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Ankeny Vineyards & Winery

Ankeny Vineyards & Winery Ankeny Vineyard is located in the heart of Oregon's Willamette Valley on the southernmost slopes of the Salem Hills. It overlooks the Ankeny National Wildlife Refuge, home to thousands of migratory waterfowl. First planted in wine grapes in 1982, this land has been farmed continuously, since the first settlers arrived in 1846. A combination of gentle slopes and low elevations makes it one of the earliest ripening sites in the valley, resulting in extraordinary Pinot Noir and Pinot Gris grapes. Vineyard owner/Winemaker Joe Olexa turns out small hand-crafted batches of wine to capture the unique character, or terroir, of Ankeny Vineyard.

To find us...from I-5, take Exit 243 west (Ankeny Hill) and follow the blue winery signs. From Independence, at the flashing red light, go south on Rt. 51 for a quarter mile, turn left and cross the bridge over the Willamette River. Take your first right onto Riverside Road South and follow the blue winery signs.

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Address Web Social
2565 Riverside Road South, Salem, OR, US, 97306 Email:
Phone: 503-378-1498 Web:
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  Ankeny Vineyard "Golden" Gris Dessert Wine
This tasty late harvest Pinot Gris dessert wine is made from fully ripened grapes that were frozen before fermentation. 14 percent residual sugar with hints of apricots and pear.
  Hershy's Red Pinot Noir
Silver Medal Winner, 2005 Oregon State Fair, Bronze Medal Winner, 2004 Oregon State Fair. A robust blend of Pommard and Wadenswil clone Pinot Noir from 20 year-old vines. The grapes are deeply colored, producing a wine that is intensely flavored and well balanced. Aged in French oak barrels at the vineyard, each step in its production is guided by the master winemaker. Enjoy now or cellar, as it will continue to improve in the bottle.
  Larmer Bloc Pinot Noir
The Larmer Bloc Pommard Clone Pinot Noir is planted in deep clay soil on a south-facing slope near the valley floor on Ankeny Vineyards in the north Willamette Valley. The unirrigated plants send their roots deep into the mineral subsoil and the grapes develop dark berry and cherry flavors. Plentiful sunshine brought this 2003 vintage to balanced ripeness and the exposure to Hungarian oak has further enhanced the character of the wine, adding to the smooth mouth feel and a lingering aftertaste.
  Marechal Foch
Bronze Medal Winner, 2005 Oregon State Fair Marechal Foch is a short-season French American hybrid grape which was brought to America in the 1940s. It became popular with east coast vineyards because of its early ripening and tolerance for cold winters. Named for a WWI French General, Field Marshal Ferdenand Foch, the wine is deeply colored and strongly varietal with "Burgundian" character. At Ankeny Vineyards, Marechal Foch is grown on rich valley-bottom, sandy/clay soil and produces a bountiful ripe crop in September. Aged in oak barrels for ten months, it reminds me of a Bordeaux grape and goes well with and food you would serve with big, ripe, full-bodied wine.
  Pinot Gris
Silver Medal Winner, 2005 Oregon State Fair. These Pinot Gris grapes are grown on the Larmer Bloc of Ankeny Vineyard. The soil on this steep, south-facing slope is Nekia, infused with limestone. The unirrigated roots of these ungrafted plants reach deep into the mineral subsoil, bringing a unique flinty character to the grapes. This 2004 vintage was harvested on September 14th and fermented in temperature-controlled stainless steel tanks with no secondary fermentation allowed before bottling. This crisp, fruit forward wine exhibits aromas of peach and mango with accents of floral, pear and apple. Served slightly chilled, this wine goes wonderfully with salmon and fruit on a summer day.
  Pinot Noir Reserve
Bronze Medal Winner, 2005 Oregon State Fair The fall of 2003 in Oregon was long and warm, allowing the grapes to reach peak levels of ripeness before harvest. Ankeny's 2003 Pinot Noir Reserve is a rich blend of one-half Dijon (clones 114 and 115) and one-half Pommard and Wadenswil clones, each vinted separately. The destemmed grapes (with 40% whole berries) were cold-soaked for four days before being inoculated with BRG yeast. This wine has a soft mouth feel, redolent with dark fruit flavors of cherry and blackberries. It flows smoothly over the tongue and finishes with lingering flavors. Enjoy now or lay it down for another two to three years.


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