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August 31, 2026

Seasonal Update: Harvest 2026 Is Here!

The month of August is always wild for the vineyard team. From finishing sprays, finalizing crop estimates to fruit thinning, this is the point in the year when we get to cautiously start pumping the breaks in the vineyards. Timing is everything, and we never truly come to a full stop before harvest. There are always tractors, trailers and vehicles that need maintenance to be harvest-ready.

Things To Do List: 

Bins need to be moved to the winery, netting gets put out in the Syrah blocks to protect from the birds, all the smaller projects that had been put on the back burner. But we also make time for breaks to gather together as a team to celebrate the great work that’s been done all year before fully shifting into harvest gear.

Vineyard Specific Details:

Bryan Creek Vineyard: 

Typically the first vineyard to be picked. Adelsheim’s sparkling wines are made 100% from Bryan Creek fruit. 

The sparkling picks are usually pretty fun (and funny). Everyone is so excited to be picking, it’s sort of like “first day of school” energy. There’s always too many people for the amount of fruit being picked, but it’s fun. Makes for a great, easy start to the harvest. Sort of like our practice picks.

Boulder Bluff Vineyard: 

Such an exciting few days of picks. The vineyard has the steepest inclines of all our sites and you really get to see how amazing and strong the team is, running up and downhill all day with buckets full of fruit.

It’s also really tricky moving the fruit out of the vineyard and onto the trucks because of the incline. Our drivers are so experienced and awesome, but I’m anxious for them nonetheless.

Calkins Lane Vineyard:

When we start picking at Calkins, it generally means the vineyard team has to divide to conquer because we’ll be picking at multiple sites on the same day. It’s usually one of our early sites, but is also always the last to finish harvesting because of the Syrah. 

The picks at Calkins always seem to make us scratch our heads. Things just seem to ripen in a way there where you’re constantly bouncing around the vineyard like ping pong.

Behind the Harvest Scenes:
A man standing in front of a bin of freshly harvested Pinot noir.

Harvest is sticky. I love seeing all the familiar faces and seeing them happy.  On the days with the biggest or most difficult picks, we’ll buy the teams lunch – they more than earn/deserve it. I’m always happy to do it and glad to see that it makes them so happy!

The help from everyone on AV staff is absolutely mind-blowing. The fact that our CEO and fearless leader, Rob Alstrin (pictured above), and so many others are completely dedicated to getting this fruit into the winery with us makes me so proud to work here.

It’s also just very fun to be out together on the beautiful harvest mornings. There are so many incredible sunrises, shooting stars, animal sightings, you name it. Plus, we bring our JBL speakers everywhere so the jams be jammin. And the jokes are just nonstop with the crew, anyway.

Ariel Day, Vineyard Manager, picking pinot noir

Another favorite part of harvest, for me, is getting the fruit weights in after it’s received at the winery. Ivan and I work SO hard for months putting an estimate together, which then gets used to decide how much fruit we’re going to remove – and when the estimates come in and they’re dead on, it’s a feeling like no other. For me at least. The guys started calling me “Bruja” (meaning “witch” in Spanish) my first year because the estimates came in so close. We’ll see soon how we did! Surprisingly, one of the hardest things to do during harvest is keep track of the number of bins per block.

Maybe I just have a squirrel brain, but there’s so many moving parts and I’m constantly going back and forth between that it’s really easy to lose track. We all joke with each other because we all get it wrong at least once – usually three people are keeping track! We also all forget what day of the week it is after a certain point. The days blur together and life is never-ending laundry and glove-washing. But it’s awesome, and every day is a reason to celebrate, because another block made it across the finish line. Fewer and fewer worries every day…allegedly.

Ariel Daly- Adelsheim Vineyard Manager (pictured)

May 17, 2026

Adelsheim FAQ

Do you allow walk-in’s? 

Absolutely we do! When the sun is shining and the vines are calling, we understand the urge to wander in.  We will always do our best to make room for you. You can choose from guided tasting experiences or casual wine by the glass and food menu.

Are you dog friendly?
Dog friendly Oregon Wineries

Yes, we’re happy to welcome friendly, leashed dogs to the estate. While we do ask that pups remain outdoors, guests are welcome to explore the garden spaces together during their visit. We’re always happy to provide a water bowl, and if you’d prefer a shaded table or anything else to help keep everyone comfortable, just let us know.

Do you offer food?

Yes, we do and we are so excited about our expanded Culinary Program thanks to the addition of Chef Antwan to our team. You can expect a full menu available Fri-Sun and a slightly modified menu with light bites/plates Mon-Thurs. 

Menu includes options such as Crudité and Dips, Olive tapenade, Burrata Salad and let’s not forget our signature charcuterie board.

Click Here for Menu
What should I wear? 

Oregon Wine Country style runs the full spectrum—from casual post-hike attire to fully styled-out wine country looks. We love seeing it all. Our tasting room team has plenty of personal style themselves, so whether you’re dressing things up or leaning into relaxed Oregon winery-chic, you’ll fit right in.

A few practical tips: comfortable shoes are always a good idea, especially if you plan to explore the property or vineyards, and layers are your best friend in Oregon’s ever-changing weather.

Are you part of any “Wine Flies Free” options? 

Yes, there are two airlines that offer this: 

Alaska Airlines
Oregon Wine Flies Free with Alaska Airlines Mileage Plan™.  Members can check up to one case of wine for free on domestic flights departing from Oregon, Washington, Idaho, or California. Even better? Show your in-bound boarding pass and proof of Mileage Plan membership in our Newberg Tasting Room to enjoy a complimentary tasting while you’re here.

What You Need to Know
• One free checked case per Mileage Plan member, age 21+
• Your wine case does not count toward your baggage allowance
• Mix and match bottles or check a full case from your favorite Oregon winery
• Complimentary tastings exclude holiday weekends and special winery events

Southwest Airlines Sip & Ship
Flying home on Southwest Airlines®? You may be able to bring your Adelsheim wines home for free. 🍷✈️

Through Southwest’s Sip and Ship program, travelers departing from select cities (Portland & Eugene) can check one case of wine at no cost — no checked baggage fees and no Rapid Rewards® membership required. It’s an easy way to bring a taste of Oregon wine country home with you, while saving up to $45 in baggage fees per passenger.

February 19, 2026

Seasonal Update: Winter in the Vineyard

I hope everyone had a wonderful holiday season, and that our wines made it to your celebrations! As the Vineyard Manager for Adelsheim, it’s always an exciting experience for me to share our wines with loved ones and see their appreciation firsthand. Hopefully our wines helped make your days brighter, full of love and laughter as 2025 came to a close. 

I always enjoy reflecting on the past year and making resolutions, but this year I decided to do something a little different. Taking inspiration from social media, my resolutions came in the form of a list of “what’s in and out for Ariel in 2026.” As we kick off the blog series, I’m embracing the idea a little further and have put together Adelsheim’s list of “What’s In and Out for 2026” (as determined by me haha). Please enjoy!

What’s In & What’s Out: Winter at Adelsheim: Vineyard Edition

What’s In: Pruning

For many vineyard stewards, pruning is the favorite activity of the season, next to harvest. I can certainly say that it’s mine. But some might be wondering why? Why do we prune grapevines and why do we like it? To answer the first question, the goal of pruning is to focus the energy of the plant and keep it’s growth and fruit production in balance. When left unpruned, grapevines continue to branch out almost like a bush, and will try to carry more fruit that it can ripen or bear sustainably. By pruning the vines annually, we have the opportunity to set the vines up for success both for this years’ crop and for the season following. 

Sometimes the vines get too tall and we need to start growing a new fruiting arm lower on the plant, a process that gets started in winter. We also have the opportunity to evaluate the plants without their canopy (leaves) blocking our view, so we can identify weak plants or areas by the size of the canes, both in height and diameter. We prune vines differently depending on plant health and age, adjusting our expectations for what the plants can carry sustainably. Evaluating the plants at this point in the year also gives me time to develop changes to our farming practices for the upcoming season, and who doesn’t like being prepared ahead of time? 

As to why we like it, my answer is that it’s fun, and maybe that’s just me. It’s hard work and requires strength and stamina to prune professionally. But sunny days pruning in the Willamette Valley vineyards are some of the best.

What’s Out: Winter?
morning mist over the vineyard

2026 is off to a weird start, weather-wise. I’ve been a bit nervous over how few frosts we’ve had this winter so far, and how little snow! The storms at the end of the year definitely helped by refilling the irrigation ponds, but the weather certainly hasn’t met my personal winter needs. The mild end to the year may have kept the plants from entering full dormancy a little longer than normal, but I’m staying hopeful for February. Plenty of days left for time on the mountain and for the vines to get their ZZ’s in.

What’s In: Animals Grazing in the Vineyard
Sheep Grazing in Adelsheim's Willamette Valley Vineyard

Over the holidays, over 100 sheep (and lambs) grazed Ribbon Springs, Boulder Bluff, Sherwood and Quarter Mile, thanks to Naked Grazing. A new baby was even born on Christmas Eve at Quarter Mile Lane. Our own team of livestock (sheep, pigs and ducks) has been working their way slowly across 10 acres Richards vineyard, too. Ribbon Springs and Boulder Bluff are especially difficult to mow in the Spring when the grasses are high and the ground is still wet. For the past two seasons, tall grasses have made it easy for cutworms to climb into the vines and eat the green buds before they’ve opened, too. The sheep will be back for another grazing pass in the Spring, and our hope is that they’ll help control the cutworm damage and also buy us more time for mowing.

What’s Out: 4 acres at Calkins Lane & Bryan Creek
Adelsheim Vineyard sign

Over the next few months, the vineyard team will be pulling out four acres of vines from the estate vineyard and Bryan Creek. The old vines at Bryan Creek are safe, though, so not to worry. The majority of the vines are being removed because of poor fruit quality that’s been noticed for a number of years. Only the best for Adelsheim’s wines! The most noticeable absence of vines be directly in front of the winery and tasting room entrance. This block of Pinot Noir has kept up on it’s quality, but is too close to one of our wells and needs to be removed for us to maintain our water rights. We’ve yet to decide how the new space at the front of the property will be utilized long-term, but will make for a dramatic flower scape during the 2026 season.

What’s In: Flower Cover Crop
Vineyards in winter

Speaking of flowers, Adelsheim’s cover crops are full of them this year. We are lucky to have a close relationship with Buzz Seed Cover Crop who helps us create custom seed blends and also offers incredibly diverse seed mixes for our properties. We had great success last season with a pollinator-friendly flower mix at Quarter Mile that rolled through over 20 types of flower blooms well into July. The flowers got a lot of love and attention, so this year we seeded it into the blocks visible from the tasting room and outdoor patio, near the garden for everyone to enjoy. The mild weather made great conditions for germination, and the first flowers (Alyssum) are already out, with Phacelia, Poppies, clover and mustard well on their way.

What’s Out: Of Ideas 

As I put this list together, I realized I had far more “in’s” than “out’s” and reminded myself that what’s interesting to me may be a little too farm-nerd for others. But hopefully this gives you a snapshot of what we’re excited about in the Willamette Valley vineyards for 2026. Cheers to a new year, and to your own “In’s and Out’s.” Thanks!

Ariel Daly- Adelsheim Vineyard Manager

January 16, 2026

Why a Wine Tour Cruise Through Burgundy Is the Perfect Pinot Noir Journey

Imagine traveling with a small group of like-minded wine lovers – the kind who happily nerd out on grapes, soil, and sense of place – aboard a luxury river cruise through Burgundy, France.

During your Burgundian wine tour cruise, you’ll saunter through storied villages and vineyards, tasting some of the globe’s most revered Pinot noir. Evenings unfold over thoughtfully paired dinners, where celebrated Willamette Valley wine hosts move beyond formal education—sharing lived experience, personal favorites, and the nuanced conversations that only happen around the table. I like to coin it a winecation. 

It’s easy to imagine a trip like this. What makes it special is that it exists – carefully curated from ship to shore, with every detail designed to let you settle in and savor the experience.

From April 15–22, 2027, step aboard the AmaCello for an intimate wine tour cruise through the heart of Burgundy and the Saône River. Over thirteen unforgettable days, you’ll explore charming towns including Seurre, Tournus, Mâcon, and Lyon, where vineyard landscapes, world-class wines, and regional cuisine set the stage for discovery. Your Willamette Valley hosts-celebrated winemakers and industry leaders-elevate the journey through exclusive tastings, thoughtfully paired meals, and curated experiences that blend Oregon’s finest with Burgundy’s legendary terroir. This is more than a wine tour cruise – it’s a rare convergence of two of the world’s great Pinot noir traditions.

Itinerary:

Each day brings a new destination, with the luxury of unpacking just once. You’ll fall asleep docked or gently cruising and wake up in a new Burgundy town—maximizing your days for discovery while the ship does the traveling overnight.

Beginning in Dijon, the journey winds south through Seurre, Chalon-sur-Saône, Tournus, and Mâcon, before concluding in Lyon, France’s celebrated culinary capital.

At each stop, you’ll choose how you’d like to experience the region:

  • Guided historic city tours and cultural landmarks
  • Wine-focused excursions, from vineyard tastings to cooperage visits
  • Active bike tours through vineyards and along the Saône
  • Scenic cruising time to relax onboard and watch Burgundy drift by

The itinerary balances structure with flexibility, allowing you to explore at your own pace whether that means diving deep into wine and history, cycling between villages, or savoring the simple pleasure of arriving somewhere new each morning.

Download FUll Cruise Information
Spring in Burgundy:

Spring in Burgundy will likely feel fresh, crisp, and awakening with bursts of sunshine in between cloud-covered days.  Some days can have rainy moments but that’s okay, the grapes love it. Did you know the average spring temperatures in mid-April ranges between daytime highs between (59–64 °F), and nighttime lows (37-45°F)? Layers are always essential but ultimately expect it to be pleasant for strolling vineyards, villages, and markets. One positive note is the daylight hours are rapidly increasing in mid-April so your wine holiday feels extended and full.

Cruise ship
The AmaCello:

The AmaCello is intimate by design. Built in 2008 with subtle French touches throughout, the 360-foot river ship carries just 144 guests, creating an easy, unhurried rhythm onboard. There are quiet corners to retreat to after a day ashore, space to move — whether that’s a light workout or a massage — and plenty of places to sit, sip, and watch Burgundy drift by. It feels less like a ship and more like a floating home base for the duration of your wine tour cruise.

Meet (one of ) your Wine Hosts:

Gina Hennen
Adelsheim’s Director of Winemaking and Viticulture 

One of the more exciting parts of this wine tour cruise is the chance to spend time with Gina Hennen, the Director of Winemaking and Viticulture, at Adelsheim Vineyard. Gina didn’t take a typical path into wine. She started her career as a semiconductor engineer in Oregon and Dublin before following her passion into winemaking, eventually joining Adelsheim’s cellar crew in 2007. Over the years she steadily rose through every level of the winemaking program, becoming head winemaker in 2018 and helping shape the evolution of some of Adelsheim’s most nuanced Pinot noirs. 

What makes her presence on this trip especially rare and meaningful is that Gina usually lives in the rhythm of harvests, barrels, and blending decisions and she doesn’t often step away from the winery to lead tastings and discussions like this. Having access to her perspective in the field, hearing how she thinks about terroir and technique, and getting to taste alongside someone who has overseen wines from vine to bottle is a unique experience that wine lovers truly won’t often encounter.

Adelsheim Winemaker, Gina Hennen harvesting Oregon Pinot noir grapes
A shared camaraderie:

This journey is elevated by the people you share it with. Traveling alongside fellow pursuers of Pinot and a community of winemakers creates an easy camaraderie rooted in a shared respect for Pinot noir and place. Conversations unfold over tastings, meals linger a little longer, and insights are exchanged freely, from vineyard philosophies to cellar decisions. It’s a rare opportunity to explore Burgundy together, celebrating not only the wines, but the collaborative spirit that makes winemaking so meaningful.

For the curious, the passionate, and the Pinot-inclined, this is a wine tour cruise that lingers long after the last glass.  We hope you can join us!

Burgundy Wine Cruise flyer
Download FUll Cruise Information
November 9, 2025

That’s a Wrap: Adelsheim 2025 Harvest Summary

With harvest finally starting to wind down it’s time to reflect on another growing season, our 54th year of growing grapes. Our 2025 harvest started out waaaay back on August 30th with grapes for sparkling wine and finished with Calkins Lane Syrah on September 26th. In between we picked 565 tons of grapes, we laughed and cried, and we awarded our first annual dig out champion Major Award.

With all of our wine now resting comfortably in barrel we can take a collective breath while we try to remember what exactly we did over the last seven months of the 2025 growing season. And honestly, it was a pretty great year. We had a moderate and slightly early season notable for not having anything terrible happen—no huge heat spikes, no unseasonal freezes, nothing weird. It was all very normal and boring. We had a spot of rain during bloom which naturally reduced our yields a bit and resulted in a higher proportion of smaller berries. This translates into more concentration and intensity in the wine, and from what we’ve been tasting so far that’s definitely going to be a defining feature of this vintage. These are wines with great personality.

Speaking of things with great personality, I’d like to introduce the winner of our first annual dig our champion—intern Akshay Pawar! He did more tank dig outs than anyone else this year. Below is a photo of Akshay being presented this most coveted Major Award.

For those wondering what the heck a dig out is, after our Pinot noir is done fermenting we will drain off the flowing wine out of the tank and then dig out all of the still juicy skins for pressing. Dig outs are no joke—it is literally moving tons of grapes one pitchfork at a time—and this is a great reminder that harvest cannot happen without a LOT of assistance. We simply could not grow grapes and make wine without folks joining us from across the US and internationally to help make this product we all adore. Cheers to the 2025 harvest, everyone that made it happen, and to all of the joy it will bring to you!

Author: Gina Hennen, Winemaker 

4 images depicting the harvest