Podcast
The Oregon Wine History Archive Podcast
Hosted by The Oregon Wine History Archive · EN
The Oregon Wine History Archive at Linfield University was created to collect, preserve, share, and continue the narrative of Oregon wine.
The growth of the Oregon wine industry extends from the farmers and winemakers to the marketers, scientists, innovators, and dreamers of the enterprise — all of whom are vital to the industry’s success. It is our aim to link the past, present, and future of the industry in hopes of sharing the story of Oregon wine.
Some oral history interviews are conducted on site and may contain background noise from nature, winery, or tasting room operations.
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Shannon Mayhew: Oral History Interview
Jul 901:34:08Tap to summarizeThis interview is with Shannon Mayhew of Brooks Wine. In this interview, Shannon explains her farming philosophies and how she applies them to Brooks’ garden and vineyard.Shannon talks about growing up in Napa Valley, but never having an interest in wine. She dipped her toe into the wine industry when she saw the lack of habitats for bees and cold called vineyards to ask if they wanted hedgerows implemented in their vineyards. After a variety of jobs as a vineyard scout, in restoration work, and even a farming internship in Italy, COVID hit so Shannon switched to agriculture.Shannon discusses the transition to Oregon and the development of her role at Brooks. Shannon moved to Oregon because she felt the farming career was more sustainable in this location. Applying to manage the garden at Brooks, Shannon moved to Oregon and started working as a gardener. From there, she continued to evolve into different roles within the garden, vineyard, and tasting room. Now, she is the sustainability director that manages the whole operation’s footprint.Later in the interview, Shannon talks about the community she has built within the farming community and her ideas for the future. Shannon is a member of many groups that meet and talk about farming, books, and bees. They share their stories and advice for ways to improve the biodynamics of their vineyards. As for the future of Brooks’ garden and vineyard, Shannon does not lack ideas for growth that span even to the next generation.This interview was conducted by Rich Schmidt at Brooks Wine in Amity on July 2, 2026.
Transcribe →Chris & Candice Plewik: Oral History Interview
Jul 902:11:03Tap to summarizeThis interview is with Chris & Candice Plewik of 3 Goats Vineyard. In this interview, the couple discusses their original plan for their vineyard and what it has turned into. Chris and Candice talk about the idea that started it all. Chris’ mother was moving onto their property after retiring, and Chris thought it would be nice for her to look at a vineyard all day. Initially involved in public work and various other avenues, the couple had no interest in wine and were using the vineyard as an outlet from their day-to-day lives. After the decision to plant a vineyard, Chris and Candice built their vineyard in a must-hear, comical way, producing everything “caveman style.”The two discuss the transition from maintaining a vineyard to making wine. They figured they might as well make wine out of their grapes and if it doesn’t turn out, no harm, no foul. After finding a mentor that taught them things and let them use his cellar for their small production, Chris and Candice were ready to start their first harvest. Their first vintage of 2021 was hand-planted and hand-picked by Chris alone, and when they finally tasted their wine, they felt a spark.Later in the interview, Chris and Candice talk about their tasting room and thoughts on the Oregon wine industry. The tasting room is incredibly important to the two and is viewed as an extension of their home. Candice even got to use her interior design degree. Chris and Candice have optimism for the Oregon wine industry because of the community. Oregon welcomes everyone into the industry, and as long as the industry maintains the community aspect, it will be okay.This interview was conducted by Rich Schmidt at 3 Goats tasting room in Hillsboro on July 1, 2026.
Transcribe →Olivier & Anna Welch Prost: Oral History Interview
Jul 701:46:19Tap to summarizeThis interview is with Anna Welch & Olivier Prost of A to Z/Rex Hill. In this interview, the couple discusses how wine brought them romance and livelihood Olivier and Anna talk about their separate educations in viticulture. Anna went to CalPoly where she had the opportunity to study vines, wine chemistry, and technical wine tasting in New Zealand. Olivier, originally from France, studied viticulture after his father opened a wine shop after retiring. Individually, they both ended up in Napa where they met at a brewery during the 2007 harvest.The two discuss their path to A to Z/Rex Hill. After their harvest in Napa, Olivier and Anna participated in a harvest in Australia where they decided to become a couple. From there, the two decided to go places for harvests that would accept couple. When they decided they need somewhere to place roots, they came to Oregon and interned at A to Z for the 2009 harvest. In early 2010, Olivier was offered a full-time position as a cellar associate while Anna took a part-time job in the marketing department. In 2012, Anna was offered a full-time job as lab technician.Later in the interview, Olivier and Anna express their thoughts about the future of winemaking and production for A to Z/Rex Hill. The couple want their wines to keep the Oregon identity and establish a sense of place. They want people to attach emotion to the wine as they drink them. Ultimately, they want their wines to be made with intention.This interview was conducted by Rich Schmidt at A to Z/Rex Hill in Newberg on June 30, 2026.
Transcribe →Ben Denton: Oral History Interview
Jul 702:00:41Tap to summarizeThis interview is with Ben Denton of HiFi Wine Bar. In this interview, Ben explains what it is like to make your way through the wine industry. Ben talks about his “magical moment” with wine. After majoring in history and philosophy, Ben didn’t know what he wanted to do as a career. While working at a restaurant with his roommate, Ben tasted and nice bottle of wine. That was the moment he realized he wanted to be drinking wine on the regular, and the best way to drink wines you can’t afford is to work in the industry.Ben discusses his path in wine as he started out working in a big factory liquor store. From there, he began working in distribution. He didn’t care what job he had at the time, as long as it was in wine. Ben moved to Washington and then Oregon to pursue wine after he had visited on a trip with the liquor store. Here, he met his business partner and they began the makings of HiFi.Later in the interview, Ben talks about the incorporation of music at HiFi. Ben and his partner shared a love of music and collecting vinyl that they decided to make it a major element of the wine bar. Vinyl is constantly spinning for visitors, and Ben believes it creates a holistic experience for the customers. In 2026, HiFi celebrates its 5th-year anniversary.This interview was conducted by Rich Schmidt at HiFi Wine Bar in McMinnville on June 29, 2026.
Transcribe →Pat & Jackie Dukes: Oral History Interview
Jul 601:31:00Tap to summarizeThis interview is with Pat & Jackie Dukes of Dukes Family Vineyards. In this interview, the couple explores their journey in fulfilling their vineyard dreams. Pat & Jackie talk about their lives before joining the industry. The two went to high school together but didn’t start dating until college until eventually getting hitched. From there, Jackie worked in real estate and Pat worked in accounting. After the company was sold, Pat retired at 37 and eventually went to culinary school. Surprisingly, the couple didn’t start drinking wine until their 30s in California. After trying some great bottles, Pat started to collect wine.The Dukes discuss their start in Oregon. At first, they wanted to start a restaurant because they had heard that Oregon was a good market for it at the time. After they discovered the restaurant business wasn’t for them, they started a vineyard instead. From there, the property kept evolving and they now have a tasting room and various other buildings. Later in the interview, the couple talks about their future in the industry. This year, Dukes celebrates its 20th vintage. Pat claims that every year of those first 20, there was an ongoing project or construction on the property. Now, Pat & Jackie are mellowing out the projects and enjoying what they’ve made.This interview was conducted by Rich Schmidt at Dukes Family Vineyard in Amity on June 26, 2026.
Transcribe →Peter Rosback: Oral History Interview
Jul 201:31:07Tap to summarizeThis interview is with Peter Rosback of Sineann Winery. In this interview, Peter discusses his long history within the Oregon wine industry. Peter talks about living in Europe as a teenager which set him on the winemaking path. With a lot of wine experience in Oregon, he has collected many stories over the years. Diagnosed with Parkinson’s disease in the 2010s, Peter preferred to have the interviewer read some of his stories. An excellent writer, Peter’s stories were filled with color and his personality even with another voice reading them.Peter discusses what it was like to be in the industry when it was first getting started. He explained how the industry was so small that everyone used to get together in one room, something impossible today. Now, the number of wineries in Oregon has exploded and is a whole different animal than what he experienced in the early days.Later in the interview, Peter talks about the future of Sineann Winery and the Oregon wine industry. While Peter currently directs the production of his wines and picks during harvest, he plans to hand off the winery to someone else in the near future. As for the industry as a whole, Peter believes that a good Pinot Noir attracts money.This interview was conducted by Rich Schmidt at Peter’s home in Corvallis on June 25, 2026.
Transcribe →David Adelsheim: Oral History Interview
Jul 103:41:41Tap to summarizeThis interview is with David Adelsheim. In this interview, David talks about his unique role in the history of the Oregon wine industry, from starting his brand in 1971 to being part of committees, planning commissions, event creations, and lobbying efforts on Oregon wine's behalf throughout his career.David talks about his initial interest in wine, and how he came to Oregon. He describes meeting with the other founding members of the Oregon wine industry and starting to see opportunities in the small community of winegrowers. From there, he talks about working with land use regulation, wine labeling restrictions, the formation of various events and technical tastings designed to move Oregon's industry forward, and the moments that played a role in the industry's growth.He also talks about his own wine brand, Adelsheim, and its growth, struggles, and successes. He speaks about the personal challenges that come with trying to grow both a company and an industry, and offers his thoughts on where the industry goes next. This interview was conducted in two parts by Rich Schmidt at David's home in Newberg on April 20 and May 6, 2026.
Transcribe →Jenny Burger: Oral History Interview
Jun 3001:18:54Tap to summarizeThis interview is with Jenny Burger of Yamhill Valley Vineyards. In this interview, Jenny discusses her journey of taking over as a second generation for the company. Jenny talks about how Yamhill Valley Vineyards has always been at least a little part of her life. Her parents started the company before she was born, and she recalls spending weekends and summers on the vineyard without any real idea of the elaborate production her parents were heading. After attending college and taking a few jobs involving parks, Jenny decided to take an offer to work a harvest in New Zealand. From there, she discovered that she really did like how multifaceted and universal the wine industry is.Jenny discusses her transition into the family business. Her father had told her that he wasn’t going to give her a full-time position if there wasn’t a true role to fill and if she wasn’t ready for it. Eventually, the family decided the business needed assistance in the communication and organization, so in January of 2014, Jenny took on the role of office manager. From there, Jenny worked on developing to take over the operation.Later in the interview, Jenny talks about the future for the wine industry and her role as the general manager. Jenny believes the Oregon wine industry must level-out the over-supply and under-demand of wine production. As for herself, she plains to integrate herself more within the industry and build on the community aspect of wine.This interview was conducted by Rich Schmidt at Yamhill Valley Vineyards in McMinnville on June 24, 2026.
Transcribe →Ariel Eberle: Oral History Interview
Jun 2901:22:59Tap to summarizeThis interview is with Ariel Eberle of Yamhill Valley Vineyards. In this interview, Ariel is interviewed for the second time after 8 years and reflects on what has changed and what the future may hold. Ariel talks about her initial interest in wine being related to science. She started with an interest in biology that transitioned into botany and wine. Studying biology and minoring in chemistry at Oregon State University, Ariel believes that knowledge is power and that this education laid the foundation for her work as a winemaker. Ariel explains how she was originally interested in working in healthcare, but joined Yamhill Valley Vineyards in 2008 when head winemaker at the time, Stephen Cary, needed help. Now, she believes it is a gift to study the land.Ariel discusses her relationship with her mentor, Stephen Cary. She describes him as the most determined person she has ever known and discusses how she values his commitment to nature. She explains Stephen’s significance within not only the Oregon wine industry, but within the international wine industry as well. She claims that Pinot Noir would not be where it is today without Stephen. After working under him as the assistant winemaker for years, she made the natural transition into head winemaker.Later in the interview, Ariel explains how her relationship with Yamhill Valley Vineyards has changed and deepened since 2018. She believes that being a winemaker is her purpose and that purpose is to facilitate connection. Ariel talks about how the energy from the people who grew and made the wine transitions to the people who drink it. To her, it is all about intention when winemaking.This interview was conducted by Rich Schmidt at Yamhill Valley Vineyards in McMinnville on June 24, 2026.
Transcribe →Levi Danielson: Oral History Interview
Jun 2901:56:02Tap to summarizeThis interview is with Levi Danielson of RAW Cider Company. In this interview, Levi explains his motivation for bringing “fine-dining” cider to the Oregon wine/cider industry. Levi talks about how his background in microbiology and health. Attending the University of Wisconsin-River Falls, Levi was interested in the healthcare industry, especially nutrition. After working many hours in the healthcare system, Levi wanted a break, so he headed to France.Levi discusses his experience in France as he worked on an organic cider farm. During his time on the farm, he learned about traditional cider making. While he always had an interest in fermentation, he was planning on returning to the healthcare industry. It was until he compared the lifestyles of the people within the healthcare industry and the cider industry, that he realized which life he would rather live. After six months in France, he returned to the United States and eventually started his own cider company with the knowledge he gained in France.Later in the interview, Levi explains his vision for RAW Cider Company. The company’s slogan, “work with wild,” represents using natural techniques to produce his cider. They do everything in-house and even have a tasting room on the orchard. Levi hopes to scoop wine people up who are visiting the Willamette Valley and introduce them to fine cider. Now, Levi is learning how to be a boss and manage a company. A black belt in jujitsu, Levi explains the similarities between the sport and cider making. For both, one must have the confidence to be creative and the confidence to fail.This interview was conducted by Rich Schmidt at RAW Cider Company in Dayton on June 23, 2026.
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