Carlton Cellars Carlton Cellars Carlton Cellars Carlton Cellars Carlton Cellars Carlton Cellars Carlton Cellars Carlton Cellars Carlton Cellars Carlton Cellars Carlton Cellars

Carlton Cellars


Estate Vineyard Lunches — Summer Series 2013

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

Prepayment requested to reserve your place.

$55 each / $45 for Connoisseurs Club members


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

2013 Event Details

Saturday June 22, 12–3 PM

Guest chef: John Taboada of Navarre and Luce.

Saturday July 27, 12–3 PM

Featuring the cuisine of Red Hills Market by executive chefs Jody Kropf and Shiloh Ficek.

Saturday August 24, 12–3 PM

Guest chefs: Carmen & Eric of Nick's Italian Cafe.

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. This year we're excited to be partnering up with three of the region's great chefs and kitchens: June: John Taboada of Portland’s acclaimed Navarre and Luce restaurants; July: Red Hills Market; and in August: Nick's Italian Cafe chefs Carmen and Eric.

And of course all are pairing their meals with 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.

PLus you'll get to 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?


> Photos above by Kathryn Elsesser Photography. See more photos of previous Vineyard Lunches.


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 22 — The Bloom Lunch

With guest chef John Taboada

of Portland’s acclaimed Navarre and Luce restaurants.

Includes three glasses of Carlton Cellars wines.

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.

Saturday July 27 — The Lag Lunch

Picnic in the Vineyard

Featuring the cuisine of Red Hills Market.

Includes three glasses of Carlton Cellars wines.

For July we're thrilled to partner with Red Hills Market. Executive chefs Jody Kropf and Shiloh Ficek will prepare your farm-to-table meal, a bounty of local goodness and wood-fired cooking.

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.

Saturday August 24 — The Veraison Lunch

With Nick's Italian Cafe chefs Carmen and Eric

also of Fino in Fondo Salumeria. Nick himself will also be attendance.

Includes three glasses of Carlton Cellars wines.

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.


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 - Photos by Kerry Davis

Photos by Kerry Davis 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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