Martin Woods
Summary
Martin Woods is a small-scale winery founded in 2014 by Evan Martin in Oregon's Willamette Valley, producing under 5,000 cases annually with a focus on terroir-expressive Pinot Noir, Chardonnay, and Gamay from marine sedimentary soils across multiple AVAs. Their minimalist approach includes native yeast fermentations, limited new oak usage, extended barrel aging, and hands-on vineyard management emphasizing soil health and biodiversity, with wines bottled unfined and minimally filtered to preserve authentic site character.
Heritage & Leadership
Martin Woods was established in 2014 by winemaker Evan Martin in the Willamette Valley of Oregon. The winery is located in the McMinnville AVA, specifically in the foothills of the Coast Range mountains. Evan Martin serves as both founder and head winemaker, bringing his experience from previous work at Belle Pente and Evesham Wood to his own venture. The winery takes its name from its location—nestled in a forest of Douglas fir on the western edge of the Willamette Valley.
Prior to founding Martin Woods, Evan developed his winemaking approach through formal education at Oregon State University and practical experience at respected Oregon wineries. The winery operates from a purpose-built facility completed in 2015, designed specifically for gravity-flow winemaking. Since its founding, Martin Woods has maintained its focus as a small-production winery with Evan Martin directing all aspects of vineyard management and winemaking.
Vineyards & Wines
Martin Woods sources fruit from several distinct vineyard sites across the Willamette Valley, including their estate vineyard in the McMinnville AVA. The estate vineyard sits at elevations between 400-600 feet on marine sedimentary soils, primarily Willakenzie series. The vineyard is planted predominantly to Pinot Noir, with smaller blocks of Chardonnay and Gamay.
Beyond their estate holdings, Martin Woods maintains long-term partnerships with growers in the Eola-Amity Hills, Dundee Hills, and Yamhill-Carlton AVAs. These partnerships include work with Temperance Hill Vineyard (Eola-Amity Hills), Hyland Vineyard (McMinnville), and Havlin Vineyard (Van Duzer Corridor). The diversity of sites allows for a portfolio that showcases the distinctive characteristics of each terroir.
The winery focuses primarily on Pinot Noir, producing several single-vineyard bottlings that highlight site-specific expressions. Their portfolio also includes Chardonnay, Gamay Noir, Cabernet Franc, and small quantities of Riesling and Gewürztraminer. Production remains intentionally limited, with total annual case production under 5,000 cases.
Philosophy & Practice
Martin Woods follows a minimalist winemaking approach, emphasizing vineyard expression over winemaking intervention. In the cellar, Evan Martin employs native yeast fermentations for all wines, avoiding commercial yeasts to preserve what he considers the authentic character of each site. Pinot Noir fermentations typically include 15-30% whole clusters, depending on the vineyard and vintage conditions.
The winery uses primarily neutral French oak barrels for aging, with new oak limited to 15-25% for Pinot Noir and less for white wines. Aging periods range from 11-18 months for red wines and 10-12 months for Chardonnay. All wines are bottled unfined and with minimal filtration only when necessary.
In the vineyard, Martin Woods works closely with growers who practice sustainable viticulture, focusing on soil health and biodiversity. Vineyard management emphasizes low yields, typically 2-3 tons per acre for Pinot Noir, to achieve optimal ripeness and concentration. Harvest decisions are based on physiological ripeness rather than target sugar levels, often resulting in earlier picking dates to preserve natural acidity.
The winery's small-scale approach extends to their distribution model, with most wines sold directly to consumers and select restaurant placements, maintaining a focus on quality over growth.