Skip to main content

Naumes Crush & Fermentation

About

Naumes Crush & Fermentation opened in 2015 at 1311 N. Central Ave. in Medford, built on a foundation of 113 years of commercial fruit growing by the Naumes family. The 23,000 square foot facility, with nearly 20,000 square feet of temperature-controlled storage, handles custom crush, laboratory services, storage, and bottling. Dustin Andries, head winemaker and an Oregon State University Fermentation Sciences graduate, started as Assistant Winemaker at the facility's launch. The operation processes from an initial 200 tons, expandable to 500 tons. Seventy acres of wine grapes in the Rogue Valley are part of the family's broader 2,000-acre portfolio.

Save & rate
Your trips
Visit websiteVisit website

When to go

Monday8:00 AM - 5:00 PM
Tuesday8:00 AM - 5:00 PM
Wednesday8:00 AM - 5:00 PM
Thursday8:00 AM - 5:00 PM
Friday8:00 AM - 5:00 PM
SaturdayClosed
SundayClosed

Good to know

No — Naumes Crush & Fermentation does not operate a public tasting room. It's a production-only or by-allocation label, so its wines are found through retail, restaurants, or a mailing list rather than an on-site visit.
Naumes Crush & Fermentation is in Medford, Oregon. Phone: +1 541-608-1721. Confirm hours before visiting. Winery schedules vary seasonally.
Naumes Crush & Fermentation was established in 2015, giving the estate 11 years to develop its wine program and farming practices.
The winemaking at Naumes Crush & Fermentation is led by Dustin Andries. Visiting during special events or release weekends is often the best chance to meet the winemaking team and ask questions about specific vintages or techniques.
Monday: 8:00 AM – 5:00 PM | Tuesday: 8:00 AM – 5:00 PM | Wednesday: 8:00 AM – 5:00 PM | Thursday: 8:00 AM – 5:00 PM | Friday: 8:00 AM – 5:00 PM | Saturday: Closed | Sunday: Closed Hours may vary seasonally. Confirm by phone or on their website before visiting.

Location

1311 N Central Ave
Medford, Oregon, United States of America

Not a newsletter. More like a note.
© Spill 2026