Oregon Wine Resource Studio

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The Full Story

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Oregon Wine: The Full Story

Cole Danehower—wine writer, James Beard award winner and great friend of Northwest wine—had it right: Great Wine = (Place + Plant) x People. Few places in the world maximize that equation the way Oregon does. It’s not just our perfect location—the languid summer days, breezes sweeping in from the Pacific, primordial soils making vines struggle and develop complex flavors. And it’s not just that we’ve invested in decades of painstaking research about which grapes thrive best in which areas, under what conditions. It’s that our winemakers, despite their successes, have never rested on their laurels. They welcome feedback and collaborate to share advances, but always maintain a fierce independence, determined to make distinct wines that reflect their land, their grapes, what this year has brought. Wine enthusiasts recognize quality when they taste it, and in Oregon that quality comes from hand-tended vines, small-scale production and thoughtful winemakers dedicated to their craft.

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Varieties

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Varieties

Experimentation, collaboration, revelation. That’s the story of Oregon wine. In the 1850s, Peter Britt first planted Mission grapes in the Rogue Valley, but by the 1870s he had experimented with more than 200 American and European varieties. In the 1960s, David Lett and Charles Coury famously defied convention and began growing Pinot noir in the Willamette Valley; they also cultivated Pinot gris, Chardonnay, Semillon, Sylvaner and more. Today, Oregon’s winegrowers continue to experiment in search of the perfect match of grapes to place. It’s not about forcing the land to follow a trend; it’s about pairing soils, aspect and climate with grapes that will naturally thrive.

Though more than 50% of the wine grapes grown in Oregon are Pinot noir, more than 40% are not. Pinot gris, Riesling, Chardonnay and Syrah are all gaining speed and many others are garnering attention from critics. With dozens of micro-climates and soil types throughout the state, Oregon’s grapes—from more than a thousand vineyards—are as distinct as the places from which they hail.

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Environmental Stewardship

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Environmental stewardship

Neighborhood bee collectives.  EV charging stations atop Mt. Hood. CSA farm shares offering so many beets you just have to pickle some. Oregonians may push the quirk factor, but we know a good thing when we see it—and we think this state, with its bountiful resources and beautiful scenery, is worth protecting.  For us, being green isn’t about being trendy, it’s who we are.  Oregon winemakers have demonstrated these qualities from the get-go, matching the joyful pursuit of great wine with a fierce commitment to the land.

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About

The Oregon wine industry was born into a culture of sustainability, as the state of Oregon has had a longtime commitment to protecting the environment and preserving its natural resources. This commitment dates back to 1889, when state legislature enacted Oregon’s first environmental law: prohibiting pollution of waters used for domestic or livestock purposes. In 1966, Oregonians elected Tom McCall, an innovative governor who enacted key environmental legislation to protect Oregon’s environment and natural resources.

1966

Oregon elected Tom McCall as governor.

1967

Gov. McCall signed the Beach Bill, calling it “one of the most far-reaching measures of its kind enacted by any legislative body in the nation.” The bill granted the public recreational rights to the dry sands of Oregon’s beaches all the way to the vegetation line.

1971

Oregon passed the nation’s first Bottle Bill, implementing refunds on soft drink, beer and water containers reducing litter and increasing recycling.

1973

Oregon Senate Bill 100 created an institutional structure for statewide urban planning. It required cities and counties to adopt comprehensive land-use plans and placed restrictions on urban sprawl into farmland.

During this period of sweeping environmental protection legislation, Oregon’s wine pioneers – including Richard Sommer, the Letts, the Ponzis, the Adelsheims, Dick Erath and the Sokol Blossers – began setting up shop in Oregon.To the state’s early winemakers, Oregon represented not just an ideal place for winegrowing, it represented a frontier where winegrowers could practice their trade in a biologically diverse and ecologically balanced way. They would produce the highest quality wine possible, but they would do it in synergy with nature while upholding their responsibility as stewards of the land.Oregon Senate Bill 100

Perhaps one of the most significant milestones in the sustainability of the Oregon wine industry was Oregon Senate Bill 100. Signed into law by Governor McCall in May 1973, Oregon Senate Bill 100 created an institutional structure for statewide land-use planning. It required cities and counties to adopt comprehensive land-use plans and placed restrictions on urban sprawl into farmland.

The early winemakers of the Willamette Valley actively worked on the passage of Senate Bill 100 to preserve hillside properties not previously considered prime farmland, but which were ideal for the future development of vineyards. As a result, some of Willamette Valley’s most esteemed vineyard sites exist, sometimes very near to urban centers, without the threat of impending housing developments.

47% of Oregon’s vineyards are certified sustainable, the most of any major U.S. winegrowing region.Future of Sustainability

From past to present, Oregon wine producers have been driven to capture the beauty and elegance of the Pacific Northwest in a glass of wine. This noble goal has resulted in a significant commitment by winemakers and grapegrowers to preserve the land for generations to come. To light the way in sustainable grapegrowing and winemaking, standards of the following agencies have been adopted:

Demeter-Logo

Geographic Span: International
Established: Informally established in 1927, formally established in 1985
Philosophy: “Healing the planet through agriculture.” Demeter Certified Biodynamic vineyards look to not only “cause no harm,” but also to engage in practices that will help to heal the planet.
Practices: Developed in the 1920s based on the teachings of Dr. Rudolf Steiner – a noted German scientist, philosopher and founder of the Waldorf School – biodynamic practices aim to maintain farms as living organisms, not factories: self-contained and self-sustaining, responsible for creating and maintaining their own individual health and vitality.

Demeter Certified Biodynamic practices include but are not limited to:

  • Following Organic principles in the prohibition of synthetic chemical fertilizers, pesticides, herbicides and fungicides
  • Reducing fertility and pest control treatments made from materials off the premise
  • Dedicating of at least 10% of farm’s total acreage to biodiversity.
  • Using eight specific treatments, called preparations, comprised of medicinal plants, minerals and composted animal manures to help increase the vitality of the grapes grown and further anchor each individual farm in time and place

Note: Salmon-Safe requirements are embedded in Demeter certification standards.

For more information: http://www.demeter-usa.org/

Salmon-Safe-Logo

Geographic Span: Regional: Oregon, Washington, California, British Columbia
Established: 1995
Philosophy:  “Transform land management practices so Pacific salmon can thrive in West Coast watersheds.”
Practices: The Salmon-Safe certification was developed to protect the livelihood of salmon on the West Coast, however, salmon are a key indicator species in the Pacific Northwest. Their conservation is tightly intertwined with the health of the larger ecosystem. Compliance with Salmon-Safe certification standards is intended to promote landscape-level conservation and protection of biological diversity.

Salmon-Safe practices include but are not limited to:

  • Optimizing water use
  • Maintaining healthy river banks and in-stream habitat conditions
  • Using long-term soil conservation techniques
  • Exercising nutrient and pest management practices that protect water quality
  • Contributing to overall habitat quality and productivity on the farm

Note: LIVE and Demeter Certified Biodynamic have Salmon-Safe requirements embedded in their certification standards. Any vineyard or winery with these certifications is also certified Salmon-Safe.

For more information:  http://www.salmonsafe.org/[toggle title=”USDA ORGANIC / OREGON TILTH” open=”no”]

USDA-Organic-Logo
Geographic Span: National
Established: 1990
Philosophy:  The federal National Organic Program (NOP) develops national standards for organically-produced agricultural products so consumers know products with the USDA Organic seal meet consistent, uniform standards.
Practices: The USDA Organic regulations describe organic agriculture as the application of a set of cultural, biological, and mechanical practices that support the cycling of on-farm resources, promote ecological balance and conserve biodiversity.

USDA Organic practices include but are not limited to:

  • Maintaining or enhancing soil and water quality
  • Using organic seeds and planting stocks
  • Conserving wetlands, woodlands and wildlife
  • Avoiding use of synthetic fertilizers, sewage sludge, irradiation and genetic engineering

Note: The NOP sets the USDA Organic certification standards but vineyards enlist a local certifying entity for inspection, such as Oregon Tilth. Not-for-profit Oregon Tilth is the third-largest USDA accredited organic certifier in the country.

For more information:  http://www.ams.usda.gov/about-ams/programs-offices/national-organic-program

LIVE-Logo

Geographic Span: Regional: Oregon, Washington, Idaho, British Columbia
Established: 1995
Philosophy:  “Minimize environmental impacts, preserve agricultural fertility and sustain economic viability for generations to come.”
Practices: LIVE takes a whole-farm and whole-winery approach to sustainability. The entire property, including non-grape crops, landscaping, building operations, labor practices and packaging must be managed by LIVE standards.

LIVE practices include but are not limited to:

  • Creating and maintaining a high level quality fruit production
  • Implementing practices that reduce reliance on synthetic chemicals and fertilizers
  • Encouraging responsible stewardship of the land, maintaining natural fertility and ecosystem stability
  • Promoting sustainable farming practices that maintain biological diversity in the whole farm
  • Maintaining high standards of worker health, safety and benefits

Note: Salmon-Safe requirements are embedded in LIVE certification standards.

For more information:  https://livecertified.org/

DRC-Logo

Geographic Span: Willamette Valley
Established: 2003
Philosophy:  Grapes from non-irrigated vineyards produce authentic wines while conserving water.
Practices: Wineries in the Deep Roots Coalition grow and source grapes exclusively from non-irrigated vineyards for conservation of agricultural water supplies as well as the authenticity of the resulting wine.
Deep Roots Coalition practices include but are not limited to:

  • Not growing or purchasing grapes from irrigated vineyards in the Willamette Valley.
  • Educating the public with regard to responsible water management practices and sustainable farming
  • Collecting data and anecdotes on irrigated versus non-irrigated vineyards in order to facilitate a rational discussion on the issue of water use
  • Producing wines with reduced yields and adhering to one of several low-impact viticultural programs: LIVE, Organic, Demeter Certified Biodynamic, Salmon-Safe, etc.

For more information: www.deeprootscoalition.org/

Columbia Valley

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Columbia Valley

Established: 1984
Planted Area: 9,010 acres (3,645 ha)
Predominant Soils: Loess, sandy silts, loams
Predominant Varieties: Riesling, Chardonnay, Cabernet Sauvignon, Merlot, Syrah, Sauvignon blanc, Pinot gris, Gewürztraminer, Cabernet Franc, Viognier

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About

The Columbia Valley AVA is a very large growing region with 11 million acres (4.5 million ha) of land in total. Most of the Columbia Valley lies in Washington State, with a small section in Oregon stretching from The Dalles to Milton-Freewater. The region is 185 miles (300 km) wide and 200 miles (320 km) long.

The Columbia Valley has a largely continental high desert climate. The hot days promote slow, even ripening, while the cool nights ensure that grapes retain their natural acidity. The area receives just 6-8 inches (15-20 cm) of annual rainfall, making supplemental irrigation a necessity throughout the region.

Roughly 15,000 years ago a series of tremendous Ice Age floods (dubbed the Missoula Floods) deposited silt and sand over the area. These deposited sediments, along with wind-blown loess sediment, make up the area’s present-day soils, which are well drained and ideal for grapevines.

Region History:

On the Oregon side, the Columbia Valley wine history dates back to the early 1900s, when settlers planted the area’s first vineyard on a steep, south-sloping hill near the small town of The Dalles. These Zinfandel vines, which are now more than 100 years old, still produce wine grapes at what is today known as The Pines 1852 Vineyard, whose vintner revitalized the land in the early 1980s. Around that time, as the Washington side of the Columbia Valley appellation began to flourish with large-scale wineries, reputable winemakers started tagging the small Oregon side as an excellent location for high-quality wine grapes. The appellation became official in 1984.

Yamhill-Carlton

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Yamhill-Carlton

Established: 2004
Total Area: 58,100 acres (23,500 ha)
Planted Area: 2,405 acres (970 ha)
Predominant Soils: Marine sedimentary (Willakenzie series)
Predominant Varieties: Pinot noir, Pinot gris and Chardonnay

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About

The Yamhill-Carlton AVA is contained within the Willamette Valley AVA and is located 35 miles (56 km) southwest of Portland and 40 miles (64 km) east of the Pacific Ocean. The region is bordered by the Coast Range to the west, Chehalem Mountains to the north and the Dundee Hills to the east. These barriers provide protective cover from extreme weather resulting in warmer temperatures and the earliest harvest dates in the Willamette Valley. The warmer mesoclimate produces ripe, texturally driven wine with an abundance of spice and floral qualities layered onto dark fruit flavors.

Yamhill-Carlton has the oldest soil and parent material in the Willamette Valley. It is comprised of coarse grained ancient marine sediments that drain quickly, making it ideal for viticulture. The dominant soil series above the siltstone and sandstone parent material are Melbourne, Wellsdale and Goodin with lesser influences of Dupee and Willakenzie.

Region History:

Yamhill-Carlton was once known for fruit tree orchards, nurseries, livestock, wheat fields and logging. In 1974, the pioneers Pat and Joe Campbell planted Elk Cove Vineyard and Roy and Betty Wahle planted Wahle Vineyard. Elk Cove went on to produce the first commercial wine from the area.

The Yamhill-Carlton American Viticultural Area was officially established in 2005.

The Yamhill-Carlton Winegrowers Association initiated, and in concert with Chemeketa College curriculum writers, Future Farmers of America Alumnae and the Yamhill-Carlton School District created the first high school viticulture program in the United States that include a commercial vineyard at the school and college level accreditation for all coursework. The association also funds college scholarships for students in the program.

Willamette Valley

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Willamette Valley

Celebrated, renowned, exquisite. Oregon’s Willamette Valley is synonymous with glorious Pinot noir—not surprising given the optimal conditions in this storied stretch of land for growing the fickle grape. But those conditions weren’t immediately apparent to everyone. It took the knowledge, vision, courage and experimentation of pioneers like David Lett and Charles Coury to put the Willamette Valley on the winegrowing map. And that facile equation—Willamette equals Pinot—can obscure an important point: no grape variety is as reflective of climatic and site differences as Pinot noir, and small distances in the valley can yield wines of distinctively different character, each captivating in its own way. Add to that the fact that roughly 30% of the Valley’s grapes are now other white and red varieties that also thrive in the region, and you just begin to understand how remarkable—and remarkably prolific—this region is.

Established: 1983
Total Area: 3,428,800 acres (1,387,600 ha)
Planted Area: 25,450 acres (10,300 ha)*
Predominant Soils: Marine sedimentary, volcanic, loess
Predominant Varieties: Pinot noir, Pinot gris, Chardonnay, Riesling

*Updated Feb. 2021

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About

The Willamette Valley runs from the Columbia River in Portland south through Salem to the Calapooya Mountains outside Eugene. It is 150 miles (240 km) long and up to 60 miles (97 km) wide making it Oregon’s largest AVA. The Willamette Valley has the largest concentration of wineries and vineyards in Oregon and includes six appellations within its borders: Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge and Yamhill-Carlton.

The Willamette Valley is protected by the Coast Range to the west, the Cascades to the east. Its namesake, the Willamette River, runs through its heart. The largest concentration of vineyards are located to the west of this river, on the leeward slopes of the Coast Range, or among the valleys created by the river’s tributaries.

The Willamette Valley floor is a former seabed that has been overlaid with nutrient-rich gravel, silt, rock and boulders brought by the formidable Missoula Floods from Montana and Washington during the Ice Age between 15,000 and 18,000 years ago. Missoula Flood soils are great for growing crops such as grass seed, hazelnuts and berries but are not ideal for grapegrowing. Therefore, most vineyards are planted above 200 feet (60 m) elevation on volcanic, marine sedimentary or wind-blown loess soil, which all contribute to good grapegrowing conditions.

Climate in this region is relatively mild throughout the year, with cool, wet winters and warm, dry summers. It is one of the coolest winegrowing regions in North America while enjoying extended daylight hours during the growing season. During this longer growing season, the Willamette Valley has warm days and cool nights, a diurnal temperature swing that allows the wine grapes to develop flavor and complexity while retaining their natural acidity. This temperate climate, combined with coastal marine influences, make the gentle growing conditions within the Valley ideal for cool climate grapes, including the Pinot noir for which the region is famous.

Vineyards planted in complex soils, influenced by a cool climate result in wines with pure expressions of terroir. Wines have fully developed fruit flavors that are balanced by bright acidity and freshness.

Region history:

Modern winemaking in the Willamette Valley dates back more than 50 years with the genius of three UC Davis refugees who believed that Oregon was an ideal place to grow cool-climate varieties. Between 1965 and 1968, David Lett, Charles Coury and Dick Erath separately forged their way to the north Willamette Valley despite negative rumblings from their UC Davis cohorts who told them it was impossible to grow wine grapes in Oregon. Lett’s 1965 plantings were the first Pinot noir vines to be rooted in the Willamette Valley. They also planted small amounts of related varieties, including Pinot gris, Chardonnay and Riesling. These intrepid pioneers wholeheartedly believed that Oregon would one day become an important winegrowing region, and other believers were not far behind. Within the next decade, David and Ginny Adelsheim, Ron and Marjorie Vuylsteke, Dick and Nancy Ponzi, Joe and Pat Campbell, Bill and Susan Sokol Blosser and Myron Redford all planted vineyards in the Willamette Valley.

The Willamette Valley’s early pioneers worked in a collaborative spirit, sharing advice, humor and encouragement, as they began writing history by producing superior wines in Oregon. It wasn’t until David Lett entered his 1975 Reserve Pinot noir in the 1979 Gault-Millau French Wine Olympiad and placed in the top 10 in a blind tasting among the finest Burgundies that the world started to take notice of Oregon as a serious winemaking region. The Willamette Valley became an official AVA in 1983, and today it is recognized as one of the premier wine producing regions in the world.