" We don't sell the wine without touching the vine "
Wine from Oliver Winery
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The Oliver Estate
Oliver Winery started in the 1960's as a hobby in the basement of Indiana University law professor William Oliver. His enthusiasm for making wine led him to establish a vineyard north west of Bloomington. Soon the flourishing vines produced grapes far in excess of his needs as a hobby winemaker, and he began plans to open a commercial winery.
Professor Oliver was instrumental in passing legislation allowing for the creation of small wineries in Indiana . The Indiana Small Winery Act passed in 1971 and Oliver Winery opened to the public in 1972. Initially sales were modest, but grew quickly after we began making Camelot Mead, a light wine made from honey.
Professor Oliver's son, Bill, took charge of the winery in 1983. He focused on enhancing the visitor experience by increasing wine quality and variety, establishing our gardens, and providing great customer service. Sales grew steadily in the 80's reaching 25,000 cases by 1990.
In 1993 Kathleen Oliver joined the winery as General Manager. This allowed Bill to focus on winemaking and viticulture and Creekbend Vineyard was started in 1994. Retail sales continued to grow and allowed for the construction of a new tasting room in 1997. By 2000 sales had reached 60,000 cases.
While retail sales marked the greatest growth prior to 2000, the years after saw tremendous growth in wine sold through wholesale channels. Major facility expansions occurred in 2002 and 2007 making Oliver Winery one of the largest wineries in the eastern United States. In 2002, interstate expansion began as Kentucky became the first state outside of Indiana to offer Oliver wines. By 2008 we had distribution in 14 states. In 2008 total case sales exceeded 270,000 cases.
The Vineyard
They farm 35 acres of vineyard land called Creekbend Vineyard, located in Monroe County and sitting on a ridge top overlooking the Beanblossom Valley. The site, with moderately sloped, well-drained soil atop limestone bedrock, is part of the geographic region known as the Norman Uplands. The vineyards are a mix of vinifera (Cabernet Sauvignon and Cabernet Franc, as well as small experimental plantings of Merlot, Pinot Noir and Pinot Grigio), Native American varieties and interspecific hybrids (Chardonel, Marechal Foch, Chambourcin and Traminette).
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Redigaffi has an intense color that arouses enthusiasm and satisfy the sight, it highlights great complexity characterized by the fruity attack in the mouth leaving then “room” to tobacco and liquorice notes. Good concentration given by the pre-harvesting activity, three passages and perfect maturation reached by our grapes.
Outstanding complexity. Floral notes typical of our “Macchia Mediterranea” are intense and persistent. The elegance of tannins is enhanced by the great structure and balance. Considerable extraction and good acidity.
Review:
Wow. The aromas are really something else with red fruits, black olives, spices like cardamon and nutmeg, as well as hints of tar and meat. It’s full-bodied yet in check and focus with fine, fine tannins that roll over the palate and create beautiful motion. Chewy yet silky and endless. A great young merlot and one of the best for a number of years.
- James Suckling 99 Points
Mordoree Tavel Rose Reine des Bois is made from 60% Grenache, 15% Clairette, 10% Syrah, 10% Cinsault, 5% Bourboulenc (biodynamically farmed on a rocky/sandy plateau over clay).
This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.
To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.
In the glass the wine is deeply colored pink, almost orange/salmon. Complex aromas of white flowers, raspberry, pomegranate, strawberry, minerals, and citrus rise from the glass. Palate is full-bodied and voluptuous yet retains elegance while delivering great fruit intensity balanced by minerals and citrus. Light tannins appear mid-palate and carry through to the finish, giving it serious structure. Fresh, complex, and very long on the finish. Overall, powerful, textured, and food-driven — a “serious” Tavel that can age 1–5 years. Best enjoyed from June/July 2026 onward.
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