Wayne Oppenheimer, the man behind WineUpTV.com—a website dedicated to educating others about wine—has made the transition from the web to the world with WineUp on Williams. His wine bar and shop has taken over the building that once housed the famed Cleo-Lillian Social Club, a staple in the black community for decades.
Inside the cozy 30-seat space, visitors sip wines and beers from across the globe, including many that change weekly, while noshing on paninis, cheeses, and other small bites. WineUp even has a chilled cellar with 80 wine lockers where customers can store and age their own wines, instead of simply burying bottles in the backyard.
Each step of Ryan Sharp’s winemaking process embodies the small-batch ethos. Within the Eastside headquarters of ENSO Winery—Wine Press Northwest’s 2013 Oregon Winery to Watch—he mixes several winemaking techniques, yielding complex flavors inside miniature fermentation bins. He mashes grapes in miniature crush equipment and ferments whites and rosés in steel-jacketed tanks no larger than a fully grown mannequin. He sources grapes only from the West Coast, giving himself a framework for his experiments with varietals such as pinot gris, pinot noir, zinfandel, and counoise. As part of his craft-oriented operation, he never makes more than 100 cases at a time of the wines from his ever-evolving roster.
At ENSO's Urban Winery & Tasting Lounge, rustic wooden chairs gather under bare light bulbs and tin lampshades, surrounding a tasting bar crafted from old wooden timbers. Guides stationed at the bar pour tastes of ENSO- and Resonate-label wines, explaining how to decipher each wine's flavor notes. These wines—along with two rotating draft beers and libations crafted by 10 other local urban wineries—complement plates of marbled artisan salamis cured by Olympic Provisions, blocks of raw and aged cheeses from Steve’s Cheese Bar, and sweet and savory pies from Pacific Pie Co.
For more than four decades, the Ponzi family has used the rich soil of the Willamette Valley to produce lush, sustainable wines. Winemaker Luisa Ponzi worked alongside her father for many years, gaining hands-on experience with viticulture and foots-on experience with grape stomping. She deepened this education in Beaune, France, where she studied Burgundian practices. In 1993, Luisa earned her Brevet Professionnel D’Oenologie et Viticulture certificate, a first for an American woman.
Luisa and her sister Maria carry on the dynasty started by their parents, creating wine varietals suited to the climate with sustainable practices that respect the tradition of winemaking. In addition to stocking the cellar with an award-winning collection of pinot noir, pinot gris, pinot blanc, chardonnay, and white riesling, the Ponzis fill bottles with arneis and dolcetto, two rare Italian varietals.
Born into a winemaking family in Hungary, Josef immigrated to the United States in the late 1950s to pursue baking. After more than a decade, however, he cooked up a new idea. Together with his wife Lilli, he purchased a scenic plot of land in the Willamette Valley and planted his first grape vines in 1978—making St. Josef's one of the earliest wineries in Oregon. Even as his ambition grew, Josef never forgot his roots; his first varietals—namely, riesling, gewürztraminer, and pinot gris—harkened back to his youth in central Europe amid the Adriatic's glistening waves of chablis.
Today, the 40-acre winery—now by a third generation of Josef's family—produces bottles of crisp whites and earthy reds, filling at least 90 percent of each batch with grapes grown on the St. Josef's vineyard. Even as Oregon's wine industry has grown over the years, Portland Monthly praises the well-aged coziness of St. Josef's, saying they've “yet to find a better sipping spot” in all of Willamette Valley.
When chemist Gary Gougér first started making wine, he was an amateur who was simply translating his love of vino into a pleasurable hobby. Soon, his passion took over, and he began racking up numerous International Gold awards for his red blends. His science background, coupled with training at one of the world’s finest winemaking schools in Australia, helped Gougér take his wines to the next level. Gougér now oversees his own winery, built in 2013 inside a renovated firehouse, where his bottles take center stage at tasting-room events ranging from holiday events to varietal samplers.
At The Four Graces Winery, we wanted to make consistently outstanding Pinot Noirs representative of this unique terroir. We are committed to making rich, complex wines where the fruit may be elegantly expressed. The wines are hand-crafted in small lots using traditional techniques coupled with the most modern technology.
Árdíri Winery & Vineyards' winemakers John Compagno and Gail Lizak personally tend to each vine on their five-acre vineyard in California's Napa Valley and 15-acre vineyard in Willamette Valley, Oregon. They age each harvest's fruit in French oak, creating complexly flavored whites and reds, such as the 2009 Willamette Valley pinot noir that was named one of Oregon's 50 Best Wines in 2011 and 2012 by Portland Monthly.
John and Gail share their award-winning varietals year round at their open-air tasting facility, where staffers pour samples from behind a black concrete bar and roll-up windowed doors afford stunning views of Mount Hood and the Chehalem Mountains. The boutique winery's dog- and bike-friendly grounds also include a covered flagstone patio, a fire pit, trails through the vineyards, and picnic areas perfect for sighting the rare behatted brown bear.