Wines of the People — Ready to Drink Now

Bow & Arrow does not own vineyards. Instead, Scott partners with a select group of growers across the Willamette Valley who were willing to risk grafting and planting the varieties he needed — Loire Valley grapes like Melon de Bourgogne, Gamay, Cabernet Franc, and Chenin Blanc — and to farm them in a way aligned with his beliefs. [^267^] His partner vineyards stretch from Yamhill in the north to Junction City, 90 miles to the south. Vines range from 7 to 27 years in age. Elevations vary from 180 to 750 feet, with soils dominated by clay, volcanic basalt, and marine sedimentary. [^267^]

The Willamette Valley's granite soils — particularly at Johan Vineyards — bear a resemblance to the terroirs of Beaujolais and the Nantais region of the Loire, where Muscadet is made. [^292^] This geological kinship is what makes the "Loiregon" concept possible: not imitation, but a recognition that Oregon's cool climate, diverse soils, and scrappy spirit are closer to the Loire than to Burgundy. [^292^] As Jon Bonné wrote in Punch Drink: "Oregon's real soulmate is the Loire Valley." [^292^]

The largest source of fruit is Johan Vineyards in Rickreall — certified biodynamic, with Helvatia and Santiam soils at 180–350 feet. [^291^] Dag Sundby and Dan Rinke grafted Gamay, Melon, and Cabernet Franc for Bow & Arrow in 2011, and also supply Pinot Noir for the Rhinestones blend. [^291^] Other key sites include Hughes Hollow in South Salem (27-year-old own-rooted, dry-farmed Gamay and Pinot Noir on Jory and Nekia soils at 675 feet); Walnut Ridge in Junction City (Jim McGavin was the first to sell Gamay to Scott in 2011); and Deux Vert in Yamhill-Carlton (Mike and Patty Green planted the first Melon de Bourgogne in the valley in 1995). [^291^]

Scott's approach to sourcing is pragmatic and relationship-driven. He works with growers who share his low-intervention philosophy — no heavy chemical programs, attention to soil health, and a willingness to experiment with unusual varieties. The result is fruit that expresses its site with clarity, providing the raw material for wines that are honest, affordable, and unmistakably Oregonian. [^285^]

Dana Frank is a force in Portland's wine and hospitality scene. She has managed wine lists at some of the city's most respected restaurants — Ava Gene's, Dame, and the now-shuttered Grüner — and has been instrumental in bringing natural wine culture to Portland's dining public. [^293^] Her restaurant Dame, on Northeast Killingsworth Street, was described by Willamette Week as "the most hotly anticipated wine spot Portland's seen in years." [^276^] It is a natural wine-focused restaurant that has become a hub for the city's wine community — and a showcase for Bow & Arrow's wines. [^294^]

The Bindery building on Northeast Sandy Boulevard houses both Bow & Arrow's basement winery and Northwest Wine Company, a retail shop with a floor-to-ceiling window that looks directly down into Scott's production space. [^283^] "We look down on Scott and Dana Frank's Bow & Arrow winery. Literally. They're in the basement of our building," the shop notes. "All joking aside, we've developed deep respect for Bow & Arrow's authentic, largely Loire Valley-inspired wines, and for their tongue-in-cheek, good-humored approach to branding wines." [^283^]

Bow & Arrow's branding is unmistakable — playful, irreverent, and instantly recognisable. The labels feature bold graphics and witty names: Rhinestones, Air Guitar, Time Machine, Fool's Gold. [^283^] This tongue-in-cheek approach reflects Scott's personality and his belief that wine should not take itself too seriously. "It's not that people don't like Oregon wine, but how many can they buy?" he asks. "If someone could deliver a good drinkable wine that would retail for under $20, people would gobble that shit up." [^292^]

The future of Bow & Arrow is rooted in the same principles that have defined it since 2010: working-class wines, Loire Valley inspiration, native yeast, minimal sulfur, and an unwavering commitment to affordability. As Scott's relationships with his partner vineyards deepen and the vines mature, the wines will only become more expressive of their sites. But the goal will never change: to make wine that belongs on every table, not just the fancy ones. "I think the Willamette Valley is the best growing region in the United States," Scott says. "I think it has the potential to make the kind of wines I want to make, without dicking around." [^276^]