When Oregon’s wine pioneers looked out across the state’s varied landscape they saw what others didn’t: a perfect place for wine.
They understood that Oregon’s northerly latitude meant grapes would get extra growing season sunlight for long, even ripening, and that our crisp, cool nights would help grapes retain their freshening acidity. Such a combination meant Oregon grapes would naturally achieve mature, balanced flavors and full varietal character. The resulting wines, they surmised, could be sustainably grown and made without dramatic manipulation to be naturally fresh, lively and have true-to-the-fruit flavors.
They were right. Today, the suitability of Oregon for great wine is unquestioned. There’s a home in Oregon for any wine grape, from Arneis to Zinfandel.
Explore the AVAs (that’s “American Viticultural Areas”) below to find out what makes each growing region in Oregon special.