Nestled in the west hills of the hood river valley, with breathtaking views of Mt. Hood and our 34 acres of vine, Phelps Creek Vineyards invites you to experience Oregon Wine Country.
Jazz in the vines
Grab a picnic basket and head out to the vineyard for some live music!
We'll supply complimentary wine tasting for all guests
Prepared bites will also be available for purchase
come on out, sip on some wine, & enjoy the sounds of Trio Subtonic
sunday, July 22 - 2-5 pm
General Admission - Early Bird $25
$15/ friends of the vine Wine Club
going back in time
ever wonder how pinot NOiR ages in the bottle?
for the kick off to summer, explore the opportunity to experience Our COLuMBIA gorge pinot noir 2015,2014,2013
now available as a package for $93
Tasting Notes and Recipes suggestions included
What's happening on The Vineyard?
there is a buzz in the air at phelps creek vineyards!!
swarm of roaming honeybees selected a Pinot Noir vine in our Upper East Slope to rest.
The season’s turn brings with it two new worker bees for the Phelps Creek crew
our Vineyard Ambassadors have arrived!
Mara Sleeter came to us in May from Portland, where she studies International Affairs and Economics at Lewis & Clark College. She works directly with the Queen Bee (otherwise known as Lynette) in marketing and business, as well as co-leading the Ultimate Wine Country Experience tours. In her time off, Mara enjoys hiking the Gorge, as well as attempting to coax the Queen into joining her for yoga. She hopes to see some of our Wine Club members come along on one of her tours later in the summer!
Wesley Yu, known around here as Wes, has become Phelps Creek “casual." Wes’s developing interest with wine stems from a worldly, multicultural upbringing. He spent 7 years abroad in Shanghai after a childhood spent in Los Angeles. His palate and exploration with the world of wine blends with an exposure to various cultures and cuisines around the world. Wes finds it fascinating how almost all cultures find some way to incorporate wine, alcohol, or other fermented beverages into their cuisine. After a hard week under Lynette's “wing”, you might even find a single malt whiskey in his glass. Coming to us from Oregon State’s BioResource Research program, in the College of Agriculture, Wes is eager for Bill’s mentoring in the science and art of winemaking.