2024 Harvest Showcases Fruit-Forward Vintage
The 2024 harvest has ended, but the winemaking process has just begun. This year’s vintage displays great quality, according to Terry Culton, Director of Winemaking & Vineyards.
“The wines from this vintage are showing themselves to be incredibly balanced with a great fruit-forward profile and supple tannins,” Terry said.
This year's harvest lasted around 40 days. Picking for sparkling wine at Bernau Estate Vineyard started at the beginning of September. Picking at other vineyards began a couple of weeks later and lasted until the end of October. According to Terry, our vineyard stewards picked most of the fruit in around 28 days.
Although the weather didn’t impact the actual harvest process, the climate did influence this year’s fruit. While the 2024 growing season started cool, a warmer August caught the vines up.
When harvest began at Bernau Estate Vineyard in early September, 90-degree weather was on the horizon. Terry said the high temperatures followed by cooler weather allowed the grapes to “mature naturally and gently.”
“The fruit quality was amazing,” Terry said. “We got some nice ripeness this year and decent sugar levels at harvest.” He anticipates high-quality wines will come from the 2024 vintage.
“All the Pinots are going to be gorgeous across the board,” he said.
Dec 13, 2024 at 5:00 PM
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Three Barn Owls Released at Estate Vineyard
Three juvenile barn owls found a new home this month at our Estate Vineyard in the Salem Hills, continuing a more than decade-long tradition of bird rescues and friendships.
For the last 13 years, Joe Perez, a Founding Owner at Willamette and a long-standing Oregon Wine Enthusiast member, has been working with Eugene-based Cascades Raptor Center to release rehabilitated barn owls and kestrels into our vineyard.
Our Estate Vineyard in the Salem Hills is home to multiple owl nesting boxes.
Willamette Valley Vineyards' partnership with the center started when Jan Bernau sought guidance from longtime friend and Cascades Raptor Center Founder Louise Shimmel to learn more about her raptor release program. Jan wanted to improve rodent management at the vineyard and knew Louise could help.
Louise ensured the vineyard was safe for the birds and provided specifications for the necessary owl and kestrel homes. Next, Joe built nesting boxes and — with help from Facilities Coordinator Randy Hillyer — hung these “bird condos” at the Estate vineyard. Over time, the program expanded to our other vineyards. Joe and Randy continue to help maintain the nesting boxes.
Having these birds in our vineyards helps create a balanced ecosystem by controlling pest populations in a pesticide-free environment. Willamette continues to introduce new birds each year, including orphaned juvenile owls and a red-tailed hawk named Jory, who Cascades Raptor Center rescued in December 2022.
Facilities Manager Lloyd Jones holds a barn owl from Cascades Raptor Center.
A Unique Year
While Cascades Raptor Center has been releasing owls at our vineyards consistently year after year, the recent release was an anomaly. Usually, Willamette releases owls in the summertime.
“This is the first year I thought we weren’t getting any owls at all,” Joe said, because the center had very few owls available for release.
Fortunately, three juvenile barn owls made the trip to the Salem Hills, where Facilities Manager Lloyd Jones climbed the ladder and placed the raptors in the bird condos. It’s not easy carrying a live owl up a ladder, so Joe and Randy offered support as Lloyd climbed the rungs.
“You got this,” Joe said, giving Lloyd a pat on the back.
Lloyd Jones puts a barn owl into a nesting box.
The hope for this program is that the owls will carry out pest management duties around the vineyard and eventually return to nest in the bird box when they are ready to breed.
This year, Joe added a porch to the outside of the bird condos to prevent potential baby owls from falling out of the box as they prepare to fly away.
A Special Connection
Releasing the raptors each year has been a meaningful part of Joe’s life.
“It is one of the most rewarding projects I’ve worked on,” he said. “There is something special about holding a live owl in your hands.”
The program began with Louise and Jan's friendship and has continued to give back by creating a special bond between Joe and Randy.
The trio of Randy, Lloyd and Joe work together to handle a barn owl.
“The best thing to come out of this program is my buddy, Joe,” Randy said.
Wine enthusiasts who stay at Willamette’s Into the Woods campground and hike the trail will see a new sign that describes the project’s history and where they can glimpse our owl boxes.
Oct 14, 2024 at 3:00 PM
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Willamette Valley Vineyards Begins 2024 Harvest
Before the sun was fully up on the morning of September 5th, our vineyard stewards gathered at Bernau Estate Vineyard in the Dundee Hills to pick Pinot Noir and Pinot Meunier grapes for Domaine Willamette’s biodynamically farmed sparkling wines.
Vineyard stewards picked the grapes for our sparkling wines first so the grapes retain their acid levels and the sugar levels don’t get too high. A stretch of high temperatures last week contributed to the continued ripening of the grapes, which is great for our overall harvest but signals that it’s time to pick fruit for sparkling wines. Methóde traditionnelle wines, such as those from Domaine Willamette, are known for high acidity, contributing to their effervescence and crispness.
Vineyard stewards picked grapes in the early morning, paused for the day before temperatures got too high, and started up again on day two.
“We’ll let all of the Pinot Noir grapes that aren’t for our sparkling wine hang out through the 90-degree days,” said Terry Culton, Willamette’s Director of Winemaking & Vineyards. “It is cooling off again this week, which will give those vines more time to mature naturally and gently and be ready to make some premium Pinot Noir.”
Although the 2024 growing season started out cool, a warmer August caught the vines up and led to a fairly standard harvest schedule, Terry said.
“The grapes are growing, looking mature and the vines are very happy and green,” he said. “This is turning out to be an excellent 2024 vintage.”
Over 20 bins of Pinot Noir and Pinot Meunier grapes traveled from Bernau Estate Vineyard to the Estate in the Salem Hills on the first day of harvest.
Over 20 bins filled with grapes traveled from the Dundee Hills to our Estate in the Salem Hills after the first day of harvest. These grapes were immediately pressed for juice as they began their journey to becoming our 2024 Domaine Willamette sparkling wines.
The winemaking team gathered as the bins of grapes arrived at the Estate, just hours after being picked. They poured a little bit of our sparkling Brut onto the first grapes and made a toast to the beginning of the 2024 Harvest.
Sep 9, 2024 at 12:00 PM
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Annual Owner Celebration Includes Exclusive Tour at Elton Garden
Rarely open for visitors, Elton Vineyard in the Eola-Amity Hills was the site of an exclusive garden party in July hosted by Elton-co-founder Betty O’Brien.
The special guests were shareholders of Willamette Valley Vineyards who were celebrating their annual gathering with events at the Estate in the Salem Hills and Domaine Willamette in the Dundee Hills.
Owners enjoyed brunch among the trees of Elton Vineyard.
The shareholders, who are known as Owners at the winery, started the afternoon with a splash of Domaine Willamette Brut and a Winery Ambassador-led tour through Betty’s stunning garden filled with statues, colorful flowers and art pieces.
About Elton Vineyard
As guests enjoyed different pours of Willamette wines throughout the tour, they learned about the history of Elton Vineyard.
Founded by Dick and Betty O’Brien in 1983, the couple planted the vineyard on land inherited from Betty’s parents, Elton and Peggy Ingram — hence the name Elton Vineyard and the address on Ingram Lane.
Betty O'Brien poses with her pet dog next to a statue of a dancing woman — the image on the label of our Elton wines.
Elton Vineyard grew over the years from five acres to more than 60 acres. When the O’Briens retired from actively farming the vines in 2007, they selected Jim Bernau as the caretaker of the vineyard to continue their legacy. Retirement allowed Dick and Betty O'Brien to complete the beautiful 1.5-acre garden on the property.
A Garden in Bloom
Wine enthusiasts don’t often get a chance to visit the Elton Vineyard and experience Betty’s garden in all of its summer-time glory. This annual Owners event is a memorable experience for not just visitors, but for Betty too.
“It’s wonderful to be able to share the garden with people who enjoy it,” Betty said.
The garden features statues of dragons, frogs, bears and more. There’s a koi fish pond, colorful arches and secret trails.
As Owners wandered through the winding garden, Betty shared that she herself walks through the garden every day with her mini goldendoodle, Peregrin, or Perry for short.
“Something new is blooming every time we walk through the garden,” she said.
Attendees explored the lush garden as a part of a scavenger hunt. Clues led Owners to specific statues, including the dancing woman who is featured on our Elton label wines.
After the tour, Owners enjoyed a communal lunch surrounded by the garden’s trees. The peaceful afternoon was a great way to celebrate Willamette’s Owners.
Owners Barbara and John Dekeyser enjoy some Brut before starting their tour through the garden.
“It has exceeded our expectations,” Owner John Dekeyser said. “It’s delightful,” his wife Barbara added.
There’s more history to be made on this special land. A trust commits the sale of Elton to Willamette Valley Vineyards on Betty’s passing (Dick passed away in 2016). Proceeds of the sale will go to Oregon State University and Chemeketa Community College, to help improve their viticulture programs and further cement Oregon as a world-class grape-growing region.
Jul 31, 2024 at 12:00 PM
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Willamette Valley Vineyards Wines Featured at Exclusive Events
Rubbing shoulders with influential wine reviewer James Suckling and pouring White Pinot Noir for wine enthusiasts in the Rocky Mountains are two memories Suzanne Shultz will take with her from the summer of 2024.
Suzanne, Willamette’s Industry Relations Manager, traveled with Terry Culton, our Director of Winemaking & Vineyards, and showcased two high-scoring wines at James Suckling’s Great Wines World 2024 in New York. James Suckling invited Willamette to the June event after awarding our 2021 Willamette Valley Vineyards Elton Pinot Noir a 92-point score.
Suzanne Shultz, James Suckling and Terry Culton at James Suckling’s Great Wines World 2024
“It was an honor to be included among these great winemakers from around the world and represent Oregon and the Willamette Valley,” Suzanne said.
Attendees enjoyed pours of the Elton Pinot Noir and our 94-point 2019 Vintage 46 Chardonnay. Suzanne said she received great feedback on the wine.
“We had a line out of our booth all night,” she said. “There were only four wineries there from Oregon and not much Pinot Noir.”
For Suzanne, the highlight of the event was meeting James Suckling and talking to him about sparkling winery Domaine Willamette and its recent Demeter Biodynamic Certification.
Aspen Food & Wine Classic
Suzanne and Field Execution Manager Paul Smith also traveled to Colorado in June for the Food & Wine Classic in Aspen, Colorado. The event is known as a premier culinary event for wine and food enthusiasts.
The pair poured a selection of nationally-distributed wines including the 2022 vintages of our Bernau Block Pinot Noir, Estate Pinot Noir, White Pinot Noir and Dijon Clone Chardonnay as well as the 2023 Whole Cluster Rosé.
Suzanne Shultz and Paul Smith the Food & Wine Classic in Aspen, Colorado
“People were obsessed with the White Pinot Noir,” Suzanne said. The wine recently won a Best in Class and Gold Medal from the Sunset International Wine Competition. Suzanne noted that attendees were intrigued by the less common variety and excited to try a wine that expresses both red and white wine characteristics.
Suzanne and other members of Willamette’s National Sales team pour wine at events throughout the year and around the country. We send out periodic emails about these events and add them to our events calendar. Be sure you’re subscribed to our emails if you’re interested in learning more.
Jul 29, 2024 at 11:30 AM
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Bud Break is Here
Bud break is turning the hillsides of our estate vineyards a vibrant green.
A close look at the vines reveal flowering buds, the first sign of grapes forming. The 2024 vintage is looking promising so far, says Terry Culton, Willamette’s Director of Winemaking and Vineyards.
“We’re hoping for a bountiful harvest,” Terry said. “We’re excited about the prospect of this vintage based on how the buds are flowering.”
While the winter wasn’t too harsh on our vines in the Willamette Valley, the vines in the Walla Walla Valley faced more severe weather.
According to Terry, the yield will be lower than normal in the Walla Walla Valley due to freezing temperatures. At one point this winter, temperatures didn’t reach above freezing for over a week, and it was negative seven degrees for 10 hours one day. Fortunately, Terry said the surviving vines look good.
The vines in the Estate Vineyard in the Salem Hills
Despite the challenges, vine health in Walla Walla remains robust. Terry shared that while we lost some fruiting buds, overall vine health is strong.
Vines are fairly resilient in the winter, as water and nutrients move into the trunk and roots. Storing these carbohydrates helps prevent the freezing of the plant tissue and gives the vines the energy they need for bud break in the spring.
Little grapes begin to form on the vines
While our vineyard team tends to the vines and their health, bud break is an exciting time in the vineyard and a great time to visit the winery. The sun is out, temperatures are warming up and the blooming vines make the perfect backdrop for an outdoor tasting experience.
Willamette has a variety of upcoming events to kick off the summer. Join us at a tasting room next to our vineyards to see the vines as they continue to bloom and grow.
May 31, 2024 at 10:00 AM
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Host Your Next Event at a Winery or Tasting Room
Willamette Valley Vineyards is the perfect place to host your next social gathering. Whether you’re looking for a quiet, private room or a space with stunning views, our wineries and tasting rooms are here to make your next event fun and memorable.
Willamette offers a variety of settings for your event, from a casual bartop or an elevated pairings experience for intimate gatherings to private rooms and outdoor spaces for grander occasions.
Large Events
The Estate in the Salem Hills is ideal for hosting larger gatherings such as company retreats, holiday parties and family reunions.
Venues at the Estate include private rooms, outdoor patios, lawn spaces and more. Depending on the location, the estate can accommodate 8 to 150 guests. A private pairings dinner experience is also available, with Willamette handling all your wine and food needs.
The Estate in the Salem Hills features a variety of indoor and outdoor spaces for hosting private events.
“You get the chance to engage with knowledgeable wine staff, learn about the wine and see the beautiful winery,” said Kaylin Ray, the Estate’s Hospitality and Guest Experience Manager.
Tualatin Estate Vineyard is another option for large groups. This historic venue offers guests beautiful views and a great outdoor space for hosting. Holding an event at one of Oregon’s oldest and most respected vineyards will make your gathering memorable.
Tualatin Estate Vineyard is the perfect place to host an outdoor summer event.
Tualatin Estate Vineyard can accommodate 25 guests inside and 100 outside during summer. The vineyard does not provide food, but guests are welcome to bring in small bites or work with a local caterer or restaurant.
Sparkling winery Domaine Willamette offers a wide selection of private event options in the Dundee Hills.
Choose from indoor or outdoor spaces and host a small group or rent out the Tasting Room for a larger gathering.
Private Rooms
If you’re planning a small or medium-sized gathering, our Tasting Room & Restaurants are great places to celebrate.
The Happy Valley, Lake Oswego and Bend locations all feature private wine rooms that can accommodate between 24 and 44 guests depending on the venue.
The private rooms offer guests a secluded space, perfect for business meetings, small family celebrations and more.
“It’s fun, it’s intimate, it’s a really good location and friendly environment and we have a knowledgeable team,” said Bend Tasting Room General Manager Cara Doering
The Bend Tasting Room & Restaurant can host fun, intimate gatherings in its private wine room.
Doering added that guests can also reserve the entire Tasting Room for larger events.
Another option for a private event is renting out the McMinnville Tasting Room after regular business hours.
The McMinnville Tasting Room accommodates a minimum of 12 guests and a maximum of 40. This Tasting Room does not offer food, but guests are welcome to bring in small bites or work with a local caterer or restaurant.
Beautiful Views
Many Willamette locations offer stunning views that will make your event memorable.
The Vancouver Tasting Room & Restaurant features beautiful views of the Columbia River.
The Vancouver Tasting Room features picturesque views of the Columbia River. This location offers various semi-private event options including casual bar service with appetizers and a multi-course seated dinner.
“We are extremely flexible. The template is just a place to start,” Vancouver Tasting Room Lead Linde Brown said. “It’s easy for us to cater to individual needs.”
Anyone considering hosting a private event at one of Willamette’s locations can reach out to the individual locations through a contact form to learn about food and wine minimums, deposits, pricing and other details. Advance notice is appreciated at all locations.
May 6, 2024 at 10:00 AM
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Mason Bees Return to Willamette Valley Vineyards
When the vineyard wakes up with new growth and buds on the vines, we know it’s time to welcome back our mason bees.
In March, Stephen Paisley, Willamette’s “Bee Guy,” and Randy Hillyer, the winery’s Facilities Coordinator, put thousands of mason bee cocoons back into bee houses at Elton Vineyard, Tualatin Estate Vineyard, Bernau Estate Vineyard and the Estate in the Salem Hills.
It was time to reintroduce the bees to the environment because mason bees begin to wake up and emerge from their cocoons when temperatures consistently reach 55 degrees Fahrenheit and above.
Mason bees do incredibly well at Elton Vineyard due to the surrounding garden.In November, Stephen and Randy cleaned the bee cocoons, which were then stored in a refrigerator. Cleaning the cocoons and bee box trays is an important part of maintaining mason bee populations because it removes pests, mold, pollen, wasps, and other materials from the trays and provides the bees with a clean and safe place to live and lay eggs.
Now that the cocoons are back in the bee houses, the bees will start to wake up. Thankfully, a little wet weather won’t prevent these efficient pollinators from doing what they do best.
“They’re true Oregonians,” Stephen said. “Unlike honey bees, they work in the rain.”
Sustainable Stewardship
Stephen Paisley displays a mason bee cocoon.Managing mason bees is one way Willamette encourages stewardship of the land. Our vines are self-pollinating, so the bees don’t directly impact our crop. However, mason bees are extremely efficient pollinators, making them crucial to farms and gardens everywhere.
Guests who want to see the mason bees in action will have the perfect opportunity this month at our Estate in the Salem Hills or at Domaine Willamette in the Dundee Hills.
Celebrate Earth Day with Stephen at the Estate on Saturday, April 20th or Sunday, April 21st for a Mason Bee Tour & Tasting that includes a tasting of select wines and a honey-themed cheese plate.
The Oregon Bee Project will lead a Mason Bees in the Garden Tour & Tasting through our biodynamic garden at Domaine Willamette on Saturday, April 27th. You’ll enjoy a flight of four wines paired with small bites.
Apr 8, 2024 at 9:00 AM
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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 said. “When Jim asked me to come back, I asked if I could make the Dry Riesling.”
The 2022 Dry Riesling was hand-picked from Riesling vines that date back to Tualatin Estate Founder Bill Fuller’s 1973 planting. It is one of three Alsatian wines Willamette is releasing as a three-pack this April. The other two featured wines are the 2022 Dry Gewürztraminer and 2022 Auxerrois.
Enjoy Willamette's Alsatian Trio, featuring our Dry Riesling, Dry Gewürztraminer and Auxerrois.
The Alsace region borders France and Germany and features a cooler climate. This region is known for cold, aromatic whites like the German varietals Riesling and French varietals Gewürztraminer, Auxerrois and Pinot Blanc.
“One of the prettiest white wines I’ve ever had was an Alsatian wine,” Terry said. “I like the dryer style and you get a little bit more weight and richer mouthfeel. I love that region.”
Bill Fuller’s Gewürztraminer
In 1973, Bill Fuller planted Gewürztraminer grape vines which produced highly-rated wines. Willamette’s 2022 Dry Gewürztraminer is a celebration of Bill’s dedication to the Tualatin Estate Vineyard and the Oregon wine industry.
To make the 2022 Dry Gewürztraminer, we used Bill’s traditional method that he pioneered over the years. We destemmed 50% of the grapes and let them soak on their skins before combining these with the other 50% which was left whole cluster.
This wine pairs well with spicy and aromatic cuisines like Asian and Thai and dishes like barbecue wings and grilled pork chops.
Auxerrois
Wine enthusiasts can try one more traditional Alsatian varietal from Willamette this spring. The Auxerrois is a style of wine fully related to Chardonnay and often blended with Pinot Blanc. Traditionally, it is a rich and complex wine, with lush fruit and crisp acidity. Willamette has never made an Auxerrois.
Bill Fuller, Founder of Tualatin Estate Vineyard and Consulting Winemaker
Terry Culton, Willamette's Director of Winemaking & Vineyards
Usually blended into other wines, Terry wanted to highlight this Alsatian varietal as a stand-alone wine.
“I liked it so much on its own that I really pushed to have it done as its own varietal,” Terry said. “I got a lot of pushback from everyone.”
After tasting the wine, Terry said everyone changed their minds.
The grapes were hand-picked from Tualatin Estate Vineyard vines planted in 2006 and were whole-cluster pressed to neutral French Oak barrels.
“I’m excited about releasing the wines in a 3-pack so everyone can try all of them and see the similarities and differences and what makes them all unique in their own character,” Terry said. “They’re all food-friendly wines, crisp and fresh.”
The Dry Riesling was included in February’s Founders’ Wine Club, a club exclusive to Willamette’s shareholders. The Dry Guwürztraminer and Dry Auxerrois are exclusive for Club Members to purchase and will be available in April.
Wine critic Owen Bargreen rated all three Alsatian wines 91 points.
Next week, all three wines will be released to the general public in limited quantities and for a limited time. Please check your Willamette emails for the release.
Apr 1, 2024 at 9:00 AM
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At Work in the Winter
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 tissue and gives the vines the energy they need for bud break come spring.
While the vines do a lot of self-maintenance, pruning is an important part of the grape-growing process that helps prepare the vines for future fruit development.
During the colder months, our vineyard stewards are hard at work pruning and maintaining the dormant vines. This week, they finished pruning vines at our Estate in the Salem Hills and are anticipating bud break.
Pruning and Preparations
Vineyard Manager Efren Loeza started working at Tualatin Estate Vineyard as a teenager and eventually joined Willamette’s team when it merged with Tualatin Estate in 1997.
Efren learned about vineyard management and specifically pruning from pioneering viticulturist David Foster. He brought that knowledge to our multiple vineyards spanning more than 500 acres.
Pruning is a crucial component of vine management as the decisions our vineyard stewards make when pruning will impact the next year’s growth.
At Willamette, we utilize different styles of trellises to maximize quality grape growth. This paired with intentional pruning and maintenance decisions gives us plentiful harvests.
Watch the video below featuring Efren and Founder & CEO Jim Bernau to learn more about vine maintenance.
Mar 28, 2024 at 9:30 AM
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