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.

Grapes for this wine come from 11 select hillside sites within the Chehalem Mountains AVA, 68% of which are estate. Soil breakdown is 20% loess, 35% volcanic, and 45% sedimentary. It's a mix of clones/rootstocks.

The grapes were hand harvested and gently transferred into stainless steel tanks for 2-3 weeks of fermentation. Once fermentation is complete the grapes are gently pressed and settled, then racked to barrel to undergo malo-lactic fermentation. The wine was aged for 11 months in French oak barrels, of which 29% were new.

Roast spiced duck with plums, grilled salmon or a beetroot burger.