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Carlton Cellars


Estate Vineyard Lunch Tours — Summer Series 2012

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

2012 Event Details

Saturday, June 16, 12–3 PM
Saturday, July 21, 12–3 PM
Saturday, August 18, 12–3 PM

where: Carlton Cellars Estate Vineyard

just outside Carlton, Oregon

> see satellite map

> see driving map

Appropriate footwear and clothing recommended.

Nothing beats summer in the vineyard. After an Oregon winter, we've all earned it. Since we started doing them in 2009 our summer lunch/tours in the vineyard are the highlight of the year. And as time goes on they just keep getting more fun, as our many repeat guests will attest!

And tastier — with amazing meals by our friend the very talented Chef Paul Parenteau, who just keeps outdoing himself (see menus below). Plus of course our award-winning wines, which are even more delicious enjoyed on their own terroir.

Come for one, or come for all three. Walk with your winemaker Dave Grooters as he shows how the vines progress through the season from bloom to veraison.

And of course, meet Robin's famous vineyard goats. Everything goes better with goats! Open air, beautiful wine-country views, fantastic food and wine, goats — what more could you ask?


> See photos of the beautiful June lunch (by Kathryn Elsesser Photography).


Lunch Details

Menus may be subject to change according to seasonal availabilities or wanton caprice.

Please let us know if you have any food allergies or special dietary requirements.

Saturday June 16 — The Bloom Lunch

By mid June we should be seeing the flowering of the vines, 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.

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

  • Salad of mixed baby greens
  • with fresh local strawberries, Gruyère cheese, slivered almonds
  • red wine vinaigrette
  • Provençal lamb stew
  • with basil and Carlton Cellars Agate Beach Pinot Noir Rosé
  • served on couscous
  • Chocolate hazelnut cake
  • Salt & Straw Strawberry Honey Balsamic ice cream
  • Road's End Pinot Noir Chocolate Sauce
Picnic in the Vineyard

Saturday July 21 — 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

  • Smoked albacore tuna
  • on hand-made artisan baguette slices
  • Butter lettuce salad with tarragon-herb vinaigrette
  • sunflower seeds, crispy prosciutto
  • Seared Alaskan salmon filets
  • Carlton Cellars Pinot Noir & aged balsamic reduction
  • wilted greens
  • fresh herb pappardelle pasta
  • Flourless Valrhona dark chocolate cake
  • raspberry coulis and local fresh berries

Saturday August 18 — 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.

  • Apple slices bundled with Camembert cheese and prosciutto
  • "Simplified" Salad Niçoise
  • Romaine greens, Serrano ham, green beans, Niçoise olives, asparagus, vinaigrette
  • Pan-seared Pekin (Long Island) duck breast with sherry-honey glaze
  • served with herbed quinoa, butter-braised celery root batons,
  • and plums & apricots poached in Agate Beach Rosé
  • Chocolate Terrine
  • with vanilla custard sauce and chopped pistachios

Information for Reserved Goats Guests

Certain dietary restrictions will be accommodated but not all needs can be met. Dietary restrictions must be shared at time of reservation.
  • 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.
Lunch in the vineyard with Chef Paul Parenteau - Photo by Kathryn Elsesser Photography

Non-goat photos by Kathryn Elsesser Photography


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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