Upcoming Events

Harvest Lunch & Tours

Offered Friday – Monday
September 7 through October 22
11:30AM

Meet in the Tasting Room at 11:30, for a tour of the vineyard and winery where you can see exactly what goes on during harvest and crush, and learn how the grapes make their journey from the vine to wine.  Afterward, sit alongside our harvest crew and enjoy a hearty harvest lunch prepared by chef Matt Ross. This is a rare opportunity that only happens a few weeks a year-don’t miss it!                                                  Seating limited, $40 per person/$30 Wine Club Members.

Schedule Your Harvest & Lunch Tour

Make a reservation by selecting a date on the below calendar, or give us a call at (503) 687-3016 to schedule your harvest lunch and tour. Your payment information will be processed over the phone.

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About Chef Matt Ross
Born and raised in New England, Chef Matt Ross grew up eating traditional colonial and Amish recipes at his Grandmothers’ tables.  His most cherished memories all centered around huge meals at large family gatherings.  Matt attended Middlebury College with the intention of going in to the family business of teaching at a New England prep school, but ultimately decided that his future lay in a more hands-on career.   
 
Matt’s respect for the sense of family, and community expressed through cooking, and his desire to learn a craft led him to The Cook Street School of Fine Cooking in Denver, Colorado to pursue a career as a chef.  After graduating, he quickly achieved the title of Morning Sous Chef at Argyll Gastropub, and took over the charcuterie program which went on to win Best Charcuterie Board from the locally revered publication, Denver Westword. 
 
After getting married in 2013, Matt and his wife, Michelle, honeymooned in San Sebastian, Spain where Matt staged at the three-Michelin-starred Restaurante Arzak.  Upon returning from Spain, Matt and Michelle, a certified sommelier, packed their things and headed to Oregon to further pursue her passion for wine.  
 
Landing in Portland, Matt quickly found work under Chef David Padberg at the acclaimed Raven and Rose. With Chef Padberg’s recommendation, Matt went on to earn a spot at one of Portland’s original farm-to-table restaurants, Scott Dolich’s Park Kitchen.  Here Matt soon earned promotion to Sous Chef before being selected as the Head Chef at Dolich’s other outpost, The Bent Brick.
 
Michelle’s work in the Willamette Valley led them to move to Newberg, Oregon, where Matt fell in love with the area’s world class produce, and decided his culinary future lay in wine country.  In early 2018. Matt founded Cultiver Catering, a one-man catering and personal chef business.  Cultiver serves the region’s most notable wineries and discerning guests while showcasing the bountiful produce from the best farms in the area.

All Upcoming Events

All Of September
Club Member Swap with Bryn Mawr & Failla Wines
Learn More

 

September 3, 11am-5pm Labor Day 
Kids enjoy rootbeer floats & yard games!

September & October
 Harvest Lunch & Tours: See harvest up close & eat with the crew.

November 3, 
11am-5pm
Fall Wine Club Pickup Party.

December 1-2 & 8-9, 
11am-5pm
Holiday Bazaar, local artists, food gifts & fun!

Details are provided in monthly emails. Join our mailing list

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