Nestled in the rolling hills of the Eola-Amity Hills AVA, just west of Salem, Royer Vineyard stands out not only for its breathtaking views but also for its commitment to producing some of Oregon’s finest wines. As the fall foliage bursts into vibrant hues of orange and red, this picturesque location is home to Mark and June Royer, whose passion for viticulture has blossomed into a successful wine-growing operation renowned for its crisp, high-quality wines.
A Focus on Chardonnay and Innovation
Royer Vineyard has earned a reputation for cultivating some of the best white wine grapes in Oregon, with a particular emphasis on Chardonnay. The vineyard spans 13 acres of Chardonnay, featuring 11 distinct clones planted on seven different rootstocks. In addition to Chardonnay, Royer Vineyard also grows two acres of Riesling and recently added a new acre of Sauvignon Blanc.
The Royers’ approach to growing grapes is highly meticulous. By utilizing a diverse range of clones, they ensure a broader expression of terroir, with each vine contributing unique qualities to the final wine. The result is a wine that offers both complexity and consistency, making their Chardonnay a must-try for wine enthusiasts.
A standout release is the 2023 Royer Vineyard Estate Chardonnay ($45 – 12.3% ABV), which Mark Royer describes as the “welcome mat” of their wine program. This wine is defined by its bright acidity and crisp texture, which evokes the refreshing sensation of biting into an ice cube. The flavors of Golden Delicious apples, blood oranges, and a touch of saline make it a perfect reflection of the vineyard’s coastal-influenced terroir, with a refreshing breeze from Yaquina Bay on the palate. However, with only 10 barrels produced, this exceptional Chardonnay is a rare treat that wine lovers should seek out while it lasts.
Sustainability and the Future of Winegrowing
At Royer Vineyard, innovation isn’t limited to winemaking alone. The Royers are also committed to sustainability in their farming practices. They are close to completing a ground cover project in partnership with the U.S. Department of Agriculture, aimed at improving soil health. The project introduces native plants such as crimson clover, triticale, and meadowfoam to enhance microbial activity, increase carbon sequestration, and improve water retention. This biodiversity approach also creates a more hospitable environment for beneficial insects and birds, aligning the vineyard’s operations with environmental stewardship.
In a further nod to innovation, the Royers have embarked on an exciting new venture: a truffle orchard. This year, they planted four acres of English oak trees inoculated with Périgord black truffles, completing their five-acre truffle orchard. Once mature, the truffles will be harvested and sold to restaurants, adding yet another unique product to the vineyard’s offerings.
A Journey from Wall Street to Winemaking
Mark Royer’s path to winemaking was anything but conventional. After spending 25 years in the financial sector, including stints on Wall Street and in Sonoma, California, where he financed vineyards and wineries, Royer decided to pursue his lifelong passion for wine. In 2016, he and June purchased 31 acres of land in Oregon’s Willamette Valley, where they established Royer Vineyard.
June Royer, who has a background in education, works as a teaching assistant and extension teacher at the Oregon Episcopal School in Portland. The couple, who married in a private ceremony at their estate vineyard in June 2021, shares a deep love for both the land and the wines they produce.
A Volcanic Terroir and Growing Reputation
Royer Vineyard is located in a volcanic soil region at an elevation of 600-700 feet above sea level, a perfect environment for growing high-acid white wines. The cooling Van Duzer winds that sweep through the valley in the late afternoons play a crucial role in the vineyard’s success, helping to preserve the acidity of the grapes while thickening their skins and reducing disease and pest pressure.
The Royers sell some of their grapes to prestigious wineries like 00 Wines, Brooks Wine, and Cristom Vineyards but reserve enough fruit to produce 400 cases of Chardonnay and Riesling annually under their own label. Their long-term goal is to scale production to 1,500 cases, further expanding their reach in the wine industry.
Expanding Horizons
Beyond their vineyard, the Royers are also involved in several other ventures within the wine industry. Notably, they are part of a new ownership team at Caveau Selections, a Portland-based importer of Champagne and Burgundy wines. In addition, Mark and June co-founded Courtier Wines, a fine wine merchant and advisory service based in Northern California, with a focus on exceptional wines from around the world.
June Royer is also involved in the tea industry through her company, Caveau Fine Tea, which imports ethically sourced Chinese teas. In addition to offering a selection of premium teas, June occasionally holds workshops, further broadening the couple’s diverse business portfolio.
A Personal Touch
In a personal touch, the Royers’ wedding ceremony, officiated by world-renowned sommelier Larry Stone, featured a Hawaiian theme and a traditional conch shell-blowing ritual. The couple’s shared love for wine, nature, and sustainability is reflected not only in their professional endeavors but also in their personal lives, creating a unique and authentic approach to winemaking that resonates with those who encounter their wines.
As Royer Vineyard continues to grow and evolve, it remains a shining example of the intersection of passion, innovation, and sustainability in the world of Oregon winemaking.
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