Oregon
Perfecting Pinot: The Art of Wine in Oregon’s Willamette Valley
Program No. 23989RJ
Oregon’s Willamette Valley produces 70% of the state’s wine. Meet local winemakers, learn how to pair wines with food and get an insider’s look into this growing industry.
Enroll with Confidence
We want your Road Scholar learning adventure to be something to look forward to—not worry about. Learn more
Protecting the Environment
We offset a portion of the emissions created by your travel. Learn more
Itinerary
While we make every effort to ensure the accuracy of our published materials, programs are typically advertised more than a year prior to their start date.
Read More.
While we make every effort to ensure the accuracy of our published materials, programs are typically advertised more than a year prior to their start date. As a result, some program activities, schedules, accommodations, personnel, and other logistics occasionally change due to local conditions or circumstances. Should a major change occur, we will make every effort to alert you. For less significant changes, we will update you during orientation. Thank you for your understanding.
Duration
6 days
5 nights
What's Included
12 meals (
5B, 3L, 4D
)
6 expert-led lectures
8 expert-led field trips
2 hands-on experiences
An experienced Group Leader
5 nights of accommodations
Taxes and customary gratuity
Road Scholar Assurance Plan
Day
1
Check-in, Registration, Orientation, Welcome Dinner, Lecture
Location:
Portland, OR
Meals:
D
Stay:
Embassy Suites Portland Downtown
Activity Note
Hotel check-in from 4:00 p.m.
Afternoon:
Program Registration: 4:00 p.m. After you check in and have your room assignment, join us at the Road Scholar table to register with the program staff, get any updated information, and confirm the time and location of the Orientation session. If you arrive late, please locate your Group Leader and let them know you have arrived. Orientation: 5:00 p.m. In our meeting space at the hotel, the Group Leader will greet everyone and lead introductions. We will review the up-to-date program schedule, discuss roles and responsibilities, logistics, safety guidelines, emergency procedures, and answer questions. In addition to a Group Leader, we will have lectures by local experts. Travel for program-related activities will be via motorcoach (with onboard lavatory) unless noted otherwise. Periods in the schedule designated as “Free time” and “At leisure” offer opportunities to do what you like and make your experience even more meaningful and memorable according to your personal preferences. The Group Leader will be happy to offer suggestions. Program activities, schedules, personnel, and indicated distances or times may change due to local circumstances/conditions. In the event of changes, we will alert you as quickly as possible. Thank you for your understanding.
Dinner:
At the hotel.
Evening:
In our meeting room at the hotel, we will begin our study on the art of wine in the Willamette Valley with a short welcome lecture by our Study Leader to review the week, what we will learn about and see. Continue getting to know your fellow Road Scholars, settle in, and get a good night’s rest for the day ahead.
Day
2
Tasting Class, Barrel Cave Field Trip, Lecture
Location:
McMinnville, OR
Meals:
B,L,D
Stay:
Best Western McMinnville Inn
Activity Note
Getting on/off a motorcoach; driving about 70 miles roundtrip, approximately 2 hours riding time. Walking up to 1 mile throughout the day; stairs at barrel cave (no elevator), uneven terrain.
Breakfast:
At the hotel.
Morning:
We will check out, board our motorcoach, and and travel from Portland to McMinnville where we will spend the majority of the week. We will start our day at a local tasting room where an industry professional will give us a crash course in wine tasting as we learn how to get the most out of each swirl, sniff, and sip. We will begin with an exploration of our senses through a variety of exercises to sensitize our palettes and expand our wine tasting vocabulary. Our class will culminate in a tasting of several wine varieties as we put into practice what we’ve learned.
Lunch:
At a local restaurant.
Afternoon:
We will board our motorcoach and ride to Sokol Blosser Winery. Established in 1971, Sokol Blosser produces site specific wines on 128 acres of hillside vineyards that showcase the natural environment and terrior. Sokol Blosser wines are produced sustainably with practices mindful of the environment. As a Certified B-Corp, Sokol Blosser underwent a rigorous evalution of it's social and environmental impact. A winery expert will lead our exploration of the winery and a tasting of estate grown wines. We'll check in to our hotel in McMinnville and have time to freshen up before setting out again. Back aboard our motorcoach, we will ride to a local restaurant to hear a lecture by a local expert on the history of Oregon wines. The first grape vines were planted in Fort Vancouver, Oregon in the 1820s. Although winemaking continued in the state throughout the century and through the Prohibition era, it wasn’t until the mid-1960s that Oregon wine making took off. A group of UC/Davis students took a chance on growing Pinot Noir in the Willamette Valley. The varietal thrived in the cool, wet climate of the Valley and many vintners took notice. Winemakers continued to slowly migrate to the Willamette Valley and today, although Oregon produces a mere1% of the nation’s wine, many of its exports have received high quality rankings throughout the industry. We will learn how this revered wine region created a name for itself as it pioneered Oregon Pinot Noir.
Dinner:
At a local restaurant.
Evening:
At leisure.
Day
3
Olive Oil, Wine Tasting, Lecture
Location:
McMinnville, OR
Meals:
B,L,D
Stay:
Best Western McMinnville Inn
Activity Note
Getting on/off a motorcoach; driving about 30 miles roundtrip, approximately 1 hour total riding time. Walking up to 1 mile, standing up to 1 hour at a time indoors and out; uneven terrain.
Breakfast:
At the hotel.
Morning:
We will board our motorcoach and ride to Durant Vineyards & Oregon Olive Mill. With a five-generation history of farming in the Willamette Valley, Durant Vineyards made the shift in the 1970s from producing walnuts, hazelnuts, and prunes to growing some of the first grapes in the valley. The first olive trees were planted on the property in 2004 and it is now home to the first and only olive mill in Oregon. During our field trip, we will have an opportunity to taste a variety of estate wines and olive oils. We will then have some time for independent exploration of the grounds. You might like to visit the lavender fields, walk the 1-mile path to the olive grove, or enjoy a peaceful walk in the knot garden.
Lunch:
At Durant Vineyard.
Afternoon:
We will reboard our motorcoach, and ride to a local winery for an expert-led tasting session. We will taste and compare a flight of wines including estate-grown Pinot Noir and Chardonnay. As we learn about the history of this winery and their vineyard practices, we will apply our newfound knowledge of terroir and the impact of different vineyard sites on the composition of the wines we taste. We will then be joined by an expert from the non-profit organization, AHIVOY, for a lecture on the people that make everything in this region possible. We will learn about the wine and agricultural industries’ reliance on seasonal workers, or vineyard stewards, and the ways in which this organization is ensuring access to educational and professional opportunities. Before dinner we will enjoy a lecture by a local expert on the terroir and geology of the Willamette Valley. The Willamette Valley is situated between Oregon’s Cascade and Coastal Ranges and contains eight unique sub-AVAs (American Viticulture Area) and four major soil materials: marine sediments, basalts, windblown loess, and Missoula flood. The location of these mountain ranges coupled with the conditions from the nearby Pacific Coast,yields a temperate environment that is optimal for growing cool-weather grape varieties such as Pinot Noir. We will learn about the concept of terroir as we study the geologic timeline that has resulted in this ideal winemaker’s environment. We will also gain a greater depth of understanding about how the soils, climate, and location of vineyards impact the flavor profiles of the wines.
Dinner:
At a local restaurant.
Evening:
At leisure.
Day
4
Raptors in Vineyards, Vineyard Walk, Free Time
Location:
McMinnville, OR
Meals:
B,L
Stay:
Best Western McMinnville Inn
Activity Note
Getting on/off a motorcoach; driving about 75 miles roundtrip, approximately 2 hours. Walking up to 1 mile, standing up to 1 hour at a time indoors and out; uneven terrain. Closed-toe shoes required at creamery.
Breakfast:
At the hotel.
Morning:
We will board our motorcoach and ride to a local farm where we will be joined by a local falconer to learn about the practice of raptors for pest abatement. Every year, vineyards are at risk of damage from pests such as mice, gophers, and small birds. In particularly cold years, when grapes stay on the vines later into the season, migratory birds such as starlings and jays can feast on whole clusters of fruit before time to harvest. As more and more vineyards eschew conventional farming practices in favor of a holistic approach, falconers are being called on to help mitigate the risk of damage from pests. The presence of a bird of prey is often enough to scare off potentially troublesome birds and rodents, resulting in a low-impact and sustainable pest control method. Other vineyards have taken to installing nest boxes as a way to attract long-term residents such as owls. We will learn about this growing trend towards low-impact pest management and the ways in which an increasing number of vineyards and farms are turning toward sustainable practices. Next, we will have an expert-led exploration of Our Table Cooperative outside the town of Sherwood. In 1973, Oregon enacted the Urban Growth Boundary. Today, this system limits the effects of urban and suburban sprawl and ensures agricultural lands and natural areas are preserved. As a result, the wineries, farms, dairies, and greenspaces that make up the Willamette Valley have been able to coexist alongside growing communities. Comprising 58 acres just 15 miles outside of Portland, Our Table Cooperative is a local co-op offering community supported agriculture and an on-site farm store. The farm cultivates a variety of organic fruits, vegetables, and poultry. During our walking field trip, we will explore the property as we learn about seasonal crops, biodynamic farming, and community-owned and supported agriculture. We’ll then reconvene at the farm store for lunch.
Lunch:
At Our Table Cooperative, we’ll enjoy a farm-to-table meal.
Afternoon:
We will reboard our motorcoach for a field trip to Soter Vineyards for a vineyard walk and lecture about wine production. Returning to the hotel, the remainder of the afternoon will be free to see and do what interests each of us most.
Dinner:
This meal has been excluded from the program cost and is on your own to enjoy what you like. The Group Leader will be happy to offer suggestions.
Evening:
At leisure.
Day
5
Wine Production, Winery Dinner
Location:
Portland, OR
Meals:
B,D
Stay:
Embassy Suites Portland Downtown
Activity Note
Getting on/off a motorcoach; driving about 100 miles throughout the day, approximately 2.5 hours total riding time with stops. Walking up to 1 mile throughout the day, standing up to an hour at a time indoors and out; slight inclines and declines, stairs, steps.
Breakfast:
At the hotel.
Morning:
We will check out and board our motorcoach and travel to a nearby meeting space where we will be joined by an expert from the Linfield University Center for Wine Education, for a lecture about wine production. They will guide the group through the plethora of choices that a winemakers must make for each wine they craft. Each one can alter how the wine will taste once it gets to your glass – for better or worse. The group will be introduced to the schools of thought you’ll find in the Willamette Valley and how to determine which key words might help to discover the wines that taste best. We’ll then board our motorcoach and ride to a local tasting room. We will taste through a variety of wines as we continue to learn about the production process.
Lunch:
This meal has been excluded from the program cost and is on your own to enjoy what you like. The Group Leader will be happy to offer suggestions.
Afternoon:
We will reboard our motorcoach for a field trip to a creamery in Canby, Oregon. We’ll have an expert-led exploration of the farm, creamery, and distillery. We will end our exploration with a tasting of a variety of cheeses. After our local creamery experience we will continue our exploration of the Willamette Valley. Riding out to the Van Duzer Corridor sub AVA, where will arrive at the beautiful Left Coast Estate. A local wine professional from the estate will take us on an educational walk through of the winery before dinner.
Dinner:
After the tour, we will walk up to the Tasting Room which is set amongst majestic old-growth Oregon white oak trees. For our meal, we will enjoy a special 4 course handcrafted dinner paired with wines from the estate. This is a great opportunity to share your favorite experiences with new Road Scholar friends during our final farewell dinner.
Evening:
We will reboard the motorcoach and drive back to Portland to check into our hotel.
Day
6
Program Concludes
Location:
Portland, OR
Meals:
B
Activity Note
Hotel check-out 11:00 a.m.
Breakfast:
At the hotel.
Morning:
This concludes our program. If you are returning home, safe travels. If you are staying on independently, have a wonderful time. If you are transferring to another Road Scholar program, detailed instructions are included in your Information Packet for that program. We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Don’t forget to join our Facebook page and follow us on Instagram. Best wishes for all your journeys!
Please select a day to update the map
Map details are not available for this location.
