Oregon is a relatively large state with a wide variety of climates and regions but it is primarily known for one place - the Willamette Valley. The Willamette Valley is on a short list of the best zones in the world to grow Pinot Noir. Its latitude is nearly the same as that of Burgundy, and its cool weather and unique soils allow Pinot to thrive. In the 1970's a few small producers started to pop up after seeing the potential of the region, but it wasn't until Eyrie Vineyards entered their Pinot Noir in the 1979 Wine Olympics that Willamette Pinot started to gain recognition on a world scale. Quality in the region has continued to improve since, and many more small and large wineries have popped up to take a crack at growing and producing wine. Due to the wet winters and relatively dry summers very little irrigation is needed here so the costs of operating a vineyard is lower than most other areas. While the Willamette Valley is certainly the most notable wine growing region in Oregon, Southern Oregon also has a few up-and-coming locales showing tremendous potential. The warm dry days and cool nights of the Rogue Valley have shown to be well suited for growing Rhone varietals, and a number of small producers are taking root in this new but exciting area. Oregon wine culture is still relatively young but is already a premiere location for top quality juice.
Radiant beams of pure and electric fruit highlighted by freshly-squeezed lime, white peach, tart grapefruit, and Bartlett pear…
Lime peel, fresh cucumber, tart green apple. White peach, acacia flower, pineapple core…
Shaved lime peel, raw almond, green apple flesh. Grapefruit pith, crushed rocks, zingy citrus zest…
Grapefruit peel, early spring flowers, zingy lemon juice. Lime wedge, flowing mountain spring, underripe nectarine…