Food & Farm

We specialize in small batches of estate wines, artisan cheeses, and charcuterie—all locally sourced and made onsite. We maintain our farm using sustainable practices that go beyond organic and care for the soil, wildlife, and our local watershed.


Opened in June of 2015, CrushPad Creamery at Wooldridge Creek became Oregon’s first joint creamery and winery. We are currently sourcing cow & goat milk from two local organic dairies. We make many styles of cheese from fresh and soft to aged, hard cheeses.

The creamery is located on the winery’s crush pad and offers visitors a chance to view the entire cheese making process.

In 2017, the charcuterie was added to Wooldridge Creek’s repertoire. The charcuterie focuses on fermenting local vegetables and curing a selection of meats. Spices are carefully chosen to enhance the pairing experience with our wines.


Our kitchen garden was planted in 2014 and today includes a variety of seasonal vegetables including annuals like tomatoes, lettuce, broccoli, and summer squash, perennials such as artichokes and asparagus, herbs such as rosemary, thyme, oregano, mint, chives, parsley, dill, and lavender. Our wildflower and pollinator gardens attract butterflies and bees and fruit trees include cherry, peach, and fig. There are thornless blackberries, and delicious raspberries and strawberries.

Our active compost piles are fortified by grape residue and augmented by food scraps and the bedding from our barn animals. Many ingredients for our cheese, meat, and vegetable products come from our garden or are sourced elsewhere locally.

Then there are our Nigerian Dwarf goats: Brownie, Sunny, Mimi, Prancer, Dancer, and MooShu (also known as “the girls”) as well as our Barred Rock chickens, and mini donkey Waffles and mini horse Pancakes. When you stop by, be sure to stand by the fence near the extended parking area, and the barn animals will come say hello!