From garage experiment to pioneer of Oregon Pinot Noir
Dick Erath came to Dundee, Oregon, with his family in 1968 — bringing with him initial cellar experience from a garage project in California and the firm conviction that the Willamette Valley offered the right climate for Pinot Noir. A year later, he planted his first vines on four acres in the Dundee Hills, and in 1972 he produced 216 cases of commercial wine — the first ever in the Dundee Hills. The first winery building followed in 1976, also in Dundee.
Erath was not alone in the field, but he was one of the most determined voices to establish Oregon as a serious wine region. He recognized early on the similarity of the Willamette Valley to Burgundy: cooler climate, marine influence from the Pacific, slow autumn ripening. The first commercial releases gained national attention, and from 1994 onwards, international recognition as well. In 2003, Dick Erath handed over the cellar management, and in 2006, Ste. Michelle Wine Estates took over the winery. Today, the responsibility lies with winemaker Leah Adint, who consistently continues Erath's approach.
Stewardship instead of buzzwords: vineyard, cellar, responsibility
Erath works with vineyard partners throughout the state of Oregon, placing special emphasis on long-term soil care. The Willakia Estate in the Eola-Amity Hills — 298 acres, of which about 100 acres are Pinot Noir, at an altitude of 600 to 950 feet — is planted on volcanic Jory soil and marine sediments and holds both LIVE and Salmon-Safe certification. The winery is also a Silver-status member of the International Wineries for Climate Action (IWCA).
In the cellar, French oak barrels are the focus: Winemaker Leah Adint carefully selects vineyard, barrel, and technique to complement each other, with the goal of emphasizing the fruit without overpowering it. Erath is also a founding winery of the ¡Salud! initiative, which organizes healthcare for vineyard workers and their families in Oregon — a concrete commitment to the community that goes beyond certifications.
Pinot Noir with a clear Oregon signature: style and assortment
The assortment is consistently centered around Pinot Noir. The Erath Pinot Noir shows what defines the Willamette Valley: bright cherry and berry fruit, invigorating acidity, restrained tannins, and a long, structured finish. The style is leaner than Californian interpretations of Pinot Noir — the cool climate with long summer days and cool autumn nights allows for even, slow ripening that prioritizes finesse over volume. The Reserve Collection draws on selected sites and longer barrel aging, showing more depth, darker fruit, and a denser texture. Both lines pair well with salmon fillet, duck breast, or mushroom dishes with herb butter — best served at 14–16 °C.
