An Oregon vineyard with a view of Mt. Hood.
A Few Words on
Oregon Wine
The state's cool-climate varietals are gaining more traction
By Liza B. Zimmerman
U
nlike California and Washington State, Oregon has
historically been home to very few corporate, largeproduction wineries. With the exception of King
Estate, most of the state's wineries are small and often not
widely distributed out of Oregon.
The state's oldest American Viticultural Area (AVA), the
Willamette Valley—located just outside of Portland—celebrated
its 30th anniversary in 2013, according to the Portland-based
Oregon Wine Commission (OWC). Willamette, along with its
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neighboring, cool-climate siblings, such as Dundee Hills and
Yamhill-Carlton, also account for the best-known and arguably
most-distinctive wines that Oregon state produces.
The southern part of Oregon is home to a wider range of
varietals, whereas the Willamette and other neighboring AVAs
are better known for pinot noir, pinot gris, chardonnay and
riesling. The state is home to 463 wineries and nine AVAs,
according to the OWC. The latest AVA—Elkton Oregon—was
formed just last year.
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