Teutonic Wine Company is a small-production winery that strives to make the finest German and Alsatian-style wines in Oregon. The climate in Germany’s Mosel region, famed for producing some of the world’s finest Rieslings, is ideal because of its cooler growing climate which allows the fruit to hang longer on the vines without over ripening. A longer hang time gives the fruit more time to pull up complex flavors from the soil. Therefore, the vineyard sites, Teutonic sources its fruit in Oregon are located in cooler areas and at higher elevations. They only work with dry-farmed vineyards (non-irrigated farms) so that the roots grow deep into the earth, drilling through many layers of soil strata, absorbing the various mineral components from the terroir. The ideal Teutonic vines should be at least twenty years old, which become less vigorous but with more intense flavors over time. All of Teutonic’s white wines are both fermented and aged in neutral oak barrels with wild yeast from the vineyard. To ensure the wild yeast from each vineyard is used to ferment the wines, a pied de cuvée is made for each vineyard and used to inoculate the barrels accordingly. DNA tests have been run on the wines showing unclassified wild yeast strains were indeed the source of fermentation for these wines. Thus with confidence, Teutonic wines are truly made as naturally as possible.




Wine should always complement food. The Teutonic house style is represented by wines that are lower in alcohol (typically 9% to 12% alcohol by volume), and higher in acidity. Wines with this profile are more elegant, have greater nuance and pair well with many foods. Only neutral barrels are used so the flavor of oak will not be found in our wines which can overpower some delicate flavors in certain dishes. Most Teutonic white wines are off dry (10 to 18 g/l of residual suger) which work beautifully with salty, fatty, smokey and spicy dishes. The acid cuts through the fat and salt, quenching your palate with every sip.


Teutonic Wine Company spent a lot of time in the Mosel Valley for winemaking consultation. Barnaby met with many winemakers including world-renowned Johannes Zelbach and other extremely reputable producers with long family histories of making some of the greatest Rieslings he’s ever tasted. Having close relationships with German producers provides a way to share winemaking techniques that are specific to the Mosel which, to a certain extent, can be applied here in Oregon. Teutonic Wine Company leased a vineyard in the Himmelreich vineyard in the Middle Mosel Valley that was planted in 1955. Three vintages of Riesling (2012, 2013 & 2014) w as produced from this vineyard by local winzer (winemaker) and a personal hero of Barnaby’s, Harald Junglen of Weingut Ackerman. These three vintages of Riesling were imported to the US and some bottles are still available for purchase at the winery. Another project Teutonic has with a German producer is the collaboration of The Bridge wine, a 50/50 blend of Oregon Riesling and Riesling produced by Daniel Immich of Weingut Immich Anker. Daniel produces and ships over about a barrel of Riesling which is then blended with Teutonic’s Riesling from Crow Valley Vineyard. This flavor of this wine is truly unique. Does it taste German or does it taste more like Oregon Riesling? That’s for you to decide.