the Legend
In the early 1860s, Oregon was in
the midst of a gold rush.
An old military road that ran through what is now the Bayliss family farm stretched from southern Oregon to Portland.
A miner that was traveling to Portland with his hard-earned “poke” of gold decided to camp for the night at the top of what is now known as Ghost Hill.
During the night, someone snuck into his camp, killed the miner and his horse, and stole his gold.
To this day, the miner is said to wander the hill looking for his stolen gold.
An old military road that ran through what is now the Bayliss family farm stretched from southern Oregon to Portland.
A miner that was traveling to Portland with his hard-earned “poke” of gold decided to camp for the night at the top of what is now known as Ghost Hill.
During the night, someone snuck into his camp, killed the miner and his horse, and stole his gold.
To this day, the miner is said to wander the hill looking for his stolen gold.
the Land
Excellent wine starts with an excellent vineyard.The beautiful rolling hills made up of sedimentary Willakenzie series soils are perfect
for the propagation of the hard to grow, but very rewarding, Pinot Noir grapes.
Our continued effort is to produce delicious and 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 AVA. The first vines were planted in 1999.
Currently, all 15 acres of vines are Pinot Noir of the following clones; Pommard, Wadenswil, and Dijon Clones 777, 114, and 115.
The vineyard has been managed by Buddy Beck of Advanced Vineyard Systems, Inc. from the beginning.
One hundred percent of the fruit used to produce the wines for Ghost Hill Cellars comes from this estate vineyard.
Ghost Hill Cellars is LIVE (Low Input Vineyard and Enology) certified.
LIVE is an internationally recognized standard for sustainable viticulture practices in wine grape production.
Ghost Hill Cellars is also SALMON-SAFE, dedicated to restoring and maintaining healthy watersheds.
As of the 2010 vintage, we produce all of our wines at the Oregon Certified Sustainable facility of Carlton Cellars.
for the propagation of the hard to grow, but very rewarding, Pinot Noir grapes.
Our continued effort is to produce delicious and 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 AVA. The first vines were planted in 1999.
Currently, all 15 acres of vines are Pinot Noir of the following clones; Pommard, Wadenswil, and Dijon Clones 777, 114, and 115.
The vineyard has been managed by Buddy Beck of Advanced Vineyard Systems, Inc. from the beginning.
One hundred percent of the fruit used to produce the wines for Ghost Hill Cellars comes from this estate vineyard.
Ghost Hill Cellars is LIVE (Low Input Vineyard and Enology) certified.
LIVE is an internationally recognized standard for sustainable viticulture practices in wine grape production.
Ghost Hill Cellars is also SALMON-SAFE, dedicated to restoring and maintaining healthy watersheds.
As of the 2010 vintage, we produce all of our wines at the Oregon Certified Sustainable facility of Carlton Cellars.
the Family
The quote from Robert Frost "The land was ours before we were the land's," represents for the Bayliss family the bonding of their souls with the land.
The Bayliss' have been stewards to this corner of the Willamette Valley for more than a century.
In 1906, brothers Daniel and Samuel Bayliss purchased the Donation Land Claim of James and Edna Greene.
The Bayliss family started clearing and farming the land. The farm was converted to a dairy operation in the 1920s.
Samuel Bayliss took milk into Portland to sell on the Stern Wheeler steamboat.
When Samuel D. and Barbara Bayliss purchased the farm in the 1930s, they moved to raising wheat, hay, clover, peas and sheep.
As their son Mike and daughter-in-law Drenda became more involved in the farm, they moved to raising hay and beef cattle in the 70s and 80s.
Today, the vineyard is the only crop of the farm.
One thing about the farm hasn't changed: it is still a family farm, and the fourth and fifth generations of the Bayliss family continue to work & live on the farm today. Mike and Drenda live in the original farmhouse built 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 a success and preserve the farm for future generations.
The Bayliss' have been stewards to this corner of the Willamette Valley for more than a century.
In 1906, brothers Daniel and Samuel Bayliss purchased the Donation Land Claim of James and Edna Greene.
The Bayliss family started clearing and farming the land. The farm was converted to a dairy operation in the 1920s.
Samuel Bayliss took milk into Portland to sell on the Stern Wheeler steamboat.
When Samuel D. and Barbara Bayliss purchased the farm in the 1930s, they moved to raising wheat, hay, clover, peas and sheep.
As their son Mike and daughter-in-law Drenda became more involved in the farm, they moved to raising hay and beef cattle in the 70s and 80s.
Today, the vineyard is the only crop of the farm.
One thing about the farm hasn't changed: it is still a family farm, and the fourth and fifth generations of the Bayliss family continue to work & live on the farm today. Mike and Drenda live in the original farmhouse built 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 a success and preserve the farm for future generations.
the Winemaker
Rebecca Pittock Shouldis departed from her career in aviation as a maintenance technician on the F-15 Fighter Aircraft
for the Oregon Air National Guard to pursue her passion for wine in July of 2005.
She has a busy and fulfilling life as Operations Manager for Trappist Abbey Wines and Northwest Wines to You, TSgt “Weekend Warrior,”
Mom of two beautiful kids and of course winemaker for Ghost Hill Cellars.
If you can pin her down she loves to talk about not only the wines she currently produces and those of her clients and friends,
but also the wines from all over the world that have impacted her life in so many ways.
for the Oregon Air National Guard to pursue her passion for wine in July of 2005.
She has a busy and fulfilling life as Operations Manager for Trappist Abbey Wines and Northwest Wines to You, TSgt “Weekend Warrior,”
Mom of two beautiful kids and of course winemaker for Ghost Hill Cellars.
If you can pin her down she loves to talk about not only the wines she currently produces and those of her clients and friends,
but also the wines from all over the world that have impacted her life in so many ways.
