Crowley Wines, Tyson Crowley
Oregon, Willamette Valley
Tyson Crowley began working in the Oregon wine industry in 1995 and after 12 years of learning from many of Oregon’s top producers, it was time to take his knowledge to task and venture out on his own. Tyson’s lessons learned came from seven vintages at Erath Vineyards and more recently serving as the assistant winemaker for Cameron Winery working alongside John Paul in the vineyard and winery for four years. Harvests spent at J.K. Carriere and Brick House also taught valuable lessons in fruit fly killing and pseudo gravity flow as well as a commitment to distinctive, pure expression wines. After this requisite due paying, Tyson is making some of his own impressive Pinot Noir and Chardonnay from organic family owned vineyards originating from the Dundee Hills and Chehalem Mountains AVA’s in the Willamette Valley. The wines are fermented and aged underground in neutral oak employing native yeasts and minimal fining and filtration.
|Wine||Varietals||Vine Age||Soil Type||Farming Type|
|Pinot Blanc||Self rooted Pinot Blanc||15 years||Marine sedimentary||Dry farmed Sustainable|
|Willamette Valley Chardonnay||Wente and Dijon Chardonnay||15-25 years||Marine sedimentary||Dry farmed Organic|
|Four Winds Chardonnay||Self rooted Wente Clone Chardonnay||26 years||Marine sedimentary||Dry farmed Organic|
|Willamette Valley Pinot Noir||Pommard, Wadenswil and Dijon Pinot Noir||17-25 years||Volcanic/Sedimentary||Dry farmed Organic|
|Pinot Noir Willamette Valley "Entre Nous"||Self rooted Pommard and Wadenswil Pinot Noir||25-27 years||Marine sedimentary||Dry farmed Organic|
|Pinot Noir Dundee Hills||60% Pommard, 40%Dijon Pinot Noir||17 years||Volcanic “Jory”||Dry farmed Organic|
|Pinot Noir Dundee Hills "Gehrts"||Dijon Clone Pinot Noir||17 years||Volcanic “Jory”||Dry farmed Organic and Sustainable|
|Pinot Noir Dundee Hills "La Colina"||Pommard Clone Pinot Noir||17 years||Volcanic “Jory”||Dry farmed Organic|
|Four Winds Pinot Noir||Self rooted Pommard Pinot Noir||26 years||Volcanic “Jory”||Marine sedimentary|
Inspired to make a stainless steel fermented white wine with character, the Pinot Blanc project was launched with a “wait and see” approach, no grand designs! We had the wine fermenting with indigenous yeast for nearly a full year while the winter cellar temperatures dipped and eventually came back up to finish the wine as Spring moved into Summer. The resulting wine is always aromatic and complex with a wonderful texture delivered by long lees contact and full malolactic fermentation. There really is not a Pinot Blanc like it, which was the idea. Bottled with minimal SO2 and a light polish filtration, this wine will age as well as our barrel fermented Chardonnay.
The Four Winds vineyard has both Wente and Dijon clone Chardonnay planted. As usual, the Wente clone carries the austerity of this wine while the Dijon clone offers the warmer, softer components. This blend is amazing for the price and satisfies both analytical and casual Chardonnay fans. Versatile and distinct, this wine is amazingly drinkable and will cellar for years to come. Entirely whole cluster pressed and barrel fermented, its aged 11 months and bottled with minimal SO2 and filtered for polish. Four Winds typically deliverers citrus, pear and mineral and usually maintains alcohol around 12.5 %.
We’re passionate about Chardonnay and happy to grapple with it year after year to turn out lean, bright, Burgundian-style Chardonnay. This vineyard is SE facing and over 700 ft. in elevation and is always harvested late which allows exceptional maturity and ripeness. Fresh and distinct, this wine demonstrates lemon, lime and pear components that pair perfectly with the gentle lees influence to create a refreshing yet rich Chardonnay. We whole cluster press the grapes and do not add SO2 until malolactic fermentation is complete thus allowing oxidation of the juice early on which stabilizes the wine against future oxidation. Yeast selection is a mix of 50% native and 50% commercial which promotes complexity and distinction. Aged 16 months and bottled after light polish filtration.
Entre Nous is always a blend of Pommard and Wadenswil clones which have always had a wonderful complimentary relationship as blending partners. Whereas Pommard is long and supple and graceful, Wadenswil has more attack and density and is somewhat exotic in nature. Together they form this quintessential Oregon Pinot Noir that is complex and serious. Formed by fruit from just 2 vineyards, Laurel Hood and Four Winds, Entre Nous is a focused and lean wine owing to each sites’ sedimentary soils. Both lots fermented with indigenous yeast and rested 14-16 months in mostly neutral oak. Bottled without fining or filtration.
The Willamette Valley Pinot Noir has a light garnet hue, medium body and perfect Pinot Noir texture. Low alcohol (barely 13%) lends a satisfying buoyancy to go with its generous amount of acid. The general impression of the wine speaks to the vintage and the minimalist style that we employ in order to gain the maximum amount of transparency. As it represents all of our vineyards this wine combines the alluring combination of the earth and floral spice from volcanic Dundee Hills Jory soils as well as the dark fruited leanness of the sedimentary soils. Perfect for any occasion but certainly best with food!
After receiving two exceptional vintages of the Chardonnay from this vineyard we jumped at the opportunity to make wine from the Four Winds Pommard clone pinot noir in 2012. As it is for the Chardonnay, this 26 year old high elevation vineyard is ideal for fresh, acid driven and austere Pinot Noir. Fermented 21 days with indigenous yeast, this wine rests for 14-16 months in mostly neutral oak and is bottled without fining or filtration. Four Winds soils are uniquely shallow for winegrowing with low total available moisture. The resulting wines have pronounced leanness and mineral tones to go along with exceptional length delivered by the classic Pommard clone.
This Dundee Hills blend consists of Gehrts Vineyard and La Colina Vineyard, a combination of the barrels that do not make it into the Single Vineyard designates of the same names. After long cold soak and fermentation both lots rest for 14-16 months in mostly neutral oak with malolactic fermentation occurring naturally. Both sites are SE facing and the Pommard and Dijon clones compliment one another to create a dynamic blend. Gehrts is darker and fruit forward while La Colina is softer and has great length. A hint of whole cluster aromatic may come from the La Colina but the blend is largely destemmed.
Gehrts is a warm site which boasts great SE exposure at an elevation of 650 ft. Meticulously farmed by good friends Richard and Nancy Gehrts, it’s an exceptional sight for broad shouldered and rich Pinot Noir. The wines show off the spicy and floral Dundee Hills as well as the punchier fruit style of the Dijon clones. After 10-12 day cold soak, Gehrts is fermented with indigenous yeast and aged 14-16 months in neutral oak. After natural malolactic fermentation, the wine is racked and bottled without fining or filtration. Tending to carry plenty of structure, we do not include stems in the winemaking, opting for all whole berry destemming.
The beautiful 600 ft elevation SE facing La Colina Vineyard was our first vineyard holding and it’s been an exceptional site from the very beginning. It turns out many of our favorite barrels in the cellar year after year. Aromatically, we use a small amount of whole cluster which lends amazing complexity and layering as well as solid structure. La Colina has amazing unique character, highlighted by tea and citrus components. As with all our Pinot Noir, La Colina is fermented with indigenous yeast only, after a 10-12 day cold soak period. We press and settle 48 hrs and age underground in mostly neutral French oak barrels. Typical elevage lasts 14-16 months with malo lactic fermentation happening naturally. We bottle with minimal SO2 and do not fine or filter.