Tan Fruit

Tan Fruit is a new producer in the Oregon wine scene, but it’s got deep roots, literally. The story of this label is all about hard work, old vines, and a real passion for great wine. If you’re looking for Chardonnay with a bit of an edge and lots of local character, Tan Fruit is a name to remember.

History
Tan Fruit started in 2019 as a side project out of the well-known Arterberry Maresh estate, steered by winemaker Jim Maresh. The Maresh family has been in the Willamette Valley wine world for generations, known for producing for some of the oldest vineyards in the region. Jim launched Tan Fruit with the idea of focusing just on Chardonnay, using special vines that have been producing grapes since long before Oregon was famous for wine. 

The Vineyards
Tan Fruit’s grapes come mainly from the Dundee Hills, one of Oregon’s most famous wine spots. These vineyards aren’t just any plots; some of the Chardonnay vines are among the oldest in the state, including historic names like Eyrie Vineyard and Maresh Vineyard. By using those old vines, Jim gets grapes with complex flavors and great structure.

The Terroir
Dundee Hills has a reputation for producing wines that really reflect their location, thanks to its red volcanic soil and gentle slopes. The weather here is classic for Oregon: long, cool growing seasons, which keeps acidity high but lets flavors build slowly. That mix gives Tan Fruit wines their specific blend of freshness and power. The old vines dig deep into the soil, pulling out unique flavors you just can’t get anywhere else.​

Way of Winemaking

Jim Maresh his goal is to let the vineyard speak for itself. Tan Fruit wines use minimal intervention, native yeast fermentations, and gentle oak aging. The wines are made with patience: letting things develop in their own time rather than rushing them to bottle. There’s no flash here, just careful attention and respect for tradition. The result is Chardonnay that tastes pure, layered, and uniquely Oregon.​

3 Fun Facts
Tan Fruit is named as a bit of a wink, referencing the “tanned” or sun-kissed grapes that hang a little longer on the vine to bring out more depth and flavor.

The project uses fruit from some blocks that date back to the early days of Oregon wine, including the legendary Eyrie Vineyard, which was among the first places in Oregon to plant vinifera varieties like Chardonnay.

Tan Fruit wines pair especially well with Oregon’s local seafood, like oysters from Netarts Bay, making them a favorite pour at wine bars along the Pacific coast.​