Inspired by trips to Europe where the "wine and food spoke", David and Ginny Adelsheim first planted a 15 acre site in the north Willamette Valley in 1972 with Pinot Noir, Chardonnay, Riesling and passion. Adelsheim is amongst the region's founders. The couple shared a dream with a handful of families that Oregon's climate and land could one day produce serious wines. In 1978, the first commercial wines were produced. Over the next four decades, Adelsheim Vineyard has grown up with Oregon's wine industry. Winemaker Dave Paige joined in 2001 and now oversees the gravity-fed winery, and viticulturist Chad Vargas ensures the vineyards go beyond the region's strict sustainability program.

Ninety-four percent of the grapes used in this wine were sourced from 10 of Adelsheims estate vineyards: 53% from the Chehalem Mountains and Ribbon Ridge American Viticultural Areas (AVAs), 16% from Yamhill Carlton, 22% from the Eola-Amity Hills,and 3% from the Dundee Hills. The remaining 6% was derived from non-estate vineyards throughout the Willamette Valley.

After hand-harvesting, the grapes were gently de-stemmed into open-top fermenters, followed by a four to six day cold soak for greater flavour and color extraction. The grapes were then inoculated with a commercial yeast and punched down two or three times per day during their 7 day fermentation. After pressing, the wine was transferred into traditional small French oak barrels (20% new) where it was aged for approximately 10 months.

Pair it with roasted salmon, poultry (think pink duck) or hearty vegetarian entrees.