Grapes love gravel
Dry Farmed
Just three miles North of the Columbia River, we are located on 100 feet of Lauren Gravelly Loam soil - a mix of sand, organic matter, and small stones. Turns out this is ideal soil for dry farming. Moisture accumulates during the wet part of the year, draining deep into the soil. Stones warm the soil during the dry season and prevent evaporation of the accumulated moisture.
Roots are forced to go deep - where moisture, nutrients and temperature remain relatively constant - as opposed to the varying conditions closer to the surface.
“The best wines come out of that dry-farming paradigm, because people aren’t altering the grapes’ basic nature. You get amazing expression, where a vintage stands out and the soil stands out and the site stands out.”
At English Estate, we are interested in what we can grow and create right here on our own farm. Ninety-nine percent of the fruit used in our wines comes from the twelve acres that surround our 1915 barn.
Pacific Northwest geology is, in large part, defined by the Missoula Floods that occurred at the end of the last ice age, roughly 15,000 years ago.
Walk to the edge of our vineyards for stunning views of Mt St Helens to the North and you’ll understand why we use the name “Gravel Mine Vineyards.”
Dessert Wines
We make several mistelle wines: farm-grown juices fortified with brandy distilled from our fruit.
Sweet Autumn Gold
Pinot Noir Nectar, aged in Hungarian Oak
DOUBLE GOLD
(SEATTLE WINE AWARDS)
Raspberry Delight
We make only a few cases a year, they usually sell out before the New Year.
Sweet Ruby Red
Port-style, aged in Hungarian Oak
SILVER
(SAVORNW WINE AWARDS)
SILVER
(SEATTLE WINE AWARDS)
Gewurztraminer
If you think you don’t like Gewuztraminer - try ours. Made in the dry Alsatian style - spicy with notes of honey and orange peel - it pairs well with a wide range of food - spicy Asian cuisine, smoked salmon, eggs, cheese, sausage and ham.
2018: BRONZE
2020: SILVER
(SEATTLE WINE AWARDS)
Sauvignon Blanc
Yum! The first impression of this wine is putting your nose in a basket of ripe nectarine. Lychee, grapefruit and orange rind are there as well.
This wine is harvested around October 10th. Our 14 rows yield about 2 tons of grapes. We field blend with two rows of Semillon, which contribute about 10%. The citrus notes of the Semillon balance the tropical fruit in the Sauvignon Blanc. This is a classic Bordeaux blend.
Crisp, refreshing and fruity, you don’t need food with this wine but it does very well with seafood, Thai, goat cheese & salad.
2020: BRONZE
2021: GOLD
(SEATTLE WINE AWARDS)
Pinot Gris
Our Pinot Gris comes off the vine dark - it’s impossible to make a light wine from it (we’ve tried). We end up with an intense rose colored wine bursting with fruit flavor. We call it summer in a glass.
2020: BRONZE
(SEATTLE WINE AWARDS)
Pinot Noir
We’re just 45 minutes north of the famous Willamette Valley in Oregon, known the world over for its Pinot Noir. So of course we grow this famously-difficult-to-perfect variety.
2021: GOLD
2020: BRONZE
2018: GOLD
2017: BRONZE
(SEATTLE WINE AWARDS)