One of the best meals of my life doesn’t exist anymore. A farm-to-table concept born from a 70-acre regenerative farm and fermentation lab, Ōkta was, if you’ll permit me, a revelation to the Willamette Valley region. When I learned of the McMinnville restaurant’s abrupt closure last fall, I was aghast. (I’m not alone, this barrage of support says it all). Chef Matthew Lightner (previously of two-Michelin-starred Atera) carved out Oregon’s most ambitious tasting menu, and despite closing after just two years, the accomplishment left its mark on the community. The food world is no doubt waiting to see what he does next.
In the meantime, one lesson to take away from this is a simple enough observation: the Willamette Valley is an underrated goldmine. The landscapes are both fertile and eye-poppingly beautiful, and the region is just as worth traveling to as buzzier wine destinations like Napa. (It’s worth arguing that if the Willamette were to receive even half as many visitors as Napa’s annual 3.7 million, they might be better set up to allow high-concept fine dining such as Ōkta to thrive.)
And beyond the capacity for culinary pursuits, the wine scene here is growing at a brisk pace. Over the past two decades, the number of wineries in the Willamette Valley American Viticultural Area (AVA) has grown from 135 to over 700 today. The region is best known for its Pinot Noir—the first of the varietal’s vines were planted in 1965—and since its beginnings, the wines have consistently garnered accolades from industry legends and foreign investors alike (namely the French, who ranked Willamette Valley Pinot Noirs on the same level as Burgundies at historic blind tasting competitions and have even purchased vineyards in the AVA).
All of this to say, those in the know are already aware of the Willamette Valley’s immense potential from both an agricultural perspective and for tourism as well. Rustic, down-to-earth, and quite literally surrounded by natural splendor (did I mention it stretches more than 100 miles along Oregon’s largest river? Or that it’s sandwiched between the forested Coast Range to the west and the volcanic Cascade Range to the east?), if you’re asking yourself why you haven’t thought about traveling to Oregon wine country yet, take this as your sign to change that. Ahead, a few stops to bookmark for your itinerary.
Where to Stay
The Willamette offers a mix of boutique hotels, bed and breakfasts, and farm stays—each with their own distinct charm. You won’t find any of the big name luxury chains here as you would in Napa (yet), but each of these properties offers a strong immersion into the landscape.
This Relais Chateaux boutique hotel (the former home of aforementioned Ōkta) sits within a beautifully restored hundred-year-old brick building in downtown McMinnville. The property opened in the summer of 2022 and has since earned well-deserved buzz for its eight suites—each named for a different river within the valley—and its focus on locally sourced items, from artwork by Greg Klassen to ceramics from Lilith Rockett.
Over in Dundee Hills, this intimate residence (available to members of the Foley Food Wine Society) offers nine guest rooms that channel a turn-of-the-century farmhouse and are named after different soil types. The design feels something akin to the countryside lodges of New Zealand (think: high ceilings, natural materials, and atmospheric lighting) and Western Red Cedar was used in the construction to honor indigenous traditions. One of the best ways to enjoy your time here is on the front porch overlooking the rolling vineyards and Mount Hood in the distance (glass of wine in hand, of course).
If you’re making your way to the southern portion of the region, this bucolic three-bedroom farm stay is a lovely home base for a larger group. (Fun fact: It served as the backdrop for a Dôen photoshoot in 2022.) As this is a working farm, guests are invited to participate in rural activities like collecting eggs, bottle feeding lambs, and even hunting for mushrooms.
Composed of a regenerative farm, food and dining concepts, experiential programming, and now a modern bed and breakfast, The Ground is a multifaceted collective located in Yamhill County. The nine-room inn sits above the farm and is surrounded by eight miles of hiking trails. Guests can also participate in farm and permaculture tours, practice their serve on the pickleball and tennis courts, and enjoy free wine tastings at select local wineries that have partnered with the property.
This pastoral bed-and-breakfast sits beside some of Oregon’s oldest vineyards at the gateway to the Willamette Valley and is run by a brother-sister duo. Since the late 1960s, this family home has hosted traveling winemakers and bon vivants, and now operates as Sosta House—a public B&B complete with artful design plus wonderfully wild outdoor areas, including the gorgeous garden fire pit. (There’s even a sauna and cold plunge on property!) If your stay coincides with a Sunday or Thursday, don’t miss out on the four-course wine dinners served in the Great Room.
Where to Eat
Farm-to-fork is the name of the game in a destination like the Willamette. Expect fresh produce and responsibly sourced meats wherever you re dining out, whether it’s at a wine-paired tasting menu or casual tapas with cocktails.
A tasting in the barrel hall with Antica Terra’s Maggie Harrison ranks high among my more memorable career experiences—the exacting winemaker (whose brand name translates to “ancient earth” in Latin) lives up to her reputation as something of an enigmatic artist. The wines also live up to the hype, and are presented to guests alongside a rotating selection of wines from around the world (e.g., grower Champagne). But it doesn’t stop there. Antica Terra’s James Beard Award-nominated chef Timothy Wastell is also integral to the winery; his talents on full display through their multi-course, wine-paired booking titled ‘A Very Nice Lunch.’ The menu changes with the seasons but previous bites have included Yakama sturgeon with celeriac and arugula, Alaskan pink singing scallop en papillote, and sweetbread with leeks and yellow foot mushrooms.
Opened in 2023, this McMinnville restaurant is at the helm of Chef Kari Shaughnessy (a semifinalist for 2025 James Beard’s Best Chef Northwest) and is anchored by its use of hyper-seasonal ingredients. Expect the vibes of a family-run restaurant, but at a sky-high caliber. The menu changes often, but one current dish I m dying to try is the fermented cornbread with black pepper lardo, herbs, and meyer lemon.
A departure from the standard Pacific Northwest fare, Chef Isaiah Martinez (nominated for 2025 James Beard’s Best Chef Northwest) brings West Indian inspired cuisine to Eugene, the southernmost city in the Willamette Valley. His family roots in both Puerto Rico and Grenada play a role in Yardy Rum Bar s seasonal menu of flavorful bites like jerk chicken, curry lamb, and adobo pork sandwich. As the restaurant name would suggest, the drinks are equally enticing—try the corn and oil cocktail made from rum, falernum (a liqueur from the Caribbean), and a squeeze of lime.
From James Beard Award nominated executive chef Chase Williams (and sous chef Zack Ehrlich), this 10-course tasting menu is presented in a 14-seat open kitchen with atmospheric views of the Dundee Hills as the backdrop. But your eyes will likely be fixed on your plate as dishes like dungeness crab and latke, albacore crudo, and burnt tomato confit are theatrically placed in front of you, with a backstory from Williams and Ehrlich for each along the way.
After a long day of wine tasting there’s only one thing to do: head for the blue Dos Mundos food cart. This Mexican American family-run spot is known locally for its impeccable tacos in large part thanks to its handmade corn tortillas (with fillings like birria, pork al pastor, and chicken tinga). You can also order from a menu of easy-to-devour plates ranging from crunchy tostadas to torta de hamon (a traditional Mexican sandwich). You won’t leave hungry.
With a focus on regenerative farming and small-batch craft, this farm-to-table McMinnville restaurant is a must when visiting the Willamette. (Chef Sarah Schafer is a semifinalist for 2025 James Beard’s Best Chef Northwest.) Come with an appetite—the menu highlights include comfort bites, including burgers made from grass-fed beef from nearby Source Farms, plus rotating seasonal salads full of fresh greens and herbs. Also of note: the rosé on tap!
Where to Taste
“The Willamette Valley is one of the few places left on the west coast where true cool climate winemaking can occur,” Andy Young of The Marigny tells me (who is also in partnership with Molly Baz for Drink This Wine). The natural winemaker made his first cuvée under the Marigny name in 2015, experimenting with a little bit of carbonic Pinot Noir without sulfur. He describes the natural wine community in the valley as “youthful, spirited, and open at its best,” adding that “the more known these types of winemaking styles become, the more we can champion organic farming, and the cycle repeats itself.” Not all wineries in the region are low intervention like The Marigny, yet a prevailing sense of stewardship to the land does seem to prevail in the Willamette, from biodynamic practices to an emphasis on sustainable certifications like Salmon Safe.
Within the broader Willamette Valley AVA there are 11 nested AVAs, with the more well-known and awarded regions including Chehalem Mountains, Eola-Amity, Dundee Hills, and Yamhill-Carlton. Of course, don’t just let popularity guide your visit. As there are over 700 wineries here, choosing where to go will largely be dictated by your interests. Obsessed with bubbles? Do a tasting at Corollary Wines (known for their all-sparkling program). History buff? Head for Eyrie Vineyards (the aforementioned winery that ranked up there with Burgundy wines in the infamous 1979 and 1980 competitions). Want a wine-paired lunch you won t soon forget? Secure a reservation for Soter s much-loved Provisions Tasting. Know that you won’t be able to see and taste it all, which is quite alright as the region has much on the horizon, justifying a return visit. Ahead, a few choice stops to consider.
To reach the tasting room at this biodynamic certified vineyard and winery, expect a (somewhat) off-road experience on the property’s dirt path, which leads to a spectacular view of the Van Duzer Corridor (one of just six wineries in the AVA). Taste a sampling of their distinct bottlings (the Pét-Nat is a personal favorite) or sign up for one of Johan Vineyard s calendar events, like Lambapalooza (May 10)—a kid-friendly program with farm manager, Nathan Wood that weaves together wine and the estate s resident baby sheep.
Among the more historic wineries in the region, Beaux Frères is an 88-acre farm that sits on top of Ribbon Ridge near Newberg. Originally planted in the 1980s by Michael G. Etzel and now run by his middle son, a tasting here (by appointment only) is not just a slice of history but also provides context for what Willamette wines are all about. If you can, opt for ‘the panoramic experience’ where the team tours you around the vineyard and winery, followed by an extended tasting.
Winemaker Remy Drabkin is something of a hometown hero—the McMinnville native, the town’s mayor from 2022 through January of this year, founded Wine Country Pride and Queer Wine Fest. (She is the first female mayor in McMinnville’s history.) Her wines are expressed through three series, and include everything from méthode champenoise sparkling wines to single vineyard Italian varietals such as Nebbiolo and Lagrein (the latter which she has championed since her Three Wives vineyard was planted between 2009 and 2011).
The first venture outside of France since Maison Louis Jadot’s founding in 1859, Résonance Winery is the brainchild of legendary winemaker Jacques Lardière. Now under the direction of winemaker Guillaume Large, the winery produces some of the most praised Pinot Noir and Chardonnay in the valley, all of which can be experienced at one of two tasting rooms (in Carlton and Dundee Hills).
An Eola-Amity Hills vineyard and winery founded 10 years ago by master sommelier, Larry Stone, David Honig, and Dominique Lafon, Lingua Franca is a true industry favorite (their wines have been featured as pairings at three-Michelin-starred Le Bernadin over the years, as one example). Visitors to the winery choose between two tastings—The Comparatif or The Lingua Franca Experience—both experienced within the pastoral setting of this distinct AVA.
The Setting Wines (a collection of boutique wines created by three friends, including Jesse Katz) sources from prestigious vineyards throughout Napa Valley, Sonoma County, and the Willamette Valley, with a tasting room in Newberg opening just last summer. Pop in for a splash of their current releases, including the Chehalem Mountain Vineyard Pinot Noir with its notes of ripe blackberries and spice.
What began as a passion project for German winemaker Ernst Loosen, this winery is dedicated to crafting ageable wines, holding its bottles for up to 10 years before releasing. Appassionata produces exceptional Pinot Noir as well as barrel-fermented Chardonnay, a Sauvignon Blanc made in acacia barrels, and a dry Riesling crafted in the German Grosses Gewächs style. The winery sits on the slopes of the Chehalem Mountains and offers a picturesque outdoor setting for sampling the current releases.
What to Do
Sure, wine tasting and farm-to-table dining is why many travelers come to the Willamette Valley to begin with, but its vast beauty shouldn t be wasted. Be sure to carve out some time for outdoor activities and some R&R while you re in the region, too.
Ideal for the last day of your wine country adventure, drop in for a bit of pampering at The Allison Inn Spa in Newberg. Book the popular “Pinotherapy” treatment at the property’s 15,000-square-foot spa, which uses wine and grape seed extracts, and afterward, do a circuit around the Halotherapy room and eucalyptus steam room.
Wine country is always better when you’re atop a bicycle, and—thankfully—the Willamette Valley is well set up for cyclists to explore its beautiful landscapes. Take Mac Bike Rentals for example, this McMinnville outfitter equips visitors with its fleet of electric and hybrid bikes, and can suggest safely and curated routes for customers to best take advantage of their time on the road.
The Kitchen at Middleground Farms is located just 20 minutes south of Portland and offers cooking classes that range from honing knife skills to preparing seasonal plant-based cuisine. The class culminates in a family-style meal around barn wood tables. The vibe is flexible and laidback, beginning with a welcome glass of wine and a departing packet of recipes to try at home.
The Willamette Valley’s abundant farm scene extends into the tourism sector by way of scenic and informative tours for visitors. The Ground, for example, can schedule a private spin around their regenerative farm, while others can get you up close and personal with the adorable Highland Cows. (Cue the cameras!)
I can think of no more idyllic way to arrive at a Willamette Valley wine tasting than by horseback, which is why a relaxed ride through the red hills of Dundee with Equestrian Wine Tours should be on every visitor’s radar. Take it a step further and book a trip through Willamette Coast Ride, which is a five-night ‘horse holiday’ complete with wine tastings, beachside gallops, and accommodations. (For experienced riders only, obviously.)
If you’re picking just one hike for your trip to the Willamette, make it the Trail of Ten Falls in Silver Falls State Park. This nearly eight-mile loop takes explorers through lush forest, leading to 10 waterfalls (including one that tumbles from 177 feet high).
