Kelley Fox Albariño, Willamette Valley '24

Kelley Fox created this small winery in Oregon in 2007 with her father (Gerson “Gus” Stearns). Kelley has been a full-time winemaker since 2000 and has a well-earned reputation as a veteran of the Oregon wine scene. She has worked solely on her own wines since 2015.

After receiving master’s degrees in Biochemistry and Biophysics from Oregon State University, she entered the Biochemistry PhD program but decided instead to pursue winemaking.  She was deeply influenced by the late David Lett, of The Eyrie Vineyards, who was a friend and former employer. The wines are made to reflect the land, the vines, the fruit, and the vintage, and they convey an honesty and transparency that are expressive of origin and place. 

Her annual production is around 5,500 cases, spread over a range of wines. Having worked so long in Oregon, she has access to some of the top vineyards in the state, many of which were planted in the 1970s or early 1980s. All the wines are made to allow each vineyard to show its own character. Kelley’s winemaking is based on small-lot fermentations carried out with native yeasts and no additions.

The Albariño grapes for this bottling were harvested from Hotel Vineyard, owned and farmed by the Kraemer family, a farm near the Cascade foothills. The fruit was whole cluster pressed after harvest, and the wine was fermented an aged in a small stainless tank. Bottled in March 2025.

A vibrant and aromatic white wine, with notes of lemon, grapefruit, and white flowers. Light, crisp and refreshing, this Albariño lends itself more to the fruit-driven side, but it finishes savory with dry extract. A great wine to pair with sushi.