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.

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At a Glance

While Oregon produces a mere 1% of the nation’s wine, many of its blends have received some of the highest quality ratings in the industry. Journey into the heart of the Willamette Valley to meet local winemakers at their vineyards, visit farms to learn about sustainable agriculture, and sample some of the region’s famous Pinot Noir with experts who share advice on wine pairing. Gain insight into the lives of workers who make these vineyards what they are today, and hear how raptors are often used as an environmentally friendly way to control pests in vineyards. Due to accommodations limitations, single rooms are limited and roommate matching is unavailable for solo travelers.
Activity Level
Keep the Pace
Walking over varied terrain at vineyards and farms.
Small Group
Small Group
Love to learn and explore in a small-group setting? These adventures offer small, personal experiences with groups of 13 to 24 participants.

What You'll Learn

  • Delight in wine tasting events at local vineyards, visit local farms for a farm-to-table meal, and learn how to pair Pinot Noir with your favorite foods.
  • Discover sustainable alternatives to traditional agriculture practices through a demonstration on falconry.
  • Learn about the impacts and contributions of seasonal and migratory workers on the wine industry.
Featured Expert
All trip experts
Profile Image
Bob Vinatieri
Bob was introduced to travel at age two, riding in a TWA Super Constellation cockpit from Kansas City to Amarillo. Travel has been his vocation for over forty years, and he has visited all fifty states, six continents and over fifty countries. Bob enjoys leisurely walks along both mountain trails and urban cityscapes. Highlights on his programs include discussions of geology, climate transitions and human histories. You can always find him with a camera, photographing wildflowers and the epic landscapes of the Pacific Wonderland.

Please note: This expert may not be available for every date of this program.

Profile Image of Bob Vinatieri
Bob Vinatieri View biography
Bob was introduced to travel at age two, riding in a TWA Super Constellation cockpit from Kansas City to Amarillo. Travel has been his vocation for over forty years, and he has visited all fifty states, six continents and over fifty countries. Bob enjoys leisurely walks along both mountain trails and urban cityscapes. Highlights on his programs include discussions of geology, climate transitions and human histories. You can always find him with a camera, photographing wildflowers and the epic landscapes of the Pacific Wonderland.
Profile Image of Jeff Peterson
Jeff Peterson View biography
Dr. Jeff Peterson, a professor at Linfield College in McMinnville, Oregon, has lived and worked in much of Latin America. He is a faculty member of the Wine Studies Program through the Evenstad Center for Wine Education and led the founding of Linfield College’s Wine Studies Program, the only wine studies program in the United States to focus on the liberal arts approach to the wine industry. He also founded Vinum Docet, which uses wine as a way to explore history, culture, and food.
Year
2024
  • 2024
  • 2025
Date
Sep 08 - Sep 13
  • May 12 - May 17
  • Sep 08 - Sep 13
Please Note: The program differs on certain dates.
Please Note: The program differs on certain dates.
Select trip year and date
2024
  • 2024
  • 2025
Sep 08 - Sep 13
  • May 12 - May 17
  • Sep 08 - Sep 13
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.
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6 days
5 nights
13 meals
5 B 4 L 4 D
DAY
1
Check-in, Registration, Orientation, Welcome Dinner, Lecture
McMinnville, OR
D
Best Western McMinnville Inn

Activity note: Hotel check-in from 3:00 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. At a restaurant in walking distance of 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 a local restaurant.

Evening: In our meeting room at the restaurant, we will begin our study on the art of wine in the Willamette Valley with 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 winemaking 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 mere 1% 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. 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
McMinnville, OR
B,L,D
Best Western McMinnville Inn

Activity note: Getting on/off a motorcoach; driving about 20 miles roundtrip, approximately 45 minutes 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 board our motorcoach and travel to a nearby tasting room, where a local 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 return to the hotel with some 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 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
3
Olive Oil, Wine Tasting, Lecture
McMinnville, OR
B,L,D
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.

Dinner: At a local restaurant.

Evening: At leisure.

DAY
4
Raptors in Vineyards, Vineyard Walk, Free Time
McMinnville, OR
B,L
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
McMinnville, OR
B,L,D
Best Western McMinnville Inn

Activity note: Getting on/off a motorcoach; driving about 50 miles throughout the day, approximately 1.5 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 board our motorcoach and travel to a nearby meeting space where we will be joined by a local export for a lecture on wine production. We will put together all of the knowledge we have gained on vineyard practices as we learn about the winemaking process following harvest. Our lecturer will take us through the processes of crush, fermentation, aging, and bottling as we learn about the nuances of different production practices. 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: At a local restaurant.

Afternoon: We will return to the hotel for some time to freshen up before this afternoon’s activities. Then, reboarding our motorcoach, we will continue our exploration of the Willamette Valley. Riding to the Eola-Amity Hills, we will arrive at a wine estate where a local expert will take us on an educational walk through the winery before our wine-paired dinner.

Dinner: At the winery overlooking the vineyard. Share favorite experiences with new Road Scholar friends during our farewell dinner.

Evening: At the winery, our Group Leader will lead a wrap-up session to review program highlights and what we have learned. Returning to the hotel, prepare for check-out and departure in the morning.

DAY
6
Program Concludes
McMinnville, OR
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!






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