White Rose Estate: Simply Stunning Pinot
When Greg Sanders bought the 9.5-acre White Rose Vineyard in the Dundee Hills of Oregon in 2000 he
wanted to produce Pinot Noir from this now 20-year-old site that mimicked Burgundy’s top Grand Crus. He
spent a considerable amount of money acquiring and tasting fine Burgundy to understand his goal, and I was lucky enough to tag
along and taste some of the iconic wines of Burgundy with him.
Greg has no formal winemaking experience beyond a few courses at University of California at Davis and does
not drink which makes his story even more intriguing. His first wines were flawed with Brettanomyces. He
initially chose to use very curious and oblique names for his wines including Dragon’s Bluff and Quotee’s Lair.
A local well-known wine retailer in Southern California refused to carry Greg’s early wines because the retailer disliked the
peculiar black and white labels.
Since 2008, there has been a remarkable transformation at White Rose Estate. Greg now works in tandem
with Jesus Guillen, also a largely self-taught winemaker whose father managed the estate since arriving in 2002. The labels have taken on a new design more fitting the quality of the wines and the
website has been thoroughly upgraded. Wine Advocate reviewer Jay Miller said recently, “Old vines, low
yields, and a willingness to stretch the envelope have made White Rose Estate one of the premier producers of
American Pinot Noir,” and he gave the 2009 White Rose Vineyard Whole Cluster Pinot Noir a score of 96
points, the top scoring Oregon wine of the vintage. Two 2008 White Rose Estate Pinot Noirs made my 2010
Oregon Pinot Noir All-Americans First Team list. White Rose Estate now has a reputation befitting the
neighborhood, with Domaine Drouhin Oregon, Domaine Serene and Archery Summit all close by.
When I spoke with Greg recently, I asked him about the remarkable improvement in the wines beginning in
2008. He told me that it just took several years to dial in the style he was aiming for. He has veered away from
the use of large amounts of new oak, now preferring about 10% during elevage. Greg uses a significant
amount of whole cluster because he feels it adds more secondary character to the wines from his site. He
began experimenting with whole cluster fermentation in 2004 and he found this “allows us to produce wines
with full structure, allowing the complexity, density and purity of fruit to shine, and offering a clear expression of
each layer of flavor.” By the 2011 vintage, all of Greg’s wines will be vinified with 100% whole cluster.
Because of White Rose Vineyard’s relatively high elevation (720 to 870 feet above sea level), extended hang
times are the rule and Greg’s wines have benefited from the extended growing season at the site. Over the last
four years, harvest has occurred in late October and in 2011, stretched from October 25 to November 6. This
allows for slow, ideal flavor and phenolic development, balanced sugars and acids, and mature stems.
The White Rose Vineyard was planted between 1978 and 1982 and contains own-rooted Pommard clone. It is
planted on an east-southeast facing slope of volcanic Jory soil. In 2009, an additional 4 acres of vineyard
immediately north of the original site was acquired. This vineyard was planted in 2001 to Dijon 115 grafted to
American rootstock and is showing more potential each year.
For a number of years White Rose Vineyard fruit was sold to prominent Willamette Valley wineries such as
Panther Creek, St. Innocent and Torii Mor, and was often bottled as a vineyard designate. Beginning three
years ago, all White Rose Vineyard fruit is kept for estate bottlings. In addition, fruit is sourced from growers in
the Yamhill-Carlton District AVA, Dundee Hills AVA and Chehalem Mountains AVA and bottlings are offered in
2009 from each of these three appellations and the Willamette Valley appellation. The estate Pinot Noir wines
include White Rose Vineyard, Winemaker’s Cuvée, “Guillen,” “Hand Select,” and “Whole Cluster.”
For 2009, yields averaged 1.5 to 1.75 tons per acre across all vineyard sites. The winemaking regimen for the
estate Pinot Noirs is as follows. Fruit is typically cold soaked for 4 to 5 days before inoculation. 7 to 11 days of
post-maceration skin contact follows the completion of fermentation. After 20 to 22 days of skin contact, the
must is pressed off using an old world basket press and barreled down in French oak for 15 months of aging in
the cellar. While in barrel, the wines are racked once after malolactic fermentation and then again just before
The 2009 White Rose Estate wines do not have quite the startling intensity of flavor and structure of the 2008
vintage wines, but they are more approachable upon release and are very classy wines in their own right.
Greg has built an unusual tasting room with a small winery underneath whose main doors look out on to the
Willamette Valley and Mt. Hood. The tasting room at 6250 NE Hilltop Lane in Dayton is open daily. Tours are
available by reservation on Saturdays. The wines are sold through a mailing list, wine club and on the website
(www.whiterosewines.com), with very limited retail distribution of some wines.