- Make a deposit 
- Once we get to minimum of 8 guests - we will invoice for the balance.

Check in: Friday Feb 27th 
Check Out: Sunday March 1st 
Option to join us until Monday March 2nd (additional night optional)

PRICING:
Early Bird: $2749 Single Occupancy (plus optional upgrades, additions, gratuity, and fees)  
$5295 Double Occupancy (plus optional upgrades, additions, gratuity, and fees) 
AFTER October 1st Prices increase based on Hotel avails and rates.

Package Valued at $4000 Per Guest!!! 

This is designed to be a fun getaway for the hard working wine lover!  Flight is about 2 hours and 20 mins from LAX to Portland - where we will be based. (easy to get in and out) (we currently see very inexpensive direct flights as well)

PORTLAND has a great selection of hotels and restaurants to choose from.  We are not at the hotels long but we will have upgrades for those that request them.  Our Hotel is one of Portlands finest - THE HEATHMAN - Rated 9.0 on Expedia  (Suite upgrades available - this place is the deal of the century) 

The City of Portland is a great visit:  historical, wild and many would say "strange" - "Keeping Portland Strange" is a motto...  Did you know that Portland is the home of amazing Doughnuts?  An incredible amount of history and it's a city built on top of a city! Come along - we will see the best, eat and drink with some of the greatest!  The experience has the right pace and you will love it! 

Check in to the quintessential PORTLAND address - The Heathman Hotel  
Arrive Oregon on Friday and relax... we are meeting for dinner in the city that night at THE ARDEN with Ian’s Pick for “The winery everyone is going to talk about:  HOLOCENE!!  We will have dinner with the owner! For those that arrive early we will have a walking tour that is a great way to learn all about Portland's history...and present… all included!  

Enjoy breakfast 
9:30am - BackCountryTours.com - our experienced partner will drive us. (5-Stars on Tripadvisor) 
Visit top wineries:  Hundred Suns & The Eryie featuring winemaker Jason Lett  
Lunch and tasting with BERGSTROM WINERY 
Return to Portland around 5pm to rest up… 
Dinner is optional back in Portland 

Enjoy breakfast 
9:30am - BackCountryTours.com - our experienced partner will drive us. (5-Stars on Tripadvisor) 
Winery (To Be Announced) will receive us for a special tasting.
Visionary Wine Producer ANTICA TERRA -  will receive us for a gourmet lunch and Tasting!
Willamette Valley Vineyards  will host us for a CLONE BLENDING SESSION as well! 
Return to Portland, option to join us for dinner or make the 9pm Flight Home… 
Additional Hotel Night is Optional.

ABOUT WINERIES: 

Hundred Suns:
Source fruit from growers we like, trust, and respect. Choose growers who share with us a history in the valley, an ideology aimed at quality in the vineyard, and a desire to farm with an eye on the environment.

Push boundaries and take risks. Experiment with and understand each vineyard and how our practices in the cellar can accentuate the site and the vintage.

Trust the process and ourselves. Explore new techniques of fermentation and aging because we know our experience will guide us. Manipulate the wines as little as possible, and let the vineyards and vintages speak for themselves. As such, our wines are fermented with indigenous yeast, native malolactic bacteria, and without the use of unnatural additives.

Make wines we want to drink. Create delicious wines that can be enjoyed now or for years to come.

The Eryie:
The cellar ecosystem is an important contributor to our winemaking. We let fermentations proceed naturally and slowly. We incorporate traditional techniques, like native yeast fermentations in reds, skin contact on whites, and full natural malolactic to promote the most complex expression of our varieties.

This means minimal racking, extended lees contact, complete and spontaneous malolactic fermentation, no fining, and minimal filtration. This gentle treatment creates wines that are both approachable when young, and legendary for their ability to further unfold with age in the cellar – often for decades.

Bergstrom:
It takes us three years to farm, ferment, age, and finish every single bottle before we can bring the wine to market.

Bergström Wines believes that the greatest source of new world Pinot Noir and Chardonnay is Oregon’s Willamette Valley. Our hand-crafted products do not come from large-scale industrial manufacturing, but from a natural, smaller, and simpler process, marrying artisan to agriculture. Being consumers ourselves, and aware of the importance of value and authenticity, only the finest wines, worthy of donning our family’s crest and label, are hand-bottled for your consideration.

Our dedicated farming team stewards 70 acres of ecosystem across 5 unique estate vineyard properties in the Dundee Hills, Chehalem Mountains, and Ribbon Ridge American Viticultural Areas (AVAs) in Oregon’s Willamette Valley. From the inception of our vineyards in 1999, our estates have been farmed without the use of herbicides, pesticides, insecticides, or systemic chemicals. We also prefer composting and treating with homeopathic herbal and mineral teas, rather than using synthetic fertilizers. Each year, we build hundreds of tons of our own compost piles with local and organic cow manure, local and organic straw and grasses, all of our previous harvest’s fermented grape skins, seeds, stems and winter vine-prunings, as well as curative herbs like chamomile, yarrow, valerian, dandelion and stinging nettle.  When added back to our vineyards each spring, this compost helps build rich, fertile complex soils with better structure, water holding capacity, and vitality.

ANTICA TERRA:  
The first vines were planted here in 1989 in a clearing within the oak savannah, yet today, our oldest vines look like infants. By being planted in a solid sheet of rock, they have become, quite literally, bonsai-ed. Instead of the gnarled trunks and robust canes one expects from vines planted over three decades ago, ours are almost comically undersized. The fruit is diminutive as well. The tiny clusters of thick-skinned berries are less than half the usual size and fit easily in the palm of the hand. The canopy, which struggles to reach the top catch-wire, is incredibly sensitive. The smallest changes in the environment can cause the leaves to turn yellow and fall. These qualities cause us to worry. They demand that we offer our vines the most exacting attention and care. In return, they offer us the opportunity to make good on the promise we made to ourselves and to this site when we arrived: to gain on intimacy, to perfect and refine our farming over time, paying attention neither to trend nor to dogma. Every vine a puzzle, every season its own solution. This work is our privilege and this place is our home.

Willamette Valley Vineyards:
Since the winery's founding in 1983, stewardship of the land has been a key principle in our winemaking. Willamette Valley Vineyards practices environmentally sustainable farming and helped establish the Low Input Viticulture and Enology (LIVE) program. All estate vineyards are certified LIVE and Salmon-Safe; Bernau Estate is also biodynamic certified by Demeter.

Our approach is to grow the highest quality fruit using careful canopy management and yield balance, to achieve wines that are truly expressive of the varietal and the place where they are grown.

We ferment and barrel each vineyard lot separately and display the best of these in our single vineyard designate bottlings. Our stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel and balance. The wines are a collaborative effort of the vineyard and winemaking team.

 

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All winery visits - Special Appointments Are Confirmed (but changes may occur) 

All transport to and from wine country (Luxury Coach and Top Driver) 

Meals:  Breakfast and Lunch (Saturday and Sunday) and Dinner Friday Night 

All tours and Tastings!