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Simple Machine 2021 Vector
A Phoenix Vintage
Brian met his partner in crime, Clea Arthur, on a ski trip in 2015. For both of them, simplicity is a lifestyle choice and a winemaking technique. They wanted to create a business that reflects their values by keeping things small and simple. A couple years later they were ready to take the plunge and make their dream a reality. On November 17th, 2017 they opened Talent's first urban winery and tasting room.
Then on September 8, 2020 the Almeda fire roared through their community. Along with so many of their friends, wine club members and other business owners, they lost everything. The fire destroyed their winery including every bottle and every barrel.
With the generous support of the wine community they were able to persevere and still make their 2020 wines at another facility.
Then they got to work rebuilding. Their new winery was ready in time for the 2021 harvest!
Thank you to everyone near and far who helped Simple Machine rebuild. ♥️
Now it is 2025 and after 28 years making wine Brian is ready for a new challenge. Brian & Clea have moved to Canada and started a Food Truck. They hope that Sound & Vision will thrive and grow in the welcoming Talent community.
Stronger + Together
Cellar 503 Tasting Notes
Simple Machine, Talent, Oregon
2021 Vector
35% Syrah 35% Mourvèdre 30% Grenache Rogue Valley 260 Cases 100% Whole cluster fermented Foot Stomped Native Yeast Neutral French oak
100% whole clusters and native yeast, and continues through a rich finish with highlights of apple, figs, plums and pastry. — Paul Gregutt
Brian began his winemaking career during the 1997 harvest working as a cellar rat at Peachy Canyon Winery in Paso Robles, California. After earning a degree in Enology from CSU Fresno, he worked as Cellar Master at Williams Selyem winery in Healdsburg, California from 2000 until 2003. He moved to Casablanca, Chile in 2003 to work as Enologo/Assistant Winemaker for Kingston Family Vineyards. He then worked as Winemaker at Denner Vineyard in Paso Robles from 2004 until 2009. After working the 2010 vintage in Marlborough, New Zealand Brian landed in Southern Oregon. He has had the pleasure of working with Agate Ridge Winery in Eagle Point, Daisy Creek Vineyards in Jacksonville, Trium Winery in Talent and DANCIN Vineyards in Jacksonville.
Brian’s winemaking is all about simplicity; letting the grapes do their thing. What’s that look like? After harvest, just put all the grapes into a fermenter – stems and all. 100% whole-cluster fermentation “gives the wines a lot more spice, more tannins, more structure and depth,” he says.
And then, they let the native yeast work its magic. They foot stomp every bin to get the juices flowing and they don’t filter or fine their wines. “It’s low technology, all hands-on, old-fashioned wine-making the way it’s been done for thousands of years.”
A Cellar 503 selection in July 2025, Summer Blockbusters Rogue Valley | Grenache, Mourvèdre, Syrah
