Alumbra is the Spanish word for shining light. Alumbra's story is one of family, hard work, culture, and new beginnings. It's a story of our father who left his native Mexico in search of a better life in Oregon. After decades of hard work and raising a family, he planted the vineyard in 2005.
Elena took over the vineyard in 2014 and has since created Alumbra, a company dedicated to sustainable farming, a brand that celebrates the Latino culture of the family and farm workers who embody the soul of Alumbra.When you drink Alumbra, you become part of the story, a story of American-immigration and success that resulted in a dedication to hard work, culture, family and faith.
Elena took over the vineyard in 2014 and has since created Alumbra, a company dedicated to sustainable farming, a brand that celebrates the Latino culture of the family and farm workers who embody the soul of Alumbra.When you drink Alumbra, you become part of the story, a story of American-immigration and success that resulted in a dedication to hard work, culture, family and faith.
Services
Please arrive on time. This is a private space and your appointment may be cut short to accommodate next scheduled appointment. We know life has unexpected events so please call if you need to reschedule. Tasting tent booking fee is waived for Vino Club. Please email to book the tent for free. You can also book online under Vino Club Tasting to reserve a spot out in the vineyard & not in the tent.
Left to right: Alma, Virtual Events Coordinator & tasting room associate, Rosa, Oregon regional sales manager, Mario, Vineyard Operations, Elena, President & winemaker, Leo, Business Development, Raymundo, Vineyard Steward. Alma joined our team recently in 2021. Her bubbly personality and her big heart fit nicely with her new role.
Almost all of Alumbra's fruit comes from our family-owned estate located in the Willamette Valley AVA on the Dayton Prarie - At the base between The Dundee Hills and Eola Hills. Our soils are a mixture of Woodburn, Amity, and Dayton. Because of its uncommon location, our fruit has made unique wines.
Americans devour Mexican food so frequently, we can hardly call it "foreign." The cuisine flourishes from coast to coast, tempting us with many approaches, from traditional to inventive, from taco trucks to fine dining; in Portland, Nuestra Cocina and Xico both stand as shining examples of the latter.
