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 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 sneaked 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. 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 AVA. The first vines were planted in 1999. Currently, all 15 acres of vines are Pinot Noir of the Pommard, Wadenswil, and Dijon, 777, 114, and 115 clones. 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 the estate vineyard.  We also sell fruit to a number of noted Willamette Valley wineries including Eric Hammacher, Scott Paul, Fox Farms and more. 

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. We produce all of our wines in Carlton, Oregon at the Scott Paul facility.   

The Family

The quote from Robert Frost "The land was ours before we were the land's," represents the bonding of their souls with the land for the Bayliss family. 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. 
Samuel's son, Samuel D. and his wife 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 farmed by the Bayliss family.  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 full time 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. Today she has a busy and fulfilling life as 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 me, wine is a catalyst and a memory maker, bringing together friends and family."

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