WSET D3 - Oregon Flashcards
Summarise the wine history in Oregon.
Bordered by Washington and California but more marginal climate than either.
Primarily David Lett, in 1966, planted 5 ha PN in Dundee Hills. Many planters quickly followed learnt their trade in California but searching for more appropriate sites to make Burgundian style.
1979, Oregon’s potential became obvious when Wine Olympics blind tasting organised by Gault-Millau, Lett’s 1975 Eyrie Vineyards Reserve Pinot Noir awarded 10th place against Pinot Noirs from the world. Burgundy winemaker Robert Drouhin, of Maison Joseph Drouhin, organized a re-match, at 1975 Eyrie Vineyards took second place to Drouhin’s 1959 Chambolle-Musigny. the impressive showing from Eyrie Vineyards led to Drouhin purchasing land in Oregon and establishing a winery, Domaine Drouhin Oregon, in Willamette Valley continues to be run by family. Number of other Burgundian winemakers since followed.
Complex geology and topography led to formation of 15 distinct AVAs within state and 4 across borders.
Unlike California and Washington, industry dominated by smaller, family- owned businesses, some are fifth-generation still farming their ancestors’ original land.
What is the climate like?
Most situated in western part of state, just inland from Pacific Ocean. Coast Range provides some but not total, protection from Pacific influences. In general, cool to moderate climate; combination 42–46°N latitude (roughly equivalent to France’s Mediterranean coast up to Mâcon) and influence of cold currents and winds from Pacific. Long daylight hours in summer and autumn aid ripening.
What are the main soil types?
Free-draining marine sedimentary, volcanic and loess soils found in most areas. Many areas experience high rainfall. Mainly falls in winter, with little in summer. eg, Willamette Valley, wettest region, over 1,000 mm per year, 200 mm falls from April to September.
Vineyard management?
Wind and dry summers reduce disease pressure, enable sustainable growing practices. Oregon emphasizes sustainable, organic and biodynamic planting and production; 47% vineyards certified as sustainable, 52% all Demeter Biodynamic vineyards in US found in state. Other voluntary programmes include Oregon Tilth (organic certifier), Salmon-Safe, LIVE (Low Input Viticulture and Enology) Certified Sustainable and Deep Roots Coalition.
Grape varieties?
Most planted is PN, 57%. Pinot Gris second most planted, but decreasing in favour of Chardonnay. Other common varieties include Syrah, CS, Merlot and Riesling.
Clonal selection important, especially for Pinot Noir and Chardonnay. Traditional Pinot Noir clones were Wadenswil and Pommard. Introduction of Dijon clones in late 1980s permitted increased clonal diversity, better enabling producers choose clones suited climate and soils and style they wanted to make. Wadenswil, Pommard and Dijon clones are all used. Some use a selection, others make at least some from single clone.
Chardonnay, original clonal selections from California such as Wente and clone 108 proved difficult to ripen in cooler Oregon.
Introduction of earlier-ripening Dijon clones, increased clonal diversity and better match clone to site and style. Recent warm vintages, Dijon now ripening little too early in some sites, some returning to California heritage selections.
Winemaking?
Techniques for Pinot Noir vary. In general, whole bunches increased over last few years. Some use ambient yeasts and experimenting with alternative fermentation and storage vessels, including amphorae. Majority matured in oak vessels; proportion new oak utilised is decreasing. M (+) acidity, M to M (+) tannins, often H alcohol. Flavours from red cherry, raspberry to black cherry and plum. Good to outstanding, premium priced with some super-premium examples. Significant producers - Bergström Wines and Evening Land.
Pinot Gris both dry and off-dry styles, current trend towards drier. Winemaking ranges from whole-bunch pressing and cool fermentation in stainless steel to create fruity style, to use skin contact, old barrels and lees contact to increase complexity and texture. M to full-bodied, with M to M (+) acidity and have pear, peach and melon fruit sometimes a nutty or honeyed note. Good to very good, mid-priced.
Chardonnay: M (+) acidity and body, with lemon and peach. often with whole bunch pressing followed by fermentation and maturation in oak, generally with H proportion old oak. Full malo and lees contact are common, influencing flavour and texture. lees usually left without stirring to encourage low reductive sulfur compounds to develop, giving smoky, struck match aromas. Good to very good and mid- to premium priced.
A brief summarise for AVAs In Oregon.
19 AVAs. In northwest part of state, Willamette Valley AVA has 7 sub- AVAs and contains 68% state’s vineyards. Southern Oregon AVA has 5 sub-AVAs contains 25% all vineyards.
3 multi-state appellations cross Oregon-Washington border, Columbia Gorge, Columbia Valley and Walla Walla Valley.
(with 1 sub-AVA), Snake River Valley AVA crosses Oregon and Idaho.
Willamette Valley AVA.
South of Portland, largest AVA. Diverse geographical features led to creation of 7 AVAs within it. Proximity to main cities provides easy access to tourists.
Only 80km from Pacific Ocean. Bordered on its west side by Coast Range mountains, provide some protection, but various parts affected by cold Pacific winds. One of coolest and wettest in Oregon, but still benefits from warm, dry summers with long hours sunshine. Diurnal range high during growing season. Air rises from warm interior central Oregon causes cool coastal air pulled inland; this effect particularly strong earlier in the day in Van Duzer Corridor, Eola-Amity Hills and, McMinnville. Lack humidity over dry growing season means temperatures rise and fall quickly.
Although summer months are dry, many do not use irrigation. Legislation prevents all but longest-established producers using water from rivers, in order to provide water for irrigation, producers need to build ponds to collect water in winter months. Many only own small plots and irrigation would be expensive to install and maintain. Hence, where rainfall and water retention properties of soil allow, producers will dry farm.
Diverse range soils. Fertile loam found on valley floors (up to 60 m) left by floods in Columbia Gorge occurred several thousand years ago. These most suited to Pinot Gris, where Pinot Noir grown, vigour must managed, eg, large vine training systems (Scott Henry). At higher altitudes, mixture of marine sedimentary soils (e.g. sandstone), volcanic basalt and loess soils found, generally lower fertility. smaller cordon-trained or replacement-cane pruned with VSP trellising more common.
7 sub-AVAs: Dundee Hills, Chehalem Mountains, Ribbon Ridge, Yamhill-Carlton District, Van Duzer Corridor, Eola-Amity Hills and McMinnville. Pinot Noir dominant variety, with Pinot Gris and Chardonnay also planted.
Dundee Hills AVA.
Most well-known, state’s first PN vines planted. Series of volcanic hills running north to south with lateral ridges run east to west.
60m - 325 m. higher altitudes than rest of Willamette Valley, helping retain acidity. Temperature warmer than other AVAs because buffered to west by Coast Range and to north by Chehalem Mountains, sheltering from cold wet conditions, enabling full ripeness. The area has highest proportion red iron-rich clay formed from volcanic basalt. Clay is important in retaining water during dry summers (little or no access to irrigation), avoiding vines shutting down ensuring fully ripe.
Chehalem Mountains AVA.
Defined by a ridge in northern Willamette Valley. Includes several discrete spurs, mountains and ridges.
60 and 305 m, highest point of ridge at almost 500 m as a windbreak. The range in altitude, aspects and soil types (loess, volcanic basalt and sedimentary) creates diversity of vineyard sites and wines. Has most plantings of any sub-AVA and large number wineries, including some earliest.
Ribbon Ridge AVA.
Small AVA, island-like ridge rises to 200 m from Chehalem Valley floor in west of Chehalem Mountain AVA. Vineyards relatively low and protected from wind by surrounding ranges creating consistently warm dry growing area. Sedimentary soil relatively deep but low nutrients, helps control vigour, also moderate water-holding capacity (needed as irrigation water not readily available). All lead to concentrated ripe grapes.
Yamhill-Carlton District AVA.
South-facing bowl containing series of horseshoe-shaped eroded hills composed of ancient sedimentary soil. PN most planted.
North west of Willamette Valley sits in foothills of Coast Range, forms a rain shadow. South-facing slopes (60–300m), warm free-draining sedimentary soils and sheltered nature lead to riper fruit, fuller bodies and lower acidity.
Van Duzer Corridor AVA.
South west Willamette Valley. A break in Coast Range funnels in Pacific winds during afternoon, cooling vineyard in what would be warmest time. Wind has several effects. Early in season can disrupt flowering and fruit set lead to lower yields. Later in season can cause vine leaf stomata shut and slow ripening. Cooling nature also slows ripening, retain acidity, slow sugar accumulation while flavours and aromas develop. Also reduces disease pressure. Soils are marine sediment loam and silt, shallow and well-draining.
Eola-Amity Hills AVA.
A ridge of north to south hills of shallow rocky volcanic basalt over sedimentary soil. East of Van Duzer Corridor AVA, as Van Duzer Corridor is relatively low-lying, many hillside vineyard sites of Eola-Amity (75–250m) influenced by same cool ocean winds, slower ripening. However,due to range of aspects and altitudes, greater variation affected by winds, hence there are some warmer, more sheltered sites.
McMinnville AVA.
Yamhill-Carlton to north and Van Duzer Corridor AVA to south, influenced by both. Some sites protected by Coast Range rain shadow, whereas areas to south more influenced by cool winds from Van Duzer Corridor.
