Founded by Russ Raney in 1986, Evesham Wood is based on the idea that small is beautiful. To maintain a high level of quality, we rely on two basic principles: obtaining optimally ripe low-yield fruit from the best possible sites in the Willamette Valley, and using minimal intervention in the winemaking process. That approach is alive and well today, and is evident in every bottle we produce.

Russell Rainey 1952-2022

It is with great regret that we announce that our friend and mentor, Russ Rainey, has passed away. In 1986, Russ — in partnership with his dear wife, Mary — founded Evesham Wood and for twenty-four years worked towards the goal of putting our region’s terroirs into the global conversation.
Russ exemplified the collaborative spirit that the Willamette Valley wine industry is known for. Working together, Ted Casteel (Bethel Heights) and Russ petitioned the TTB to recognize the Eola-Amity Hills as an AVA. Working together, John Paul (Cameron) and Russ organized the Deep Roots Coalition to broadcast the benefits of dry-farmed viticulture by convincing their first member, David Lett (Eyrie), to join by promising there would never be a meeting. Working together, Russ and Mary fostered the next generation of winemakers welcoming numerous future winemakers as harvest interns and passing on his unique and passionate perspective on wine in the Willamette Valley. Working together Russ and Mary handed the reigns to Erin and Jordan Nuccio to carry forward the legacy they created.  Working together, Mary and Russ raised a brilliant and kind son, Aidan.
He was loved, and is missed.
A service and memorial will be held later this year. In lieu of flowers, the family has asked for those considering memorial donations to consider The Association for Frontotemporal Degeneration and the Layton Aging and Alzheimer’s Disease Research Center at the Oregon Health and Sciences University Foundation in their giving.

What others are saying

  • Erin Nuccio of Evesham Wood and Haden Fig is making some of the most delicious, compelling Pinot noir in the Willamette Valley.
    Food & Wine Magazine
  • Historically, it’s been hard to find good Pinot Noir that doesn’t require a significant financial commitment. But now there’s a new wave of winemakers who are pushing the envelope in creative ways, bridging this gap.
    Yashar Shayan,