wines of balance & elegance

EIEIO & COMPANY

Since 1994
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wines of balance & elegance

EIEIO & COMPANY

Since 1994
PURCHASE
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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.

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.
Most of the Pinot noir is de-stemmed but at times I do a Whole Cluster lot. This is all due to the vintage and it is not a protocol decision. Small, open-top, two-ton jacketed stainless steel fermentation vessels for each lot of Pinot noir. Simple pump over and punch downs for the first couple of days. Then a juice analysis is completed to determine how this wine might ferment. All native yeast start and finish fermentation. These can be quick, lasting eight days or long, lasting as long as three weeks. Free run is kept separate from press juice then blended back if it adds something interesting. Wine goes to approximately 20 percent new reach oak of various coopers, where it rests for eighteen to twenty-three months, all depending upon the vintage.

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.

Pick on acidity, flavors and seed tannin. Most of the Pinot noir is de-stemmed but at times I do a Whole Cluster lot. This is all due to the vintage and it is not a protocol decision. Small, open-top, two-ton jacketed stainless steel fermentation vessels for each lot of Pinot noir. Simple pump over and punch downs for the first couple of days. Then a juice analysis is completed to determine how this wine might ferment. All native yeast start and finish fermentation. These can be quick, lasting eight days or long, lasting as long as three weeks. Free run is kept separate from press juice then blended back if it adds something interesting. Wine goes to approximately 20 percent new reach oak of various coopers, where it rests for eighteen to twenty-three months, all depending upon the vintage.
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.

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!
Pick on acidity, flavors and seed tannin. Most of the Pinot noir is de-stemmed but at times I do a Whole Cluster lot. This is all due to the vintage and it is not a protocol decision. Small, open-top, two-ton jacketed stainless steel fermentation vessels for each lot of Pinot noir. Simple pump over and punch downs for the first couple of days. Then a juice analysis is completed to determine how this wine might ferment. All native yeast start and finish fermentation. These can be quick, lasting eight days or long, lasting as long as three weeks. Free run is kept separate from press juice then blended back if it adds something interesting. Wine goes to approximately 20 percent new reach oak of various coopers, where it rests for eighteen to twenty-three months, all depending upon the vintage.
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.

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!
HISTORY

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”!

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10799010832_IMG_8408
HISTORY

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.

10799010832_IMG_8408
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”!
learn more...
HISTORY

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
10799010832_IMG_8408

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”!

learn more...

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. 

learn more...

Philosophy

My winemaking philosophy is to let Mother Nature take her course, up to a point. I assist by paying attention to every detail. Everything matters!
learn more...

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.

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.
learn more...

Philosophy

My winemaking philosophy is to let Mother Nature take her course, up to a point. I assist by paying attention to every detail. Everything matters!
learn more...

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.

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.
learn more...

Philosophy

My winemaking philosophy is to let Mother Nature take her course, up to a point. I assist by paying attention to every detail. Everything matters!
learn more...

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Wine Reviews and

TESTIMONIALS

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“Jay Mac has been making essentially natural wines since his start in the mid 90s – and we love it! His wines have soul, vibrancy, and funk, yes, glorious funk! Jay’s quips and rants are as good as his wines.”
SE Wine Collective Portland
Small Winery Urban Collective
robust-icon-65p
"He makes the best possible wine he can without compromise…The result is beautiful Chardonnay and Pinot that is truly representative of Willamette terroir. The wines are built to age, and also offer up generous enjoyment today."
Stanley & Arlene Brown
Robust Wine Bar & Cafe
the-kitchn-logo
“The quality of EIEIO & Co.’s wines begins with the choices made in the vineyard. From sourcing sustainably farmed, organic grapes to hand-picking the fruit, Jay ensures that an excellent harvest reaches the winery.”
The Kitchn, Inspiring Cooks
Food & Wine Bloggers
“We’ve been pouring EIEIO wines for years at our restaurants and have always had great success at both the entry level and older vintage, single vineyard wines. Perhaps it’s obvious to state but Jay’s wines are a reflection of his personality: honest and to the point, eventually revealing layers of complexity and at times, insanity. “
John Washburne
Wine Reviews and

TESTIMONIALS

logo
“Jay Mac has been making essentially natural wines since his start in the mid 90s – and we love it! His wines have soul, vibrancy, and funk, yes, glorious funk! Jay’s quips and rants are as good as his wines.”
SE Wine Collective Portland
Small Winery Urban Collective
robust-icon-65p
"He makes the best possible wine he can without compromise…The result is beautiful Chardonnay and Pinot that is truly representative of Willamette terroir. The wines are built to age, and also offer up generous enjoyment today."
Stanley & Arlene Brown
Robust Wine Bar & Cafe
the-kitchn-logo
“The quality of EIEIO & Co.’s wines begins with the choices made in the vineyard. From sourcing sustainably farmed, organic grapes to hand-picking the fruit, Jay ensures that an excellent harvest reaches the winery.”
The Kitchn, Inspiring Cooks
Food & Wine Bloggers
“We’ve been pouring EIEIO wines for years at our restaurants and have always had great success at both the entry level and older vintage, single vineyard wines. Perhaps it’s obvious to state but Jay’s wines are a reflection of his personality: honest and to the point, eventually revealing layers of complexity and at times, insanity. “
John Washburne
Wine Reviews and

TESTIMONIALS

logo
“Jay Mac has been making essentially natural wines since his start in the mid 90s – and we love it! His wines have soul, vibrancy, and funk, yes, glorious funk! Jay’s quips and rants are as good as his wines.”
SE Wine Collective Portland
Small Winery Urban Collective
robust-icon-65p
"He makes the best possible wine he can without compromise…The result is beautiful Chardonnay and Pinot that is truly representative of Willamette terroir. The wines are built to age, and also offer up generous enjoyment today."
Stanley & Arlene Brown
Robust Wine Bar & Cafe
the-kitchn-logo
“The quality of EIEIO & Co.’s wines begins with the choices made in the vineyard. From sourcing sustainably farmed, organic grapes to hand-picking the fruit, Jay ensures that an excellent harvest reaches the winery.”
The Kitchn, Inspiring Cooks
Food & Wine Bloggers
“We’ve been pouring EIEIO wines for years at our restaurants and have always had great success at both the entry level and older vintage, single vineyard wines. Perhaps it’s obvious to state but Jay’s wines are a reflection of his personality: honest and to the point, eventually revealing layers of complexity and at times, insanity. “
John Washburne

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