
Eminent Domaine Winery
The name, Eminent Domaine, is a reflection of our experience with the legal term, eminent domain, our dedication to the Oregon wine industry and our love of the wines produced in our region.
In 2002 the City of Portland cited eminent domain as reason for claiming an office building we owned downtown. We began negotiations, as we agreed with the intent of the law, which states that the property would be used for the public good in exchange for a price based on fair market value. However, when both qualifiers came into question, a lengthy legal process ensued. Despite having a more favorable outcome from arbitration, the compensation was low and the property was used for undisclosed purposes.
Having been brought up on a small farm in Hillsboro Oregon, Jeff Meader always wanted to go back to the land. Already entrenched in Oregon’s wine industry and looking to the future, it was a natural progression to re-invest in a small piece of land in the coveted Ribbon Ridge AVA. In 2009, we set about planting the 7 acre parcel with selected Pinot Noir clones and harvested our first estate fruit in 2011.
In 2012, a partnership fell into place with our long-time wine industry friend, Rob Alstrin. Having been through a similar circumstance regarding the law of eminent domain while living in Arizona, Rob could relate to the Meaders’ experience. He also shared a commitment to the Oregon wine industry and a desire to bring Eminent Domaine to the national marketplace. Rob’s years of background listed below have been helpful in growing our distribution for these special hand-crafted wines.
With a degree in Wine Marketing from the University of Adelaide in S. Australia, Rob has worked his way through various positions in sales, marketing, distribution and operations and become a key figure in the wine industry. Rob has served on the board of Oregon Pinot Camp with Dick Erath, David Adelsheim, Diana Lett and Nancy Ponzi, and is a frequent speaker at the Oregon Wine Symposium and other industry events. In 2001 He was recruited by Domaine Serene Winery as their Vice President of Sales and Marketing. He saw the company grow tenfold while solidifying his own place in the wine business. In 2005, Rob leveraged his experience and relationships with some of the region’s premier wineries and opened his own business. Northwest Core Collection has helped wineries such as Penner-Ash, Bergström, and A to Z grow their national distribution business. The company has now evolved to represent a collection of smaller family wineries, allowing Rob and his sales team to share their unique stories across a broad national market.
Starting with our 2012 wines, we are fortunate to be working with another longtime wine industry friend and stellar winemaker, Drew Voit. As a fifteen-year veteran of the Oregon wine industry, Drew is intimately familiar with exceptional vineyard sites. While serving as the Associate Winemaker at Domaine Serene Winery, and then as Winemaker for Shea Wine Cellars. He has worked with some of the best vineyards in the Willamette Valley. Drew is helping us craft Eminent Domaine wines at a new custom crush facility he manages at the Beacon Hill Vineyard.
While we do not currently have a tasting room for people to visit, we can take appointments to visit and taste our wines. We hope to have a small tasting room in the future based right at the vineyard in Ribbon Ridge.
Eminent Domaine Vineyard
In the spring of 2009 we completed planting our 7 acre vineyard on Ribbon Ridge. The soil was ripped and limed and posts were selected that contain no chemicals that would leach into the soils. We planted 2 acres of Pommard, 2 acres of 777 and 1.5 acres of 115 all on 101-14 rootstock. The rootstock was selected for its hearty nature that should be well-suited for drier years. The vine spacing is 4’x6’. The vineyard is irrigated, however our method is to limit irrigation after plants have been established to encourage roots to work harder for nutrients. The soils are Wellsdale and Dupee. Vineyard elevation is approximately 640 feet and sits on a “table-top” unobstructed by trees or hills.
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Domaine Jean Grivot Echezeaux Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 15.5 hectares spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be very complete on the palate.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
A very elegant expression of Echezeaux, with a velvety black plum and rose petal fruit. There is a lovely freshness and so much finesse that the tannin and structure might surprise you at the end. This has the substance to age for decades. Produced from a 0.84ha parcel in Cruots next to Comte Liger-Belair. The vines were planted in 1954 and the destemmed fruit was gently fermented.
This is pure, racy and enticing, hosting aromas and flavors of black currant, blackberry, violet and iron. This is about finesse, grace and precision balance, with saturated fruit flavors persisting on the superlong aftertaste. Needs a decade in the cellar.
-Wine Spectator 97 Points
When we set out to produce Pinot Noir at Donelan Family Wines, we wanted to make a wine that embraces our favorite aspects of great Pinot from Sonoma County. The journey has taken us to the Two Brothers Pinot Noir where we believe terroir and technique have met at a beautiful crossroads. The composition of the Two Brothers wine is rooted heavily in Bennett Valley and Russian River Valley lending spice and earth to the nose, while the Sonoma Coast fruit gives an aromatic lift to the wine and brings length to the palate.
Named after siblings Tripp and Cushing Donelan, the Two Brothers Pinot Noir has become a fan favorite of our customers. It’s an extremely versatile wine. For one, it’s ready to drink upon release, but will also age beautifully for years if you throw a few bottles in your cellar. Our preferred food pairing with the Two Bros is always a game bird. Turkey, wings, quail, dove, or duck recipes are all super complimentary with this Pinot Noir’s dark fruit, spice, and freshness. We tend to recommend this wine for Thanksgiving every year.
Aromas recall a bouquet of rose petals and gingersnaps. A full, fleshy mouth-feel on the mid-palate with a beautiful fruit composition of plum sauce, cranberries, and fresh flowers.
Review:
Always a super-expressive wine, and in 2023 it truly delivers, showing pure, vibrant red fruit laced with brown baking spices and smoky clove. The palate is beautifully deep and penetrating, carrying impressive flavour intensity through to a long, mineral-driven, medium-bodied finish. Apple-skin tannins and savoury brown spice notes linger effortlessly, giving the wine both grip and persistence. Two Brothers is sourced from prime vineyard sites across Sonoma County, including Mardikian, Devoto, Bucher and Klopp in the Russian River Valley, along with Henry David Vineyard in Bennett Valley. The wine undergoes native fermentation, with 39% new French oak, and is aged for 17 months, incorporating approximately 16% whole clusters. - Jonathan CRISTALDI"
Decanter (January 5th 2026), 95 points