Regenerative Farming Meets Japanese Elegance at Ambar Estate
Produced in partnership by Travel Dundee and the Dundee Hills Winegrowers Association
Tucked into 20 previously untouched acres of the Dundee Hills sits Ambar Estate. Under the stewardship of Rob Townsend and Pam Turner, it became the first Regenerative Organic Certified® vineyard in the Willamette Valley. From the moment they planted their first vines in 2018, the founders embraced regenerative practices that go beyond sustaining natural resources to improving them.
“Regeneration is our all-encompassing mission at Ambar Estate and speaks to what we want to do here” says Julie Mettille, General Manager at Ambar Estate. This philosophy permeates everything they do, from their meticulous vineyard management to the renewable solar energy that powers the tasting room, to the experiences offered to their guests.
The estate’s vineyards are evenly split between Chardonnay and Pinot Noir, with winemaker Kate Payne Brown also crafting a Rosé and planning to release their first sparkling wine in 2026. Every wine produced at Ambar is made with estate-grown fruit, ensuring the highest quality from vine to bottle.
Visitors are invited to step into a world that feels like a serene escape. The estate’s design draws heavily from Japanese aesthetic and includes a stunning garden designed by the world-renowned Hoichi Kurisu, known for his work on the water feature in the Portland Japanese Garden.
The architecture at Ambar Estate is equally impressive, featuring sleek, minimalist buildings with floor-to-ceiling windows in the main tasting room and two private spaces that offer breathtaking views of the vineyards. The patio provides the perfect setting for guests to see what’s happening in the vineyards – from bud break to veraison to harvest.
“We are hyper-focused on quality, not just in our wines, but also in the experiences we offer,” Mettille explains. “When guests visit, we want them to be greeted by a truly beautiful and memorable experience.”
The estate boasts a talented full-time chef, Heidi Whitney-Schile, who crafts a menu going far beyond the typical cheese and charcuterie board. Each morning, she bakes fresh sourdough and brioche, and sources all products locally from vendors with shared values.
At Ambar Estate, the experience is holistic and will leave a lasting impression of the estate’s dedication to both the earth and the art of winemaking. Visitors will gain a deeper understanding of regenerative farming and how the work in the vineyard impacts the wine they taste.