We make four estate wines from the fourteen planted acres. The Pinot Noir blocks were planted in 2002 in three clones — Dijon 113, Dijon 115, and Pommard — at one-meter by two-meter spacing, which is European-density and which our neighbors thought was foolish twenty-three years ago. The Pinot Gris block, clone 146, sits on the cooler north-facing rise. We harvest by hand. The fruit is on its feet between October 1 and October 18 in a typical year.
Diego runs the cellar. He was a sommelier in Portland for nine years — Higgins, Le Pigeon, two years at Castagna — before he came home to Olivara in 2013. He designs the three-pour pairing for every wedding dinner. The wine pairing is included in the Harvest Weekend tier as a couple-plus-eight tasting at our pre-wedding dinner; estate wine for the full reception runs $48/bottle, which is our $36 tasting-room price plus a small service charge.
We do not pour outside wine at receptions. Oregon liquor law requires us to pour what we have on the property — which is fine, because we make plenty. We are happy to design a four- or five-pour pairing if your menu warrants it; Diego is in the barrel room most afternoons and can talk through it.
We also keep a small library of older Reserve vintages (2008, 2010, 2013, 2015) for couples who want to include an aged wine in the tasting. Library wines are priced by the bottle and listed in the contract.
Hand-harvested from the oldest blocks — Dijon 113 and Pommard clones — eighteen months in French oak (30% new). Dark cherry, forest floor, dried thyme. Structured tannin, will age 12–15 years. Wine Spectator 93 (2022 vintage).
$78 / bottle · $42 wholesaleFruit from across the fourteen planted acres, twelve months in French oak (20% new). Red cherry, plum, gentle baking spice. Approachable now, will drink for six to eight years. The default for our wedding pairings.
$42 / bottle · $24 wholesaleFrom the cooler north-facing block. Stainless-steel fermentation, no oak. Bright citrus, white peach, a touch of saline minerality. The Mediterranean food wine — pairs as easily with antipasto as with grilled fish.
$32 / bottle · $18 wholesaleSmall-batch saignée — bled off the Pinot Noir Estate fermentation on day three. Dry, salmon-pink, strawberry and white peach, a faint thyme. The default for our aperitivo service.
$28 / bottle · $16 wholesaleOur in-house culinary partner is Chef Annika Holm, who runs Domaine Marquis eight minutes down the road. Annika trained at Le Cordon Bleu in Paris and then worked the line at Higgins in Portland for five years before opening Domaine Marquis in 2018. She has cooked our weddings since 2019.
Her cuisine is Pacific Northwest with a Mediterranean inflection — Italian and Spanish techniques applied to Yamhill County produce. She runs a small garden behind her restaurant (heirloom tomatoes, six varieties of summer squash, twenty herbs, three rows of late-summer eggplant) and pulls vegetables for our weddings the morning of. Family-style service on the long farm tables in the barrel room.
Catering is the only category we do not bundle into our tier pricing. Annika prices her menus on a per-person basis: $145 to $175 depending on season and complexity. Her three current sample menus are below.
Diego designs a custom three-pour pairing for each menu. The pairing is included in Annika's per-person catering price for couples who select the in-house culinary partner.
A typical pairing for the Harvest Family-Style menu: Pinot Gris (2024) with the panzanella, Pinot Noir Estate (2023) with the lamb, and Pinot Noir Reserve (2022 or a library 2015) with the torta. For couples who want a four-pour pairing, we add the Rosé as the aperitivo welcome pour, or a library vintage as a closer. Library wines are priced by the bottle.
Every tour includes a 45-minute tasting with Diego in the barrel room. Pre-wedding tastings (couple + 8) are available 30 days out at $650.