Soter Vineyards
A 250-acre farm, Demeter-certified biodynamic, certified organic, LIVE, Salmon Safe and a B Corporation. The first wine Tony and Michelle Soter made here, in 1997, was a sparkling rosé — and it is still the one to ask for.
No dogs and no outside food. There are animals on the farm and a working kitchen, so both rules are firm. Dietary requirements are accommodated with notice.
Most Oregon wineries start with Pinot Noir and add sparkling later, if at all. Soter did it the other way round: the first wine made here, in 1997, was a Brut Rosé. Nearly thirty years on it is still the thing they do better than anyone.
The wine
Ask for the Mineral Springs Brut Rosé — the 2021 is current, around $80. There is a Blanc de Blancs too, and still Pinot Noir, Chardonnay and Pinot Blanc from the estate, plus the Origin Series and Planet Oregon labels.
Who it is for
Thoughtful craftsmanship with an ambiance that fills you with joy, and a sense of community that comes through the wines. The farm is the point. You are not visiting a tasting room with a vineyard attached — you are visiting a farm that happens to make wine, and the kitchen is a serious part of it.
Who would find it wrong: anyone who does not want a thoughtful experience with real food. If you want to taste and leave, the format will feel slow and the Provisions pricing will feel absurd.
What to expect
Every visit needs a reservation through Tock. The Estate Experience is $40 for about forty-five minutes, waived entirely if you buy four bottles, with $10 credited per bottle. Provisions is the full farm-to-table sitting at $175 and runs Friday to Sunday. There is also a two-hour vineyard walk with lunch, on select summer Sundays, capped at twelve.
Open Thursday to Monday in winter, seven days a week from May through November. Tables seat eight; nine or more is priced differently and carries an automatic gratuity. Chris Fladwood makes the wine.
A beautiful space that welcomes you into what feels like home, with wines that are thoughtfully expressed.
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