Goodfellow Family Cellars


888 NE 8th St.

tel. (503) 939-1308

0ac – 48,000bt





Marcus Goodfellow earned a healthy respect for the land by growing up on an 80-acre tree farm near Silverton, Oregon. The fascination with wine came later as he pursued a restaurant career, first in Los Angeles and then in Portland. In 2002 Goodfellow succumbed to the siren song and worked a harvest at Evesham Wood. He also made a small batch of Pinot Noir at the Westrey Wine Co. that year. He counts Westrey’s Amy Wesselman and David Autrey as mentors, as well as Cristom’s Steve Doerner, who helped him see the beauty of the whole cluster fermentation.



Goodfellow works with sustainably to organically certified vineyards, preferably non-tilled, where the owners manage their own vines. He also insists on working with older, dry-farmed, vines. According to Goodfellow ,«vine age trumps everything.» These are the vineyards Goodfellow relies upon to meet those requirements: Whistling Ridge; – Ribbon Ridge American Viticultural Area (AVA); Durant Vineyard – Dundee Hills AVA; Fir Crest and Deux Vert -Yamhill-Carlton AVA; Temperance Hill and Lewman Vineyard – Eola-Amity Hills AVA.




Goodfellow uses 30-100% whole cluster for his red wines and is increasingly using mostly neutral 500 and 820-liter barrels. The Whistling Ridge Blanc 2017 (Everyday wine) is a lush field blend of Riesling, Pinot Blanc, Pinot Noir and Gewürztraminer. It has a honeyed quality, with scents and flavors of spicy ginger tea, apricots and peaches. Finesse, minerality, almonds, orange blossom, citrus and peach mark Goodfellow’s answer to Burgundy, the Whistling Ridge Richard’s Cuvee Chardonnay 2015. The Heritage # 4 Pinot Noir 2015 (great wine) displays the best of Whistling Ridge with aromas and flavors of blackcap raspberries, pipe tobacco, cedar and a savory/meaty quality.



FERTILIZERS compost, manure

PLANT PROTECTION copper and sulfur

WEED CONTROL mechanical, mowing

YEASTS commercial cultured yeasts, spontaneous fermentation

GRAPES purchase 100%