Brick House Vineyard & Winery

Brick House Vineyard & Winery is Oregon's most philosophically consistent biodynamic estate — converted to Biodynamic agriculture in 1990 by Doug Tunnell (former CBS journalist turned winemaker), making it Oregon's first biodynamic winery. The 26-hectare estate on Ribbon Ridge's volcanic Jory and Nekia clay-loam soils produces three distinct Pinot Noir cuvées plus Gamay Noir and Chardonnay. Their approach emphasises Burgundian restraint over Oregon's typical lush fruit: whole-cluster fermentation, indigenous yeasts, and aging in 30% new French oak preserve the volcanic soil's mineral character. The wines are among Ribbon Ridge's most consistently precise and age-worthy expressions.

Brick House is cited by Wine Advocate (Joe Czerwinski), Decanter, and Oregon wine specialists as Ribbon Ridge's most Burgundy-oriented producer — their Cuvée du Tonnelier Pinot Noir scoring 92-96 and demonstrating the sub-AVA's capacity for structured, mineral-driven Pinot with genuine longevity. Doug Tunnell's 35-year commitment to biodynamics makes Brick House a reference point for Oregon wine's environmental credentials alongside biodynamic philosophy.