Troon Vineyard is a Demeter Biodynamic® Certified and Regenerative Organic Certified™️ farm in Oregon’s Applegate Valley. We are dedicated to regenerative agriculture and we practice Biodynamics® in our quest to put back more than we take from our plants and soils. We believe the only route to memorable wines, that reflect the terroir of where they were grown, is to be found in the healthy soils and vines that are the foundation of Biodynamic® agriculture. This philosophy continues in the cellar where our winemaking is minimalist and we use only native yeasts with no additives to ferment our wines and eschew the use of new oak barrels to reveal each nuance of wines grown in Oregon's Applegate Valley. We “Farm like the world depends on it”, which is the slogan of the Regenerative Organic Alliance and reflects our vision for our farm, for our wines and for our planet. We are located on the Kubli Bench, high above the Applegate River in the Siskiyou Mountains of Southern Oregon. It is a biodiverse farm of almost 100 acres. Life on our farm includes cider apples, a vegetable garden, re-wilded honeybees, sheep, chickens, wildlife, dogs, humans and, of course, grapevines. Winemaking at Troon is straightforward and minimalist. Our grapes are hand-harvested and field sorted by the same vineyard crew that tended them all season. Our goal is to express our vineyards rather than winemaking techniques in our wines. All Troon Vineyard wines are fermented only with native yeasts and no commercial yeasts, acids, sugar, enzymes, tannins, etc. are added to any of the wines. The only addition any wine receives is a minimal amount of sulfur (sulfites) prior to bottling. Our white wines are whole-cluster pressed then barrel fermented in mature French Oak barrels. Several of our “orange" or "amber" wines now use clay amphorae to allow extended skin contact after fermentation (up to 11 months on skins). We make a range of ancestral method pétillant sparkling wines, naturally fermented in bottle. For red wines, we focus on using whole-cluster and whole berry fruit in our fermenters, then use only mature French Oak barrels for aging so that every nuance of our unique Applegate Valley fruit can express itself in our wines.

Information

Domain Name:
Troon Vineyard
Winemaker's Name:
Nate Wall
Country:
United States
Region:
OR
Farming:
Organic / Biodynamic (CCOF, ROC, Demeter)
Négoce wine:
yes
Grape varieties:
malbec, tinta roriz, counoise, vermentino, riesling, roussanne, Grenache, verm, tannat, marsanne, Syrah, malbec (co-ferment), Vermentino, tempranillo, syrah, mourvèdre, grenache, cinsault, carignan

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Troon Vineyard is a Demeter Biodynamic® Certified and Regenerative Organic Certified™️ farm in Oregon’s Applegate Valley. We are dedicated to regenerative agriculture and we practice Biodynamics®  in our quest to put back more than we take from our plants and soils. We believe the only route to memorable wines, that reflect the terroir of where they were grown, is to be found in the healthy soils and vines that are the foundation of Biodynamic®  agriculture. This philosophy continues in the cellar where our winemaking is minimalist and we use only native yeasts with no additives to ferment our wines and eschew the use of new oak barrels to reveal each nuance of wines grown in Oregon's Applegate Valley. We “Farm like the world depends on it”, which is the slogan of the Regenerative Organic Alliance and reflects our vision for our farm, for our wines and for our planet. We are located on the Kubli Bench, high above the Applegate River in the Siskiyou Mountains of Southern Oregon. It is a biodiverse farm of almost 100 acres. Life on our farm includes cider apples, a vegetable garden, re-wilded honeybees, sheep, chickens, wildlife, dogs, humans and, of course, grapevines.

Winemaking at Troon is straightforward and minimalist. Our grapes are hand-harvested and field sorted by the same vineyard crew that tended them all season. Our goal is to express our vineyards rather than winemaking techniques in our wines. All Troon Vineyard wines are fermented only with native yeasts and no commercial yeasts, acids, sugar, enzymes, tannins, etc. are added to any of the wines. The only addition any wine receives is a minimal amount of sulfur (sulfites) prior to bottling.

Our white wines are whole-cluster pressed then barrel fermented in mature French Oak barrels. Several of our “orange" or "amber" wines now use clay amphorae to allow extended skin contact after fermentation (up to 11 months on skins). We make a range of ancestral method pétillant sparkling wines, naturally fermented in bottle. For red wines, we focus on using whole-cluster and whole berry fruit in our fermenters, then use only mature French Oak barrels for aging so that every nuance of our unique Applegate Valley fruit can express itself in our wines.

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