11975 Smithfield Road
Dallas, OR 97338
(503) 623.6420
Fax : 503 623-4310
Email: info@vanduzer.com
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Tasting room hours:
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(Map)
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Tasting Room - The tasting room is open daily from 11 a.m. to 5 p.m. every day. Overlooking the vineyards planted on the West Side Bowl and the Van Duzer Corridor, for which the winery is named, the trellised terrace is designed to blur the distinction between inside and outside. Guests can taste Van Duzer's current releases, enjoy a picnic lunch under the oak trees and experience one of the most breathtaking views in the valley.
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| Monday: | 11:00 AM. | 5:00 PM. |
| Tuesday: | 11:00 AM. | 5:00 PM. |
| Wednesday: | 11:00 AM. | 5:00 PM. |
| Thursday: | 11:00 AM. | 5:00 PM. |
| Friday: | 11:00 AM. | 5:00 PM. |
| Saturday: | 11:00 AM. | 5:00 PM. |
| Sunday: | 11:00 AM. | 5:00 PM. |
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In the fall of 2006 Van Duzer unveiled a new state-of-the art, energy-efficient, contemporary winery. The new facility created greater efficiency and control of fermentation and storage temperatures. Over time, production of its 75-acre estate will increase to 20,000 cases. Located near the top of an oak-covered knoll at an elevation of 475 feet with expansive views of the surrounding countryside, the new 18,500-square-foot winery features a barrel room buried 12 feet into the ground to create natural cooling effects.The new winery architecture is unique for Oregon. It is an insulated concrete tilt-up structure - a method of pouring concrete forms on the ground, encapsulating the rigid insulation to form panels, which are then tilted up by crane to form the walls of the building. Made entirely from concrete, wood and steel, the new winery is designed to be an extremely functional single-level winery. Some of the winery's features include: Cooling roof - a highly reflective treatment on the roof keeps the facility cool. Night air cooling - daytime exhaust fans can be reversed for nighttime cooling in the summer. Superior insulation - allowing for highly controlled temperatures in the barrel rooms. Recycled waste water - production waste water is recycled for irrigation, adhering to Van Duzer's sustainable farming practices.
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Winemaker Jerry Murray
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Jerry D. Murray, a highly regarded Willamette Valley winemaker and vineyard manager, was selected on June 10, 2010, to head up the winemaking program at Van Duzer Vineyards. At Patton Valley Vineyard since 2005, Murray built a reputation for nuanced Pinot Noir wines of fresh fruit character and refined balance. Recent wine releases have earned respect and 90+ ratings from Wine Spectator (94), The Wine Advocate (90+), Stephen Tanzer’s International Wine Cellar (92) and Wine & Spirits (94) publications.
Exposure to wine in a restaurant setting led Murray to launch what he calls his "experiential" wine training after graduating from Ohio University in 1993 with degrees in physiology and biochemistry. International winemaking experience eventually lead him to settle in the Willamette Valley where Murray refined his winemaking skills at Erath Vineyards, Panther Creek and Chehalem before signing on as winemaker and vineyard manager for Patton Valley Vineyard.
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