Location: Hood River, Columbia Gorge, Oregon, USA.

History: Phelps Creek Vineyards was founded by Robert "Bob" Morus, a career airline pilot who turned his long-held dream of owning a vineyard into reality. After a methodical search, he purchased the estate in 1989 and planted the first vines in 1990. The winery's success is a story of partnership, most notably with his wife, Lynette Barss-Morus. Serving as General Manager, Lynette utilizes her background in international marketing and WSET Level 3 Certification to establish Phelps Creek as a respected brand on the world stage.

Viticulture: The estate cultivates 14 hectares of vines on the steep, west-facing hills of the Hood River Valley. The vineyard is planted primarily with cool-climate varietals, consisting largely of Pinot Noir (Pommard, Dijon 115, and 777 clones) and Chardonnay (Dijon 75, 76, and Wente clones), along with small parcels of Pinot Gris and Riesling. The site is defined by "Oak Grove Loam," a rare soil formation derived from ancient volcanic vents near Mt. Defiance. These soils are exceptionally deep and clay-rich, allowing for significant water retention. This geological feature allows the estate to practice dry farming (no irrigation) in many blocks, forcing the roots to dig deep into the cool subsoil, resulting in grapes with heightened mineral intensity and natural acidity.

Phelps Creek is LIVE Certified (Low Input Viticulture and Enology), a rigorous sustainability certification that monitors the health of the entire ecosystem, from soil microbiome to local waterways. To manage the vigorous volcanic soils, the team employs intensive manual canopy management. This includes aggressive shoot thinning early in the season to limit yields, followed by strategic leaf removal in the fruit zone. This technique ensures maximum airflow and sun exposure, crucial for preventing mildew in the Gorge’s cool climate while allowing the grapes to achieve physiological ripeness. A "green harvest" is performed closer to vintage, dropping fruit to ensure only the most concentrated clusters remain, with yields often kept as low as 3.5 tonnes per hectare.

Winemaking: The cellar philosophy is deeply influenced by Burgundian tradition, a connection embodied by consulting winemaker Alexandrine Roy. A fourth-generation vigneron from Gevrey-Chambertin, Roy has guided the winemaking since 2007, lending an Old World elegance and structure to the wines. This approach is now carried forward by winemaker Lauren O'Brien, who joined in 2023. A key part of their process is patience and minimal intervention, utilizing native yeast fermentations to capture the authentic voice of the vineyard. This is exemplified by their "Beehive" Pinot Noir, a program of extended barrel aging that resulted in a wine of unexpected depth and complexity. The winery produces approximately 60,000 bottles annually.

Fun fact: The winery's namesake, Phelps Creek, is a real waterway that runs just below the vineyards. It was named for a 19th-century cooper named Phelps who built barrels from a small mill along the creek, creating a historic link between the land and the art of winemaking.