Grochau Cellars


At Grochau Cellars, we come to wine as appreciators first, explorers second and creators third. We try to always remember that balance. Drawing inspiration from the landscape around us, and the classic, nuanced wines of France and Spain, we craft the kind of wines we hope to drink at the end of the day: pure, honest and delicious.

Location Description

Located in the heart of Portland, Oregon.


  • We work with 7 grape growers with goal to produce intense and balanced wines for your dinner table.

Additional Information

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John Grochau was first introduced to wine and the winemaking landscape in his early 20’s, while racing bicycles for a French team in the Loire Valley. For several years, he raced through some of France’s most revered winemaking regions including Champagne, Burgundy and the across the Loire Valley. When he returned to his hometown of Portland, Oregon, he went to work in the restaurant business and quickly discovered an even greater appreciation for wine.

After more than decade selling wine in some of Portland’s finest restaurants, including a 14-year stint at Higgins, Grochau plunged into winemaking. He spent a year in Sonoma before returning to Oregon to work at Erath Winery, and then worked alongside winemaker Doug Tunnel at Brick House Vineyards for four years. His first vintage as owner and winemaker at Grochau Cellars was 2002.

Practices & Techniques

With Grochau’s restaurant experience, there was a natural progression as a winemaker to craft food-friendly wines that enhance a meal. Grochau strives to make wines that are balanced, textured and expressive of place. Inspired by the diversity of the Willamette Valley’s soils and microclimates, Grochau sources fruit from organic and sustainably-farmed vineyards.

Grapes are hand-harvested and wines undergo a slow, natural fermentation. Working with grape varieties with a legacy in the Willamette Valley – namely Pinot Noir and Pinot Blanc – Grochau also seeks to showcase the potential of emerging varieties like Melon de Bourgogne and Gamay.

Estate Vineyards / AVA

Grochau Cellars sources grapes from organic and sustainably-farmed vineyards across Oregon’s Willamette Valley. The rich diversity of microclimates, soil compositions and topography found in these family-owned vineyards allows us to express the nuances of each vintage.

Anderson Family Vineyard
Cliff & Allison Anderson
Grapes: Pinot Noir
Soil: Jory & Nekia

Cliff and Allison Anderson along with their vineyard manage Rudy, meticulously farm a 16.5-acre vineyard planted in 1992 in the Northern Dundee Hills of the Willamette Valley. We buy 3 different clones that have 3 different aspects: Pommard faces Southeast, Wadensvil faces due east, and Dijon 667 clone has a Northeast exposure. The clone and site variations produce 3 distinctly different wines that combined harness the expression of the site.

Armstrong Vineyard
Doug & MIchele Ackerman
Grapes: Pinot Noir
Soil: Willakenzie
Armstrong Vineyard is located in the Ribbon Ridge AVA, the smallest AVA in the Willamette Valley. Planted on sandy sedimentary soil, (old seafloor), this vineyard drains exceptionally well. With its lower elevation and western aspect the vineyard is an early ripener. We started working with Armstrong Vineyard in 2015, we are excited about to see how the wines develop barrel. At this early stage I can say that these wines are nice mix of power and grace, just what you would expect from sedimentary soils.

Patti & Mark Bjornson
Grapes: Pinot Noir
Soil: Jory & Nekia

Situated on volcanic soils planted with 28 acres of grapes in the Eola-Amity AVA. The vineyard is certified Salmon-Safe and sustainable by L.I.V.E. (Low Input Viticulture and Enology). They believe that sustainable farming makes better wine. We purchase fruit from every block and every clone. Our single vineyard blend change year to year.

Bunker Hill
Jenny Morrow
Grapes: Chardonnay
Soil: Nekia

Located in the South Salem Hills, Bunker Hill is LIVE certified and making the move towards Organic. Dijon 76 on 3309 Rootstock in 1994/1995, 550-600 feet vineyard elevation.

Cancilla Vineyards
Ken Cancilla
Grapes: Pinot Noir (Pommard, Dijon 777, 115)
Soil: WIllakenzie

Located in the Willamette Valley AVA, just north of Gaston Cancilla is L.I.V.E. Sustainable, and 100% organic. Elevation: 500 to 600 feet.

Carlton Hill
David Polite
Grapes: Pinot Noir
Soil: Willakenzie & Peavine

Located in Yamhill-Carlton AVA with an elevation range between 420 and 480 feet, and eastern exposure. L.I.V.E. Sustainable and Salmon-Safe certified.

Alan & Gail Cochran
Grapes: Pinot Noir
Soil: Woodburn

The Cochran vineyard is due west of Portland near the small town of Banks. With its low elevation and deep soils, this is a site that will never produce single vineyard quality wine. What this vineyard will produce is bright red and pretty pinot noir with spicy and earthy aromatics, medium weight and soft powdery tannin. Wine from this site are the foundation of the Commuter Cuvee Pinot Noir.

Fir Crest
John & Lynda Lenyo
Grapes: Pinot Blanc
Soil: Willakenzie

Fir Crest is nestled in the foothills of the coast range just west of Carlton in the Yamhill-Carlton AVA. The vineyards are not irrigated and are completely dependent on rainfall. LIVE certified, and support environmentally and socially responsible wine growing.

Lia's Vineyard
Todd Hansen
Grapes: Pinot Noir
Soil: Jory & Sedimentary

Lia’s Vineyard is located in the Chehalem Mountains AVA. The elevation ranges from 380 to 560 feet and the aspect is primarily due south. The soils are mostly Jory, a dark reddish brown silty clay loam, with a transition to sedimentary series around the 400′ contour.

Myron Redford & Vikki Wetle
Grapes: Gamay Noir
Soil: Jory, Yamhill & Woodburn

Established in 2006 this Certified Organic farm is located in the Eola-Hills AVA on the same road as the Grochau Cellars tasting room.

Christian Stavig
Grapes: Melon de Bourgogne
Soil: Silty Loam

Cooler part of the Willamette Valley AVA closer to the Cascade Mountains than the coast, the perfect site for growing melon de bourgogne.

Upper Five
Terry Sullivan & Molly Morison
Grapes: Tempranillo & Syrah
Soil: Mantia Silty Loam

Upper Five Vineyard is situated at 1920 feet outside of Talent in the Rogue Valley AVA and received organic certification in 2005. The site elevation and northerly aspect result in good acid retention and complexity.

Vista Hills
John & Nancy McClintock
Grapes: Pinot Noir
Soil: Jory

42 acres located in the Dundee Hills with elevations reaching 900 feet, LIVE Sustainable and Salmon-Safe certified. We purchase only Pommard clone from the vineyard, our 1.1 acre block sits at around 800 feet elevation. Higher elevation, deep soils and a warm southwest exposure combine to make a wine that is aromatically driven, full of dark fruit and rich in weight.

Yamhill Valley Vineyards
Elaine McCall & David Hinrichs
Grapes: Pinot Blanc
Soil: Sedimentary Clays w/ Basalt Intrusions

Located in the foothills of Oregon’s Coast Range Mountains, this property enjoys a unique soil of heavy clay and marine sediments that helps produce wines with incredibly intense flavor and structure.

Tim & Keri Ramey
Grapes: Pinot Noir
Soil: Silty Clay

Located on the Middle of the Eola-Amity Hills AVA, Zenith Vineyard has a unique diversity originating from its various soil types and elevations. Wines made from this L.I.V.E. certified vineyard exhibit complex wild black raspberry, black currant tea and lavender blossom aromas. Our Zenith Single Vineyard Wine is a combination of the most special barrels produced from this fantastic vineyard. We buy Pommard from block 6G, (planted in 2003) which is wind protected and thus warmer and fruitier than many of the other blocks.

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Friday through Sunday, 12 pm to 5 pm


9360 SE Eola Hills Road
Amity, Oregon 97101
United States

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