Ken Wright Cellars was founded in rural Carlton, Oregon, in 1994, specializing in single vineyard Pinot Noir. After 48 years of wine making experience Ken Wright Cellars believes in a simple truth: source is everything. All of their Pinot noir vineyards are located in the Northern Willamette Valley American Viticultural Area (AVA) which was established in 1983. They source their grapes from 13 vineyard sites among 5 AVAs. Each AVA has its own unique geologic and weather features that heavily influence the wine. Their marine sedimentary sites tend to be more floral and spice focused, while their volcanic sites tend to produce wines that are more fruit driven.

Their approach to the craft of wine growing is one of stewardship rather than manipulation. They use organic certified practices as a base and expand upon that with advanced nutrition-based farming. By analyzing both their soil profile and vines, maintaining proper crop levels, personally sampling each vineyard, and hand-sorting each cluster, they ensure that the inherent character in their fruit is revealed in the finished wine. They pay particular attention to optimal site selection, clonal and rootstock selection, vine spacing and trellis systems that are tailored to each vineyard site.

Minimal handling of wine is essential to preserve what it is: a gift of nature. Ken Wright Cellars believes in small batch fermentation. Each vineyard, further separated by clones, is hand sorted, fermented in small 1 1/4 ton open vat fermenters until dryness, then pressed and aged separately. The wine is aged in 100% French oak barrels for about 1 year. Each single vineyard designated Pinot noir is made with the same approach so the consumer can truly taste the place in which it was grown.