This wine was made with minimal intervention from sustainably farmed Pinot Noir grapes to bottle. The fruit was pumped over and processed by hand for 12 days before being pressed off and put into 100% neutral French oak barrels. The fruit is sourced from the south-facing block of Pommard that we call “Archer's Run”.

This wine was made with 100% whole clusters of estate Pinot Noir, fermented as the fruit was pumped over and processed by hand for 12 days, then pressed into 100% neutral French oak barrels. The fruit was sourced from the south-facing block of Pommard that we call “Archer's Run”. This wine is a true example of the vintage.

This Rosé is made by minimal intervention with our sustainably farmed Pinot Noir grapes. No sulfur was added during the entire process to fully express the fruit and natural character of the vineyard.

This premium pale pink/white wine was made with minimal intervention from sustainably farmed Pinot Noir Pommard grapes. The fruit was immediately pressed off as white juice and put into 100% neutral French oak barrels to ferment and age. The wine has lifted acidity and notes of strawberry, white peach and white cherry.

This Grüner Veltliner is a traditionally Austrian variety and is coming from some of the oldest vines in America. Our historic block at Vitae Springs was planted in 1978 from cuttings from Europe. We take special care to treat all our wines with respect, and we at Vitae Springs treasure this one the most and like to pair it with fish. Our Grüner Veltliner Heure Dorée was made with 50% new Acacia barrels and 50% stainless steel, aged for 12 months before bottling.

This skin-contact orange wine is one of our favorite wines here at Vitae Springs. The fruit, from our estate block planted in 1977, comes from some of the oldest Müller-Thurgau vines in the country. Müller-Thurgau, classically a non aromatic variety, had aromatics triggered by fermentation with skin contact for 2 weeks. The resulting color is a light amber wine that expresses floral characters of honey suckle, orange peel, and jasmine. This unique wine is truly one of a kind.

This refreshing sparkling wine is made from 2021 estate Pinot Noir and Pinot Meunier grapes. One of our top sellers, this wine is unfiltered with secondary fermentation in the bottle. Notes of Honeysuckle, ripe Strawberries, and Jasmine make this an excellent refreshing wine to toast and sip.

This reserve tier wine is the epitome of how Vitae Springs expresses the vintage through the lens of Pinot Noir. It is full bodied and showcases ripe red Cherry, cherry-cola, and Marionberry notes. The fruit was pumped over and processed by hand for 12 days then pressed off and put into 33% new French oak and 66% neutral barrels and aged for 16 months.

Estate Riesling Grapes were fermented and aged in stainless steel, resulting in a dry and brightly acidic Riesling with notes of lemon zest, oyster shell and beeswax.

This reserve wine was made with minimal intervention from sustainably farmed estate Riesling grapes. The fruit comes from our old vine block, planted in 1979. The Riesling was pressed and fermented in terra cotta amphorae. This Riesling is bone dry, has a bracing acidity, and has notes of terra cotta, oyster shell, and lemon peel.

This uncommon Pinot Gris was made by soaking Pinot Gris grapes on their skins for a full maceration, about 2 weeks, before it was pressed into this beautiful salmon-colored wine. This Rosé is about texture, with notes of white cherry, orange peel, and slate.

Organic estate Pinot Gris grapes were fermented and aged in neutral French oak barrels for 9 months. This zesty refreshing wine has notes of crisp pear, fresh squeezed citrus and white blossoms.

This wine is made with the utmost care – only one single barrel. 22 cases made.  I crafted this by making my most exquisite blend, and put it in to my favorite barrel of the vintage. It aged for an additional 6 months for to complete two years in barrel. All the fruit from this cuvee is from a single block of the historic Eola Springs Vineyard, planted in 2003. It is in a north facing pocket of this site, which provides a cool break from the high afternoon heat, leaving brilliant acid. The Carol Ann Cuvee can only be made in the very best years – when the wine is able to shine as brightly as Carol does.
This wine saw 24 months in barrel fermented and left on the lees the entire time. Native Ferments, limited SO2 additions, un-fined and un-filtered.

This wine contains grapes from Eola Springs Vineyard, originally planted in 1972 by Carl Stevens. All the fruit comes from a single block situated on volcanic soils and sees high winds every day from the Van Duzer Corridor.  This wine saw 14 months in barrel fermented and left on the lees the entire time with native ferments, limited SO2 additions, un-fined and un-filtered.