The story goes like this. Years ago Alex Neely had a successful career running a high-end cheese and wine shop. However, one can only maintain two loves for so long. He had come to a crossroads. The more he pondered the question the more he found himself completely divided, confused, and even dissolute. Then one day, he was riding the bus home from work and rested his weary chin upon his hand as he stared out the foggy, scratched window in contemplation of his undetermined future. At that moment he noticed a strong odour of funky cheese emanating from his person, despite having washed his hands repeatedly prior to leaving. Then it dawned on him, “I’m that guy on the bus that smells like cheese”. So now he makes wine. Libertine Wines takes a philosophical approach to wine, as being merely shepherds who guide the grapes along their journey of controlled spoilage. More often than not, the wine decides its own character as they do not pigeonhole them into some preconceived notion of what they imagine they should be. Having worked vineyards before they even started making wine, Alex and Veronica have come to understand the intrinsic role of the growing season. They alter their basic winemaking techniques to adapt to each particular and unique vintage. Therefore, none of their wines taste the same. The only consistency is inconsistency, much like life itself. In 2019 they took over the Barncat Vineyard in the Willamette Valley. It was planted in 1990 and is all Riesling. Between Veronica and Alex, they do 100% percent of the labour. To make wine without tending vines is like only knowing the chorus to your favourite song. They only purchase grapes from family-owned farms that employ the same sustainable vineyard practices that they do. They feel that they have a responsibility not to salt the earth of our wondrous corner of the world. 
Dion Vineyard: They are always on the hunt for warm or moderate climate grapes planted in the Willamette Valley. In 2019 they met Beth from the LIVE certified Dion Vineyard in the Chehalem Mountains. She set up a “global warming block” at the most exposed section of the Vineyard. We purchase Tempranillo and Syrah.
Sunnyside Vineyard: Luci and Tom own and operate this gorgeous old vineyard just south of Salem and next door to Oregon’s poor Disneyland, Enchanted Forest. It is LIVE certified and all that fun stuff but the best part is how toward the end of the growing season Tom spends his days driving around an ATV with a shotgun, cowbell, and whistle to scare off all the birds. We purchase their Dolcetto.
All of their wines are fermented in neutral oak barrel with native vineyard yeast. They do not add a single thing to them other than a fractional amount of sulfite as a preservative. They also do not filter or fine, creating a very pure and raw product. 

As with all our producers, we will be donating part of the proceeds from sales to a non-profit close to our heart. For Libertine Wines, we have chosen to donate to E4C. Please check them out.