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Articles in category: Wine Business
Oregon’s 601 wineries and 905 vineyards are delighted as the early outlook for the 2014 vintage is prosperous. Ideal growing conditions in the spring and summer have the state’s $2.7 billion wine industry poised for a potential record harvest.(Read Full Article)
Pinot Noir is coming in faster than it ever has in Oregon’s Willamette Valley, thanks to a warm vintage with near-perfect conditions.
“We’re almost done,” said Melissa Burr, head winemaker for Stoller Family Estate in the Dundee Hills. “It’s incredible. We’ve never had such a compressed harvest.”
Burr, who is in her 12th harvest at Stoller, started picking Pinot Noir on Aug. 27 for sparkling wine and Sept. 8 for still wines. At this point, she has 75 percent of her grapes brought in and should have most of the rest of her fruit in the ...(Read Full Article)
Unlike last year when heavy rain threatened the wine grape harvest, 2014 is looking fairly ideal for local vineyards.
In fact, he said, many wineries have already been pruning and some have even begun harvest as early as the first week in September.(Read Full Article)
he warm weather this summer has many of the Oregon vineyards ripe and and ready for harvest.
Wine growers throughout Oregon and Washington are preparing for the harvest, and some vineyards already began picking the grapes.
At the Stoller Family Estate in Dayton, there are nearly 400,000 vines and 190 acres with grapes for pinot noir and chardonnay. Their harvest should go through October, and they said it looks to be one of the best vintages in the last few years.(Read Full Article)
This is shaping up to be a historic year for Oregon wines. Not only is a large 2014 yield expected, but the harvest is extremely early.
R.J. Lint owns and operates the Plum Hill Vineyards in Gaston, which is overflowing with grapes. The pinot noir already looks ready to pick, which is remarkable when you consider how early it is.
"Consider that in 2011 we picked on November 3rd and this year we will start picking next week," Lint said Sunday.
The fruit is healthy and heavy across nearly every vineyard in the Willamette Valley. Wine connoisseurs are excited ...(Read Full Article)
Michelle Kaufmann, assistant communications manager for the Oregon Wine Board , isn't surprised at the county's No. 32 ranking nationwide. ... It contributes to the $2.7 billion total from Oregon's wine industry and ranks No. 10 in the state for ...(Read Full Article)
By Jessica Cortell
Clusters, shoots, green drop, wings, shoulders, thirds… What is all this talk about? At this time of year, in many Oregon winegrape vineyards, dried clusters of grapes are littering the ground. For an outsider seeing a lot of fruit being dropped is surprising. Why would anyone want to thin fruit off anyway?(Read Full Article)
Pinot Noir Still King in Oregon - Red varietal brought highest average price per ton of $2,655 in 2013
The rebound in pricing for Oregon grapes during the past four years suggests that growers will see stable or slightly higher prices this season.
Preliminary results from the 2013 Oregon Vineyard and Wine Production Census indicate that statewide, growers received an average of $2,252 per ton in 2013, down 3% from 2012.
Pinot Noir topped the crop with a price of $2,655 per ton, with white varieties including Sauvignon Blanc, Chardonnay and Müller-Thurgau coming on strong. Chardonnay is now the state’s second most-expensive grape at $2,236 per ton, up 28% in 2013 compared to 2012 ...(Read Full Article)
Oregon’s Willamette Valley has earned its place on the shelf.
In the last 10-15 years, the Burgundian-style Pinot Noir wines from the Northwest have proven to be good enough to be compared to French Burgundy.
Critics love the terroir-driven wines while consumers find an increasing selection of Oregon Pinot on wine shop shelves. The notoriety has made many Oregon wineries household names.(Read Full Article)
If Oregon's 2014 commercial grape harvest started tomorrow, the numbers would be stunners and the smiles blinding.
Ideal early season conditions spawned so many clusters that vineyard managers from Milton-Freewater to Dundee are madly "green pruning" -- dropping up to one-third of their grapes -- to ensure that the bountiful remains have a chance to ripen.
But early August, as any veteran of Oregon's $2.7 billion commercial wine industry will attest, isn't mid- to late September. Even the most optimistic vintner remembers the drenching, late-season rains that drowned parts of last year's harvest.(Read Full Article)
The Oregon wine industry and the Willamette Valley have come to be synonymous with American Pinot Noir. It didn't all start there though. To find the birthplace of the modern Oregon wine industry you'll need to travel south on I-5 from what has come to be known as Oregon Pinot country until you get to the town of Roseburg.(Read Full Article)
In a previous column we related some of the climate and geology of Walla Walla Valley in Southeastern Washington. As the valley celebrates 30 years as a recognized AVA (American Viticultural Area), the number of wineries has grown from just four in 1984 to over 100 today. The quaint downtown of Walla Walla boasts a couple of dozen tasting rooms from the surrounding area wineries and a nice collection of restaurants and tourist-oriented shopping opportunities. Walla Walla Valley is anticipating the Fall 2014 announcement of a new AVA — The Rocks of Milton-Freewater on the Oregon side of Walla Walla Valley ...(Read Full Article)
Previous columns have argued that a critical mass of wine energy has indeed been reached in Walla Walla and it is interesting to watch ways the four groups I identified, Pioneers, Next Generation, Foreign Legion and Millennials, compete, cooperate and collectively build the region’s reputation.(Read Full Article)
¡Salud!, a non-profit program through Tuality Healthcare that provides healthcare services for seasonal vineyard workers and their families, raised $40,000 at its second annual Summertime ¡Salud! – The Big Dinner, hosted by Stoller Family Estate and presented by The Allison Inn & Spa. The July 24 event, held the evening before the annual International Pinot Noir Celebration, drew a crowd of 135 guests and featured cuisine by JORY chef, Sunny Jin and magnums from the 18 participating wineries from Oregon, California and France.(Read Full Article)
In an effort to achieve the most sustainable vineyard possible, growers often find themselves in a balancing act of reducing inputs — herbicides, fungicides, pesticides, tractor passes — in the hope of a healthier vineyard ecosystem. But at times, eliminating one input sometimes leads to increasing another. This tension is what complicates sustainability, making spinning plates while riding on a unicycle look easy.(Read Full Article)
It’s Sunday night and Lumpy’s, a dive bar in Dundee, is packed to the gills. Two master sommeliers are playing pool, the wine director from the newest James Beard award-winning restaurant is scrolling though the karaoke songbook, and two wine buyers from competing grocery stores are talking World Cup over local ales.(Read Full Article)
For one week, the financial wing of Brooks Winery worked in a farmhouse, in a modest dining room overlooking a 20-acre vineyeard.
The team consisted of four graduate students in their late 20s pursuing business degrees at either UC Berkeley or the University of Michigan. Ambitious and hard working, they each were seeing Oregon for their first time.
Clustered in the rolling hills outside Amity, entrepreneur Janie Brooks could relate. A decade ago, she began work at the business in a similar fashion, parachuting in from a life and family in California, with no experience running a winery. Like the ...(Read Full Article)
The name Naumes has been synonymous with pears for 68 years and likely will be for years to come.
Naumes Inc. is the largest pear packer in Medford. But on steep, picturesque hillsides around the Naumes family home, just southwest of town, pear orchards are giving way to vineyards.
Laura Naumes caught the wine bug a few years ago and convinced her husband, Mike, that growing wine grapes would be profitable, a good diversification and fun.
Their first planting was of Pinot Noir on 15.5 acres of hillside below the long, paved and gated driveway that winds up around ...(Read Full Article)
The show, curated by Lori Erickson, relays the history of the Oregon wine industry in an appealing format, featuring crisp, bold graphics by Bryan Potter Design and interactive elements such as a scent wall and — yes! — a tasting room. Best of all, the ...(Read Full Article)