On a sunny morning in July, we drove up to the beautiful winery and tasting room at Nicolas-Jay, one of the most highly regarded wineries in Oregon.
The tasting room patio.
Nicolas-Jay was putting on a breakfast that was paired with 5 of their delicious wines–an event we were very much looking forward to.
We have written about this winery and its beautiful setting several times before. But each time we visit, we continue to be struck by the beauty of the site. The winery and tasting room sit at the bottom of a bowl-like structure of hillsides in the Dundee Hills AVA, most of which are now planted to grape vines. At the top of the vineyards stand Oregon forests (oak and Douglas Fir) which appear like sentinels watching over and protecting the vines.
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Dru Allen.
Dru and Erin Allen’s path to the wine industry was far from what they had originally imagined. As owners of a thriving logistics company, the idea of running a winery hadn’t crossed their minds. But a visit to a friend’s garage, where he was making wine as a true garagiste, ignited the first spark.
Later, while on holiday cruising along the Danube, they met three couples from Newberg, Oregon. What began as a casual conversation about their curiosity in the wine business unexpectedly took a serendipitous turn, setting them on a new course for the heart of the Willamette Valley and ultimately, their own winery called Compris.
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Greg McLellan.
In Oregon’s northern Willamette Valley, where the climate is often compared to that of Burgundy, a story of heritage, passion, and playful experimentation unfolds at Suzor Wines. Here, winemaker and proprietor Greg McLellan has crafted a winery that is as much about honoring his past as it is about embracing the future.
Through a blend of traditional winemaking techniques and a spirit of innovation, Greg, along with his wife Melissa Rondeau, has created a unique space in the Oregon wine scene, one that invites both connoisseurs and casual sippers to experience the essence of the land, the grapes, and the history that shaped them.
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The Dream Team: Tracy, Brandon, Ally, Al, Chase & Andy.
As the final grapes are pressed and the last barrels tucked away, my harvest internship has officially come to a close. It’s hard to believe how much has been packed into these past 4 weeks — the early mornings, hot days, late nights, and everything in between. Physically, it was one of the toughest experiences I’ve ever gone through.
The long hours during harvest are legendary for a reason. There’s no stopping the process once it starts, and the grapes certainly don’t wait. But as I’ve come to realize, the physical side is only one part of the equation. What truly made this experience special was the people I shared it with.
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Harvested Pinot Noir about to get processed.
My third week as a Harvest Intern was the most busy and intense yet as the balance of the fruit was brought in. At the peak of harvest, when the fruit is coming in from the vineyard, time is of the essence and the effort is at its max.
The grapes need to be handled quickly and efficiently to preserve their quality. As soon as the fruit arrives at the winery, it’s essential to move it into the next stage of processing—whether it’s sorting, destemming, or crushing—before it begins to warm up or ferment prematurely.
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