Residents of the Willamette Valley in Oregon's wine country want visitors to know one thing right off the bat: It's not Napa, a distinction they are proud of.
In fact, this upstart region is taking on California's more-established wineries with a recent explosion of tasting rooms sprinkled around the valley, along with eateries serving up fine dining and a posh resort that rivals its California competitors in luxury and style.
The 85-room Allison Inn & Spa, which presides over 35 acres in the small city of Newberg, and has its own vineyard, is the jewel in the crown of the valley's evolution, although, to be clear, the brand of luxury it offers is pure Oregon style.
During my visit to the region, at the invitation of the Allison, it was immediately obvious that the often-stuffy, traditional trappings of luxury would be out of place here. Instead, the hotel embodies a respect for nature balanced with high-end experiences for its guests, an attitude in keeping with the spirit of this part of Oregon. The commitment to understated elegance also reflects a serious commitment to sustainability, including organic products and green building practices.
Instead of plush velvets and shiny marble, guests are treated to natural stone, polished wood and floor-to-ceiling windows overlooking the countryside, along with more than 500 original pieces of art, all by Oregon artists. For a touch of wow, a circular, glass stairwell in the lobby connects the guestroom floors and the spa.
The living room dominates the main level, with a roaring fireplace where local winemakers offer complimentary tastings on Thursdays and jazz musicians play on weekends.
The wine bar boasts 800 wine labels and as many as 40 wines, Champagnes and ports by the glass so that guests can try the local varieties, especially the pinot noirs for which the region is becoming famous.
High-end dining is especially key to the Allison's reputation, made possible by executive chef Sunny Jin, formerly of the French Laundry and El Bulli. Foodies can opt for a private dining experience for 12, a seat at the chef's table for 10 or alfresco meals on the terrace. The main eatery is Jory, comprising a 100-seat restaurant and an Open Kitchen bar where I dined with a friend overlooking the kitchen.
"The oysters on this side of the plate are from Oregon, and those are from Washington," instructed our waiter, challenging me to select my favorites, while the sommelier described the vintage she was serving to go with them.
The counterpoint to these luxe offerings, however, is the pride the staff takes in how much of the fare we were enjoying came from the property's 1.5-acre kitchen garden and greenhouse, which I toured with the head gardener. Not only are its vegetables and herbs, including rosemary, thyme, oregano and tarragon, used daily in Jin's kitchen, but many also appear in the spa treatments.
The indoor/outdoor spa is massive, with four relaxation rooms and 12 treatment rooms. Design features stick with the organic theme and include copper, glass and terraces with fire pits. Lavender grown on the property is used in many of the treatments, as is grape seed from the vineyards, especially in the signature pinotherapy treatment, a heady mix of massage and scrub.
A standout feature visible from the lobby staircase is the indoor infinity pool with retractable doors adjacent to a well-equipped fitness center.
The 85-room Allison Inn & Spa has its own vineyard.
Wining with dining
Like most guests, we wanted to tour the local vineyards, so the concierge arranged tastings for us and supplied a loaner Lexus and a map so that we could get around on our own.
There are more than 200 wineries within 45 minutes of the property, according to managing director Pierre Zreik.
"Oregon wine country is getting press, and we're seeing wine country visits April through November," he said, adding that guests are staying longer than they did even a few years ago.
The two wineries we visited were Domaine Roy & Fils and Soter Vineyards, both an easy drive from the Allison.
Roy & Fils is a second-generation winery that opened a tasting room in 2012, and its young, knowledgeable staff welcomes visitors without reservations on a first-come, first-served basis for tastings of its highly rated wines. The winery can also do wine-pairing meals with advance notice.
Soter, on the other hand, is more established, and reservations are required. The 45-minute tasting includes anecdotes about the history of the valley and, in summer, tours of the actual vineyards, which serves not only pinots but also a signature rose.
Since we had a car, we also dined nearby at the elegant Recipe restaurant, which is located in a restored Victorian home and serves up locally sourced fare and a robust wine list, and Red Hills Market, said to be the hangout of local winemakers, drawn by the charcuterie, cheeses, artisanal beers and, of course, wine.
As to the profile of typical guests, they are a mix of leisure and high-end business, Zreik said, adding that the property is equipped with 12,000 square feet of meetings space. The romance market is also robust, while families are more likely to arrive during the holidays.
The 1,575-square-foot, two-bedroom, 2.5-bath Grand Penthouse Suite, which features two fireplaces, a dining room, private terrace and butler's pantry, costs from $1,200 per night; guestrooms are priced from $380.
All room rates include parking, WiFi and snacks in the room. Pets are welcome.
Visit www.theallison.com.