vineyard. Because of our commitment to preserve and protect the soil, forest, and watershed, sustainability is at the heart of all we do. We take our role as stewards of the land seriously and our practices go far beyond organic. For over a decade, we have maintained certifications for the Salmon Safe and LIVE (Low Input Viticulture and Enology) programs as well as Pacific Power’s Blue Sky Renewable Energy Program and we participate in our local watershed protection association.
The vineyard consists of fifty-six acres of grapes on approximately 180 acres of land, much of which is forested. The upper vineyard was homesteaded by the Wooldridge Family in the 1870’s and the creek running through the property bears their name. The creek provides a wildlife corridor for the bears and other animals who have become part of the Wooldridge Creek lore. Black bears, the most voracious of the local wildlife, help manage crop levels, easily scaling or breaking their way through any vineyard fencing that might be in their way. The most effective deterrent so far has been to take the “offensive” and leave talk radio playing at a high volume in the vineyard through the night.
Our vineyard manager and neighbor, Rich Lorelli, has been tending the vineyards since the early eighties. Under his care we grow Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Pinot Noir, Malbec, Tempranillo, Zinfandel, Chardonnay, Viognier, Riesling and Gewurztraminer.
The winery was built using recycled steel trusses from an old storage building and logs harvested from the surrounding acreage. Doors, appliances, and light fixtures were re-purposed and the barrel room maintains optimal temperature naturally. In the heat of the summer, wells with river rock under the barrels are hosed down to provide clean, evaporative cooling and humidity.
Today we produce a limited supply of just 5,000 cases from twelve premium varietals grown onsite. Each year we strive to make our single-varietal wines demonstrate the particular characteristics of their location within our vineyard. We also produce two unique premium blends each vintage under the Warrick Label.
In addition, we also sell our wine on tap to local restaurants. We were the first Oregon winery to sell wine in stainless steel kegs. As a business focused on sustainability, we were proud to introduce this concept for the following reasons:
- Quality – Kegged wine is pressurized with argon so the wine is never oxidized and consistency is maintained from the first to the last drop.
- Zero Waste – Stainless steel kegs are reusable and eliminate the need to recycle glass bottles, corks, labels, foils, and cardboard boxes.
- Cost – Bypassing the bottling process means lower wholesale prices so we can pass along lower prices to consumers.
- Sustainability – We are third-party certified by LIVE (Low Input Viticulture & Enology) and the keg program allows us to align our values with environmentally and socially responsible farm and business practices.