wines of balance & elegance
EIEIO & COMPANY
wines of balance & elegance
EIEIO & COMPANY
Since the 2010 vintage I have been using the pre-oxidative process for my Chardonnays where after a hard press resulting in many solids, the juice rests in an open-top stainless-steel fermentation vessel with a bug screen for six to ten days. Over this time the juice turns from clear, to yellow, to dark brown. When the juice is completely oxidized, I drain the tank into 100 percent new French oak barrels where fermentation spontaneously starts over a six to eight-week period.
Making a purpose “built” wine of Pinot noir in the methodology of white wine. Grapes come in, whole cluster pressed with lots of solids and put into stainless steel barrels. Fermentation is all native without any additions other than heat to get it to go dry by the first quarter. An amazingly complex wine even though it was made quickly.
Making a purpose “built” wine of Pinot noir in the methodology of white wine. Grapes come in, whole cluster pressed with lots of solids and put into stainless steel barrels. Fermentation is all native without any additions other than heat to get it to go dry by the first quarter. An amazingly complex wine even though it was made quickly.
Open top Oak Barrel Fermentation: As above, but all within French oak. A bit smoother due to primary and secondary fermentation occurring simultaneously. Fun wine!
Making a purpose “built” wine of Pinot noir in the methodology of white wine. Grapes come in, whole cluster pressed with lots of solids and put into stainless steel barrels. Fermentation is all native without any additions other than heat to get it to go dry by the first quarter. An amazingly complex wine even though it was made quickly.
Open top Oak Barrel Fermentation: As above, but all within French oak. A bit smoother due to primary and secondary fermentation occurring simultaneously. Fun wine!
EIEIO & COMPANY
“First and foremost my wine making is focused on the fruit that grew in the vineyard and not the other way around: made in the winery!”
- Jay McDonald
In 1991, Jay discovered and fell in love with the then relatively unknown wines of the Willamette Valley Wine Country, and relocated himself from Manhattan to the small town of Carlton, in the heart of what later became the well-known “Yamhill Carlton” AVA. In 1995 Jay purchased the historic Carlton Bank Building in downtown Carlton and opened the first and only tasting room in Carlton, featuring wines of the area. From that base he developed several wine-centric businesses including wine distribution, marketing, retail, Negociant production, and in 2003 made his first commercial wine.
Jay founded EIEIO & Co. in 1998 as a Negociant and after gaining enough experience working in several wineries, founded EIEIO & Company, Oregon Bonded Winery Number 333. His first independent vintage was during the amazingly hot 2003 vintage. Jay says “Nothing like having your feet put to the fire”!
EIEIO & COMPANY
“First and foremost my wine making is focused on the fruit that grew in the vineyard and not the other way around: made in the winery!”
- Jay McDonald
In 1991, Jay discovered and fell in love with the then relatively unknown wines of the Willamette Valley Wine Country, and relocated himself from Manhattan to the small town of Carlton, in the heart of what later became the well-known “Yamhill Carlton” AVA. In 1995 Jay purchased the historic Carlton Bank Building in downtown Carlton and opened the first and only tasting room in Carlton, featuring wines of the area. From that base he developed several wine-centric businesses including wine distribution, marketing, retail, Negociant production, and in 2003 made his first commercial wine.
EIEIO & COMPANY
“First and foremost my wine making is focused on the fruit that grew in the vineyard and not the other way around: made in the winery!”
- Jay McDonald
In 1991, Jay discovered and fell in love with the then relatively unknown wines of the Willamette Valley Wine Country, and relocated himself from Manhattan to the small town of Carlton, in the heart of what later became the well-known “Yamhill Carlton” AVA. In 1995 Jay purchased the historic Carlton Bank Building in downtown Carlton and opened the first and only tasting room in Carlton, featuring wines of the area. From that base he developed several wine-centric businesses including wine distribution, marketing, retail, Negociant production, and in 2003 made his first commercial wine.
Jay founded EIEIO & Co. in 1998 as a Negociant and after gaining enough experience working in several wineries, founded EIEIO & Company, Oregon Bonded Winery Number 333. His first independent vintage was during the amazingly hot 2003 vintage. Jay says “Nothing like having your feet put to the fire”!
Wine Making
What I enjoy most about Oregon and making Pinot Noir and Chardonnay is that the fruit each year is always different and therefore I am always challenged.
Philosophy
Wine Making
Making a purpose “built” wine of Pinot noir in the methodology of white wine. Grapes come in, whole cluster pressed with lots of solids and put into stainless steel barrels. Fermentation is all native without any additions other than heat to get it to go dry by the first quarter. An amazingly complex wine even though it was made quickly.
Philosophy
Wine Making
Making a purpose “built” wine of Pinot noir in the methodology of white wine. Grapes come in, whole cluster pressed with lots of solids and put into stainless steel barrels. Fermentation is all native without any additions other than heat to get it to go dry by the first quarter. An amazingly complex wine even though it was made quickly.
Philosophy
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