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.

Adelsheim's estate vineyards and its winery have been certified sustainable by LIVE (Low Input Viticulture and Enology) - one of the world's highest standards for sustainable viticulture, they have also stopped the use of all herbicides and to reduce its reliance upon fossil fuels, Adelsheim has installed solar panels that now generate over 25% of the electricity used by the winery.

Grapes for this wine were hand-picked and gently whole cluster pressed. Following a brief settling period, fermentation began and lasted 4-6 weeks. Following this, 20% of the wine was allowed to go through full malo-lactic fermentation. The wine was fermented and aged in French oak barrels (both 228L barriques and 500L puncheons, 30% new) for 12 months followed by another 5 months in stainless steel tank prior to bottling.

Pair with meaty fish such as halibut or cod, grilled prawns or simply seasoned poultry or pork dishes.