Oregon Oregon’s wine heritage dates back to the mid-1800s in the Rogue River Valley and relied heavily on the Labrusca grape. It wasn’t until the 1970s that the world began to take notice with the extraordinary success of the Pinot Noir grape – one of Europe’s most difficult varieties. While the climate in Oregon prevents grapes from ripening early, it allows for the production of crisp, delicate wines, some of which are world-class.
Oregon strictly regulates its wine industry with very tight laws and has only three AVAs. It does not allow the use of such generic names as Chablis, Burgundy, etc., and unless the wine contains at least 90% of a particular grape varietal, it cannot use that name either. Cabernet Sauvignon is the lone exception and must carry 75% of that grape.
With nearly 100 wineries in operation, and over 150 grape growers in the state’s five small growing regions, Oregon produces nearly five million gallons of grape wine annually, and another 75,000 gallons of fruit and berry wines. Pinot noir covers more than 1,000 acres and along with Chardonnay and Riesling, comprise almost 75% of the nearly 5,000 acres under vine. Sparkling and dessert wines are also gaining notariety in Oregon.
| Primary Grapes: |
Pinot Noir, Chardonnay, Riesling |
| Secondary Grapes: |
Pinot Gris, Merlot, Sauvignon Blanc, Gewürztraminer |
| Production: |
4.9 million gallons |
Primary Wine
Region(s): |
Willamette Valley, Umpqua Valley, Rogue Valley |
| Premium Labels: |
Adelsheim, Amity, Knudsen Erath, Ponzi, Tualatin, Witness Tree, Eyrie Vineyards |
| Best Values: |
Amity, Bridgeview, Springhill Estate, Cooper Mountain, Flynn, Silvan Ridge, Firesteed Cellars |
Official Site of the Oregon Wine Board A Good (Not-Too-Commercial) Website on Oregon Wines |
