Willamette Valley, Oregon

  Winemaker: Thomas Houseman When Dr. Robert Pamplin, one of Oregon’s most forward-thinking philanthropists and businessmen, purchased the historic Chateau Benoit Winery in 1999, his vision was to create wines of the highest quality to reflect his passion for excellence. To this end Dr. Pamplin has charged winemaker Thomas Houseman and winegrower Jason Tosch with the task of crafting extraordinary pinot noir. Thomas, Jason, and the rest of the crew are absolutely passionate about producing wines of the finest quality and have dedicated their lives to this quest. The important role of a viticulturist in the production of Pinot Noir cannot be underestimated. The Director of Viticulture at Anne Amie, Jason Tosch, is an Oregon native who came to Anne Amie from Ponzi Vineyards. He has transformed all the Anne Amie estate vineyards to LIVE (Low Input Viticulture & Enology) and Salmon Safe certification. Pinot reigns supreme at Anne Amie Vineyards with Pinot Noir, Pinot Gris and Pinot Blanc forming the heart of their production. Complimenting the Pinot family, they also produce small selections of Riesling from their Willamette Valley estate vineyard on the hillside directly in front of the winery. If you’re curious to learn more about the rare and wonderful Pinot Noir Blanc, take a look at this. Shelftalkers  Winery website 
12832_AAV-RSG-12-F_1Estate Dry Riesling, Willamette Valley
Our Estate Riesling from vineyards directly in front of our winery includes the original 1979 planting. High sun exposure and unique soils yield an intensely perfumed and expressive wine exhibiting pure varietal character. Aromas of jasmine flower and marmalade lead to flavors of stone fruits and a pleasing minerality. The fresh acidity and long finish mean you can enjoy watching this wine develop for years.
aa-pgrisPinot Gris, Willamette Valley
This Pinot gris is an elegant expression of this versatile varietal. Intensely aromatic powdery floral notes give way to a palate of Asian pear, Meyer lemon and rose petal. Balanced and crisp, this wine is a great match for many dishes from chicken paella or moules-frites to pork roast. Grapes were hand-picked and brought directly to the winery in 1/2 ton totes in perfect condition. They were whole cluster pressed and placed into temperature controlled stainless steel fermenters, where they were slowly cold-fermented at 45°F for maximum varietal character. 15% of the Pinot Gris was fermented in neutral barrels at 55°F to enhance mouthfeel and aged on the lees for four months before bottling.
13362_AAV-CMPB-12-F_1Pinot Blanc, Willamette Valley
his Willamette Valley Pinot blanc is aged on lees in French Oak barrels for 18 months. A soft, round mouth feel enhances pear and citrus flavors with hints of vanilla, leading to a long, rich finish. Enjoy with a broad range of dishes from roasted chicken to creamy risotto. Grapes were hand-picked and brought directly to the winery in half-ton totes. They were then sorted by hand and whole cluster pressed. The lightly pressed juice was then cold fermented at 45°F for maximum varietal character. The wine was then aged in French oak (10% new) on its lees for eighteen months before bottling.
12832_AAV-WVPN-11-F_1Pinot Noir, Winemaker's Selection
Nose of blackberry, bramble, sweet tobacco, graham, and cardamom. Flavors of sweet dark cherries, forest floor, dark chocolate nibs, blackberry, chai, all finishing with rich, smooth tannins. Great with beef tournedos, roast game hen, pork rillettes, oven roasted vegetables, Peking duck, lamb, venison, chanterelle risotto, or pozole.
aa-2estatesPinot Noir, Two Estates
Our Two Estates Pinot Noir is a barrel selection chosen to produce the best reflection each vintage of our Twelve Oaks Estate and Anne Amie Estate vineyards. It is a graceful, elegant and restrained Pinot noir, with enough structure for long-term aging. Grapes were hand-picked and brought directly to the winery in 1/2-ton totes in perfect condition. They were then put onto a belted incline, and de-stemmed into two-ton, open-top, stainless steel fermenters. The must was cold-soaked for five days. Fermentation was complete in 10 days, then the wine was pressed back into two-ton tanks, settled overnight and racked into French oak barrels. The wine aged in French oak for 16 months, racked into neutral French oak after 10 months. It was then blended and bottled unfiltered and unfined and bottle-aged for 12 months before release. Aromas of dark cherry, kirsch, horehound, dusty road, crushed gravel, black tea, orange peel precede flavors of Mt. Hood strawberry, black currant, wild cherry, baking spices, and red plum. A structured wine with amples tannins and good acidity.
aa-12-oaksPinot Noir, Twelve Oaks Estate, Chehalem Mountains
Our Twelve Oaks Estate consists of multiple vineyard blocks, each with unique expressions to ensure an abundance of distinct flavors for blending. The Chehalem Mountains are home to Laurelwood soil which produces wines with a core of red and black plum flavors and soft, plush tannins for a beautiful mouthfeel
aa-prisme'Prisme' Pinot Noir Blanc, Willamette Valley
Prismé is the truest expression of the Pinot noir grape. We select only our finest blocks of Pinot noir and gently press the grapes, liberating the free run juice, but not the color or tannins from the skins. It is then barrel-fermented, and aged on its lees in French oak barrels for 18 months. This structured white wine has a backbone of acidity, a voluptuous mid-palate and a long, creamy finish. Prismé is named after the word prism- the splitting of white light into its corresponding colors. Here we are doing precisely that in reverse, making a rich, textured white wine from Pinot noir.
aa-stickiesVin Doux/Vin Glace Dessert Wine Set
Our Anne and Amie Late Harvest Muller Thurgau Dessert wines come as a set to show two different facets of a our 30 year old Estate Vineyard.

Anne - Vin Glace of Muller Thurgau is an ice-wine style wine full of flavors of honeysuckle, apricot, pineapple and starfruit. It pairs well with sliced pears, pineapple upside down cake, double cream brie cheese and panna cotta

Amie - Vin Doux Naturel is a fortified wine that has been maderized to show notes of caramel and buttercotch, almond, candied orange peel and quince. It pairs well with orange scented olive oil and almond cake, butterscotch pudding, dates, bleu cheese, and pineapple upside down cake
aa-ca-muller'Cuvee A' Estate Muller Thurgau
This estate-grown Muller-Thurgau comes from vines first planted in 1979. Crisp, fresh, and dry, it is a charming example of the variety at its best. From chicken to shellfish, this wine is a versatile match for mildly spicy foods like Thai, Creole, or Mexican. Grapes were hand-picked and brought directly to the winery in 1/2 ton totes in perfect condition. They were whole cluster pressed and placed into temperature controlled stainless steel fermenters, where they were slowly fermented at 45°F
  Anne Amie winemaker Thomas Housman’s cell phone diary from the 2009 harvest: