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Privé
Rows of Pinot Noir vines running down the slope in late light

Two small vineyards, farmed one way.

Privé grows Pinot Noir and a little Chardonnay on two sites outside Newberg, and makes each wine to show where it was grown.

Inherited, tended, and passed forward.

The old Privé winery building behind a hedge of vines

In 1995 Mark and Tina Hammond bought a run-down house and two acres of Müller-Thurgau in the Chehalem Mountains. In 1998 they grafted the vines to Pommard Pinot Noir. They made the first Privé vintage in 2001 and spent the next twenty years selling nearly every bottle to a mailing list that grew by word of mouth.

When it was time to pass the estate on, they chose winemaker Piper Underbrink. She and her husband, Ben, now farm the original block and in 2021 added a second vineyard, West Wind, on Ribbon Ridge.

  1. 1980First vines planted on the estate block
  2. 1998Grafted to Pommard Pinot Noir
  3. 2001First Privé vintage
  4. 2020Piper and Ben take on the estate
  5. 2021West Wind joins the estate

Basalt and sea floor.

Looking down a row of estate vines toward the tiled roofs of the winery

Privé Estate

Chehalem Mountains AVA

Some of the oldest vines in the Chehalem Mountains, grafted to the Pommard clone and rooted in basaltic Jory soil. Two blocks, each with its own microclimate.

Size
2.5 acres
Soil
Basaltic Jory
Clone
Pommard
Le Nord
About 600 feet
Le Sud
About 500 feet
A dirt track between vine rows at West Wind, with fir trees above

West Wind

Ribbon Ridge AVA, organic, since 2021

Marine sediment from 200 to 800 feet, facing east, north and south into the Pacific winds the site is named for.

Size
15 acres
Farming
Organic
Soil
Marine sediment
Elevation
200 to 800 feet
Clones
115, Pommard, Wädenswil, 943 and 777
Hands holding a heavy cluster of freshly picked Pinot Noir grapes

Destemmed, raised in French oak, and left alone.

This is how Burgundy makes Pinot Noir, and how Privé makes it. The fruit is destemmed and the wine ages in French oak. The cellar work is light enough that the vineyard does most of the talking.

Taste it at the estate

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