Pinot & More

Oregon’s most celebrated winery, where the James Beard-winning food matches the cult Pinot. Book A Very Nice Lunch and clear your afternoon.

A geologist spent twelve years finding this site, and he’ll walk you through it himself. No tasting room, just the vineyard and a locust grove.

Eighty-five barrels a year from dry-farmed, family-owned vineyards. Quietly one of the most respected names among people who make wine here.

Under 1,500 cases from 11.5 acres, poured privately by the family who grew it. Come Thanksgiving weekend for the vertical.

A Ribbon Ridge estate where terroir and restraint guide every bottle.

A rocket engineer drove north with a piano and four barrels of homemade wine, and founded one of Oregon’s first four wineries. Now owned by Champagne Bollinger.

The first vineyard ever planted on Ribbon Ridge, poured in a converted farmhouse by the family who planted it. The whites are the surprise.

Founded in 1983 off a classified ad reading “Land For Sale, Good For Grapes.” Still family-run, still one of the best decks in the valley.

An accountant who retired at 37 and planted a vineyard instead of opening a restaurant. Twenty-plus years on, Pat and Jackie still come down to say hello.

Twenty minutes from Portland, on the site that produced Oregon’s first hundred-dollar Pinot. Big windows, Mount Hood, and a White Pinot Noir worth trying.

Portland whiskey poured on Main Street in Carlton, including bottles you can’t get anywhere else. The break your palate needs after a day of Pinot.

Modern expressions of classic sites

Named for a one-year-old in 1999, and still hosted by the couple who founded it. Estate Pinot alongside big reds you won’t find elsewhere in the valley.

Louis Jadot’s first project outside Burgundy, in a reclaimed-barn salon on the 45th parallel. Taste Oregon and Burgundy side by side.

Vines from 1974, a glass tasting room built for the view, and one of the first four B Corp wineries in the world. Fridays until 7.

Lagers so good people drive an hour from Portland for them, made in the middle of Pinot country since 2007. Order the Pils.

Thirty minutes from Portland, open daily, with a full kitchen and four decades of Willamette history in the glass.

A ceramics teacher saw a photo of Italian amphorae and said “I can make those.” Now he’s the only person in North America making them, and the wine inside is extraordinary.

McMinnville’s oldest brewery, in a 1920s warehouse with a 24-foot bar salvaged from Portland’s Hoyt Hotel. Order the pretzel and the ten-beer flight.

Oregon’s finest sparkling, poured in a brand-new Carlton hilltop room with a pizza oven. The RMS Brut was Wine Enthusiast’s number one wine in the world.

Private vertical tastings hosted by the couple who planted the steepest vineyard in Oregon. Under a thousand cases, and Mount Hood out the window.

Family estate planted in 1976 on the Chehalem Mountains. Old-vine Pommard Pinot plus Gamay, Trousseau, and Sauvignon Blanc. Farmhouse tastings by appointment.

A Tuscan farmhouse in the Chehalem Mountains with sheep, cattle, olive trees, and a wheat field planted for pasta. The food is from the farm.

One group at a time, eight wines, and an hour at an actual big table in an artist’s studio. Book well ahead — there are only six seatings a week.

A journey through historical spirits.

Nine rooms on a fifty-acre hilltop, biodynamic vines, and a view Wayne Bailey says you won’t want to leave. Ten minutes from McMinnville’s Third Street.

Wood-fired pizza, hiking trails through old-growth oak savanna, and three single-clone Pinots poured side by side. Open until 8 on Fridays.

An Apollo physicist planted it, and Dru and Erin made it a place where everyone belongs. Hilltop views and a vineyard cat named Otis.

Josh and Caroline Bergström farm seventy biodynamic acres across three AVAs. Private tastings at Ekollon, one party at a time, above the Dundee Hills.

Biodynamic wines with cultural depth by an Iranian family that escaped a revolution on a motorcycle and built Oregon’s largest biodynamic vineyard. The daughter born along the way now makes the wine.

Friendly cocktails and cheap beer inside Mac Market, from two people who decided over drinks to just start a bar. The mocktails are worth the stop too.

Newly renovated, with the most information-rich vineyard tour in the valley.

They cellar the wine for you. Aged Pinot poured alongside current vintages, high in the Dundee Hills, by appointment only.

Named for the soil beneath it, planted by a Burgundian who made his money in tech. Six block-designate Pinots and one of the best hilltop views in Yamhill-Carlton.

Thirty-five years of biodynamic farming on Ribbon Ridge, now in Savannah Mills’s hands. Taste by the fire in a restored barn, with the founder likely to wander in.

Oregon’s only estate winery devoted entirely to bubbles, in a red pavilion you can see from 99W. Five cases of garage cider started it.

Willamette Pinot and Walla Walla Syrah poured side by side in a private hilltop farmhouse, with rooms to rent upstairs. Mount Hood out the window.

Four terroirs in one room. No estate vineyard by design, which is exactly what makes the side-by-side flight worth it.

The rarest whites in the valley — Aligoté, Auxerrois, and Gouais Blanc — poured beside a limestone fireplace with the Eola-Amity hills out the window.

Ten years running Domaine Serene, now his own label in Carlton. The tasting is built as a five-course meal, and it’s worth the hour.

One of the best views in the valley, and a flight that spans six sub-AVAs plus Syrah and Viognier you won’t find at neighboring wineries.

Vines from David Lett’s original Eyrie block, planted in 1973. Thirty minutes from Portland, no 99W traffic, and Mount Hood over the vines.

A father and daughter each put in ten thousand dollars in 2003. She’s run it alone since he died, and the wines are scoring in the nineties.

Aged Dundee Hills Pinot made by four different winemakers, poured on a Yamhill hilltop with views in every direction.

Planted in 1991 and still family-run. Taste among the barrels or out on the lawn, and come Saturday for the free pizza with your flight.

Where Oregon sparkling wine started, in a repurposed hazelnut plant on 99W. Lawn games, a food truck, and a welcome glass of bubbles at the door.

A living testament to Oregon’s wine evolution. Thirteen single vineyards in a restored 1923 train depot in charming downtown Carlton, from the man who wrote the Yamhill-Carlton AVA petition. Ask for the horizontal flight.

Two Santa Monica buskers who started a winery in the pandemic and now make some of Oregon’s best sparkling. Big views, warm welcome, and a play area for the kids.

A jellyfish speakeasy, a wine cave, and Valais sheep you can hand-feed, on 28-year-old dry-farmed vines. Nothing else in the valley is doing this.

A sophisticated exploration of Oregon terroir.

Eleven acres, a historic barn, and a winemaker who ages his wine longer than almost anyone. David pours, Walker supervises, and library vintages are usually open.

Four mountains from the patio, estate Grüner Veltliner, and hawks passing your table. Thirty minutes from Portland and open until 7 on weekends.

A remodeled 1926 farmhouse with a fire pit patio, walking distance from The Allison. Great whites, monthly vineyard hikes, and llamas on the property.

Vintage sparkling aged the way Champagne does it, poured with no fixed flight. You pick the order, in walkable downtown Dundee.

A 1912 barn on a working hazelnut orchard, brewing saisons with fruit, nuts, and honey from the land around it. Bring a picnic.

A restored barn under the old grain towers, with house beer, wood-fired pizza, and a patio worth the walk from Third Street.

Burgundy and Oregon poured side by side from the same family, in a gravity-flow winery built into the hilltop. Book ahead and be on time.

Oregon’s first tasting room, a certified organic estate, and the Farm & Forage menu. Fifty years in, still family-run and still setting the standard.

Scientific approach to winemaking with world-class sparkling wines.

One flight, six AVAs. The fastest way to work out which corner of the valley you actually like before planning the rest of your trip.

Acid-driven Pinot built for the table, on a hilltop with Mount Hood in the distance. The wasp on the label has put him in the ICU more than once.

Twenty-five varieties from thirty-two vineyards, most farmed by women. The best place in the valley to drink something that isn’t Pinot.

A foundational Dundee Hills estate

The first winery in the Chehalem Mountains, and the man who wrote the AVA petitions that put this valley on the map. Fifty years on, still one of the best stops out here.

Two AVAs in one flight, steps from downtown Dundee. Bring the kids, the dog, and a sandwich from Merenda across the lot.

Five Cascade peaks from a vineyard planted in 1981, a snack plate with every tasting, and five dogs to greet you. Reservations only, and worth it.

The vineyard behind a hundred other labels. Planted in 1989 on soil everyone said was wrong, now among the most sought-after fruit in America.

A wine shop owner from Kansas City spent six years learning at Domaine Drouhin, then made his own on Ribbon Ridge. Brad still pours it himself.

A foreclosed pig farm bought with a critic’s money in 1986, now one of Oregon’s great estates. Taste in the converted barn with the goats uphill.

Some of the last own-rooted Pinot vines on earth, planted in 1977 and still farmed by the family. Open daily, and the Chardonnay is exceptional.

Fifteen-dollar tastings, a Pac-Man machine, dogs on the lawn, and a view from the Coast Range to the Cascades. As unpretentious as Oregon wine gets.

Forty years in, Joe Dobbes built Oregon’s second-largest winery and then went back to pouring at his own kitchen table. Book it while you can.

Wild-fermented cider and perry from foraged pears and heritage apples. The best break from Pinot in the whole valley.

Coppola’s Oregon winery, pouring Dundee Hills estate wines from an 1890s Victorian downtown and walking distance to other shops and restaurants.

Some of the most graceful Pinot in the valley, at prices that don’t match. Open two weekends a year, otherwise by appointment with Brian and Jill.

Aligoté, Gamay, and Sancerre-inspired Sauvignon Blanc from a Van Duzer estate with a real kitchen, a guest house, and cranes on the pond at dusk.

Seventeen dry-farmed acres on Ribbon Ridge, farmed and made by one man. Open daily, fairly priced, and Dan will talk as long as you like.

Oregon’s first non-alcoholic wine, alongside excellent Riesling and sparkling. The rare tasting room where nobody in your group gets left out.

Six Breakside taps and the full Alit wine list under one roof, open until 8. The one stop in Dundee where nobody in your group has to compromise.

Two lawyers bought a basement winery and a rickety tractor in 2009. Sixteen years on, hilltop views, exceptional service, and a lineup that goes well past Pinot.

Second-generation Dundee, from a family that helped plant this valley. Vines from 1972, a fireplace at the top of Jory Lane, and mountains on the horizon.

Whole-cluster Pinot in the Burgundian mold since 1992, from eight estate vineyards named for family. The Mount Jefferson Cuvée is a steal.

Taste in a quarter mile of caves drilled into the Dundee Hills, from the winery that proved Oregon Pinot could command Napa prices.

Austrian varieties, Demeter biodynamic farming since 2010, and thirty acres of oak savannah preserve. The most adventurous winery in the Van Duzer Corridor.

What follows after Beaux Frères. Mike Etzel’s own twelve acres, seventeen clones, and a wood stove in a barn on Ribbon Ridge.

Five estate wines and a serious antipasto spread by the fire. One of the rare tasting rooms where the kids and the dog are both welcome.

A turkey farm turned into the largest vineyard in the Dundee Hills, by a man who patched its fences as a teenager. Walk-ins always welcome.

Six winemakers’ Pinot in one room, right where wine country starts. The Schaads built it three sizes too big so others could use it too.

Vines from David Lett’s original Eyrie block, planted in 1973. Thirty minutes from Portland, no 99W traffic, and Mount Hood over the vines.

A Napa legend came home to farm 240 biodynamic acres. The Provisions tasting, built from the ranch’s own garden, is one of the best meals in the valley.

An urban winery in downtown Dundee with a big patio and rotating flights across four AVAs. The house-made corn nuts are not optional.

The city took his building, so he bought a vineyard instead. Unobstructed Coast Range views, a fire in winter, and golden hour worth timing your day around.

Chickens, a flower garden, a 1,900-year-old Roman amphora, and no marble pillars anywhere. The least pretentious tasting room in the valley.

Oregon Pinot and Napa Cabernet poured side by side, from the winemaker behind the million-dollar bottle. Ten acres of lavender and a bocce court outside.

Estate Yamhill-Carlton Pinot beside South African bubbles, from a vineyard Ken Wright planted. Walkable in downtown Dundee, and better value than the neighbors.

Burgundy on Ribbon Ridge, including the valley’s only Passetoutgrain. Fireplace inside, heated patio outside, and hospitality people come back for.

Open until 8 on Third Street, with four to six single-vineyard Pinots poured side by side and sparkling from a man who’s chased it since 1971.

Six acres on Worden Hill, and a winemaker who sits down and eats lunch with you. The Long Lunch is one of the valley’s best-kept secrets.

A pig farm, then a commune, then one of Oregon’s great wineries. Right where 99W enters wine country, with 180 degrees of window over the Dundee Hills.

The first winery in Yamhill-Carlton, still family-run fifty years on. Single-vineyard Pinot, aromatic whites, and one of the best views in the Coast Range foothills.

Two labels, one dry-farmed estate, and forty years of doing it the hard way. Walk-ins welcome, which for wine this good is close to unheard of.

Modern wines with coastal influence.

Where Oregon wine begins. David Lett planted the first Pinot Noir here in 1965, and his son still makes the wine.

A transcontinental dialogue of winemaking excellence.

A living chronicle of Oregon’s viticultural heritage.

Skin-contact Pinot Gris, carbonic Gamay, and Grenache from two young winemakers making their own rules. Small, casual, and by appointment.

Some of the oldest vines in the Chehalem Mountains, and a tasting room small enough to feel like someone’s home. Old-vine Pinot, hosted personally.

One of the twenty-five most beautiful wineries in the world, with pizza in the yard and a white grape you won’t find anywhere else here.

One group at a time, in a glass-walled room above the vines. Andy and Stephanie pour, and the place is entirely yours for the afternoon.

Fifteenth-century Spanish doors into a cave built in the hillside, barrels resting on bare earth, and a vineyard that produced the number one wine in the world.

Branch Point Distillery in Dayton. Grain-to-glass Oregon whiskey with tastings and barrelhouse moments—check site for current options.

Punk-rock farmers making whiskey, gin, and absinthe in a converted bull barn on Ribbon Ridge. Sheep outside, cornhole out back.

The closest Willamette winery to Portland, and one of the few pouring ten-year-old Pinot at standard prices. Bocce out front, big trees, no rush.

A thousand cases a year and no vineyards of their own. Tim and Denise buy from small family farms across the valley, and usually pour for you themselves.

A living-room tasting room on one of the valley’s oldest vineyards, and the best Melon de Bourgogne in North America.

Oregon’s only winery built for nothing but bubbles, with an underground cellar and Mount Hood on the horizon. Learn to saber a bottle while you’re there.

A full kitchen, five mountains on the horizon, and the deepest Riesling program in Oregon. One of the best tasting rooms in the country, and it earns it.

Estate-only Chardonnay and Pinot from the Eola-Amity Hills, poured in Dundee with no fixed flight. You set the running order.

A Havana-born neurosurgeon making Pinot Noir, with salsa lessons on the calendar. The least stuffy tasting room in the Eola-Amity Hills.

Aligoté and Sauvignon Blanc in Pinot country, from a family eight generations in Oregon. New Estate House with exceptional hospitality with great events and happenings.

Koi ponds, a Kurisu-designed Japanese garden, and an art collection inside. The most beautiful tasting room in Yamhill-Carlton.

The vineyard that fooled the judges in Paris. Fifty-year-old own-rooted vines, poured in Dundee with duck ponds outside the window.

Wood-fired pizza, 28 taps, and a patio that rolls open to the street. Trivia, bingo, and Thursday live music make it a proper weeknight spot.

Sixteen varieties on twenty-five acres, including grapes nobody else in Oregon grows. Fifteen minutes west of Carlton, and the drive is worth it alone.

One rocky hilltop, nineteen clones, and a lineup built to show you how differently the same vineyard can taste. Walkable in downtown Dundee.

Sixteen years at Stags’ Leap, then a windy basalt hillside outside McMinnville. Three single-block Pinots side by side, and a Chardonnay that wins people over.

Nebbiolo, Sangiovese, and Lagrein in the heart of Pinot country, from a farmhouse where everyone’s genuinely welcome. Twenty years and still the most interesting list in the valley.

Seven Springs, planted 1984 under a Burgundy legend’s direction, now farmed biodynamically by Rajat Parr and Sashi Moorman. Tastings by the fire in a cabin.

Second-generation family winery on a hilltop everyone said was wrong. Kira and Lucas pour it themselves, kids and dogs underfoot, and the dessert wines are a revelation.

Fifty-year-old vines, under a thousand cases, and the owners behind the bar. Twenty-five minutes from Portland and worth the whole afternoon.

The valley’s benchmark Pinot Blanc, plus single-vineyard Pinots under 100 cases each. Book the salon and taste what a consulting winemaker makes for himself.

Newberg’s only brewery, with a long tap list, and a covered patio where kids and dogs are both welcome.

A tax attorney’s breakdown, a wife’s question, and a Christmas tree farm on Bell Road. Two hours with Dave, and the valley’s only Seyval Blanc.

Don Lange called Dick Erath’s number off a wine label and moved his family north. Forty years later, the barrel-fermented Pinot Gris he invented is still the benchmark.

An unobstructed Mount Hood view thirty minutes from Portland, open until 7 with a real food menu and a private terrace for your dog.

Nebbiolo and Sangiovese that actually ripen in Oregon, from a family 150 years into making wine. Bocce out front, dogs welcome, $15 flights.

Some of Oregon’s best sparkling, from a winemaker who picks earlier than anyone thinks he should. Open daily.

Pinot Noir held up to ten years before release, from the German icon behind Dr. Loosen. Two labels, one gravel lane, and views worth the drive.

Cody Wright joined his father’s cellar crew at ten. Twenty years into his own label, he’s making some of the best Pinot in the Dundee Hills.

Two labels, one dry-farmed estate, and forty years of doing it the hard way. Walk-ins welcome, which for wine this good is close to unheard of.

Three vineyards in an amphitheater around the tasting room, poured side by side with library vintages going back a decade. One of the Dundee Hills’ best views.

Garden cocktails and a short, excellent menu on a vineyard patio at golden hour. The place to land after a day of tasting — and kids are welcome here.

Intimate small-production winery with estate vineyard tastings by appointment

A living museum of Oregon’s viticultural heritage.

Ninety minutes on a working biodynamic farm with Highland cattle, rare Swiss sheep, and a vineyard dog named Cooper. Janis hosts every tasting herself.

Old vines, hilltop views over Salem, and Pinot at prices that feel like a mistake. Bring a picnic and stay the afternoon.

Small-lot wines with a focus on place

Food wines from a sommelier who spent fourteen years at Higgins before making his own. Beaujolais-method Tempranillo, natural bottlings, and no oak to hide behind.

Whole cluster, destemmed, and a blend of both from the same fruit. The best hour of wine education in the valley, poured by the man who made it.

One of the first tasting rooms you hit as you enter into Oregon Wine Country. Big reds in Pinot country, poured in a cedar lodge with a treehouse deck. Walk-ins welcome.

Sparkling aged four, six, even ten years on the lees, from a family operation most people have never heard of. One of the valley’s best-kept secrets.

A converted horse barn, an eighteen-foot farm table, and owners who pour it themselves. Minutes from Newberg and it feels like nowhere.

Seventeen years making Adelsheim’s wine, now making his own on a volcanic ridge in the Eola-Amity Hills. Small, personal, and Dave usually pours.

The only Oregon winery bringing California fruit north for big reds, and the best stop in the valley if that’s your thing.

They are the only vintners in the world to have both a Pinot Noir and a Chardonnay rank in the top three of Wine Spectator’s Top 100. James Suckling named them one of the fifty greatest wineries in the world.

Eric Hamacher changed state law to build this. Fifteen winemakers, one room, and the widest range you’ll taste in a single stop.

Three tastings a day, eight people max, poured by the owners in their own home. They planted the wrong side of the hill and proved everyone wrong.

Oregon’s first perfect 100. A decade of digging soil pits to find five acres worth farming, from the late Mark Tarlov and a Vosne-Romanée producer.

A five-course paired menu under a pergola, or a private five-wine flight with the owners. Organic, dry-farmed, and under a thousand cases a year.

A benchmark for site-driven Chardonnay and Pinot Noir—visit via select events and tasting opportunities.

Seven organic vineyards across three AVAs, poured in the shade at the foot of the vines. Zero pressure, and the kind of afternoon that stretches.

Burgundy grand cru winemaking applied to Oregon fruit, poured privately by a team that never rushes. One of the valley’s great tastings.

The Northwest’s first biodynamic winery, ten miles from Portland. Rare Tocai Friulano, second-generation family, and no 99W traffic to get there.

Three generations, and half the land given over to bees and oak savanna. Bring a picnic, taste in the working winery, and don’t skip the port.

A hilltop estate above Salem with oak-dotted views, rare sparkling Müller-Thurgau, and bold reds you won’t find at the neighbors. Weekends only.

Nestled in Oregon’s elegant Ribbon Ridge AVA, Styring is off the beaten path, unpretentious, and has been devoted to crafting exceptional wine for 23 years.

Wines written with intention

Twenty-plus single-vineyard Pinots from Oregon’s historic sites, poured by a fire on Ribbon Ridge. The deepest terroir lesson in the valley.

Cabernet Franc, Tempranillo, Sangiovese. If you’ve had your fill of Pinot, this is the correction — and the Cab Franc has the awards to back it.

Five hundred cases from one Dundee Hills vineyard, named for the winemaker’s kids. You can’t buy these anywhere else.

Tony Soter planted it, a Mexican-Oregonian couple bought it on a Sunday drive, and now they’re making the best Albariño in the valley.

A private tasting at the winemaker’s own home, hosted in English or Spanish. Under a thousand cases, dry-farmed, and the rosé sells out every year.

Forty-plus harvests, two hemispheres, and a tasting room that’s really a lab. Come for the Zinfandel as much as the Pinot.

Eighteen soil types on one estate, and wines built to show you the difference. One of the most geologically diverse vineyards anywhere.

The Etzel brothers brewing beer inside their family’s winery — the first Oregon wine family to try it since the Ponzis started BridgePort.

Seven acres on Worden Hill, farmed biodynamically by hand, poured by the woman who grew it. Small, serious, and worth planning around.

A Tuscan villa on forty-five biodynamic acres, with valley views, farm animals, and chef-prepared lunches. Book ahead.

Aged Pinot and Chardonnay poured at standard prices, with vinyl on the turntable and the winemaker behind the bar. One of the best-value stops in the valley.

A glass-walled room over the vines, the valley’s first Regenerative Organic vineyard, and a four-course pairing people call the best meal of their trip.

Whole-cluster Pinot from vines planted around 1980, poured from a room built into the hillside with lavender gardens and Mount Hood beyond.

Named for a heart-shaped rock they dug up while planting, with every block named for a woman in the family. Ten minutes from McMinnville and a world away.

Oregon’s first distiller started here in 1836 and got paid to quit. His grave is 125 yards from the bar, and the Roots are finishing what he began.

Panoramic Dundee Hills views, organic estate Pinot from two AVAs, and a tour worth taking. Second generation of the family behind Beaux Frères.

Pop art gallery and tasting room in the Dundee Hills, with wines by Oregon’s only female Master of Wine. Rotating artists in residence, and a resident Bengal.

No tasting fee, no appointment, and two of Oregon’s most accomplished winemakers behind the label. Columbia Gorge Sauvignon Blanc you won’t find elsewhere.

Two retired Army officers stationed near the Mosel came home to make German wine in Oregon. Forty years on, a young family is carrying it forward.

A farm-fresh brewing journey

A fully gluten-free brewery and kitchen on Third Street, where someone with celiac can order anything on the menu. The donuts convert everyone.

Bar and live music venue from Wolves & People in Newberg’s oldest building. Fifteen taps, guest beers, BBQ, and a stage built for bluegrass.

Fifty years of Dundee Hills farming, Oregon’s only olive mill, and a hilltop view to three mountains. Come for the wine, stay for the olive oil tasting.

A Japanese garden in the Dundee Hills, vines older than most of the valley, and a deck where you can bring your own lunch.

A one-man winery in a garage down a back road, making $20 Pinot that shames bottles at three times the price. Bring a jacket.

Vines from 1978, planted with David Lett’s guidance and Dick Erath’s cuttings. Tastings are free if you book ahead, which at these prices is remarkable.

Gamay, Grüner, and pét-nat poured next to the crush pad. The most interesting room in McMinnville, and the antidote if you’re Pinot’d out.