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Carlton Cellars


Estate Vineyard Lunch Tours — Summer Series 2010

Lunch in Russell-Grooters Vineyard with Chef Paul Parenteau - Photo by Kathryn Elsesser Photography

Photos by Kathryn Elsesser Photography

Picnic in the Vineyard Picnic in the Vineyard Picnic in the Vineyard

Join us in the vineyard for our award-winning wines paired with seasonal fare prepared by our friend and talented chef Paul Parenteau (see menu below).

Your winemaker Dave Grooters and vineyard manager Dustin Miller will show you all about the life of the vines and the grapes that go into your wine!

We've planned a series of three lunchtime tours at key times in the vineyard's growing season. Come for one, or come for all three and see the grapes' progress as they go from bloom to veraison — and find out firsthand what those words really mean!

Event Details

$35 each, or $90 for all three. Prepayment requested to reserve your place.

Saturday, June 19, 12–3 PM — Bloom
Saturday, July 17, 12–3 PM — Lag
Saturday, August 21, 12–3 PM — Veraison

where: Russell-Grooters Vineyard

just outside Carlton, Oregon

> see satellite map

> see driving map

Appropriate footwear and clothing recommended.

Space is limited.  RSVP today  by phone at 503-852-7888 or email.

Prepayment requested to reserve your place.


Lunch Details

June 19 — The Bloom Lunch

Picnic in the Vineyard

In general, bud break occurs around April 15th, but in 2010 it was early by at least two weeks. However, the last few weeks have been cooler than normal and we're now back on a typical schedule for the year. By mid June we should be seeing the flowering of the plants, or "bloom". Pinot Noir flowers are self-pollinating and don't require bees or other vectors. Depending on the stage of the flowers, we may be able to measure the "shatter," or flowers which didn't set. These will eventually fall off and the remaining flowers will become berries. This extent of shatter is an early indication of the crop level to come.

> See photos from June's lunch.

Lunch Menu by chef Paul Parenteau
includes three glasses of Carlton Cellars wines

  • Salad of baby greens
  • Willamette Valley strawberries
  • Gruyère cheese shavings
  • Vinaigrette
  • 2009 Carlton Cellars Agate Beach Pinot Noir Rosé
  • Oregon Lamb roulade
  • Braised in Carlton Cellars Agate Beach Pinot Noir Rosé
  • Couscous with spinach, mushrooms, hazelnuts
  • Spring vegetables
  • Selected Carlton Cellars Pinot Noir glass pour
  • Classic chocolate cake
  • Puree of fresh fruit
  • Selected Carlton Cellars Pinot Noir glass pour

July 17 — The Lag Lunch

By now the canopy of the vines will have reached the top of the trellis, and the shoots will be positioned vertically so as to have the least overlap and maximum sun exposure to the leaves. We may have already done our first hedging where we cut off the growing tips of the vine to force it to start ripening. If things are on or ahead of schedule, we may be in "lag" phase where the berries appear to stop growing. Lag phase is determined by the seeds developing hardness. We take sample clusters at this stage and weigh them to get an indication of the crop levels to expect at harvest.

Lunch Menu by chef Paul Parenteau
includes three glasses of Carlton Cellars wines

  • Hors d'oeuvres
  • 2009 Carlton Cellars Cannon Beach Willamette Valley Pinot Gris
  • Nectarine salad with French blue cheese
  • 2009 Carlton Cellars Agate Beach Pinot Noir Rosé
  • Seared wild salmon filet
  • blackberry sauce
  • on a bed of arugula-walnut pesto pasta
  • roasted mushrooms
  • seasonal vegetables
  • Selected Carlton Cellars Pinot Noir glass pour
  • Chocolate brownie
  • with vanilla bean ice cream and cherry sauce

August 21 — The Veraison Lunch

At this point we may have reached veraison, which is the point where the plant ripening begins to show as the color of the berries changes. The seeds will also be changing color from green to brown. The berries will be tart, but still fun to taste.

Lunch Menu by chef Paul Parenteau
includes three glasses of Carlton Cellars wines.
Menu may be subject to change according to seasonal availabilities or wanton caprice.

  • Selection of imported cheeses
  • 2009 Carlton Cellars Cannon Beach Willamette Valley Pinot Gris
  • Chilled tomato soup with ripe melon, english cucumber
  • 2009 Carlton Cellars Agate Beach Pinot Noir Rosé
  • Omnivore Entree: Salad of smoked Magret duck breast, quinoa, plums, peaches
  • Vegetarian Entree: Fusilli with Roasted Eggplant and Goat Cheese
  • 2009 Carlton Cellars Seven Devils Willamette Valley Pinot Noir
  • Chocolate Almond Torte
Certain dietary restrictions will be accommodated but not all needs can be met. Dietary restrictions must be shared at time of reservation.

Special Treat: The Vineyard Paintings of Terry Peasley

We have a special visual treat for the August 21 Lunch. We will be displaying artworks by acclaimed painter Terry Peasley, one of whose specialty themes is vineyards. Terry recently painted our own Russell-Grooters Vineyard:

TerryPeasley SavannahRidge571

Information for Reserved Guests

  • Please let us know if you have any food allergies or special dietary requirements.
  • Maps & Directions
    • For a driving map that lets you get driving directions, click here.
    • Once on Bayliss road, when you get to the gravel road at 11011, simply drive up the hill and park when you come to the end, at the hill crest.
    • For a satellite map showing the exact location of the vineyard, click here.
  • Contact: On the day of the event, you'll be able to reach Dave Grooters on his cell at 503-474-8986.
  • Get a head start by reading about our vineyard here.

Carlton Cellars

Join Us Right in the Heart of Carlton

For guides to destinations in the Carlton area, take a look at the helpful Willamette Valley Wineries Association website.


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