Ken Wright Cellars our approach to farming is rooted in science and sustainability. This doesn’t apply only to the vine. Of equal importance is “feeding” the microbial life that exists throughout the profile of soil and original geology. Vibrant populations of microorganisms provide the vine with needed minerals for healthy performance. This uptake of trace elements gives volume to the expression of aroma and flavor. Each year we analyze the nutritional status of our profiles and vines, take deep core soil samples to determine microbial populations and then tailor our farming approach to shore up known deficiencies. No two vineyards are the same, so each will have a unique plan. With an organic approach we practice soil aeration, disease prevention, pruning practices, shoot positioning, early season leaf removal in the fruit zone, determination of crop level and subsequent early thinning (immediately after bloom is completed) to the correct crop level for the season. Our extended season or “hangtime” provides for the complete development of flavor, aroma and texture. Our vineyards are planted on hillsides between 250 and 750 feet in elevation, in shallow well-drained soil. World-class wines are only produced when plant and place are perfectly matched. All of Ken Wright Cellars vineyards are planted in the recognized American Viticultural Areas of the Northern Willamette Valley.