Spring always feels like a reset in the vineyard—and this year, it came with a really fun conversation on Big Blend Radio’s Happy Hour podcast. Dave joined host Lisa Smith for what turned into an easy, wide-ranging chat about Bells Up Winery, spring in the Willamette Valley, and why we do things the way we do.
Listening back, we were reminded how naturally wine fits into conversations about travel, food, and place—especially when Lisa is guiding the discussion.
Just Outside Portland, But a World Away
One of the first things Lisa touched on was how close Bells Up Winery is to Portland—and how surprising that is for people who haven’t visited before. Bells Up is about 25 miles southwest of the city, close enough for a day trip but far enough that things slow down in the best possible way.
That balance is something we love. We get to enjoy the energy, food, and culture of Portland, then come home to vineyard views, quiet mornings, and a pace that lets us focus on the details. And for visitors, it means wine country without a long haul—plus great lodging nearby, from cozy bed-and-breakfasts to the Allison Inn & Spa just minutes away.
Watching Spring Unfold in the Vineyard
When Lisa asked Dave how spring was shaping up, the answer was refreshingly honest: so far, so normal—and in agriculture, that’s a good thing.
Bud break typically happens around mid-April for us, and at the time of the recording, things were right on schedule. No drama, no early panic—just steady watching and waiting. Farming teaches you patience whether you want it or not, and every season keeps you humble. You plan, you prepare, and you stay ready to adjust.
Why Tastings at Bells Up Are Different
Lisa did a wonderful job explaining something we sometimes forget to say out loud: Bells Up is very small. Dave makes about 600–700 cases total each year, across everything we produce. There’s no staff, no assembly line—Dave makes the wine, drives the tractor, and hosts the tastings.
Because of that, we only host one group at a time, by appointment. It’s intentional. Mixing groups with very different wine backgrounds never made sense to us, and we wanted to create a space where questions are welcome—no matter how basic or how technical.
Those tastings usually last about an hour and a half, with five to seven wines poured, depending on what’s open and what makes sense. And yes—Dave really will answer any question. Nothing is off-limits, because sharing the full story, including the learning curves, is part of what makes the experience meaningful.
More Than Just Pinot Noir
While the Willamette Valley is famous for Pinot Noir—and we certainly make our share—Dave talked about how important variety is to us.
Guests can expect Pinot Noir, of course, but also Pinot Blanc, Seyval Blanc (which we’re the only ones growing in the Willamette Valley), and eventually an Italian variety called Schioppettino—which will absolutely get a musical name before it’s released. We also source Syrah and Cabernet Sauvignon from eastern Oregon, where the climate is warmer and drier.
That range is very intentional. We want people to taste something familiar and something unexpected. Wine should be exploratory, not limiting.
A Special Event Worth Celebrating
Much of the conversation focused on our April 27 Mexican cuisine and wine pairing event, and hearing Dave walk through it reminded me just how special this one is.
We’re partnering with Chef Carlos Perez of Maya’s Kitchen, whose background blends classical European techniques with Mexican cuisine. He’s created a four-course menu designed specifically around our 2017 library wines, which we’ve been aging for seven years and rarely pour.
Each course was built to challenge assumptions—Pinot Noir with spice, Syrah with elegance—and every pairing surprised us in the best way. Dave described dishes that made our mouths water long before the first bite, from wild mushrooms and blue corn tortillas to cherry-glazed pairings that somehow made perfect sense once tasted.
These are the moments we love most—when wine and food prove us wrong and open new doors.
Keeping It Approachable
One thing Dave emphasized—and Lisa appreciated—is that we don’t believe great wine experiences need to be extravagant or intimidating. The pricing for this event reflects that. It’s meant to be approachable, fair, and welcoming, especially for our club members and longtime supporters.
We want people to come, relax, learn something new, and leave feeling like they were part of something genuine—not like they attended a production.
Ending on a Happy Note
As the conversation wrapped up, Lisa encouraged listeners to visit us—whether for this event or a future tasting—and joked about helping during harvest (we may hold her to that someday). For us, the podcast was a reminder of why we love sharing our story. Wine brings people together, opens conversations, and creates moments that linger long after the glass is empty.
Thanks to Lisa Smith and Big Blend Radio for raising a glass to spring with us. We’re always happy to pull up a chair and continue the conversation.
Listen to the Podcast
Dave’s portion starts at the 1-hour, 20-minute mark.
Book Your Private Tasting Experience
Can’t make the Sinfonia of Wine and Music event? Join us for a private tasting experience instead. Each appointment is hosted by Winemaker Dave exclusively for one group at a time. To reserve your seat at the table, call us at 503-537-1328.
