We take great pride in our vineyard and the quality of fruit we produce. The old adage remains true, “Great wines are made in the vineyard!”
The Varga Vineyards lie near the 45th parallel – halfway between the equator and the North Pole, the same latitude as Burgundy. Located in the heart of the Willamette Valley, the Eola-Amity Hills wine region has a picturesque countryside and stunning views of the Coast Range to the west, and the Cascades to the east. It is about a 45-minute drive south of the Portland Metropolitan Area and is just northwest of Salem, Oregon’s capitol.
The Vineyards are planted facing south and south-west to ensure maximum degree days for optimal fruit ripening. The Vineyard consists of gently sloping land elevated between 450′ and 600′.
The soil consists primarily of Volcanic Basalts including Jory, Nekia, Ritner, and Yamhill. The predominant volcanic soils of vineyards are generally shallower and rockier than those of other Willamette Valley AVAs, with significant effects on vine and fruit development and balance. The soils drain quickly after rain, allowing fruit to hang on the vines longer into the season for optimum flavor development.
The Climate of the Eola-Amity Hills is defined by the Van Duzer Corridor, a break in the Coast Range that allows cool ocean winds to flow, dropping temperatures dramatically, especially during late summer afternoons. These late afternoon and evening breezes help provide the cool nights that keep acids firm and are essential for optimal ripening. Because of the dominating effect of these marine winds on our climate, the Eola-Amity Hills generally experience cooler average temperatures during the growing season than other parts of the Willamette Valley.
The 12-acre vineyard is planted with a variety of Pinot Noir clones to include: 777, 667, 115, 828, 943, Pommard, La Tache, Waedensvil, and Calera. The vines are set on phylloxera-resistant rootstock, planted with 5’x 7′ spacing, using a vertical trellising system. All pruning, thinning, leaf pulling and grape harvest is done by hand. Part of the Vineyard is irrigated and part is dry farmed to produce a maximum variety of fruit characteristics.
To ensure quality standards, grapes are cropped to 1 – 2.5 tons per acre and hand harvested between 22 and 25 brix, with a pH between 3.15-3.6 and TA 4-8, all depending on the type of wine we want to produce.