There’s something especially meaningful about reconnecting with someone who has followed your journey from the early days. In January, Dave had the pleasure of appearing in a two-part segment on the SoCal Restaurant Show with host Andy Harris on AM 830 KLAA. Andy first discovered Bells Up several years ago, when we were still very much in startup mode, and he has kept an eye on our progress ever since. Being invited back to talk about how the winery has evolved — and to taste through recent releases — felt both celebratory and reflective.
From Tax Attorney to Winemaker
Andy opened the conversation by revisiting the question we’re asked so often: how does someone go from being a successful tax attorney to a winery proprietor in Oregon’s Willamette Valley? Dave’s answer was as thoughtful as ever. Life, he said, is rarely linear. Two decades ago, what began as a hobby in our Ohio basement — five gallons of boxed juice fermenting in a bucket — slowly transformed into something much bigger. Like many amateur winemakers, Dave discovered that once you start learning the science and artistry behind fermentation, it becomes impossible not to keep going. The hobby expands. The curiosity deepens. And before long, you’re imagining what it might look like to do it for real.
The turning point came after we visited the Willamette Valley in 2008 and fell in love with the Chehalem Mountains. Shortly afterward, Sara’s professional mentor, Kelly, was diagnosed with stage 4 pancreatic cancer at age 40. That moment forced us to confront some very real questions about time, purpose, and whether we were truly pursuing what made us happiest. If we were ever going to chase this dream, we needed to do it intentionally and responsibly. Dave spent four years apprenticing at an urban winery in Ohio, learning commercial production from the ground up before we made the move west in 2012. This was never going to be a vanity project. We didn’t have the luxury of treating it as a hobby business. We had to learn the craft properly and build it carefully.
What “Bells Up” Means? Music, Emotion, and Storytelling
During the interview, Andy also asked about the meaning behind the name “Bells Up.” For those who don’t know, Dave was a French horn player for twenty years. In orchestral music, “bells up” is an instruction that signals a dramatic flourish. Normally, the bell of the horn rests on the player’s leg, but when the composer writes “bells up,” the horn players lift their instruments into the air for a bold, shining moment. When we found our property on Bell Road, the name came together almost instantly. Music and wine share so much in common — structure, movement, emotion, and storytelling — and that philosophy continues to guide every wine we produce.
Featured Wines
Andy had recently sampled several of our wines, and called out two:
2024 Joy Seyval Blanc, a Distinctive Hybrid
One of the highlights of the show was Andy’s enthusiasm for our sparkling wine, 2024 Joy. Joy is made from Seyval Blanc, a grape rarely seen on the West Coast. In fact, we are currently the only producer growing it in the Willamette and just one of two in the state.
A hybrid grape, Seyval is more commonly associated with cooler climates like the Finger Lakes, and Dave was drawn to it because of its remarkable complexity and texture. Unlike thinner white varieties, Seyval has a natural weight and structure that allows the bubbles in a sparkling wine to integrate beautifully rather than overwhelm the palate. The result is bright, vibrant, and layered, offering fruit and energy without relying on residual sugar. It consistently surprises visitors and, as Andy noted on air, it stands confidently on its own.
2022 Titan Goes Fully Estate
The conversation also turned to our 2022 Titan Pinot Noir, a wine that represents a milestone for us. When we purchased our property in 2012, there were no vines planted here. We cleared dead Christmas trees and blackberry brambles before planting our first vines in 2014. It takes years for vines to mature enough to produce fruit worthy of a premium bottling, and the 2022 Titan marks the first time this wine has been crafted entirely from our estate fruit.
That transition from purchased grapes to fully estate-grown production was a goal we worked toward for over a decade. Dave often describes his wines in terms of “shape” rather than flavor notes, and on the show he explained that Titan rolls across the palate like a gentle wave — soft at the entry, building gracefully at mid-palate, and fading into a long, quiet finish. Hearing Andy recognize both the elegance of the wine and the significance of the estate milestone meant a great deal to us.
The Bells Up Experience
Andy also emphasized our unique approach to tastings. Bells Up has no employees; it is just Dave and Sara. We host one group at a time, creating a private and interactive experience tailored to the people in front of us. Whether someone is visiting their very first winery or is a seasoned sommelier, the goal is the same: to make wine feel welcoming and personal. Dave shared how we want guests to feel just as comfortable opening a bottle at home as they did sitting with us in the tasting room. That philosophy has shaped our relationships with customers, many of whom have become close friends over the years.
When Andy asked how listeners could purchase our wines, Dave explained that while we ship across the country, we intentionally avoid a simple point-and-click ordering system. Our website provides an overview of the portfolio, but we prefer conversation over transactions. When someone calls or emails, they speak directly with one of us. We ask questions, learn their preferences, and make recommendations accordingly. Wine, for us, is about connection and shared experience.
Grateful for the Journey
Returning to the SoCal Restaurant Show was a great opportunity to reflect on how far we’ve come. From basement fermentation kits in Ohio to apprenticing in a commercial cellar, from clearing brambles in Newberg to finally releasing estate-grown Pinot Noir and sparkling Seyval Blanc, the journey has been deliberate and deeply personal. We are grateful to Andy Harris for giving Dave the opportunity to share the story once again, and we are grateful to everyone who continues to follow along, visit, listen, and open our wines at their own tables.
Every “Bells Up” moment is brighter when it’s shared. Ready to experience yours? Call 503.537.1328 to schedule a private tasting with Dave, exclusively for one group at a time.
