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. Coopers Hall is perfect for a night out drinking, dinner with friends, and also available for large events and private gatherings.



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.


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, whether a party of two or a group of two hundred.

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Coopers Hall is a partnership between Phil Kramer and Robert Karmin of AlexEli Vineyards, Joel Gunderson of Restaurant St Jack, Robert Sacks and Dave Schrott of A&R Development, and Kurt Huffman of ChefStable.