The Dundee Hills estate combines traditional-method wine, seasonal cuisine and landscape-led hospitality in a reservation-only format centred on Oregon’s sense of place.
Perlée, founded by Tiffany and Grant Austin, has opened in Oregon’s Dundee Hills as an intimate sparkling wine estate built around the relationship between traditional-method wine, cuisine and hospitality. The estate’s release described the project as a way to experience Oregon through its landscape, agriculture and craftsmanship, rather than treating wine as a standalone product. Perlée officially welcomed guests beginning Saturday, August 1, 2026, according to the release. The opening places a highly structured hospitality experience at the centre of the estate’s proposition, with the setting presented as part of what visitors are being invited to discover.
The property covers more than 70 acres in the Willamette Valley and is organically farmed and dry-farmed, with vineyards surrounded by native forest, pollinator habitat, chef’s gardens, beehives and heritage poultry. The Austin family has owned the property for more than 40 years, and the release links the estate’s development to a long-standing interest in wine and hospitality experiences around the world. Perlée’s stated ambition is not to replicate Champagne, but to express Oregon through its volcanic Jory soils, cool climate, high-elevation vineyards and long growing season. That framing makes place a central part of the brand’s product and service design.
At the heart of the opening is the inaugural Limited Edition Blanc de Blancs, priced at $150 and made by the traditional method from selected Chardonnay grown in Oregon’s Willamette Valley. The release said the wine begins a longer-term commitment to expressing Oregon through traditional-method sparkling wine, while other wines are selected from vineyard partners whose approach aligns with the estate’s standards. Chef Brian Barker, formerly of Chicago restaurant Smyth, leads a culinary programme that changes daily with the seasons and draws on the estate’s gardens, surrounding forests and Oregon producers. The menu is designed to place food and wine on equal footing within the visit.
Perlée offers two reservation-only formats, each limited to 12 guests at a time. The $250 Salon Experience includes eight courses anchored by the estate’s Blanc de Blancs, while the $400 Full Experience pairs a progression of Oregon and international wines with Barker’s evolving tasting menu. The small capacities and fixed pricing give the estate a defined hospitality model, closer to an intimate, guided dining occasion than a conventional tasting-room visit. The release also described architecture and interiors that connect guests with the surrounding landscape through extensive glazing, handcrafted furnishings, hand-blown glass chandeliers and ceramic plateware made from the estate’s soil.
The opening signals how Perlée is positioning sparkling wine as a vehicle for a broader account of Oregon, bringing together farming, design, regional producers and culinary technique in one controlled setting. Its first release is therefore presented alongside an experience whose value rests not only on the bottle, but also on the way guests encounter the estate and its surroundings. The Limited Edition Blanc de Blancs is available exclusively through the estate, with purchases made in person during a visit or by phone, while reservations are offered through Perlée’s website. The restrained proposition is clear: Perlée intends to make the place itself inseparable from the wine.
