Noir Is the New Green

Carlos offers Eddie a taste of Pinot Noir on the vine.

African coffee and French toast for breakfast in the rig this morning, a bit of work in my mobile office while Eddie solved several of his NY Times Sunday crosswords, a little doggie walk around the RV park, and then we were off to visit an organic, sustainable vineyard on the South Umpqua River.

Recently retired from his position as an instructor at Umpqua Community College, Carlos Figueroa of Wild Rose Vineyards is a chemical engineer who abandoned the Bay Area some 20 plus years ago to raise his family in the country and grow organic wine grapes. He likens the southern Oregon wine business to Napa in the 60s and he wears the tie-dye to prove it.

After tasting his Pinot Gris, Pinot Noir, Merlot, Cabernet Sauvignon and Pinot Gris Port he took us on a personalized tour of the vines and gave us samples (warm off the vine) of some of the grapes that will be harvested next week. It was the most intimate and interesting visit to old world viticulture and terroir, or “sense of place” that I’ve ever experienced.

Carlos showed us where he had planted vines in an old rock quarry by auguring six-foot holes in the shale, irrigated the plants for only three years and then let them adapt to the hillside environment. He also explained why he sets his vines on three-foot centers in his quest for quality versus quantity and uses about 5 miles of netting to protect the fruit once it begins to ripen...as opposed to the propane-fired cannons or bird-bangers used by most commercial vineyards.

I’m not an oenophile, trust me. However, I am taken by the simplicity and trust in nature that has resulted not only in delicious organic wines but such a generous and enthusiastic grower. Thank you, Carlos, for a perfect introduction to southern Oregon wines...and you, my friends, can click here for more information on

Wild Rose Vineyard