Welsh Family Wines
Small-Lot, Approachable, Sustainable
Launching an urban winery has proven to be a natural career transition for Dan Welsh and Wendy Davis. Married for 25 years, the couple has a young family and decided they wanted a change from the 8-to-5 routine of their careers in technology.
Food and wine have long been an affinity for the family. Visiting colleagues’ homes in Europe, they noticed that a bottle of wine was always open for guests, and enjoyed casually at the table. And that’s the way they envision their own wines being appreciated: in simple evening reverie, harmonizing effortlessly with a meal.
Dan and Wendy have also chosen to zag where so many others do not zig. While Pinot Noir and Chardonnay are a proud part of the program, food-friendly cultivars like Blaufränkisch and Gewurztraminer are proving a nice change of pace. Key vineyard sources for all wines include the Björnson vineyard and 30-year old, ungrafted vines at Eola Springs (both in Eola-Amity), Dauenhauer Farms in Dayton, and 30 year old, late-ripening vines at Dell’Uccello Vineyard near Eugene. One of their core values is to work with family-owned and operated vineyards, all dry-farmed and managed using other sustainable practices—never industrially farmed sources.
The wines are made at Southeast Wine Collective in a simple, artisanal way, with no yeast and minimal handling in the cellar. The goal is simply to make sustainably grown, food-friendly, balanced wines that provide superb value. It’s hard not to root for this simple, refreshing approach.