404 SE 6th Ave
Portland, OR 97214
Locally sourced, sustainable, and seasonal ingredients are not just buzzwords with Chef Keith Morris who leads our kitchen at Coopers Hall, they are part of his daily routine. His food, which leans on his classic French and Alsatian background, embodies our overarching demand for quality and excellence within our space, while celebrating our local food partners. With Sous Chef Jeremy Pratt in second command, our kitchen continues to exceed our guest’s expectations.
Coopers Hall values authenticity, producing wines that we care for in such a manner as we care for ourselves. We view winemaking as an evolving process that changes with the seasons, moods and elements. Our goal is to make wine honestly: to have transparency in our process, experience, and methods. We want the character of our wine to be an expression of us; making each wine changes us as we too change it.
Coopers Hall resides in a quonset hut structure built in the mid 20th century, a former auto body shop, with no confines between the winery and tap room. The spacious environment invites guests to get closer to all aspects of the wine making experience from grape to bottle.