All You Need to Know about Oregon Wine Country
The making of Oregon’s wine country is a patient man’s game, to say the least. With erratic weather, a propensity for frost, and a Burgundian-like rigidity for rules, it’s a miracle this region is synonymous with some of the best New World Pinot Noir.
Much like Washington, I have a special place in my heart for Oregon wine. I gave blood, sweat, and tears to the 2021 vintage (don’t worry, they filter that stuff out) and lived in a van for two months just to do it.
In this post, we’ll take a deep look into the Oregon wine region. We’ll touch on some history, regions, and key varietals to know!
A brief sip on Oregon
There are currently 23 recognized American Viticultural Associations (AVAs) in Oregon, though most of that wine comes from the Willamette Valley. The Valley’s history began in the 1960s when UC Davis grads decided (against all advice) to plant wine grapes amidst the rainy hillsides.
Compared to California and Washington, the Valley gets significantly more rainfall. Luckily, much of the rain is blocked by the small chain of mountains running down the valley known as the Coastal Range.
To date, Oregon is known almost entirely for Pinot Noir. It’s one of the only regions in the world focused on a single grape variety.
Fun fact: Oregon has very progressive land use laws regarding making wine. To have a winery in Oregon, it must be a “true working winery” where at least 75% of profit comes from selling wine.
What gives Oregon wine its flavor?
With sunlight and heat in short supply, ripening is hardly guaranteed. Still, despite this gamble, Oregon is churning out world-class Pinot. Why is that?
A ‘rocky’ start…
About 140 million years ago, a massive shift in tectonic plates beneath the Pacific Ocean shaped the western US and much of Oregon. This ancient uplifted seabed would later be covered in 1,000 feet of molten lava and then rocked by the cataclysmic Missoula Floods.
This combination of events would shape the Willamette Valley and cover the land in a combination of basalt, ancient marine seabed, and loess (windblown sand and silt).
Climate
As I mentioned, Oregon gets plenty of rain. While much of this is cut off from the Coastal Range, the rain that does fall happens mainly in the winter while the vines are dormant. The growing season is sunny but cool, making for slowly ripening, elegant, and nuanced wines.
Varieties
Oregon is known almost entirely for Pinot Noir, but she has more tricks up her sleeve! Here’s a breakdown of the must-know varietals in Oregon:
Pinot Noir
Made throughout Oregon, especially in the Willamette Valley. They’re known for being light yet rich, with flavors of supple fruit, cherry cola, and baking spice. Many Pinots can age for decades, developing more tertiary flavors and aromas of mushroom and forest floor over time.
Chardonnay
The leading white grape made primarily in the Willamette Valley. Oregon Chardonnay resembles Chablis as opposed to the oak-heavy Chardonnay of California. These wines are fresh, snappy, and elegant, with citrus and mineral flavor.
Pinot Gris
Considered a given by most winemakers. These wines are cheap and easy to make and provide a refreshing contrast to Pinot Noir.
Riesling
The first grape planted in Oregon, Riesling has remained a popular varietal throughout the Willamette Valley. It’s typically made in a dry style with zesty citrus and stonefruit flavors.
Tempranillo
Mostly found in Southern Oregon, these wines are more fruit-forward and juicy than the earth-driven Tempranillos of Spain.
Syrah
Very much an up-and-coming varietal that stems mainly from the warmer southern Oregon AVAs. I suspect we will see more of this varietal as global warming continues to affect “the norm.”
Fun fact: In the United States, a wine must contain at least 75% of a single grape to be labeled as that varietal. Oregon has taken that one step further, with a minimum of 90% required for Pinot Noir, Chardonnay, and Pinot Gris!
Regions in Oregon to know
There are 23 AVAs in Oregon nested within several major regions: Willamette Valley, Southern Oregon, Columbia Valley, and the Columbia Gorge. The latter two are split between Washington and Oregon.
Here’s a quick breakdown of the major regions and subregions to know:
wine map courtesy of Modern Hobbyist
Willamette Valley
Far and away Oregon’s largest, oldest, and premier wine-growing region. Over ⅔ of the wine made in Oregon comes from here. It’s known mostly for making smooth, rounded, age-worthy Pinot Noir, though Chardonnay and Riesling are also widely popular.
Fun fact: 95% of the United State’s hazelnuts come from the Willamette Valley!
Chehalem Mountains
The largest AVA within the Willamette, the Chehalem Mountains are a single, 20-mile-long landmass comprising several hilltops. All three soil types can be found here: basalt, marine sediment, and loess.
Dundee Hills
Home to the first Pinot in the Valley, the Dundee Hills are formed mainly from ancient volcanic basalt. Its unique soil composition produces refined, velvety Pinots with rich aging potential.
Eola-Amity Hills
This is one of the cooler regions in the Willamette Valley due to its proximity to the Van Duzer Corridor, the only gap or “Achilles heel” of the Coast Range. Wines here tend to be slow-ripening and delicate.
Yamhill Carlton
Centered around the hamlets of Yamhill and Carlton, this region is secured in a rain shadow due to the Coast Range to the west, Chehalem Mountains to the north, and Dundee Hills to the east. Mostly ancient marine sediment is found here.
Umpqua Valley
This was Oregon’s second established wine region following the Willamette Valley. It has a naturally warmer climate, though it’s kept cool due to the protection from the Coast Range, Willamette Valley, and the Cascade Range.
Sunshine and cooling breezes allow the region to grow cool and warm climate grapes, including Pinot Noir, Chardonnay, Pinot Gris, Syrah, Tempranillo, and Merlot.
Walla Walla
This region shares a border with Washington state and accounts for about ⅓ of the wine made in Walla Walla. It’s one of the few regions where you’ll find daring examples of Oregon Syrah, Cabernet, and Merlot.
Olivia is a Washington-based freelance writer with a Level 2 Award in wines from the Wine & Spirit Education Trust. She has a passion for all things food, wine, and travel, though her heart belongs to the Pacific Northwest. When she’s not sipping on a glass of Washington Cab., she’s usually bikepacking, crocheting, or chillin’ in the sun with her dog Tater.
IG: @liv_eatslocal
Website: liveatslocal.com
