Award-winning winery set on the historic Pomeroy Farm (est. 1910) in the Lucia Valley of Southwest Washington. Family-owned and operated since 2014, producing less than 1,500 cases per year from…
Yes — Pomeroy Cellars Winery has a tasting room open to visitors.
Pomeroy Cellars Winery focuses on Bordeaux varietals, Rhone varietals, Alsace varietals. Signature bottles include Primarily blends using varietals found in Bordeaux, Rhone, and Alsace regions; wines designed to be drinkable today and age-worthy for the future. When booking a tasting, ask which current release best represents the estate's style.
Yes, Pomeroy Cellars Winery has a picnic area. Call ahead to confirm any corkage fee or outside-food policy. Some estates allow you to bring provisions; others have restrictions. Arrive early on weekends to secure a good spot.
No membership required. Pomeroy Cellars Winery welcomes all visitors. Reservations may still be recommended, especially on weekends.
Pomeroy Cellars Winery is in Yacolt, WA. Phone: (360) 686-3785. Confirm hours before visiting. Winery schedules vary seasonally.
Pomeroy Cellars Winery was established in 2014, giving the estate 12 years to develop its wine program and farming practices.
The winemaking at Pomeroy Cellars Winery is led by Dan Brink. Visiting during special events or release weekends is often the best chance to meet the winemaking team and ask questions about specific vintages or techniques.
Pomeroy Cellars Winery offers: Wine Tasting, Private Wine Tasting and Members-Only Events. Seated or guided experiences typically include more context about the wines and the estate's approach. Worth booking if you want depth over breadth.
Monday: Closed | Tuesday: Closed | Wednesday: Closed | Thursday: 11:00 AM – 5:00 PM | Friday: 11:00 AM – 5:00 PM | Saturday: 11:00 AM – 5:00 PM | Sunday: 11:00 AM – 5:00 PM Hours may vary seasonally. Confirm by phone or on their website before visiting.
Yes, Pomeroy Cellars Winery has outdoor seating. Availability is weather-dependent. Call ahead to confirm, particularly outside summer months.
Sourcing handpicked fruit from sustainably managed vineyards; small batch fermentation