Situated square in the middle of the Willamette Valley- this tiny operation flits around the feet of the larger, more established farms and wineries. Little Crow Vineyards is a one-woman operation, started in 2016.   Jess does all the farming (pruning, tractor work, canopy work, biodynamic and organic sprays) on 3 vineyards, and then she hops into the winery for crush and makes the wine.  This vigneron model was something she learned first-hand from friends in Europe, and when she found tiny neglected vineyards in Oregon it was decided to try and make it work here.  The company is named in honor of the little birds that eat bugs off the backs of elephants, a symbiotic and scrappy relationship, as well as after one of the historical figures in her home state, Minnesota.  As she works the land she is learning what it means to develop a relationship with it- and tries to honor the way the people who historically lived on this land connected with it.  Jess Miller is both farmer and winemaker; she works with organic / biodynamic practices. It’s a blend involving Pinot Noir: a small parcel of organically farmed PN in the Eola‑Amity Hills, plus rosé made from Pinot Noir in the coastal Chehalem Mountain range. The wine is described as very “chillable,” refreshing; lots of red fruit, some tang / acidity, some leafy or underbrush notes.