Happy New Year!

Excitement is in the air as 2023 marks the 20th Anniversary of Compton Wines. We started the winery in our mid 20’s with just a little bit of money, a relentless work ethic, and lots of help from family and friends. 20 years, 3 sons, 70+ farm animals, many more gray hairs, and hundreds of thousands of bottles of wine later… we’re incredibly proud of what we’ve built together and still have so much to look forward to.

Way back in 1995 we were amateur winemakers. Matt was working for Oregon State University  at Woodhall III Vineyard, learning from researchers, grad students and farm manager, Scott  Robbins. Tabitha was working as a horse trainer. We both took courses at OSU and LBCC. Our first  labeled wine was bottled in 2003 under our first brand, Sahalie Wine Cellars, then Spindrift  Cellars. Finally we rebranded to our family name, Compton Family Wines, at the start of 2020 –  and yes, we’re sticking with it! 

Another milestone of 2020 was our purchase of the Deerhaven Vineyard property, which Matt  had been managing for years, and is now our homestead, Compton Family Farms. Compton  wines are a reflection of the land where we grow our grapes. Living and working on our farm has  allowed us to expand our practice of regenerative agriculture, which is a conservation and  rehabilitation approach to farming and food systems. For us this includes minimal handling in the  vineyard, dry farming, no synthetics, building ecosystem diversity, and incorporating animals for  adaptive grazing, non-lethal predator control, and feeding our family and yours. We are now  able to take these successful practices to the other local vineyards we manage. It’s hard work  that never ends, but the rewards are even greater. 

We look forward to sharing this 20th Anniversary year with you and many more to come. Expect  a year of celebration, with wonderful new wines, special events and sharing the stories and  memories we’ve made along the way.  

We couldn’t have done it without all of you!  

Thank you for being a part of our story and  we sincerely hope you enjoy the Compton  wines we have selected for you in your winter Wine Club release. 




Garden Series
Orange Gewürztraminer, 2021 

A unique and refreshing orange wine!  Skin-contact fermentation of Old Vine  Gewürztraminer grapes from Mary’s Peak  Vineyard aged in neutral oak brings a  lovely peachy color and amazing  perfumed fruit bouquet while staying  light and bone-dry on the palate.
(Included in 6 Mix) 

Old Vine Series
Concrete Egg Chardonnay, 2018 

Old Vine 108 clone Chardonnay fermented in our Concrete Egg. The concrete allows for a long,  cool, slow fermentation while the egg shape creates natural circulation of the wine on the lees -  creating a creamy mouthfeel without any oak. Classic, honest, Oregon-style Chardonnay.  (Included in 2 and 6 Mix) 

Old Vine Series
Dry Riesling, Mary’s Peak Vineyard, 2018 

Dry, crisp, old vine Riesling from Mary’s Peak Vineyard with notes of citrus zest, lime, green apple and  sea salt. Limited release with only 23 cases produced. (Included in 6 Mix) 

Garden Series
Cabernet Sauvignon, Hoot & Howl Vineyard, 2019 

Hoot & Howl Vineyard, located outside of Philomath, Oregon, was one of the few vineyards in the  South Willamette area planted to Cabernet in 1987. Matt Compton took over management of it in  2015, and his handiwork is evident in the quality of this full-bodied, deliciously rough-edged wine.  (Included in 6 Red) 

Garden Series
Cellar Select Pinot Noir, 2019 

Matt Compton’s blend of his favorite Pinot Noir barrels of the vintage. Each vineyard is fermented  and aged separately in French oak barrels, allowing for many possibilities during the blending  process. (Included in all clubs) 

Old Vine Series
Alpine Cuvée Pinot Noir, 2017  

A blend of old-vine pinot noir from two dry-farmed vineyards in Alpine, Oregon: Woodhall III Vineyard, planted in 1976, and Bovine Vineyard, planted in 2008. Soils are Basalt and Red Jory series volcanic soils that typically show redder fruit aromas and flavors and elegant tannins. Alpine Cuvée Pinot Noir is aged 18 months in French oak barrels before blending and bottling.

(Included in 2 and 6 Red) 

Old Vine Series
Waldport, 2018 

Named for the Oregon Coast town of Waldport. Port-style Merlot dessert wine is fortified with Brandy  made by our friends at Spiritopia Distilling. Delicious paired with dark chocolate, orange and spiced  desserts - or just sipped on its own.  

(Included in 6 Mix and 6 Red) 


Hunters’ Grape Meatballs

Matt Compton’s favorite recipe for meatballs combines lean elk meat with fattier pork sausage and is finished with a sweet and spicy sauce of wine-grape jelly and chili sauce. They make a great appetizer paired with Compton Pinot Noir.

Yields 6 servings (as an appetizer).

hunters meatballs


  • 1 pound ground elk or venison
  • ½ pound ground pork sausage
  • ½ cup breadcrumbs
  • ½ cup onion, grated
  • ¼ cup milk
  • 1 egg
  • 1 tablespoon  parsley, finely chopped
  • ½ teaspoon sage, minced
  • 1½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Worcestershire sauce
  • ¼ cup shortening (lard, butter, duck fat, etc.)
  • 1 12-ounce bottle chili sauce (not the sweet kind)
  • 1 10-ounce jar grape jelly (preferably Pinot Noir or Riesling)
  • * Dashes of hot sauce, to taste


  1. In a large bowl, combine meat, breadcrumbs, onion, milk, egg, spices and Worcestershire sauce.
  2. Form the mixture into 1-inch balls.
  3. In a large skillet, brown the meatballs in your chosen fat
  4. Transfer meatballs to a plate; and remove fat from the skillet.
  5. Combine chili sauce, grape jelly, and hot sauce (if desired). Add this mixture to the skillet along with the meatballs. Simmer for 30 minutes.
  6. Serve your meatballs plated with toothpicks for easy finger food or place the meatballs and sauce in a slow cooker on the warm setting for buffet-style grazing.