Granville Wines

Ayla and Jackson Holstein grew up in Oregon’s Dundee Hills and returned in 2014 to farm Holstein Estate, Jackson’s family vineyard, which marked the beginning of Granville Wine Co. in honor of their family’s legacy of land stewardship.

Jackson learned viticulture from his father, a noted viticulturist who established estate vineyards for the Drouhin family and Argyle in the 1980s and ’90s. After working vintages in Australia, New Zealand, and Oregon, Jackson moved into vineyard management, where organic practices and hands-on fieldwork became central to his approach.

Ayla, also raised in the Dundee Hills, gained experience through harvests in Oregon, New Zealand, and Australia before working as a wine buyer at a prominent local restaurant. Today she runs Granville’s business and hospitality side with a refined palate, while stepping into the cellar for key moments like harvest and assemblage.

Together, what began as a small family estate has grown into partnerships with fellow growers across the Dundee and Eola-Amity Hills, plus new plantings of their own. Winemaking remains a family affair—blending farm life with raising their own kids—as they stay devoted to Pinot Noir, Chardonnay, and Traditional Method Sparkling, refining their craft season after season and honoring the land that shaped them.

The Holstein Estate Vineyard was planted in 1972, among the earliest in the Willamette Valley. Ten and a half acres on the farthest eastern ridge of the Dundee Hills, from 615 to 740 feet, with slopes facing all four cardinal directions and fractured basalt varying block to block. Incremental replanting began in the 1990s, so the vines now run 17 to 32 years old, planted to old-world Pinot Noir clones. It’s dry-farmed and organically grown, which forces the roots deep into the Jory clay.

Tastings are by appointment in a remodeled house at the top of Jory Lane, with a fireplace inside and Mount Hood and Mount Jefferson on the horizon. Wine dinners appear on the calendar. Jackson runs the vineyard and the cellar, usually with two toddlers somewhere in the rows; Ayla runs the business and hospitality, having worked harvests in Oregon, New Zealand, and Australia before becoming a wine buyer for a local restaurant.