Fourteen planted acres of Pinot Noir, a ceremony hill above the vines, and a barrel room that smells of October.
My father planted these vines in 2002, when I was twenty-four. Twenty-three years later, the vines are mature, the wine is good, and on the right Saturdays we host the kind of weddings my mother would have hosted in Madrid. Come stand on the hill. The wine will be ready.— Sofia Bellini-Vasquez, Vintner
Every one of them happened on this hill. Every one was photographed in full. We publish the budget and the guest count because we believe couples should see those numbers before they drive to Dundee.
Brooklyn designer marries a Portland-Italian software engineer. Aperitivo on the veranda, family-style in the barrel room, bocce by the olive grove at nine.
Summer 2024 · 98 GuestsLavender in bloom along the olive grove. Sixteen-piece string ensemble for the ceremony, jazz trio for the dancing.
Off-Peak 2024 · 86 GuestsCandlelight in the barrel room. Three estate vintages paired with five courses. Quietest reception we've ever hosted, and they cried at every toast.
Mid-September–mid-October Saturdays
The vines are heavy, the leaves are gold-red, the barrel room smells of crush. The premium Saturday on the calendar.
June through August Saturdays
Lavender in bloom along the olive grove. Long Pacific Northwest evenings. The cleanest Saturday weather we get all year.
November–April Saturdays · Fri/Sun year-round
Candlelight in the barrel room. The barrel room is climate-controlled — winter weddings here are quiet and luminous.
We pour four vintages of estate wine: Pinot Noir Reserve, Pinot Noir Estate, Pinot Gris, and a small-batch Rosé of Pinot Noir. Diego runs the cellar; he was a sommelier in Portland for nine years before he came home to Olivara. He designs a three-pour pairing for every wedding dinner.
Our in-house culinary partner is Chef Annika Holm of Domaine Marquis, eight minutes down the road. Annika trained at Le Cordon Bleu and at Higgins in Portland; she runs a small garden behind her restaurant and pulls vegetables for our weddings the morning of. Pacific Northwest, Mediterranean inflection. Family-style on long tables. Three sample menus on the next page.
The wine program is included in our tier pricing as a couple-plus-eight tasting at the Harvest tier; estate wine for the full reception runs $48/bottle in pairings designed by Diego.
Read about wine and cuisine →My father Marco was a winemaker in Friuli. My mother Elena was an architect in Madrid. In 1989 they got on a plane. They bought this land in 2001 with savings and the conviction that the Dundee Hills soil — marine sediment, the same family of dirt that grows Burgundy — could grow Pinot Noir. We planted in 2002. The first vintage was 2007.
I came home from Portland in 2013 with my husband Diego — a sommelier I met behind a bar in the Pearl District — and the four of us decided to open the property to weddings. We host twenty-eight a year. Never two on the same weekend.
My father said the Willamette Valley reminded him of Friuli. My mother said the soil was good. They were right about both.Read our family's story →
14820 Vintner Hill Road, Dundee, OR 97115
35 minutes from Portland International Airport. 12 minutes from downtown Dundee. 90 minutes from the Oregon coast. Bring a sweater for the evening — it cools off above the vines after sunset.
Tours are Thursday afternoons (2–4 PM) and Saturday afternoons (1–4 PM). About ninety minutes. Includes a tasting in the barrel room with Diego. No charge.