Perlee

Perlée opened August 1, 2026, founded by Tiffany and Grant Austin on land the family has owned for over forty years. Sparkling wine only, traditional method.

Seventy-plus acres, organically and dry-farmed, surrounded by native forest, pollinator habitat, chef’s gardens, beehives, and heritage poultry. Caviar, the resident Lagotto Romagnolo, hunts truffles. You drive in through Douglas fir, Oregon white oak, and bigleaf maple, then come out on hilltop vineyards with the Coast Range west and Mount Hood east.

Brian Barker runs the kitchen. He was head chef at Smyth in Chicago, a three-Michelin-star restaurant and recently number one on North America’s 50 Best list, and left in March 2026 for this. His menu changes daily with what the gardens and forests give him. He says he wanted beautiful nature and products, and that this was exactly what he’d hoped for and didn’t think he’d find.

The wine is a Limited Edition Blanc de Blancs, $150, made from Willamette Valley Chardonnay. Sold only at the estate, in person or by phone. The estate vineyards are still maturing, so the rest of what’s poured comes from partner sites for now.

Two experiences. The Salon is $250 for eight courses built around the Blanc de Blancs. The Full Experience is $400, adding a progression of wines from Oregon and elsewhere alongside Barker’s tasting menu.

Oregon hasn’t had much ultra-premium fine dining. Until recently a day out here meant a cheese board and, if you were lucky, a sandwich.