edibleportland.com | 29 Soter, a seasoned winemaker with over four decades of experience, is renowned for his work with esteemed California wineries such as Etude Wines, which he founded, as well as Araujo, Shafer, Spottswoode, and Dalla Valle. Before finding wine, Soter studied philosophy, and in many ways, that education has guided the values for his approach to winemaking and farming. Those core values center on the belief that exceptional wines begin in the vineyard, emphasizing the importance of site-specific farming and minimal intervention winemaking. During our visit, he told us a story about eliminating the use of harmful insecticides in the vineyard at his first winemaking job because he saw the drift crossing into playgrounds and backyards of folks nearby. In his words, “Those thoughts weren't rocket science, but it was pretty revolutionary at the time, you know. But mostly we did it (eliminate insecticides) out of this is not a neighborly (practice). This is bad for the community.” Fast forward a couple of decades after making waves within the industry in Napa to 1997, Tony and Michelle returned to Oregon and established Soter Vineyards, driven by a shared commitment to environmental stewardship and holistic living. Michelle was the driving force behind the ranch's culinary and community initiatives. Her passion for organic farming and nutritious food laid the foundation for the ranch's biodynamic practices and farm-to-table experiences. Achieving Demeter USA certification in 2016, Mineral Springs Ranch operates as a certified biodynamic farm. This holistic approach to farming treats the land as a living organism, integrating plants, animals, and soil health into a self-sustaining ecosystem. The ranch eschews synthetic chemicals and fertilizers, instead utilizing compost, crop cover, and animals for pest control and fertilization. Livestock such as cows, chickens, pigs, and goats play integral roles in maintaining the vineyard's health and biodiversity. When the grapes on the property are approaching peak ripeness, the team at MSR utilizes other natural techniques, such as falconry, to limit the impact of smaller birds that destroy the hard work the entire ecosystem has put into growing the vintage. At the heart of Soter Vineyards' winemaking is a commitment to purity and expression of terroir. The 240-acre ranch features 40 acres of Pinot Noir and Chardonnay planted along a south-facing ridgeline, with a mix of Dijon, Wädenswil, and Pommard, along with other heirloom clones. The soils are well-drained marine sedimentary Willakenzie Series for which the Yamhill-Carlton AVA is famous. The site’s soil provides optimal conditions for these Burgundian varieties, along with a test block that is in development, that will have many experimental grape varieties that Tony excitedly told us about. This section of the vineyard is an opportunity to see what kinds of fruit could potentially be contenders for surviving in the shifting climate of the Willamette Valley impacted by global warming “over the next 50 years.” The winemaking process, led by Chris Fladwood, Director of Winemaking and Viticulture, emphasizes wild fermentation and minimal oak influence, allowing the wines to showcase their natural complexity and elegance. Fladwood’s approach focuses on “firm structure, vibrant acidity, and an indelible character balanced by varietal purity,” aiming for wines that reflect the unique characteristics of the vineyard and vintage. Michelle Soter's vision extended beyond winemaking to encompass a comprehensive culinary program. The Provisions Tasting at Mineral Springs Ranch offers guests a seasonal, farmto-table dining experience that highlights the ranch's produce and meats. Head Chef Clayton Allen crafts menus that reflect the rhythms of the land, providing a sensory journey that complements the wines. The ranch also hosts events such as the Summer Solstice Celebration, which supports local food banks and fosters community connections. During our visit, Chef Allen crafted a paired menu that featured chilis, cornmeal, garlic, culinary grapes, herbs, honey, beef, spices, and squash, all grown on the property. The depth of flavor in these Michelle was the driving force behind the ranch's culinary and community initiatives. Her passion for organic farming and nutritious food laid the foundation for the ranch's biodynamic practices and farm-to-table experiences. Above: Soter Vineyards founder Tony Soter.
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