Baked apples, spiced pears, lemon pie, white flowers, nougat and nutmeg on the nose. It’s full-bodied with crisp acidity and seamless, elegant layers of ripe stone and citrus fruit. Hints of stones and blanched almonds to close.
Oregon is the fourth largest producer of wine in the U.S., after California, which produces nearly 90% of all wine made in the U.S., Washington State and New York State. Though winemaking in Oregon started in the 1850s, thanks in part to several German immigrants who planted German wine grapes, as in other American wine regions the Oregon industry folded in the beginning of the 20th century during Prohibition. Starting in the early 1960s modern winemaking pioneers planted vineyards in south central Oregon and the more northern Willamette Valley. Pinot Noir did well in the cool microclimates of Oregon, and by the late 1960s the state was already earning a reputation for its artisanal Pinot Noirs. By the 1970s innovative Oregon viticulturalists were traveling to Burgundy for Pinot Noir clones, and to Alsace for Pinot Blanc clones. Today the state has about 20,000 acres planted to wine grapes and more than 400 wineries. Pinot Noir remains the state’s most celebrated wine, followed by Chardonnay, Riesling and Pinot Gris. The Willamette Valley just south of Portland is Oregon’s most acclaimed wine producing region.
This white variety originated in Burgundy, but is now grown around the world. Its flexibility to thrive in many regions translates to wide flavor profile in the market. Chardonnay is commonly used in making Champagne and sparkling wines.
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