Our Wines

loopdeloopwines@gmail.com
Julia Bailey Gulstine 503-298-9420 & Scott Gulstine 503-936-6637

All wines are fermented with wild yeasts and made with minimal intervention. We work closely with our farming partners to promote healthy vineyard flora. In some vineyards, we also assisted with the viticulture work; and in our own vineyard we do nearly all the work ourselves.  Most vineyards we work are dry farmed and are managed organically, or sustainably. These wines are made to be enjoyed with food, conversation and loved ones. We have recently acquired our own vineyard and are practicing regenerative farming. See more about that at the bottom of this sheet. 

Fermented bone-dry with natural yeasts & lees contact

 

 

 

 

While in the Acadia Vineyard you may mistake the location for the Alps...

 

 

 

 

 

We love Burgundian Chardonnay, so that region has been...

 

 

 

 

 

Co-fermented Pinot Noir and Pinot Blanc from high up..

 

 

 

 

 

A co-fermented blend of Cab Franc from 900 ft in the Rattlesnake Hills ...

 

 

 

 

 

This blend represents the northern Willamette Valley as a whole...

 

 

 

 

 

The Symonette Vineyard is actually named Nuestro Sueno (Our Dream)...

 

 

 

 

 

 

This vineyard’s nestled into the Western edge of the Willamette...

If you are able and choose to do so, we would like to thank you for choosing to support our small winery business.

As we know it’s the mood of the moment, our future is uncertain these days. We can’t tell you how much we appreciate your support. Seriously.

We hope that you are all well and healthy and we look forward to having you out to visit us in the Gorge at our newly acquired vineyard. Oh, and in case you haven’t heard yet…  We sold our home in Portland and bought a 17.5-acre parcel at 1200 feet in elevation on the extinct volcano of Underwood Mountain, in the Columbia Gorge AVA. 9 Acres of vines were planted there in 2001. We have been hitting the books studying viticulture and working with Mimi Casteel of Hopewell vineyards to restore the soil and health of the vineyard system.

Since Scott lost his day job, and Julia’s is basically gone as well, we are now doing all the vineyard work ourselves. We couldn’t be happier working in vineyard, though we are not thrilled about having no income. Still, our time spent there learning the site, and connecting with the land has been a truly precious gift. We are healthy, and for now, the sale of the house will sustain us. We really cannot wait to invite you out to share in some wine, and take in the view. Again, thanks so much for being a part of what we are creating!