wine newcomer domaine drouhin
Image: Kevin Bell

Domaine Drouhin Oregon



Start your day at Rex Hill, now under the direction of winemaker Sam Tannahill. On Fridays and Saturdays, the "family brands" tasting ($10) includes Rex Hill wines as well as the winemaker’s more exclusive label, Francis Tannahill (made with his wife, Cheryl Francis), and CEO Bill Hatcher’s illustrious pinot. Learn winemaking basics with a Harvest Tour ($45 per person; every Saturday in October) that takes you through the cellar for a taste of macerating fruit and a glimpse of new ferments. 10-5 daily; 30835 N Hwy 99W, Newberg; 503-538-0666;

Before lunch, swing by Argyle Winery in Dundee for this classic Oregon label’s annual October release of 10-year-old premiere sparkling wine. 11–5 daily; 691 Hwy 99W; 503-538-8520;; $10 for a flight of five; $2.50–3 for a one-ounce taste


A new locavore restaurant helmed by chef Shiloh Ficek, Farm to Fork is a dynamic addition to Dundee. Try the impressive tapenade-chevre baguette with arugula and radishes and a croque-monsieur with cave-aged gruyère. But the real standout is the juicy ground-chuck burger sourced from Cascadia Farms. (For picnics, the in-house deli will fill your basket with local cheeses, charcuterie, and fresh baguettes.) 1410 N Hwy 99W, Dundee; 503-538-7970;


Time for a nap—or a trip to the Allison Spa. The signature treatment is, of course, the Grapeseed Cure. After you’ve been exfoliated with a crushed-grapeseed scrub (harvested from the Allison’s own vineyard) and slathered with a honey-and-wine concoction, your therapist will massage you with shea butter and swaddle you in hot towels. $170 for a 90-minute treatment


The Allison’s superb restaurant, Jory, features a rotating menu of mostly locally sourced fish and meat, plus produce from the inn’s half-acre garden. Try the duck pastrami with roasted quince followed by the Carlton Farms pork chop with cardoon gratin, wilted black kale, and maple poached cranberries. You can order a one-ounce taste of any of the by-the-glass wines or, if you’re not tired of tasting, a flight of pinot or chardonnay.