Oregon Wine Resource Studio

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AVA

McMinnville

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McMinnville

Established: 2005
Total Area: 36,900 acres (14,900 ha)
Planted Area: 750 acres (305 ha)
Predominant Soils: Marine sedimentary, marine bedrock and volcanic
Predominant Varieties: Pinot noir, Chardonnay, Pinot gris, Riesling, Pinot blanc

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About

The McMinnville AVA is contained within the Willamette Valley AVA, sitting in the Coast Range foothills just west of the city of McMinnville, approximately 40 miles (65 km) southwest of Portland. Geologically, the most distinctive feature in this area is the Nestucca Formation, a 2,000-foot (610 m) thick bedrock formation that extends west of the city of McMinnville to the slopes of the Coast Range. This formation is weathered sedimentary and volcanic soil sitting on top of marine bedrock, which affects the region’s ground water composition, forcing vines to struggle and produce complex fruit.

Compared to surrounding areas, McMinnville is, on average, cooler and drier, consisting of higher elevation vineyards (up to 1,000 feet (305 m)) that are resistant to frost. Vineyards situated on the more southerly facing sites take advantage of the cooling winds from the Van Duzer Corridor, a break in the Coast Range that allows cool Pacific Ocean air to flow through, thus dropping evening temperatures in the region, which helps to keep grapes retain their acidity as they ripen.

Pinot noirs from McMinnville typically exhibit a strong backbone of tannin with darker fruit flavors that are rounded out by spice, mineral and earth notes. White wines from this region are bright and fruit-forward.

Region History:

The McMinnville area has a long farming history that dates back to the mid-1800s when berry fields, tree fruits and livestock dominated. All that began to change when, in 1970, one of Oregon’s winemaking pioneers, David Lett, bought an old turkey processing plant in the city of McMinnville to house his winery. Soon after, winegrowers began planting vineyards and establishing wineries in the area and, in 1987, McMinnville held the very first International Pinot Noir Celebration. Held every July since, it’s a wildly popular three-day event where winemakers and enthusiasts from all over the world congregate for Pinot noir tastings, winery tours and seminars. The McMinnville AVA was established in 2005.

Eola-Amity Hills

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Eola-Amity Hills

Established: 2006
Total Area: 39,200 acres (15,900 ha)
Planted Area: 3,040 acres (1,230 ha)
Predominant Soils: Marine sedimentary and volcanic
Predominant Varieties: Pinot noir, Chardonnay, Riesling, Gamay noir

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The Eola-Amity Hills AVA is contained within the Willamette Valley AVA and is located northwest of Salem, Oregon’s state capitol. The main ridge of the Eola Hills runs north-south and has numerous lateral ridges on both sides that run east-west. The majority of the region’s vineyard sites exist at elevations between 250 to 700 feet (75-215 m).

The climate in the Eola-Amity Hills is greatly influenced by its position due east of the Van Duzer Corridor, which provides a break in the Coast Range that allows cool Pacific Ocean air to flow through. This decreases temperatures in the region dramatically, especially during late summer afternoons, helping grapes retain their acidity as they ripen.

Soils in this region predominantly contain volcanic basalt from the Columbia River Basalt flows from more than 14 million years ago, as well as marine sedimentary rocks and alluvial deposits at the lower elevations of the ridge. This combination results in a relatively shallow, rocky set of well-drained soils, which typically produce small grapes with great concentration. Wines produced from this region offer high acidity, firm structure and a darker, edgier personality.

Region History:

The agricultural history of this area near Salem dates back to the mid-1850s, though it wasn’t until the 1970s that winemakers started to discover the area as having ideal growing conditions for high-quality wine grapes. It was around this time that a few modern pioneers, including Don Byard of Hidden Springs, planted a patchwork of vineyards in the Eola-Amity Hills. Soon after, other pioneers followed suit and today this area produces world-class, handcrafted cool-climate varietals. The appellation became official in 2006.

Elkton Oregon

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Elkton Oregon

Established: 2013
Total Area: 74,900 acres (30,311 ha)
Planted Area: 305 acres (125 ha)
Predominant Soils: Clay loam
Predominant Varieties: Pinot noir, Pinot gris, Gewürztraminer, Riesling

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The Elkton Oregon AVA is situated 33 miles (53 km) inland from the Pacific Ocean. It is wholly within the Umpqua Valley AVA, which in turn lies within the larger Southern Oregon AVA. Elkton Oregon is the northernmost region in the Umpqua Valley. The Umpqua River weaves through the middle of the region, offering a cool afternoon breeze during the growing season.

Elkton Oregon vineyard soils are predominantly residual clay, silt loam soil, alluvial deposits and river terraces around the meandering Umpqua River. Clay soils retain water very well, resulting in less of a need to irrigate and lower yields.

In contrast to the rest of Southern Oregon, wines produced from this region are more often from cool climate varieties made in a lusher style, fuller in body with bolder fruit notes than those produced in the Willamette Valley.

Region History:

Winegrowing in Elkton dates back to the early 1970s when Ken Thomason began planting cool climate whites and Pinot noir. The first winery was established in 2000. Currently, there are four licensed wineries and 12 commercial vineyards totaling 96.5 planted acres (39 ha).

Dundee Hills

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Dundee Hills

Established: 2004
Total Area: 12,500 acres (5,100) ha)
Planted Area: 2,225 acres (900 ha)
Predominant Soils: Volcanic (Jory series)
Predominant Varieties: Pinot noir, Chardonnay, Pinot gris, Pinot blanc

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The Dundee Hills AVA is contained within the Willamette Valley AVA and is located 28 miles (45 km) southwest of Portland and 40 miles (64 km) inland from the Pacific Ocean. It is defined by a single, continuous landmass that rises above the low, flat floors of the surrounding Willamette and Chehalem Valleys beginning at the 200 foot (60 m) contour line and extending to the AVA’s highest peak of 1,067 feet (325 m).

The Dundee Hills area is effectively an island protected from great climatic variations by the Coast Range to the west and the Chehalem Mountains to the northeast. The Dundee Hills receive less cooling influence from the Pacific Ocean and Columbia Gorge, resulting in slightly warmer growing seasons than most Willamette Valley AVAs.

The Dundee Hills AVA is known for its rich, red volcanic Jory soil, formed by the Columbia River Basalts more than 14 million years ago. Jory soils typically reach a depth of 4-6 feet (1.2-1.8 m) and provide excellent drainage for superior quality wine grapes. Pinot noirs from this area are most often bright with elegant red fruit, earthy, truffle-like flavors and silky mouthfeel.

Region History:

Winemaker David Lett planted the first Pinot noir in the Dundee Hills in 1966, establishing The Eyrie Vineyards. Soon after, Dick Erath, the Sokol Blossers and other winemakers cleared south-facing slopes to plant many of Oregon’s first vineyards. They whole-heartedly believed this area would one day be an important cool-climate winegrowing region. It didn’t take long for the world to discover the Dundee Hills and Oregon – especially once The Eyrie Vineyards Reserve Pinot noir was rated among top Burgundian wines in the 1979 Gault-Millau French Wine Olympiad. Today, the area is home to many of Oregon’s modern pioneer winemakers who continue to successfully grow and make premium wine. The appellation was approved in 2004.

Chehalem Mountains

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Chehalem Mountains

Established: 2006
Total Area: 62,500 acres (25,300 ha)
Planted Area: 2,720 acres (1,100 ha)
Predominant Soils: Marine sedimentary, volcanic, loess (Laurelwood series)
Predominant Varieties: Pinot noir, Chardonnay, Pinot gris, Riesling, Pinot blanc, Gamay noir

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The Chehalem Mountains AVA is contained within the Willamette Valley AVA and is located 19 miles (30 km) southwest of Portland and 45 miles (70 km) east of the Pacific Ocean. The region is defined by its namesake Chehalem Mountains, a single landmass made up of several hilltops, ridges and spurs with the tallest point, Bald Peak, at 1,633 feet (498 m) above sea level. These mountains, identified as the highest in the Willamette Valley, greatly impact the vineyards by sheltering them from winds blowing south through the Columbia Gorge.

Volcanic soils, marine sedimentary soils and a distinct series of loess called Laurelwood can all be found throughout the Chehalem Mountains AVA. Most of the vineyards are planted between 200 and 1,000 feet (60-305 m) elevation. Due to its great diversity, leaders are continually working to learn the intricacies of the land and further define their region. In 2005, Ribbon Ridge, contained within the Chehalem Mountains AVA, was approved as an AVA defined by its Willakenzie series of sedimentary soil.

With such diversity of elevations, soils and aspects, this region offers wines of great complexity and intrigue. The cool climate and endless combinations of soils and elevations produce wines with defined structure, offering notes of strawberries and cherries in cooler vintages and darker fruit in riper years.

Region History:

Chehalem Mountains’ winegrowing history dates back to 1968 when UC Davis alum Dick Erath purchased 49 acres (20 ha) on Dopp Road in Yamhill County. He aptly called the property Chehalem Mountain Vineyard. By the mid to late 1970s, there was a patchwork of vineyards in the area, including those owned by the now-recognizable founders Adelsheims and the Ponzis. The Chehalem Mountains AVA was formally approved in 2006.

Applegate Valley

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Applegate Valley

Established: 2000
Total Area: 278,190 acres (112,600 ha)
Planted Area: 750 acres (300 ha)
Predominant Soils: Stream Sediments
Predominant Varieties: Merlot, Cabernet Sauvignon, Chardonnay, Syrah, Tempranillo, Pinot noir

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The Applegate Valley AVA is contained within the larger Rogue Valley and Southern Oregon AVAs. It stretches 50 miles (80 km) north from the California border to the Rogue River just west of Grants Pass. Surrounded by the Siskiyou Mountains, the Applegate Valley is shielded from cooling marine winds coming from the Pacific Ocean. Vineyards are typically grown at elevations up to 2,000 feet (610 m) and experience hot days and cool nights.

The Applegate River greatly influenced the development of soils in the area. Most vineyards are planted on stream terraces or alluvial fans, providing deep, well-drained soils that are ideal for high-quality wine grapes.

Wines from this region are generally plush, full-bodied, fruit-forward Bordeaux- and Rhône- style wines with a subtle underlying minerality.

Region History:

Applegate Valley’s wine history began in 1852 when an early settler named Peter Britt planted wine grapes. In 1873, he opened Valley View Winery, Oregon’s first official winery. Valley View closed in 1907; then Prohibition hit. It wasn’t until the 1970s, after modern pioneers began discovering the neighboring areas’ quality wine growing conditions, that the Applegate Valley experienced a resurgence of winemaking. It began with a few family-run wineries that planted their roots and opened their doors. Today, this area is an important winegrowing region turning out a diversity of high-quality wines. The appellation became official in 2000.