From and about the winery: Here’s what is important to us:
– Grapes from vineyards farmed with organic practices at a minimum and absolutely no glyphosate use (synthetically produced herbicide).
– Allowing the yeast from the vineyard and already present in the winery to ferment the wine. We refer to this as native, spontaneous, and/or uninoculated.
– Using minimal amounts of sulfites (preservative), if at all, to keep wine delicious so you can enjoy it wherever you are.
– Fermenting and aging as much of our wine as possible in earthen vessels, mostly clay pots (amphorae) and concrete tanks.
Our aim is to make delicious wine from grapes and grapes alone. If we make a decision to add anything or adjust a wine in any way, we will let you know. Transparency is critical so that each of us can make the best decisions we can for ourselves, our family, and our community.
About the winemaker:
Maker – Andrew Bandy-Smith
Andrew’s winery life began with a harvest internship in 2011 at Shea Wine Cellars. Subsequent harvest gigs in Australia and back in Oregon at Archery Summit Winery solidified his desire to pursue winemaking professionally.
After a few years under the tutelage of Drew Voit (Harper Voit, Eminent Domaine, Five Fourten Vineyards, Elizabeth Chambers Cellars, et al), Andrew joined the winemaking team at Soter Vineyards leading the effort to produce delicious, affordable, 100% sustainably certified pinot noir for Planet Oregon Wines. At Civic Winery, Andrew brings owner Craig Weicker’s vision for delicious, natural wine to reality, selecting vineyards, shepherding grapes, and shaping wines with minimal human intervention.