How Oregon Became America’s Most Exciting Wine State

In 1961, David Lett of The Eyrie Vineyards planted Pinot Noir in the Willamette Valley, convinced the cool climate and volcanic soils could produce Burgundy-caliber wine. He was right. In 1979, Eyrie’s 1975 South Block Reserve tied with Drouhin’s Chambolle-Musigny 1959 in a blind tasting in Paris. Robert Drouhin was so impressed he eventually bought land in Oregon and launched Domaine Drouhin Oregon. Today Oregon has over 800 wineries and 19 American Viticultural Areas (AVAs), and the Willamette Valley is established as one of the world’s definitive Pinot Noir regions.

The Willamette Valley: Oregon’s Heartland

The Willamette Valley stretches 150 miles from Portland south to Eugene, sheltered from Pacific rain by the Coast Range and from extreme cold by the Cascades. Soils vary dramatically within the valley: the Dundee Hills are defined by Jory — a nutrient-poor, iron-rich volcanic basalt. The Chehalem Mountains combine sedimentary and volcanic origins. The Eola-Amity Hills receive strong marine gap winds that cool grapes and extend the growing season further. Each sub-AVA within the Willamette produces detectably different Pinot Noir. Dundee tends toward red fruit and earth. Ribbon Ridge leans toward delicate structure and floral aromatics. The Eola-Amity Hills produce the most mineral, racy styles.

Beyond Pinot: Oregon’s Other Strengths

Pinot Gris in Oregon is nothing like the thin Pinot Grigio of mass-market Italy. Oregon Pinot Gris is textured, rich, and often finishes with a spicy note. Chardonnay is an emerging strength — the cool climate and limestone-rich sedimentary soils in parts of the Willamette produce Chardonnay of genuine Burgundian tension. Riesling, Gewurztraminer, and Pinot Blanc complete the aromatic white picture. Southern Oregon is a different world entirely: the warmer Rogue Valley and Applegate Valley AVAs produce Syrah, Cabernet Sauvignon, Tempranillo, and Viognier that would be unrecognizable as Oregon wine to most consumers.