A new traditional-method sparkling wine estate, Perlée, opens its doors in Oregon's Dundee Hills on August 1, 2026, bringing together organically farmed vineyards, a Michelin-starred culinary pedigree, and reservation-only hospitality designed to rival the world's top wine destinations.
Founded by Tiffany and Grant Austin on land the family has owned for more than 40 years, Perlée spans more than 70 acres of dry-farmed, organically managed estate in the Willamette Valley. The property — framed by native Douglas fir, Oregon white oak, and bigleaf maple — includes chef's gardens, pollinator habitat, beehives, and heritage poultry, all feeding into a dining program built around place. Design details carry that philosophy indoors: hand-blown glass chandeliers, handcrafted furnishings, and ceramic plateware formed from the estate's own soil reinforce the connection between guest, table, and landscape.
The Culinary Program
Leading the kitchen is Chef Brian Barker, formerly of Smyth, the three-Michelin-starred Chicago restaurant. His menu evolves daily with the seasons, sourcing from the estate's gardens, surrounding forests, and Oregon producers. The pairing-first philosophy — every course composed to elevate the wine as much as the food — positions Perlée squarely within the premium hospitality segment operators and beverage industry analysts have been watching as high-net-worth travelers increasingly seek destination dining experiences anchored to a single terroir.
The Experiences and Pricing
Guests choose between two reservation-only formats, each capped at twelve people. The Salon Experience ($250 per person) offers eight courses anchored by Perlée's inaugural Limited Edition Blanc de Blancs. The Full Experience ($400 per person) expands into a curated global wine progression alongside Chef Barker's full tasting menu, placing Oregon sparkling wine in conversation with international benchmarks. Both formats are positioned at a price point that reflects the estate's ultra-premium ambitions and the scarcity model now common across leading wine hospitality concepts.
At the center of every pour is Perlée's inaugural Limited Edition Blanc de Blancs ($150), crafted via the traditional method from Willamette Valley Chardonnay. The wine is available exclusively through the estate — in person during a visit or by phone — a deliberate distribution strategy that reinforces the direct-to-consumer model gaining traction across the Oregon wine and restaurant hospitality corridor.
Significance for the Industry
"Perlée was never just about making wine," said Tiffany Austin, proprietress and co-founder. "We wanted to create a place that, really, could only exist here; where Oregon's landscape, its remarkable ingredients, and genuine hospitality come together to create something special and memorable."
The estate's opening reflects a broader shift in high-end wine hospitality: operators are moving beyond the standard winery tasting room toward fully integrated culinary destinations where food, wine, architecture, and agricultural storytelling justify premium price points and drive repeat visitation. For restaurateurs and beverage directors tracking where affluent guests are directing their dining spend, Perlée represents a template for experience-first hospitality rooted in regional identity rather than imported prestige. Oregon's cool-climate Jory soils and long growing season, the Austins argue, offer everything necessary to produce world-class sparkling wine — the estate is built to prove it.
Reservations are open now at perleevineyards.com.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
