Meet Winemaker Stephen Hagen Native Son of the Willamette Valley
Stephen & Niki Hagen founded Antiquum Farm with a passion for farming and crafting truly natural wine. They work their land by hand and raise their family with a total respect and love for the outdoors and nature. Their children Daisy and Juel are both involved on the farm; they scout the vineyard on horseback, take care of the poultry flock, they shepherd, help make the wines and more. Hagen was born in the Willamette Valley’s coastal foothills, raised only a few miles down the road from what is today Antiquum Farm. Stephen is steeped in a great appreciation for all things outdoors and as a child was given free reign to roam the streams, hills, and woods for miles in every direction on foot, bike, or horseback. He grew up to know the country well, and developed a deep knowledge and love for his native Oregon hills. It is this intuition that guides his farming, winegrowing, and vinification decisions.
Perched at 800 feet above sea level, Antiquum Farm is nearly at the edge of what is considered a growable elevation for wine in the Willamette Valley. Despite this elevation, the slope collects heat during the day and is warmer the higher up the slope you go, then it all cools down at night. Stephen refuses to irrigate his vines, making them dig for their needs. The soils are cultivated in the tradition of pre-1940s agriculture. No outside fertilizers, synthetic or otherwise, are used. His methods are even more organic than what the certified organic rules require. The vineyard floor is intensively managed for abundant life. This means letting the wild in, while contributing species enhance vine health, insect habitat and diversity. Returning livestock to this mix is essential: a flock of Katahdin/Dorper crosses are the cornerstone of fertility management. The Hagens' use intensive rotational grazing to cycle nutrients from diverse cover crops to the vines. Several years of this practice have led to a vineyard that needs no other fertilizer, creating wines that are truly site specific. We are calling Antiquum organic here above in the icons, but this estate is beyond organic, and even beyond biodynamic the way that Hagen is farming and creating wine. Fermentation is of course done with indigenous yeasts and the wines are vegan.
Daisy Pinot Gris is focused, precise, and just so delicious! Zesty, yet fruit-driven, tangerine citrus, ripe pear, honey-drizzled apple, lemon curd and white floral components blend seamlessly with river stone and ginger nuances on the finish. The wine is barrel fermented with indigenous yeasts, and rests on the lees for 5 months in 50/50 stainless/neutral French oak. The lees are gently stirred to build texture before finally allowing the wine to settle naturally. 13% alcohol. 550 cases produced.
Aurosa showcases a charming light golden rose color and unique hibiscus tea and rose hip tones. Slight wisps of lavender, violets, and tea rose intermingle with citrus, river stone, and steel. A layered texture compliments the dancing lacework of this intriguing pinot gris.
Only 350 cases were produced of this lush, delicious, exotic Oregon Pinot. Named for winemaker Steve Hagen's young son Juel, this wine has power, structure and finesse in perfect balance. Antiquum Farm is unusual in its ability to ripen lush fully mature deep dark fruit, and yet retain abundant natural acidity. This interplay creates an exciting tension that is rarely experienced in domestic Pinot Noir. This vineyard produces mouth loads of fine-grained fruit-driven tannin. Generous treatments of new French oak (40% for 11 months for the Juel) never overwhelm the unique attributes of this site. This cuvée is fermented with indigenous yeasts.
Passiflora confounds and excites many Pinotphiles. An aromatic dervish of passion fruit, peach, apricot, and floral notes counter deep bramble fruit and blueberry. On the palate, opulent blue fruit tones swirl among singing hi-toned acidity. This wine is both beamingly bright and darkly powerful in the same moment, without feeling disjointed. It will cellar for many years to come. This cuvée is fermented with indigenous yeasts. Aged in 50% new French oak for 11 months, only 250 cases produced.
Perched at 800 feet above sea level, Antiquum Farm is nearly at the edge of what is considered a growable elevation for wine in the Willamette Valley. Despite this elevation, the slope collects heat during the day and is warmer the higher up the slope you go, then it all cools down at night. Stephen refuses to irrigate his vines, making them dig for their needs. The soils are cultivated in the tradition of pre-1940s agriculture. No outside fertilizers, synthetic or otherwise, are used. His methods are even more organic than what the certified organic rules require. The vineyard floor is intensively managed for abundant life. This means letting the wild in, while contributing species enhance vine health, insect habitat and diversity. Returning livestock to this mix is essential: a flock of Katahdin/Dorper crosses are the cornerstone of fertility management. The Hagens' use intensive rotational grazing to cycle nutrients from diverse cover crops to the vines. Several years of this practice have led to a vineyard that needs no other fertilizer, creating wines that are truly site specific. We are calling Antiquum organic here above in the icons, but this estate is beyond organic, and even beyond biodynamic the way that Hagen is farming and creating wine. Fermentation is done with indigenous yeasts and the wines are vegan.
