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Kelley Fox Nerthus White Blend

$45.00

Out of stock

Vintage: 2019
Region: Willamette Valley, Oregon, United States
Viticulture: Organic
Grape varieties: 40% old vine Early Muscat and 60% Grüner Veltliner

The Nerthus is transparent to the point of brilliance, and its color is youthful, shimmering gold. The nose is full of minerals, stone fruits (apricot/peach), and has this incredibly fresh smell that reminds me of the ozone in the air after a huge thunderstorm. Unlike the nose, the mouth is more Grüner-like than Muscat-like, but still, there are hints of tangerine and stone fruit. And like a Grüner, this wine will need a little time to take on its body and weight (though it will never become heavy or cloying). The finish is consistent with the mouth with maybe some spice.

Song: Things That Make It Warm by Cavetown

Additional information

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Kelley Fox Nerthus White Blend

Kelley Fox Nerthus White Blend is full of minerals and stone fruits (apricot/peach). It is fresh and clean and evokes an alpine white.

About Kelley Fox Wines

Kelley Fox Wines is a small winery I created in 2007 along with my father, Gerson “Gus” Stearns. Though I have lived in the Willamette Valley for over 28 years, and I find myself loving Oregon more every year. The first vintage (2007) started with just over 100 cases. The annual case production is now between 2700 and 3000 cases, all from the historic Maresh Vineyard, the Demeter-certified biodynamic Momtazi Vineyard (both since the beginning) along with Hyland (1988 Coury Clone Pinot), Freedom Hill (barrel-fermented Pinot blanc), and beginning in 2018, Weber (1983 and 1988 Pinot), and Durant Vineyard (Chardonnay). Both Weber and Durant are family-owned and farmed old vine vineyards in the Dundee Hills.

I’ve been a full-time, year-round, on-the-floor Oregon Pinot noir winemaker since 2000. My education includes a B.S. in Psychology and a minor in Biology from Texas AM University. I graduated Magna Cum Laude with dual degrees in Biochemistry and Biophysics from Oregon State University and was admitted to the Ph.D. program in Biochemistry.

Before completing the doctorate, I changed my path to pursuing winemaking. I learned winemaking not from a classroom or textbooks or from other regions, but directly from Oregon winemakers who had put in some serious time. I was deeply influenced by my dear friend and former employer, the late David Lett of The Eyrie Vineyards. David was the ultimate iconoclast who pioneered the Oregon wine industry in the 1960s.

My winemaking experience includes Torii Mor, Hamacher, and Eyrie, and ten years as a winemaker at Scott Paul Wines (August 2005 to about mid-April 2015). I now happily work for my own winery exclusively.