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16161 NE McDougall Road
Dayton, OR 97114
Visit Us
Tasting Room Hours
Daily: 11am - 5pm



The Oregon harvest typically starts at the end of September. The grapes are hand-picked in the early morning hours before the vineyard warms. The picked clusters are placed into five gallon picking buckets, which are then loaded into bins and transported to the winery. The picked fruit enters the winery during the cool morning hours; if needed, it is stored in our cooling room to reach the desired temperature before it is processed.

Pinot Noir

Pinot Noir

Our Pinot Noir grapes get the royal treatment. Our estate Pinot Noir grapes go through our sorting line, where several people remove any unwanted grape clusters as well as any material other than grapes.

The grapes are then carried to our destemmer, which sits on a trolley directly above the fermentation tanks. We drop the whole grapes into these tanks, where they remain at cool temperatures for up to 10 days. This cold soak process is a style choice that facilitates color and flavor extraction before the production of alcohol.

The fermentation usually takes five to seven days, at which point we press the wine.



Our Chardonnay grapes go directly into our press. The pressed juice is then collected, and settled in steel tanks for 12-24 hours. From there, fruit for our oaked Chardonnay goes into French oak barrels in our cellars, where the wine ferments and is aged for approximately 10 months in order to build richness and complexity. Our unoaked Chardonnay is fermented completely in stainless steel tanks, providing a more crisp, fruit driven wine.

Aging Process

Aging Process

We settle the wine in tanks for two to three days, then move it down into our barrel cellar via gravity flow for secondary fermentation and aging.

Our lots of Pinot Noir are fermented and barrel-aged separately, allowing us to gain insight into characteristics of our various clones and vine ages before blending.

We use French oak barrels exclusively, selecting from a handful of coopers (barrel makers) depending on age of vine, clone, and vintage. We think of oak as a complementary spice that enhances the fruit and tertiary flavors of the wine, instead of providing a dominant flavor.

Throughout the years, we have learned the nuances of our individual vineyard sections, and which types of oak complements each best.

Blending & Final Processing

Blending and Final Processing

Our Pinot Noir spend approximately 10½ months in oak barrels before the wine is blended and bottled.

Wine blending takes place in the late spring and early summer months. When the wine is blending and ready for bottling, we employ the use of a high tech mobile bottling line. Following bottling, we like to age our Pinot Noir for at least one year prior to release.


The People

Melissa Burr

Director of Winemaking

Melissa was raised in the Willamette Valley. After completing her Bachelor of Science degree, Melissa studied winemaking and fermentation science at OSU. She joined Stoller in 2003 after working as a harvest hand at several local wineries, as well as a production winemaker at Cooper Mountain for three harvests. Melissa enjoys the creative and natural process of winemaking and appreciates that Oregon's wine industry is constantly evolving, pushing her to learn more about her craft.

Kate Payne Brown

Associate Winemaker

Raised in Salt Lake City, Utah, Kate came to Oregon for her undergraduate degree at the University of Oregon. She studied science and was intending to work in the Optometry field. However, shortly after graduation the allure of the wine industry changed the course of her career, and she moved to Australia to study at the University of Adelaide, where she completed her Master’s degree in Oenology. After a couple of years making Shiraz and Cabernet, she moved back to Oregon to work for Archery Summit, where she remained for over six years as the Assistant Winemaker. In 2014, she left to work for a French winemaking consultancy and is now thrilled to be a part of the wonderful team at Stoller Family Estate.

Ben Howe


Born and raised in the Midwest, Ben moved to Oregon in 2001. He attended Oregon State University, where he received his Bachelor’s degree in Fermentation Science. After graduation, Ben worked harvests in New Zealand, India, Oregon and California. Following his travels, he returned to Oregon to work for King Estate Winery, where he worked his way up the ranks as Enologist, Winemaker, Director of Winemaking, and finally, Vice President of Operations. He appreciates Oregon’s requirement of being nimble and flexible with each vintage’s offerings year to year and is excited to join the Stoller team.

Marcus Mejia

Cellar Master

Originally from Eastern Oregon, Marcus moved to the western side of the state to study at Oregon State University. Studying graphic design took him to Florence, Italy where he was introduced to world of wines through Tuscany. After finishing his degree at Oregon State, Marcus moved to Walla Walla, Washington to study at the Center for Enology and Viticulture. While there, he spent four years working in the industry for one of the most prominent producers in the Pacific Northwest. Following graduation, his travels later took him to the Yarra Valley of Australia to make Pinot Noir. His ever growing desire to make great Pinot brought him back to the Willamette Valley, where he joined Stoller in 2015.