Welcome back to Wine Crush! In this episode, we sat with local Oregon winemakers, Ian and Greg. The first winery draws inspiration from the camaraderie of the process, and the second showcases how the study of engineering can lead to winemaking.
Ian Burrows http://aereavintners.com/
Ian, a native of Orpington, England, has been consumed by hospitality, food, and wine his entire adult life. He has worked as a wine director, a sommelier, a chef, and a restaurant owner, in settings as far afield as Paris, London, San Francisco, and Adelaide.
Since 2007 he has worked as both a consulting and full-time sommelier in Michelin-starred restaurants, earning his Advanced Certificate from the Court of Master Sommeliers in 2009. More recently he served as Wine Director for Dominique Crenn at Atelier Crenn, San Francisco; then drawn to Oregon to assume the role of Director of Sales at Antica Terra.
Ian developed Aerea Vintners as a research-based project to enhance his understanding of farming and winery operations. Single vineyards are selected for their outstanding reputations, for minimal environmental impact, an assurance of varietal character and harmony. Aerea’s wines are naturally fermented, matured in seasoned French barrels of various capacity; hand-bottled and stoppered with Diam Origine 10 closures, and without filtration or fining. Each component of production at Aerea is considered a step toward a greater understanding of fine wine from the Pacific Northwest.
Greg Van Dyke https://www.budsbloomwines.com/
Growing up on a farm near Carlton, Greg developed a taste for both the outdoors and agriculture and coincidentally, was also exposed to the burgeoning wine industry erupting around him. Agricultural work entailed many skills, mechanical work among them, which led him to pursue a degree in engineering. Midway through his college career at Oregon State University, he took a year off to apprentice at Ken Wright Cellars, where he developed a passion for the art of winemaking from one of the best.
After completing his degree, he pursued an engineering career, but found himself being steadily pulled back to the wine industry. In 2010, he interrupted his engineering work and traveled to New Zealand to work at Ata Rangi in Martinborough. Upon returning to Oregon, he again found work in the construction world but with more immediate intent to start his wine label. In 2012, Bud’s Bloom was formed, anticipating the 2013 vintage.
This past year, Greg has relocated and is now making wine at Day Camp Winery in Dundee, OR, a community winery shared with several winemakers. He likes the new digs and and looks forward to making great wines there.