Country: USA Region: Oregon Type: Red Wine Grape: Pinot Noir Costarossa Farm is run by Matthew and Krista, whose home farm and cellar sit on the west side of the Hood River Valley. There they farm mixed vegetables, flowers, trees, and vines. They also farm several vineyard sites in Hood River and White Salmon, totaling about fifteen acres under vine. The sites range in age from plantings established in 1968 to their small estate vineyard planted in 2025. Alongside their wines, they sell fruit, vegetables, and flowers from the farm. All farming is organic. Matthew and Krista met working in restaurant kitchens in Oakland, where Krista was a pastry chef and Matthew a cook at Pizzaiolo. Their shared culinary sensibility continues to shape their decisions and aesthetic, guiding how the farm is tended and how the wines are made in the cellar. In time the couple found themselves in the Columbia River Gorge, between two volcanoes, where they purchased a small former farm and began Costarossa Farm. The farm first began as three acres of vegetables. In 2024 they began purchasing fruit from several vineyards, one of which they now farm themselves. Matthew and Krista produce honest wines that rely on the quality of the fruit and minimal work in the cellar. The wines are made without fining, filtration, or added sulfur. Fermentation takes place in oak, concrete, steel, and clay vessels. The wines age in the basement of an old barn. 12 days whole cluster fermentation. Fermented in oak and steel, then aged in used oak. Old vine gravity moves beneath a surface of lift and glow, with fruit flashing briefly before dissolving within celestial undercurrents of woodland strawberry and floral lift.