The Methods in the madness:
Why dry-farm?
The Willamette Valley is blessed with abundant rain year-in and year-out, and many of our finest wine-growing regions feature soils that make the most of this deeply-stored rainwater that is available with priority to hard-working vines even during droughts.
So having said that, we are really into the idea that by abstaining from watering our vines we can go one step closer towards giving our wine drinkers the most faithful representation of whatever Mother Nature chose to serve us up in a given year.
You could say we like a little variety and we like a good story. Sound like you?
Come to think of it, dry-farming seems to give a better representation of the hills and soils these grapes grow on, too. That soil is indeed what the vines' roots grow in, but it is also the only place those vines are growing in, and the soil can become rockier from one part of the vineyard to another; the depth of topsoil over ancient bedrock can vary wildly, too.
At Medina, call us crazy, but we're not trying to add any outside sugar or corrective acid. We do things the stubborn old way - by instead obsessing over when in the ripening period the sugars in the grapes will meet in sweet, sweet harmony with their own natural, tart, tangy acids. Winemaking for us revolves around respecting the role acid plays in giving a wine vivaciousness, food-readiness, and longevity.
And, sure: we know that sometimes a fermenting wine at harvest might need to phone a friend when it's in trouble, and we want all of our wines to be first and foremost delicious. It's our ideal to be as transparent as possible, which is not the same as absence.
So keep the water on the side, and let it go to another guy that actually feeds people or needs it for putting out fires. In our book, we don't need it for the wines we want to make - and we think the difference in quality is as clear as night and day. (In our native Puerto Rico, you'd instead say the difference is "del Cielo a la Tierra," which we think is kind of cute in this context.)
Why here? Why now?
Sigh. Why even start a wine brand in today's climate?
Doesn't it always seem like every day there's some new crisis or disaster to survive, to contemplate, or to otherwise chew on? Aren't there like so many problems in the economy and in the world right now?
(Aren't there always?)
...We need to wash these trying times down, people! But my friends, the Show always goes on, and you're not going quietly into that brave night. Not you! You're going to go out there and prove something to somebody today.
We all know that as sure as the Sun rises in the East, there will be times to celebrate again, and again, and again.
That's why we started our own collection of wines: there are some killer vineyards out there that need a second look. We want to let those places shine through where we can, and we want to do our part in exploring the what-feels-limitless-sometimes potential of grape growing in Western Oregon. We do it because we believe in here.
Medina wines are as good on their own as with a meticulously planned meal or a favorite little indulgence. Ask us how we know.
It's Kind of Our Thing
Our family believes that good wine should be attainable to anyone who has an interest. We also believe that today, more than ever, wine has never been more important.
Who amongst us wouldn't love one more "wow," one more story, one more chance at connection over a glass of wine? It's never been about the buzz for us - we do this for the love of the game. Wine should bring people together.
We are privileged to share with you the actual fruits of our labor. In fact, we're kind of into it.
Our toast to you: may our wines meet you and your moment, or whenever we may be called upon to grace your glass.
PS- Don't be afraid to open them!
If you want to know how the wines will age, well... we do too. So we'll be making sure to squirrel away a few bottles to try further down the road. You might want to also!