We are excited to introduce you to our newest family of wines from Broadley Vineyards of Oregon.

Family and History

Broadley Vineyards is a family owned and operated winery. Craig and Claudia founded the business in 1981 and began planting the estate vineyard when Morgan was 11 years old.  Morgan and his wife Jessica are now the second generation in Broadley Vineyards, their two daughters; Olivia and Savanna also contribute to the family business.

Craig & Claudia moved to Oregon from California in the 1970’s with a dream to plant their own vineyard and a zeal to make exceptional Pinot Noir.  They found a warm site in a cool climate and called Monroe, Oregon their vineyards home.  The fabled 1994 ‘Claudia’s Choice’ Pinot Noir put Broadley Vineyards on the map and today our loyal Broadley followers clamor for our expression of each new vintage.

Farming practices & Wine making

The 1st phase of the estate vineyard was planted in 1981. Their family has been hand crafting wines since 1986.  Craig & Claudia were the founders of the winery, and their son, Morgan and his wife Jessica are the 2nd generation continuing with their passion in the wine business.

The estate vineyard is farmed using sustainable farming practices including using sheep to mow our vineyard’s ground cover & weeds when appropriate.  The winemakers also use organic material to promote healthy growth in our vines.  Sustainability is a part of their daily life and belief this practices is essential for our future.

Angelini Wine and Broadley Vineyards share a common goal; consistently produce and partner with producers of dynamic wines that are true expressions of the place where they are grown. We want to make wines that make you stop and think. 

We collectively believe that good wine is first made in the vineyard. At Broadley, Pinot Noir grapes are harvested from several designated blocks on the estate vineyard including, Claudia’s Choice, Marcile Lorraine & the Jessica block. More Pinot Noir (and occasionally Chardonnay grapes) are sourced from hand selected vineyards that also use meticulous farming methods in order to harvest the healthiest fruit the vintage can bring.

Vineyards and Climate

With years of experience brings wine growing wisdom. We searched hard to find the right site to produce our wines. We found our ideal site on a warm site within a cool climate. To date, 33 planted acres in the warmest and driest part of the Willamette Valley, just outside the small town of Monroe.

Broadley Vineyards is located in an area known locally as the “banana belt.” The warm air and dry conditions are ideal for maturing Pinot Noir grapes. We don’t have to struggle to obtain ripeness, and we tend to be able to wait for optimum flavor development before we pick.

Our soil is a vital component for our vines ultimate character. Our red volcanic Jory and Hazelair soils give us good drainage without excessive vigor, as well as a good compliment of minerality and spice that can be tasted in our wines.

Another unique aspect in our estate vineyard is our use of the lyre trellis system. This approach splits our canopy into two walls of grapes, giving them better sun exposure and air flow for healthy ripening.

2016 Willamette Valley Pinot Noir – Suggested Retail: $23.99

Wine Making Notes: 2200 cases produced. All de-stemmed fruit. Wild yeast fermentation. Fermented for 10-14 days in open top stainless steel (4.5 ton) and plastic bins (1.5)Two punch downs a day. In barrel 9 – 10 months neutral oak barrels A blend from several highly regarded vineyards in the Willamette Valley.

Tasting note: Concentrated flavors of ripe raspberry and cherry liqueur opening into a big, broad and deep midpalate. The exuberance and depth of fruit is impressive, and the balancing acidity suggests that the wine will retain its freshness for years to come.

2015 Estate Pinot Noir – Suggested Retail $30.99

Wine Making Notes: 800 cases produced. Blend of Pommard, Wädenswil, 115, & 777 clones. Wild yeast fermentation. Split into open top stainless steel fermenters spending 14-21 days. Starting with pump overs and then two punch downs a day. 1 year old French oak barrels. Composed of a variety of blocks containing older and newer vines, it represents a cross-section of the flavors produced by our warmer version of the Willamette Valley’s “cool” climate – and at an excellent price.

Tasting note: “This juicy, concentrated cuvée brings a lively mix of boysenberry, blackberry and black cherry. It was aged for one year in one-year-old French oak. The focus, concentration and sheer pleasure cannot by overstated.”  91 Points Wine Enthusiast 12/1/2017

2014 Jessica Pinot Noir – Suggested Retail $45.99

Wine Making Notes: 250 cases produced. Blend of 667 and 115 clones. 80% whole cluster. Wild yeast fermentation. Fermented in a 5 ton French oak open top wood fermentor for 14-21 days. Starting with pump overs and then two punch downs a day 50% new French oak barrels the balance neutral. 14-18 months in barrel. Named for Jessica Broadley’s, Morgan’s wife, and produced from a block that sits in a protected north east mid-slope on the estate vineyard.

Tasting note: Elegant spice- and mineral-accented aromas of raspberry, cherry and Asian spices develop a subtle smoky nuance as the wine opens up. Silky, lithe and focused on the palate, offering alluringly sweet red berry, floral pastille and spicecake flavors that stretch out and deepen steadily with air. Finishes impressively long and sweet, displaying excellent clarity and fine-grained tannins with the lengthy finish.

Find these outstanding wines at a wine retailer near you.  Not in stock?  Ask the owner to place an order through National and Connecticut Wine Importer and Distributor – Angelini Wine, Ltd.