Stoller Vineyards, located in Oregon's Willamette Valley, uniquely offers world class wines and genuine hospitality in a stunning setting. Enjoy panoramic views, ample outdoor space for relaxation and three guest homes available for rent while visiting North America's first Gold LEED certified winery.
Much like the wines they produce, Jim and Holly Witte gave their romance ample time to develop?40 years time. Though they met in New York City when Holly was Jim's secretary, it wasn't until a mutual friend reintroduced them decades later that they fell in love. They exchanged vows in the teahouse overlooking their vineyard in the Willamette Valley, an area flush with wine grapes. They opened their tasting room at A Blooming Hill Vineyard two years later. Their vineyard sits in the hills of the Chehalem Mountains on a basalt range strewn with windblown volcanic soil, protected on three sides by still taller hills and taller yet older brothers. Jim personally walks the vineyards, tending to each vine by hand to create the best conditions for full clusters to grow.
Visitors can sample the award-winning blends in the onsite tasting room, which plays host to different events each month. To sate people's curiosity, the Wittes share their fermentation process online, and to sate people's appetites, they also share the recipe for the wine-infused cake they served at the vineyard for their wedding-anniversary party.
The foursome behind Ye Ol' Grog Distillery doesn't just make specialty liquors—they make the tools that make specialty liquors. Comprised of three engineers, the team built the microdistillery’s two stills, including a completely redesigned version of a traditional pot still. This machinery not only helps churn out an extremely smooth vodka, but two variations of Ye Ol’ Grog’s namesake, an alcohol beloved by sailors throughout history. Sweetened with blue agave, the distillery’s grog includes the butterscotch-flavored Good Morning Glory and the 100-proof Dutch Harbor Breeze, which is aged in charred oak. To add an extra touch of sweetness, Ye Ol’ Grog’s proprietors complement samples of their liquors with adult shaved ice's made in house.
Myron Redford blazed his own trails while learning to create world-class wines from Willamette Valley-grown grapes. After purchasing a vineyard in 1974, he spent the next two decades adopting innovative methods and pioneering new varietals. In addition to exploring low-sulfite wines and organically grown grapes before many of his peers, Myron also replaced all of his chardonnay vines with pinot blanc and forging wines with gamay noir, a little-used grape among American winemakers. This combination of intuition and experimentation established the winery's reputation for forging distinctive, Old World-style wines with a deft balance of crisp acidity, fine tannins, and rich fruit flavors.
Every year, 15 acres of estate-grown pinot noir, riesling, and pinot blanc ripen on Amity Vineyards' vines, and the head winemaker, Darcy Pendergrass, secures the rest of the grapes from vineyards throughout the northern Willamette Valley. After the tiny fairy on staff juices each individual berry with magic, the staff then allows the concoction to ferment and mature before siphoning the wine into bottles. Visitors can then sample these bottles from the comfort of a tasting room that overlooks the Oregon Coast Range.
Eight vineyards coax fermentation from grapes under the Seufert Winery umbrella, including the certified organic and sustainable Bishop Creek Vineyard, which grows blended pinot noirs in its rich, volcanic soil. A short jaunt up into the Chehalem Mountains reveals the sun-drenched vistas of Hawk’s View Vineyard, where the thin, crisp air and colder soil imbue grapes with floral and berry flavors and the temper of a mountain goat. From their octet of properties, the discerning palates at Seufert Winery’s urban-inspired warehouse collect the best vintages for guests to sample at tastings.
All 12 of the current-release wines—save a single vintage of dolcetto in its final year of production—derive their flavor and essence from the pinot grapes that thrive on the West Coast. The diverse soils of the region imbue distinct idiosyncrasies into the fruit’s ultimate flavor, which can help samplers understand the regional personalities of wines, such as the sweeter profile of those produced in colder climates and the frequent counseling required by those grown in Hollywood.
Originally established and overseen by a committee of parents, Sip! McMinnville Wine & Food Classic began in 1994 as a small community fundraiser for St. James Catholic School. Today, the annual festival draws nearly 10,000 people to the Evergreen Aviation & Space Museum, requiring more than 300 volunteers to assemble regional winemakers, culinary masters, and artists. Vintners disclose trade tips as they peddle their ambrosial libations, all of which are ultimately ranked by a panel of professional judges into bronze, silver, gold, and best-of-show tiers. Guests can take wine-tasting classes, which teach sippers how distinguish fruity undertones from a banana hiding in their glass, or glean cooking tips from kitchen demonstrations and food booths. Throughout the weekend-long gathering, artists display their opuses in the form of tangible wares or live music.