Domaine Nicolas-Jay

Wineries & Vineyards By Area Portland McMinnville Dundee Newberg Eugene Salem / Amity Hillsboro / Forest Grove Yamhill / Carlton Canby Corvallis By AVA By Variety Food Pairings Bike Friendly Picnic Area Family Friendly Live Entertainment Urban Location Sustainably Certified Dog Friendly Women Led Wineries Plan Your Visit Trip Builder Special Offers Wine Country Tour Guide Where To Stay Hotels & Inns Bed & Breakfasts Vacation Rentals Pet Friendly Campgrounds RV Parks Seasons Cellar Season Q & A Recipes Pork Chops with Endive & Three Hills Cuvée Pinot Noir Flourless Chocolate Cake & Liberty Bell Pinot Noir Tagliatelle Bolognese Shrimp and Goat Cheese Risotto MaMere's Pumpkin Bread Almond Torte Braised Chicken with Nicoise Olives, Carrots & Rosemary Potato Puff Pastry with Lemon Salad Maltagliati Mushroom Cream Pasta Creamy Mushroom & Potato Soup Gougères with Gruyère and Pink Peppercorns Chocolate Bundt Cake Braised Short Ribs Red Peanut Mole Wings Vegetable and Beef Stew with Red Lentils Mushroom Tart Green Garlic Soup Stories Find Your Fireplace Cellar Season Events In Bloom Memorial Day Weekend May is Oregon Wine Month Wine Country Moms Wine Country Dads Garden Views Lawn Games Hooray for Rosé Perks for Locals Spring & Summer Recipes Raspberry Coconut Breakfast Loaf Veggie Cream Cheese Dip Rosé Elderflower Granita Mushroom Burgers Summer Miso Tahini Dip Plum, fig, & Blue Cheese Tart Crispy Enoki Mushrooms with Garlic Aioli Beet & Asian Pear Salad w/Honey-miso-dressing Spring Farro Salad Harvest Q & A Portland Wine Co Left Coast Cellars - Harvest Crew BROADLEY VINEYARDS Recipes Chicken Pot Pie & Three Hills Cuvée Chardonnay Boeuf Bourguigon & Freedom Hill Founder’s Collection Pinot Noir Cranberry Upside Down Cake Jambalaya Perfect Roast Turkey Lasagne alla Besciamella Lamb Bolognese with Mint Roasted Chicken Thighs with Pinot Noir Reduction Xaio Long Bao Harvest Reports Events Playlists Harvest Stories The Giving Season Giving Season Offers Giving Season Events Wine Country Thanksgiving Holiday Recipes Pepito Pesto with Roasted Squash Spicy Thai Noodles with Shrimp Vegetable Ratatouille Pinot Noir spiked Cranberry Sauce Wholegrain Mustard and Riesling Glaze Oregon Autumn Beef Daube Cream of Three Mushroom Soup Weather Wine Country Map Getting Here & Getting Around Ground Transportation Flying With Wine International Visitors Wine Tour Companies Visitor Resources Wine Tasting Tips About The Valley Willamette Valley 40th Anniversary Oregon Pinot Noir Wine Origins Wine Region Of The Year Sustainability Chardonnay Sparkling Wine AVA Overviews Chehalem Mountains Dundee Hills Eola-Amity Hills Laurelwood District Lower Long Tom McMinnville Mount Pisgah, Polk County, Oregon Ribbon Ridge Tualatin Hills Van Duzer Corridor Willamette Valley Yamhill-Carlton History Wine Clubs Regional Map Newsletter Wine and Place The Home That Wine Country Built Be Original Things To Do Events Annual Events Memorial Weekend / May In Wine Country Willamette Cares Food Share Wine Country Thanksgiving PINOT IN THE CITY Classes Meeting Spaces & Event Venues Celebrating Hispanic Roots Wine Country Pride Wine Tour Companies Transportation Specialty Tasting & Shopping Restaurants Attractions Things To Do With Kids Spas & Wellness Outdoor Recreation Breweries & Distilleries Golf Museums & Galleries Farms & Markets Performing Arts Day Trips Cannabis Dispensaries

Melissa Burr, Winemaker at Stoller Family Estate

HARVEST Q&A

#WVHARVEST2023

DOMAINE NICOLAS-JAY

DOMAINE NICOLAS-JAY

LEARN MORE ABOUT DOMAINE NICOLAS-JAY

TRACY KENDALL
ASSOCIATE WINEMAKER

Q. WHAT’S YOUR FAVORITE BEVERAGE TO DRINK DURING HARVEST?

A. Beer, beer and more beer. In all seriousness beer does become quite a staple during harvest. While normally I’m a fan of super hoppy Northwest IPAs, I find harvest requires a lighter more refreshing ale, something you can drink and finish before you fall asleep after a long day. And two key words: Shower Beer. There isn’t a lot of time after a day of harvesting so killing two birds with one stone makes for a nice ending!

Q. WHAT IS YOUR HARVEST ATTIRE?

A. Lots of layers and anything that keeps me dry. Boots, jeans, a past harvest tee shirt, hoodie, vest (every Oregon winemaker’s uniform), and a big rain jacket to top it off. Winemaking during harvest is mostly cleaning and you can’t be afraid to get wet, so good boots are a must!

Q. WHAT ARE YOUR GO-TO HARVEST SNACKS?

A. Goldfish. The perfect snack for 4 year olds and harvest workers — small, portable, a perfect beer pairing and salty.

Q. WHAT WOULD YOUR ADVICE BE FOR A WINEMAKER GOING INTO THEIR FIRST HARVEST?

A. Learn as much as you can. Be the first one there and the last to leave. Keep your eyes open, listen, pay attention and ask lots of questions. It you’re destined to become a winemaker there won’t be anything quite as exciting or wonderful as your first vintage — that’s when you either catch the winemaking bug or decide you don’t want to clean for a living. There’s nothing quite like it. Oh, and make sure you smell a new barrel being filled with Pinot noir for the first time, quite possibly the best smell in the world.

Q. WHAT IS YOUR FAVORITE PART ABOUT WORKING IN THIS INDUSTRY?

A. I know it’s cliché, but the community. This industry is filled with some of the most incredibly passionate and dynamic people I’ve ever known. Everyone comes with a different background and interesting story and chooses to make winemaking their path. Although you won’t make a ton of money making wine you’ll feel as though you won the lottery — beautiful wines, amazing scenery, fantastic food and incredible people.