Cliff and Allison Anderson searched the valley for a sight with rocky drainage to produce deeply rooted vines for 'intensely delicious wines'.
The search ended when twenty acre "billy goat hill" was transitioned from broken stones and pasture to vines in 1992 by Oregon wine pioneer Jack Myers, Rudy Chavez and the Andersons.
Today the vineyard is farmed organically (not certified). It is closely spaced with 31,000 vines and contains five Pinot Noir clones and Dijon 96 Chardonnay.
Winemaking is low-tech, hands on, and done in small batches. Anderson makes less than 1,000 cases a year. The winery is gravity flow (no pumps) and contains a cool underground barrel cave for slow aging.
