A Willamette Valley Weekend: Getting Eco-Friendly in Oregon Wine Country

Portland ranks one of the top 10 cities making progress towards green initiatives, and the sentiments of sustainability have trickled to other areas of the Pacific Northwest. While you may think of “the city of roses” as THE eco-friendly forward thinking town, just south is a region with an equally impressive environmental stewardship in Oregon. The Willamette Valley is 19,000 acres of wine country, running 150 miles south of Portland following the Willamette River. While the region is the proclaimed prince of Pinot Noir, there is so much more to Oregon wine country, much of which is rich in sustainability.

Where is Willamette Valley?

The Willamette Valley is an AVA located in the middle of three mountains, the Cascades, the Calapooya and the Oregon Coastal ranges. The location, in addition to the Willamette River is what contributes to the lush, fertile soil, perfect for agriculture and viniculture. To really understand how this region became so ideal we need to go back over 200 million years ago, when the valley sedimentary soil was ocean floor. Pacific plates shifted, and eventually the volcanic activity raised the Oregon land above water. This helps explain what contributes to the earthy goodness that is in the Pinot Noir grape.

The soil is one of the major characteristics in this AVA. What’s an AVA? American Viticultural Areas are designated lands that are wine grape growing regions in the United States. There are seven appellations that make up the region, each playing a part in what makes the Oregon wine country so unique. 

Best Wineries in Oregon

There are hundreds of wineries in the Willamette Valley, making up about 2/3 of all the wineries in Oregon. Willamette Valley Vineyards are some of the top wine producers in the US, and the major producer of Pinot Noir, although recently Oregonian Chardonnay is slowly catching up with the fan favorite. Being spoilt for choice in what fills your glass, there are great options in the region to experiment with more sustainable wines. 

 Finding Sustainable Wineries 

In any wine region, there are a few distinctions between vineyards. It’s important to have an understanding about the types of wineries. The Oregon Wine Board revealed that 26% of the state’s wines are certified sustainable, organic or biodynamic. Learn the distinctions so you can make an educated decision on where to drink next. 

• Natural Wines are ones with minimal interventions. That means the wine is produced without additives and grapes are often handpicked and grown by small producers. 
• Organic Wines are when labeling meets the USDA National Organic Program both in farming & production. It means that protecting biodiversity and natural resources are part of the wine making process. Even the yeast used in the fermentation must be organic, and added sulfites are not permitted. 
• Biodynamic Wines are a bit more of a complex distinction. The Biodynamic Farming & Gardening Association classifies this style of farming as “a spiritual-ethical-ecological approach to agriculture, gardens, food production and nutrition.” In practice, that means looking at the ecosystem as a self-sustaining whole.  

So, now we know a bit more about the wine region and the distinction of different levels of sustainability, where to drink? While I’d love to say I’ve been to every winery in the valley, we had only a few days. Here are a few of my personal favorites:

Chehalem Winery are participants in the Low Input Viticulture and Enology, or LIVE. Live wines are sustainable practices that are both environmentally and socially responsible. Their tasting was one of my favorites, the passion for the product and process really comes through. Another added bonus was we came to find a heavy feminine hand within Chehalem wine making. The master gardener, winemaker, viticulturist and a majority of the behind the scenes directors and managers are all women. 

Another LIVE certified winery is Argyle. While Argyle winery has a delicious selection of wines, we came for the sparkling variety. Their gorgeous tasting room was constructed with sustainability in mind, with the use of repurposed materials. Beyond their vines, Argyle has also partnered with James Beard Impact Foundation, an organization that brings together for more sustainable food culture. 

Stoller Family Estates began in the 1940s as a turkey farm and has now evolved to a 225 acre vineyard. If you’re in search for sustainable grape growers, look no further. The Stoller winery is LEED Gold certified, first in the world to have the title, along with a net zero tasting room. In addition to reducing their environmental footprint, they also find importance in indigenous plant preservation and have the largest Oak savanna in the Pacific Northwest. Their wines are as equally important to Stoller as the environment, and it shows in the glass. 

Lady Hill Winery probably has one of my favorite back stories. The winery rests on the 1500 acre farm that has been in the family since the 1850s. The family has a “lady-laden” lineage, hence the winery name. When you walk into the tasting room, it truly feels like you’re visiting family. 

Eco Eats in Willamette Valley

Restaurants in the Willamette Valley follow suit with the Oregon wine country. Looking towards the land, eateries in region have become even more conscious about farm to table and seasonal dining. 

Tina’s Restaurant is a local Dundee favorite. With an ever changing menu based on seasonal and local ingredients, Tina’s impressed us dish after dish, there wasn’t a bad plate on the table. This would be the perfect place for romantic night out, with intimate seating and knowledgable wine pairing, it would impress any date.  

The Jory restaurant finds a home in the only luxury resort in Oregon wine country. They take great pride in inserting local and organic components into their dishes and the care and detail shows in their gourmet menu. A creative way to bring farm to table to high end dining, the Jory’s fresh and local approach makes for a delicious philosophy. With a chef’s garden on site, you can’t get much more farm to fork.  

Thistle is where I imagine all the hip wine makers come to have a stellar meal in a trendy yet effortless bar and restaurant. Thistle has a local hang out vibe, I can envision coming here weekly if I lived in town. The menu is ever changing, posted on a large chalk board with daily adjustments as the season and the chefs imagination allows. Local products are taken into consideration when crafting their dishes, and they work hand in hand with their purveyors for quality, sustainable ingredients. 

Willamette Valley Conscious Accommodations 

The valley is peppered with hotels and B&B’s that have sustainability as a priority. With so many quaint towns and cities in the region, making a decision on where to stay could be a tedious task. There are a few stand out locations as recommendations. 

It you’re looking for luxury, The Allison Inn & Spa is your place. This is the place to come and be pampered. The property is LEED certified, with eco initiatives like solar hot water, green roofing and elimination of plastic bottles.  

B&B’s are a great choice in being a more mindful traveler. They are usually managed and owned by locals, so your money is more likely to stay within the community you’ve visited. La Bastide Bed & Breakfast in Dundee is the perfect choice. The McClaine House is located in the charming town of Silverton and provides a comfortable place to stay. A historic building, the home has been painstakingly restored with a perfect mix of Victorian style meeting modern amenities. If you want a delicious, locally sourced and seasonal breakfast, places like Bastide or McClaine are where to stay. 

Best Time to Visit Willamette Valley 

While I’d argue that any time of year would be the best time to visit, with careful planning you can choose the ideal time to go for yourself. The fall, September through November, is considered crush, which means it is a time when ripe grapes are picked and crushed to make wines. Early winter however, from November into January may be some of the wetter months, but it provided a gorgeous fog that moved through the vineyards and lifted in the afternoons. Since it is low season, you’ll have the attention of all the wineries so you can ask questions & get great insider recommendations. If you stick around through winter, there is the Oregon Truffle Festival which hosts dinners, cooking classes and fungi focused activities. 

Getting Around Oregon Wine Country

After flying into Portland, the best way to explore this area is by renting a car. While I usually prefer public transportation as a means of more sustainable travel, we chose a self-driving itinerary to get around more efficiently. Curious about our route? Here is a 3-day itinerary we chose to get you started & inspired!

The first day starts from La Bastide B&B, a morning visit to Pollinate for their monthly free farm tour. After learning about turning your garden into a complete eco-system we head to The Allison Inn & Spa for lunch at Jory and spa treatments. The afternoon is all about wine! This route takes you to some of our favorite wineries stopping at Thistle for dinner.

Day two takes you from the town of Dundee towards Silverton with a few stops along the way. Visiting Champoeg State Park in the morning with a stop at Lady Hill Winery afterwards. Working your way down to Silverton, make a stop at the Benedictine Brewery and be sure to take a walking tour of the Mount Angel Abbey property after visiting the taproom! Next, check into the McClaine House before dinner at the Silverton Wine Bar & Bistro to end the day.

Day 3 is taking it easy in Silverton in the morning, walking around, shopping and exploring the adorable town along Silver Creek. Be sure to grab a slice at the Old Oak Oven before heading to spend the afternoon hiking through Silver Falls State Park.

Thanks to the Willamette Valley Visitors Association for creating such a fun filled, action packed itinerary for us. While we were guests of WVVA, my suggestions, thoughts and opinions are as always, my very own.