Dear Ambar Circle Members,
We knew from the very beginning that we wanted to create beautiful, memorable wines. We also wanted to do it in an environmentally and socially responsible way. Then, of course, we had to figure out how to accomplish this.
Luckily our lovely piece of earth in the Dundee Hills had never been farmed and our soil has very high organic content. No leftover pesticides, herbicides, or synthetic fertilizers lurk in our soils. We knew we wanted to be organic certified. But was there something better than organic?
We researched biodynamic viticulture. And while we liked the emphasis on soil health and treating the vineyard as a whole system, we ultimately preferred Regenerative Organic’s more science-based approach.
One day we ran across a reference to regenerative organic viticulture. We learned that regenerative organic focuses on soil health and biodiversity, above ground and below ground. It can help sequester carbon in the soil, turning agriculture from a climate problem into a climate solution. And it emphasizes social equity for the farmworkers who make everything possible.
Last summer we became the first Regenerative Organic Certified® vineyard in the Willamette Valley. Including Ambar, only two Oregon vineyards, 19 U.S. vineyards, and 24 vineyards worldwide have this status. Besides record-keeping, certification required site inspection and private interviews with vineyard workers.
This process has been a great experience for the Ambar team, and we’re excited to be able to share what we’ve learned. In the end, of course, the best way of sharing is via a glass of Ambar wine. Winemakers Bryan and Kate have taken full advantage of the amazing fruit produced by our healthy, vibrant soils to craft wines that make us all proud.
Cheers,
Pam Turner & Rob Townsend
2022 Dundee Hills Chardonnay
After handpicking and whole cluster pressing, the juice was briefly settled then transferred to French oak barrels for fermentation and élevage. The wine spent 12 months in 20% new French oak, followed by 6 months in stainless steel to marry the blend and allow additional contact with the lees.
The resulting wine opens with vibrant aromas of meyer lemon, quince, pear, and a flinty minerality. The palate is long and precise, showcasing layered flavors of golden citrus fruits, starfruit, and white blossom, supported by a wet stone minerality. Decanter awarded this wine 95 points.
What drew me to the Willamette Valley and keeps me here is not just the vibrant community but the ever-evolving nature of our vintages. With our region's unpredictable weather patterns, crafting wine in Oregon requires both steadfastness and a spirit of adventure. In late April of 2022, an unseasonably late frost and snowstorm hit the Dundee Hills, affecting many vines that already had bud break. I vividly recall walking through our lower Chardonnay blocks right after the frost, where there were singed leaves, and a few buds resembled overcooked asparagus. It was an emotional time, unlike anything I’d experienced before in the Valley. At that point, I was uncertain about what the harvest would yield. To my surprise, the harvest turned out better than anticipated, with much bigger clusters. The season shifted by about a month as the vines recovered from the frost, leading us to pick roughly 2.5 weeks later than usual. Despite the challenges, the 2022 wines from the Willamette Valley embody the traits of a cooler, classic Oregon vintage—much like those that first brought our region to global prominence. As I reflect on 2022, I think the vintage is less a story of what went wrong and more about the rewards of trust and perseverance.
Kate Payne Brown Winemaker
2022 Lustral Chardonnay
Handpicked and whole cluster pressed; this barrel selection showcases the vibrancy of Ambar Estate’s Chardonnay blocks. The juice was barrel fermented in 30% new French oak, highlighting the wine’s intricate character. After 12 months, the blend was carefully crafted before returning to neutral barrel until its bottling in March of 2024.
The resulting wine opens with notes of lemon curd, freshly cut hay, and briny seascape. The palate is rich and textured, with flavors of fresh lemon, brioche, and honeycrisp apple leading to a lengthy and generous, seamless finish. Decanter awarded this wine 97 points.
Over five years ago, I received a call from Rob Townsend, whom I didn’t know at the time. We had a great discussion about varietals, clones, and rootstocks that I believe do well on this side of the Dundee Hills. Little did I know that this phone call would lead to where we are today with Ambar Estate and Vinovate Wine Services. It’s been a great three years working with Rob and Pam on the design and build-out of the Ambar tasting room. The architect, Juancarlos Fernandez, and builder, Kris Stubberfield, built a one-of-a-kind tasting room that is now the buzz of the wine industry, as it’s something we haven’t seen before here in the valley. Its elegance and sleek design make for an unforgettable experience from the moment you walk in to the moment you leave. It’s an amazing place to enjoy the wines right above the vineyard from which they were made. We’re very proud that Ambar Estate is the first Regenerative Organic Certified® vineyard in the Willamette Valley. Being able to work with fruit that is farmed with such respect for the land and the people who work the vineyard is very rewarding on a personal level.
Bryan Weil Winemaker
2022 Sacra Terra Pinot Noir
Sacra Terra, meaning sacred earth, was handpicked and destemmed, the wine underwent a 21day maceration on skins, showcasing the hallmark power and elegance of the Dundee Hills AVA. Aged for 18 months in 70% new French oak, the Sacra Terra Pinot Noir embodies complexity.
The wine opens with enticing aromas of black cherry and raspberry, complemented by hints of bramble, candied orange peel, and black tea. The palate is richly textured with dark chocolate and sea salt, red fruit compote, and fresh earth. Generous tannins support a lingering finish, hinting at the wine’s impressive aging potential. Scores not yet received.
Recipe By Chef Heidi Whitney-Schile
Seared Salmon with Red Wine Soubis
Pair with Ambar Estate
2022 Sacra Terra Pinot Noir
Ingredients (serves four):
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2.
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4.
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6.
12. Yellow Onion
8 c 1 bottle
1 Tbsp
2 Tbsp
4 qty, 4oz fillets
Preheat a sauté pan over medium low heat with 1 Tbsp of oil.
Once your pan is hot, add your onions, salt and sugar. Stir to make sure the salt and sugar are evenly distributed throughout the onions.
Allow your onions to sweat, stirring every 5 minutes.
While your onions are cooking, pull your salmon from the fridge and season with salt and pepper. Allow to sit at room temperature until your sauce is done.
Continue to cook your onions until they are nicely caramelized. The darker your onions get, the more often you will have to stir them to prevent burning.
When they are a rich brown color, add one bottle of red wine to your sauté pan and cook until the wine has reduced by half.
7. Place your soubis sauce back into a sauté pan over low heat to keep it warm while you cook the salmon in the next steps.
Preheat your oven to 350 degrees, and remove your pan from the heat, transferring the caramelized onion and red wine mixture to a blender. Blending until smooth, then taste your sauce, adding salt to your preference. This is your soubis sauce.
8. For the salmon, preheat a sauté pan over medium heat.
9.
10. Flip the salmon and cook 5 minutes. Then, move your pan into the preheated oven and allow to cook another 5 minutes. After, Pull your salmon from the oven and start assembling your dinner plates.
Once the pan is hot, add 1 Tbsp oil, allowing the oil to coat your pan. Then add your salmon, skin side down first. Allow it to sear for approximately 5 minutes (time is dependant on the thickness of your filet) until the skin is crisp and lightly golden.
11. Place ¼ c of sauce on each plate, then place your salmon directly on top and enjoy! I recommend serving this dish with sautéed garlic spinach or bokchoy.
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