Willamette Valley Vineyards Releases Three New Alsatian Wines It’s a full-circle moment for Terry Culton, Willamette’s Director of Winemaking & Vineyards. When Terry was our Cellar Master in 1998, we made a small lot of Dry Riesling from Tualatin Estate Vineyard. Terry said that at the time, some Portland restaurateurs raved about how much the wine tasted like that of the Alsatian region in Europe. When Terry returned to Willamette in 2022, he knew he wanted to resurrect the wine and bring the past into the present.  “We’re excited about it. It’s really fun to make it again,” Terry sa ..read more

Craft Your Own Wine with a Blending Experience at Willamette Valley Vineyards Try your hands at crafting your perfect wine during a red blending experience at Willamette Valley Vineyards. Blending experiences are available at the Estate in the Salem Hills, Willamette Wineworks in Folsom, California, and our Vancouver Tasting Room & Restaurant. These venues offer guests a unique opportunity to learn about wine and take control of the winemaking process. “It breaks it down to a personal experience,” Vancouver Winery Ambassador Julian LaRocca said. “People get to feel a connection to what the ..read more

Women in Wine: Meet Alexis, Willamette’s Enologist Winemaking is a science and an art. That unusual combination led Willamette’s Enologist Alexis Doyle Langer to pursue a career in winemaking.   “What is fascinating about winemaking is that you let the analysis guide you, but you still rely on sensory input to make decisions,” Alexis said. “I can make a wine analytically perfect, but if the consumers don’t like it, it doesn’t matter. It’s a science and an art at the same time.” Alexis is one of Willamette’s many women working in wine. March 25th, National Women in Wine Day, is a ..read more

Winter in the vineyard doesn’t mean our crews take a break until spring — and the vines don’t either. It may look like little is happening during the dormancy phase, but beneath the surface, the vines have been working hard to tolerate and acclimate to the cold days of winter. After harvest, the vines’ roots begin to grow, soaking up nutrients from the soil. And although cold temperatures can harm crops, grape vines are extremely resilient. Water and nutrients in the vines move into the trunk and roots when temperatures drop. Storing these carbohydrates helps prevent the freezing of the plant ..read more

Take a Seat at the Chef’s Counter for a New Willamette Experience Guests at the Estate in the Salem Hills can now take a seat at the Chef’s Counter for a tasting experience filled with wine, small plates and plenty of conversation. This communal experience offers guests a unique opportunity to interact with our Winery Chef as their food is prepared and plated.  “Guests rarely get a one-on-one interaction with their chef,” Winery Chef Jarred Henry said. “You don’t see that experience at a typical restaurant.” The Chef's Counter communal experience seats eight guests. Attendees can also eng ..read more

Cow Horn Burial at Bernau Estate Vineyard today to bury a cache of cow horns filled with manure. The biodynamic tradition will transform the manure into a nutrient-rich matter that will enrich the vineyard.  In the spring, the team will unearth the horns and mix the resulting matter with rainwater by hand.  Willamette’s biodynamic consultant Jim Fullmer, prepped the team to fill the horns by hand with manure he brought from his biodynamic farm. Director of Winemaking & Vineyards Cow Horns burried at Bernau Estate Vineyards The manure “will go from something you don’t want to ..read more

Fall harvest includes “harvesting” mason bee cocoons to support our native bees One of the unique ways Willamette Valley Vineyards practices sustainable vineyard stewardship is through our mason bee program. These insects play a crucial role in encouraging biodiversity and maintaining a healthy bee population. This November, Randy Hillyer, Facilities Coordinator at the winery, and Stephen Paisley, Willamette’s “Bee Guy,” cleaned the mason bee boxes before storing them for the winter. This process included removing nearly 11,000 cocoons from 240 wooden trays and placing the cocoons in a refrige ..read more

Craft Your Own Wine with a Blending Experience at Willamette Valley Vineyards Try your hands at crafting your perfect wine during a red blending experience at Willamette Valley Vineyards. Blending experiences are available at the Estate in the Salem Hills, Willamette Wineworks in Folsom, California, and our Vancouver Tasting Room & Restaurant. These venues offer guests a unique opportunity to learn about wine and take control of the winemaking process. “It breaks it down to a personal experience,” Vancouver Winery Ambassador Julian LaRocca said. “People get to feel a connection to what the ..read more

Join Willamette Valley Vineyards in a Celebration of Oregon Truffles Throughout February, wine enthusiasts are invited to celebrate Oregon truffles with Willamette Valley Vineyards. Willamette’s Tasting Room & Restaurants locations in Lake Oswego, Vancouver, Happy Valley and Bend will feature truffle add-ons throughout the month, and the Estate in the Salem Hills is hosting a Gala Truffle Dinner as a part of the Oregon Truffle Festival (OTF). Tickets for the dinner are sold out, but guests can find a waitlist The OTF is a nonprofit that seeks to educate the community and grow the Oregon tr ..read more

Take a Seat at the Chef’s Counter for a New Willamette Experience Guests at the Estate in the Salem Hills can now take a seat at the Chef’s Counter for a tasting experience filled with wine, small plates and plenty of conversation. This communal experience offers guests a unique opportunity to interact with our Winery Chef as their food is prepared and plated.  “Guests rarely get a one-on-one interaction with their chef,” Winery Chef Jarred Henry said. “You don’t see that experience at a typical restaurant.” The Chef's Counter communal experience seats eight guests. Attendees can also eng ..read more