Atop 30 acres of complex volcanic soils, Robert Morus tends his collection of chardonnay and pinot noir grapes planted against a backdrop of towering, snow-capped mountains. Embracing the labor-intensive process necessary to harvest flavorful grapes, Morus and his staff allow vines to only grow a single grape cluster per shoot. This technique gives each fruity morsel an intense flavor character and prevents grapes from getting overcrowded, jumping off the vine, and joining a troupe of singing raisins. First planted in 1989, the plots now fill sustainably-tended vineyards where visitors can come to learn more about the wine-making process during tours, wine tastings, and other events.
Cathedral Ridge Winery treats oenophiles to succulent samples of their highly awarded libations alongside complementary bites. In the tasting room, pairs tipple sips selected from the more than 20 wines made on site. Send palates on a perusal of buttery chardonnay or dessert-friendly riesling, test the spicy flavors of a zinfandel, and ponder the gooseberry notes of a syrah. After nibbling the last crumbs of a meat and cheese platter that brings out the nuances of various varietals, tasters take home a bottle of cabernet-merlot blend or pinot gris to pour at dinner parties or break over the bow of a new cubicle.
Pheasant Valley Vineyard and Winery, a locals favorite, is a family-owned and operated award wining winery and estate vineyards, located in Oregon's Hood River Valley. The first organic vineyard and winery, Scott and Gail Hagee lead the Columbia Valley in sustainable farming practices.
From cracking two-row malted barley in a roller mill to carbonating at 31 degrees Fahrenheit, brewer Adam Roberts’s five-step process yields each of 4th Street Brewing Co.’s handcrafted beers. A window in the brewpub’s restaurant lets patrons take a peek at the working microbrewing equipment, which churn out the ales, porters, and IPAs that make up the five mainstay brews. Adam also crafts seasonal beer selections such as the Get Jiggy Wit It, a belgian white ale, and the czech pilsner.
In the kitchen, Chef Abe uses locally raised, organic ingredients to craft pub food that complements Adam’s beers. Those dishes include beer-battered onion rings by the pound or half-pound, charbroiled or stone-oven-baked pizzas with toppings such as IPA barbecue sauce and artichoke hearts, and a pork-fillet sandwich topped with french fries. Meals unfold in a spacious dining room where sports flicker across nine high-definition televisions and magician Brian Proctor dazzles diners every Friday night by performing card tricks and magically, with only the use of minutes, turning once hot dishes into lukewarm ones. 4th Street also accommodates private feasts in two party rooms equipped with amenities such as a 78-inch projection screen and a private bar.