Authentic wines honestly made
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.
Dedication to craftsmanship
Oregon’s winemakers focus on small batch, high-quality wines.
Oregon is a special place with a commitment to producing high-quality wines. On a national scale, Oregon is the third largest wine grape producing state, yet remains focused on producing small-batch artisan wine. In fact, most Oregon wineries are relatively small, producing fewer than 5,000 cases a year.
Keeping wine production small ensures that winemakers have the time and energy to nurture each and every vine, cluster and barrel into wines of superior flavor and concentration worthy of the Oregon stamp. It also allows winemakers time to collaborate with one another, experiment with new varieties, practice earth-friendly growing techniques and-perhaps best of all-directly share their results with the wine enthusiast.
In Oregon, it’s often the winemaker behind the counter pouring the wine. And in many cases, visitors get to taste small-batch vintages only available in the winery’s tasting room. Now that’s worth the trip alone.
The top 12 varieties in Oregon
Spans the full spectrum between red and black fruit, frequently accented by a pronounced spiciness that suggests cinnamon, sassafras or mint. Oregon Pinots are usually fresher with higher acidity and often more intensely fruity notes.
Usually delicately fragrant and mildly floral with lightly lemon-citrus flavors. Can be tangy and light, or quite rich, round and full bodied. Made in a certain style, it is one dry white wine that is capable of aging.
Has a powerful and distinctive floral and apple-like aroma that frequently mixes in mineral elements from its vineyard source and is often described as “racy.” Other frequently encountered flavor elements include peach, apple and pear.
Thick-skinned grape that results in wines that can be high in tannins which provides both structure and the ability to age. This variety, frequently aromatic with an attractive finish, is often blended with lower tannin, more “rounded” grapes to help round out the mid palate.
Intense wines, with deep violet, nearly black color, chewy texture and richness, and often alcoholic strength, with aromas that tend to be more spicy than fruity.
Tends to be less distinctive and slightly more herbaceous in both aroma and taste. Has slightly lower natural acidity than Cabernet Sauvignon and is generally less astringent, creating a lusher mouth-feel.
Potentially powerful, rich and complex aroma that often seems like overripe apricots mixed with orange blossoms or acacia. With a distinctive and sweet aroma-flavor profile, Viognier is nevertheless usually made in a dry style.
Wines range in color from light to dark golden yellow with a copper tone and are quite full-bodied, more so than almost any other white wine type. Many winemakers finish their Gewürztraminer with a touch of residual sugar for an off-dry style.
Aromas and flavors often combine elements of berry fruit, herbaceousness and an earthy-leathery minerality.
At its best, Pinot blanc produces exciting, creamy, medium bodied wines, with honey-like aromas and flavors. In Oregon, vinification techniques more closely follow the model established in Alsace, with fermentation in stainless steel or older oak leading to wines that are rich and smoky.
Typically somewhat spicy with an aroma often reminiscent of plums and especially violets.