Alpacas of Champoeg
Alpacas Create Unique Backdrop to Willamette Valley B&B

By Miles McCoy

Nestled next to the famous and spacious Champoeg Park, the Inn at Champoeg sits in an exquisite rural setting, providing visitors from around the country a truly memorable Oregon experience.

The Inn’s adjacent pastures are also home to a small herd of Alpacas, which provides that “something different” to intrigue those seeking more than a traditional wine country visit.

“This was part of our dream for many years,” explained owner West Livaudais. “The other half of the venture, Alpacas of Champoeg, is also moving ahead with our growing young herd.”

Livaudais was a physician and surgeon in Florence before semi-retiring and moving to the Willamette Valley with his wife, Paterese, a decade ago. They moved into their home two years ago.

Soon after, we started the B&B business, putting up a Web site and creating a brochure,” he continued. They opened 18 months ago and have already been booked several times. So far, the Inn at Champoeg has had visitors from throughout the United States, Canada, New Zealand and even Singapore.

The Inn tries to serve multiple clients, according to Livaudais. Wine tours and fine dinning are, of course, a first priority since the Inn literally sits in wine country.

“Wine is definitely a huge draw, with events like the annual Pinot Festival in McMinnville bringing hundreds of visitors into the area,” he said.

But with historic Champoeg Park (site of the birth of Oregon) bordering the property, they also promote the many nearby trails to naturalists. Meanwhile, Aurora’s intense collection of antique and collectible shops draws a different crowd. Other attractions include the Woodburn Company Stores outlet mall and unique businesses such as Heirloom Roses.

The couple can help those looking for more adventure reserve hot air balloon and glider flights at nearby facilities. “There are even two small airstrips close enough for a weekend fly-in,” says Livaudais.

Each of the two spacious rooms has a private bath. Having only two rooms to rent gives guests a more personal experience, Livaudais said. Breakfast is served each morning in the Inn’s spacious dining area. Of course, the deck is popular during summer evenings, with a view of the park and grazing alpacas.

One recent guest from Washington D.C. wanted to experience Oregon wine country and found the Inn online. The guest also took advantage Champoeg Park’s hiking trails with an afternoon spent experiencing the area’s wooded trails, watching unassuming deer and discovering a field of mint before ending up back at the Inn.

It turned out the guest was a food editor with the Washington Post and wrote a rave review about the visit. It was advertising they could never have paid for, he said.

But the real sparkle comes to his eyes when he takes guests to visit the alpacas. He has a small herd, but plans to expand it over the next few years. 

When Livaudais enters the pasture, the alpacas gather around like a group of old friends. Even strangers are tolerated as long as they do not try to get too close.

 “We are new to this business, so it is a continual learning experience,” he explained. He said the herd’s nutrition is a key concern to keep them in good health. They also have had to learn a bit about animal husbandry and about birthing techniques. Organizations such as Alpacas Owners and Breeders Association (AOBA) and the Columbia Alpaca Breeders Association (CABA) have been crucial to their success, he added. 

 “Alpacas are generally docile animals and easy to care for,” he said. “And they don’t spit like llamas.”

They feed mainly in pastures that Livaudais reseeded with orchard grass, a variety than contains 18 percent protein. They also add pellets rich in nutrients to provide supplemental minerals, he said.

They raise two types of alpaca: huacaya and suri. “Just happened to be what we started with, which were the all-white colored animals,” he continued. “We now have one with a new color called roan.”

They have a herd of nine and three are pregnant. “Two will give birth in July, and the other is due in September,” he said.

Livaudais maintains segmented pastures and rotates the animals among them on a regular schedule. It’s enough land to support about 50 animals, but he said they plan to keep the herd at about 20.

“It already takes an hour-and-a-half to handle the chores now,” he said with a laugh. Since he is semi-retired, he does not want his love of alpacas to turn into a full-time job.

Livaudais explained that each animal is registered with Alpaca Registry Inc., a national database headquartered in Lincoln, Neb. Each is given a unique identifying number, DNA and blood samples are taken and a microchip is implanted.

An alpaca goes through a set of named growth stages. A newborn is called a “cria” (first 3 to 4 months), followed by a “juvenile” stage that lasts until they are 1 year old. After their first birthday, they are called “yearlings” until they fully mature. 

Since the West Nile virus and tetanus are concerns, the animals have an intense vaccination schedule, starting at 3 weeks of age. Additional shots are given at 3 months, 6 months and then annually.

The fleece from the herd is sent to a local spinner, who turns it into a high-quality yarn that is in demand for high-end clothing, he explained.   “Armani makes Alpaca wool suits that cost $1,500,” he added. It is also water-resistant and hypoallergenic, so those who cannot wear wool can often tolerate alpaca wool with no reaction.

The unique combination of a bed-and-breakfast destination with a working ranch makes the Inn at Champoeg a useful model for other agricultural operations to study and emulate as “ag tourism” becomes increasingly popular.