Jim Bernau founded Willamette Valley Vineyards in 1983, planting Pinot Noir, Pinot Gris and Chardonnay in the heart of the Willamette Valley in Turner, Oregon. He cleared the blackberry vines and remnants of a plum orchard himself and remembers watering the fledgling vines with a garden hose by hand. Initially he sold his grapes to Dick Erath. The winery quickly grew into Oregon’s leading producer of wines selling at $15 and above only three years after its first release of Pinot Noir. Today, Willamette Valley Vineyards is the third largest Oregon Winery by brand and production releasing an estimated 111,700 cases of wine each year. About half of the production is Pinot Noir. The winery now has over 4,500 owners, a result of the nation’s first successful self underwritten public offering (1989, Nasdaq WVVI). Jim Bernau was named Purveyor of the Year in 2007 by the Oregon Restaurant Association for his tireless lobbying for the Oregon hospitality industry.

The Estate Vineyard consists of 50 acres planted to Pommard and Wädenswil clones. The winery and underground cellar are carved into the top of an ancient volcanic flow. In 1997, Willamette Valley Vineyards acquired Tualatin Estate, near Forest Grove and plantings there have been increased using new rootstocks and Dijon clones of Pinot Noir. Both the Estate and Tualatin Vineyards are certified LIVE and Salmon Safe.

The current winemaker is Forrest Klaffke who was brought in from California by former winemaker Dean Cox. Forrest was promoted to winemaker several years later after Joe Dobbes, the winemaker who followed Cox, started his own Oregon winery in late 2001. Forrest has now worked in wineries for over 28 years. He spends a considerable amount of time attending to every detail in the vineyards. Vineyard Manager Efren Loeza began his career at Tualatin in 1979 at 17 years of age and has worked in the vineyard and in the cellar there ever since. Efren lives on the estate in the farmhouse built by the original owners of the property. He now has nearly 300 acres under his supervision.

This is an innovative and progressive winery. In 2005, they were the first winery to include resveratrol levels on their wine labels. More recently, they became the first winery to use cork stoppers harvested from forestlands certified by the Rainforest Alliance to Forest Stewardship Council (FSC). The company has launched a cork recycling initiative with Amorim and also recycles used bottles. In the past the winery made its own fuel and now use bio-fuel from a potato chip plant.

Willamette Valley Vineyards address is 8800 Enchanted Way SE, Turner. The phone is 503-588-9463. The wines are widely distributed on the United States and sold on the winery’s website. A tasting room is open from 11-6 daily. Tours are by appointment. Several Pinot Noirs are offered with the Willamette Valley appellation blend consistently a fine Oregon Pinot Noir for the money.