Holden Wine Company

Holden Wine Company - natural wine producer profile | Primal Wine illustration
History

Sterling Whitted earned an enology degree at Oregon State University after studying Italian and business. He launched Holden in the mid-2010s from shared cellar space at Medici in Newberg.

Sourcing

Whitted buys fruit across Oregon from growers who farm without chemicals, including malvasia from Herb Quady in the Applegate Valley and Pinot Noir from Medici and Bjornson.

Winemaking

Native yeast fermentations, with sulfur kept to a minimum or left out. The malvasia is made as a skin-contact orange wine.

The wines

Pinot Noir, Chardonnay, a skin-contact malvasia, vermentino and rose, centered on northern Italian grapes in Oregon.

The short version

An Oregon label devoted to northern Italian grape varieties, where Sterling Whitted ferments organically farmed fruit with native yeast and almost no sulfur.
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Most Willamette Valley labels chase Pinot Noir and Chardonnay. Holden Wine Company looks south instead, toward the vermentino, malvasia and other northern Italian varieties that founder Sterling Whitted fell for during his time in Italy.

Backstory

Sterling Whitted studied Italian and business before traveling to Italy, where a fascination with wine took hold. Back in Oregon, he earned an advanced enology degree at Oregon State University while working harvests at respected producers including Owen Roe, Cameron and Teutonic Wine Company. He launched Holden Wine Company in the mid-2010s, working out of shared cellar space at Medici in Newberg and building production from a few hundred cases at a time.

The Region

The wines are made in the northern Willamette Valley, a cool, marine-influenced corner of Oregon better known for Burgundian grapes. Whitted sources fruit from across the state, reaching as far as the warmer Applegate Valley in southern Oregon for Mediterranean varieties that ripen poorly farther north.

Vineyards & Farming

Whitted's stated aim is a winery with an Oregon bent that is organic, sustainable and rooted in northern Italian grapes. He buys fruit from growers who farm without chemicals, including malvasia grown in the Applegate Valley by veteran Oregon vineyardist Herb Quady, plus Pinot Noir from sites such as Medici and Bjornson and Chardonnay from Johan Vineyards.

Winemaking

The cellar approach is deliberately hands-off. Fermentations run on native yeast, and sulfur is kept to a minimum or left out entirely where the wine allows. Whitted avoids chemical corrections and other heavy interventions, letting the variety and site speak. His malvasia is made as a skin-contact orange wine that has been singled out among Oregon's best.

The Wines

The range pairs Oregon classics with Italian outliers: Pinot Noir, Chardonnay, a skin-contact malvasia, vermentino and rose. Production stays small and artisanal, with each wine reflecting the minimal-input, native-yeast philosophy at the heart of the project. We carry the Skin Contact Sauvignon, Interplanetary and the Vermentino.

Natural Winemakers

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