Corollary Wines

Jeanne Feldkamp and Dan Diephouse came out of tech careers in the Bay Area wanting something else. They started with 300 pounds of apples and five cases of garage cider, moved on to two tons of Pinot Noir at a friend’s urban winery, and liked the result enough to get serious. Trips to visit Champagne grower-producers followed, along with a lot of reading, and in 2017 they made their first Oregon vintage.

For years they poured out of Winter’s Hill, which doubled as their production space, and at local restaurants. Then Jessica Cortell — the viticulturist behind Seven Springs, Antica Terra, and Cortell-Rose — pointed them toward a 57-acre former logging site in the Eola-Amity Hills. They bought it in 2022 without having planned to buy a vineyard at all, and planted thirteen acres to the three classic Champagne varieties, Pinot Noir, Chardonnay, and Pinot Meunier, plus the less common Pinot Blanc.

Everything here is traditional method, and everything is sparkling. The site works because the Van Duzer Corridor pulls cool Pacific air across it at night and the elevation holds acidity — precisely what sparkling wine needs. Farming is regenerative and permaculture-based, an approach Feldkamp studied through Oregon State’s online program, and sheep manage the ground cover between the vines.

The tasting room opened in May 2024 after nine months of construction, designed by Waechter Architecture with interiors by Feldkamp’s own firm, Heirloom Modern. It’s a sharp red pavilion visible from 99W south of McMinnville, with a roofline pitched to divert rainwater into an on-site treatment facility that supplies the building. Ceiling heaters and blankets handle cool mornings. The bathroom walls are papered with photographs of Corollary’s own bubbles taken through a microscope and enlarged several million times.

Tastings cover four or five wines and are frequently led by Dan or Jeanne themselves, with a genuine education component about why Oregon works for bubbles and how they’re made.