Beckham Estate Vineyard

Andrew and Annedria Beckham bought thirty-four acres in Oregon’s Chehalem Mountains in 2004, intending to build a home and ceramics studio; they planted vines the following year. Andrew learned from regional winemakers and made the estate’s first wines in 2009, while Annedria developed the business and hospitality. He also designs and makes terracotta vessels for fermentation and ageing in the estate cellar.

The vineyard has been dry-farmed from the start, with grape waste composted, streamside habitat preserved and tillage stopped in 2012. For both the estate wines and its amphora-focused label, the team uses native yeasts and minimal sulphur additions, with no fining.