Oregon wines taste of the land. The French call it terroir, we call it delicious. From sprightly sparklers and jaunty rosés, to minerally Rieslings and peachy Viogniers; from elegant Pinot noirs and sumptuous Syrahs, to classy Cabernets and dulcet dessert wines, Oregon’s wine variety will satisfy anyone’s palate.Read More
A Pinot noir from the Dundee Hills has lean ripe cherry and strawberry notes, reflecting the iron-rich redness of its volcanic soil. A sophisticated Syrah from the Walla Walla Valley shows swaths of minerals and herbs, reminiscent of the cobblestone ground where the vines grow. A suave Viognier offers creamy touches of apricot and honey, conjuring images of summer sun and wildflowers in Southern Oregon vineyards.
Oregon wines taste this way on purpose. A key Oregon principle is to match the grape variety to the place where it will grow best, not just where it is able to grow. That’s why Willamette Valley Pinot noir is so wonderful: a cooler climate is best for that grape; and why Tempranillo from the Umpqua Valley is so full of character: that variety prefers warmer temperatures.
Oregon winemakers also know that to get the best from the grape, they must get out of Nature’s way. The majority of Oregon’s vineyards are organic, many are biodynamic, and the prevailing winemaking philosophy is “non-intervention”, meaning do as little as possible to manipulate the wine—let nature do it naturally.
The result is wines that have a genuine freshness, balanced fruit, and true varietal flavor: wines that taste of the place they were grown. And in a place as pristine, natural, and diverse as Oregon, you might expect our wines would show the same qualities. You’d be right.
With Oregon's varying geo-climates, it's possible to grow dozens
of grape varieties. Add to that the creative spirit of Oregon's
winemakers and you've got some delightfully obscure selections to
Of the 72 grape varieties planted throughout the state, wine
makers have particularly focused on 15, which make up 96% of
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