" We don't sell the wine without touching the vine "
Wine from Ghost Hill
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In the 1850s, prospectors discovered gold in the southern region of the Oregon Territory. From the moment gold was struck, the Oregon Territory was flooded with miners seeking their fortune. During the rush, a gold prospector whose identity has been lost to history traveled from the goldfields of Southern Oregon to Portland to sell his gold and make his fortune. He made the fateful decision to stop for the night and set up camp at the top of what is currently the Bayliss farm, the place we now know as Ghost Hill. At the time, the hill and the surrounding land was heavily wooded making it an ideal place to camp in peace. During the night, someone snuck into his camp to rob him of his gold. The miner was killed and his horse was mortally injured. His hard-earned poke of gold disappeared into the night. To this day, the miner is said to wander the hill looking for his stolen gold and to right the wrongs that befell him.
While the miner never recovered his gold, we have found our treasure with our Pinot Noirs.
THE LAND:
Excellent wine starts in a remarkable vineyard. The resplendent, rolling hills of the farm are Willakenzie series soils with marine sediment bedrock. These soils are ideal for the propagation of the difficult-to-grow, but very rewarding, Pinot Noir grape. We strive to produce delicious, elegant wines from the grapes grown in our estate vineyard.
The Bayliss-Bower Vineyard is part of the family’s 234 acre section of land in the Yamhill-Carlton District. The Bayliss family has owned the farm since 1906. The first vines were planted in 1999. Currently, all 16 acres of vines are Pinot Noir of the Pommard, Wadenswil, and Dijon clones 114, 115, 777. One hundred percent of the fruit used to produce the wines of Ghost Hill Cellars comes from the estate vineyard. We only use around a third of the grapes we grow. The rest of our grapes are sold to other wineries looking for exceptional Pinot Noir grapes.
THE FAMILY:
The quote from Robert Frost “The land was ours before we were the land’s,” epitomizes the bond of the Bayliss family with the land. The Baylisses have been stewards of this piece of the Willamette Valley for more than a century. In 1906, brothers Daniel and Samuel Bayliss purchased the Donation Land Claim of James and Edith Greene. The family started clearing the trees and brush in order to farm the land. The farm added a dairy operation in the 1920s. Samuel Bayliss took milk into Portland to sell on a sternwheeler steamboat.
Daniel’s son, Samuel D. and his wife Barbara purchased the farm in the 1930s. They moved from dairy-based farming to raising wheat, hay, clover, peas and sheep. As their son Mike and daughter-in-law Drenda became more involved in the farm in the 70s and 80s, they began making more grass hay and raising Black Angus cattle for beef. Today, the vineyard is the only crop farmed by the Bayliss family. The fourth and fifth generations of the Bayliss family continue to work and live on the farm today. Mike and Drenda live in the original farmhouse built in 1906 by Daniel and Samuel. Mike, Drenda, their son Michael, their daughter Bernadette and son-in-law, Cameron Bower are working together to make the vineyard and Ghost Hill Cellars a success and preserve the farm for future generations.
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Ghost Hull Cabernet Sauvignon is made of 100 percent Cabernet Sauvignon.
Aromas of blackberry, elderberry and ripe plum are accentuated by notes of mocha, fresh tarragon, vanilla and oak. The palate is full-bodied and offers a lovely balance of acidity and tannins accompanied by rich flavors of dark fruit and black currant, ending with a juicy and lingering finish
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Prager Smaragd Klaus Riesling is made from 100 percent Riesling.
Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.
Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.
Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952.
Tasting Notes:
Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling.
Food Pairing
Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.
Review:
What a stunning example of cool climate riesling. It’s full-bodied and deep, but so cool and delicate, packing in sleek layers of honeysuckle, apricots, lemons and grapefruit married to thyme and crushed rock. So long and seamless, with tension and focus that just keeps going. Sustainable. Try from 2025.
-James Suckling 98 Points
The Prisoner Wine Company The Prisoner Red Blend is made from a blend of Zinfandel, Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono.
Bright aromas of ripe raspberry, vanilla, and coconut give way to flavors of fresh and dried blackberry, pomegranate, and vanilla, which linger harmoniously for a smooth and luscious finish.The Prisoner Red Blend was inspired by the wines first made by the Italian immigrants who originally settled in Napa Valley. The Prisoner is now the most recognized red blend, leading the resurgence of interesting blends by incorporating Zinfandel with the unlikely mix of Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono.
On the nose, dried blackberry, dried açai berries, and hints of cedar and tobacco leaf are accented by sweet spices of clove, cinnamon, and nutmeg. Flavors of ripe dark cherry, blackberry coulis, and hints of anise linger harmoniously for a soft, vibrant finish balanced by ripe tannins.
Chef Brett recommends pairing The Prisoner Red Blend with Kalbi Short Ribs or Chicken Mole Tostada.
Vineyards: When you outgrow winemaking tradition, you must forge your own path. And we did. The Prisoner exists because of the collaboration with our growers, many of which have been with us since the very beginning—from the Solari Family Vineyard in Calistoga, where old school sensibilities meet new techniques, to the Korte Ranch in St. Helena, a vineyard whose diligence outlasted the Prohibition and has sustained four generations.
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