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Some of Oregon's best wineries make wines from Croft Bailey Vineyard fruit. Carlot & Julian, Andrew Rich, Rex Hill, and Westrey are among the wineries offering single vineyard wines made from Croft fruit.

In addition to selling fruit to fine wineries, the owners of Croft Bailey make a small amount of wine each year from grapes specially selected to be produced under the Croft Bailey Vineyards label.

The Croft Bailey Vineyard is located in Polk County, Oregon approximately 4miles west of Monmouth. The property was purchased by Chancy and Toni Croft and Bill Bailey in the early 80's to grow premium wine grapes for sale to wineries located in the Willamette Valley. The site was selected for its suitability for this purpose.

The property faces southwest with a pronounced slope on which the vines are planted. The slope provides the site with one of the better drained, deeper Coastal Range foothill vineyards. The elevation levels are also suited to the microclimate of the southwestern Willamette Valley in which the property is located.

The soil type is Bellpine - one of the most sought after soils for premium wine grape production. The site, part of the marginal macro climate of Western Oregon, is further challenged by its location on the periphery of the southern Willamette Valley wine region. Each year’s fruit crop must struggle to reach its natural maturity by the end of the growing season. This struggle produces a low yield of high quality wine grapes of particular intensity and depth.

Croft Bailey Vineyards planted its first Pinot Noir grapes in 1984. The intent was to establish careful farming practices designed to maximize fruit quality through good selection of clone, careful pruning and good soil and vine management.

Joel Myers was hired as Vineyard Master to establish the initial vineyard practices. Joel helped bring the vineyard to the attention of grape buyers looking for high quality fruit. In 1991, Joel turned over the duties to Dai Crisp who continued the policies then in place and supervised additional plantings of Pinot Noir.

In 1999 Matt Shea took over the duties from Dai and now provides the vineyard management. This fortunate succession of highly accomplished managers has resulted in a vineyard which has consistently produced fruit valued by wineries for quality and intensity.

In 1998, it was decided to hold back a small portion of the Croft Bailey grapes for a “custom crush”. We had the good fortune to pick a superb year for our first foray into the wine business.

The winery's goal is to make a small amount of pinot noir with the best grapes possible and bottle it under the vineyard label.

Vineyards info reproduced with permission

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Winery information reprinted with permission

Wine Today article reprinted with permission