This Is How Oregon Shows Up
The wines and the tasting room that defines a region and culture.
For the curious. The unhurried. A modern tasting room rooted in fifty years of intention, overlooking the Avellana Vineyard and the Chehalem Mountains beyond. The wines are built for the table — structured by the wind, lifted by the elevation. The kitchen knows it too.
Tasting flights, glass pours, and bottles available daily.
Open Mon–Wed 10–5, Thu–Sun 10–6.
Reservations recommended. Walk-ins welcome.
19500 SW Mountain Home Rd. Sherwood, Oregon 97140
Reservations
Tasting flights, glass pours, and bottles. Open daily. Savor seasonal creations from Head Chef Eric Ekberg, crafted to highlight the best of each visit. Walk-in, or reserve ahead if you want to be sure of a table.
TASTINGS ARE $60 | $30 FOR MEMBERS
Tasting fee refunded with $120 purchase
The Laurelwood Table
Four courses, shaped by what's in season across Oregon, paired with single-vineyard wines from some of Oregon's oldest vines. Head Chef Eric Ekberg builds each dish to draw out the character of the Ponzi Vineyards wine it's served with.
$175 | $125 for members
Offered Wednesday–Saturday at 12:30pm
Harvest at Ponzi
A behind-the-scenes look at the estate during its most demanding season. Walk the vineyard, follow the fruit from vine to tank, then head into the cellar to taste 2025 straight from barrel. Back inside, drink 2023, with a preview of 2024 poured alongside.
$235 | 10am harvest tour and lunch
$150 | 2pm harvest tour
Vine to Barrel
Go behind the label. Walk Avellana Vineyard, move through the gravity-flow winery, pull barrel samples of upcoming reserve Pinot Noirs alongside the winemaking team, and finish with a private flight of single vineyard and limited production wines. This is as close as it gets.
$125 | $75 for members
Complimentary for Basalt members
Laurelwood Society Members
Complimentary tastings, priority seating, and access to experiences before they
open to the public. Because the people who show up deserve to be taken care of.
Food & Wine
The Kitchen Knows It.
Eric Ekberg joined us as Head Chef after his tenure as Executive Chef at Laurelhurst Market, one of Portland's most-loved restaurants. Now he's bringing that same sensibility to Ponzi, building a food program around the wines instead of the other way around.
Every seasonal menu takes its cue from what the Laurelwood gives the wines — structure from the tannins, freshness from the elevation — then leans on local farmers, foragers, and artisans to fill in the rest. Nothing precious, everything intentional.
From the Harvest Board to Bagel Chips with Petrossian Caviar, this is Oregon food doing what it does best: playful, precise, and never trying too hard.
His resume checks every box you'd want — Le Bernardin in New York, years under James Beard winner Vitaly Paley, Portland's Bamboo Sushi.
Event Calendar
Aug 8th
Barre3 On The Lawn
Earn it. Then pour it. Expert instructors lead a balanced, full-body workout with modifications throughout — every level welcome, no experience required. Afterward, stay for complimentary grazing boards and half-price wine flights.
aug 21st
The Suitcase Dinner
Join us for an intimate evening of wagyu sourced through a third-generation Japanese butcher and prepared by Head Chef Eric Ekberg, most recently Executive Chef of Laurelhurst Market — intentionally paired with Ponzi wines.
Sept 19th
Rogue River Release
Rogue Creamery, Ponzi Vineyards, Olympia Provisions, and pFriem Family Brewers come together for one night of Oregon craft at its most uncompromising — a multi-course dinner prepared by Head Chef Eric Ekberg.
BOCCE at Ponzi
Create Simple Pleasures
Bocce at Ponzi is a celebration of life’s simple pleasures – an afternoon filled with fun, laughter, and, of course, fantastic wine! Whether you’re a seasoned player or trying it for the first time, our vineyard bocce courts offer a unique and relaxing experience among the vines.
Bocce is available seasonally and depends on weather and court conditions. To reserve a court, contact us at 503-628-1227. We’ll be happy to confirm availability, conditions and help you plan your visit.
Reservation details
Glass pours or bottle service only
Maximum of 8 guests per group
No outside food or drink
Best Played With a Glass of Wine in Hand
Getting Started
- There are commonly two teams: two or four players per side. After a successful coin toss, player one tosses the pallino (small white ball) to start the frame.
- The pallino must pass the center line of the court. It cannot hit the back wall and must be at least one foot from the side wall. If the player fails to toss the pallino properly, the opposing team will toss to begin play.
- The team that tossed the pallino begins the game. Opponents take turns tossing their team’s colored bocce balls, trying to get as close to the pallino, while staying behind the foul line.
- A player may use his/her bocce ball to knock an opponent’s ball out of place, or use his/her bocce to knock his/her own balls into a more advantageous location, or move the pallino into a better position.
- Tosses must be kept to below the knee. No volo shooting!
Scoring
- The pallino remains in play even if it hits the back wall.
- Bocce balls that hit the back wall will be removed and are considered ‘dead’ unless it first hit another ball.
- Whenever a team gets a ball close to the pallino, the player must step aside and allow the other team to roll. The other team rolls until it beats (not ties) the opposing ball. This continues until both teams have used all their bocce balls.
- After all players have tossed their bocce balls, the player or team that is ‘inside’ will be awarded a point. One point will be awarded to this player or team for every ball that is closer to the pallino than his/her closest competitor’s ball.
- The team that scored last will toss the pallino to begin the next frame.
- Games are played to 11 points or until the end of the guest’s 90-minute visit.