Naumes Crush & Fermentation

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.