If the early wine pioneers in Oregon had followed the advice of experts, there would be no wine industry in Oregon today. They were dreamers as well as decisive pioneers. They didn't care that skeptics said it was "impossible." This is the history of the Oregon wine industry and the reason why Oregonians are special.
The Oregon Wine Association recalls the history of the Oregon wine industry like this: In the 1960s and 1970s, Oregon was evaluated as unsuitable for viticulture. This was due to its high winter precipitation and cool climate compared to California, the center of American wine. At that time, industry experts and professors said, "In such an environment, it's impossible to grow quality grapes," and "If you grow grapevines in Oregon, they will rot due to mold."
However, some pioneers disagreed with these negative predictions. They noted that Oregon is cool and sunny like France's Burgundy. Today, over 50 years later, Oregon has grown to be the third largest wine-producing region in the U.S. with 463 wineries and approximately 40,000 hectares of vineyards. Jim Gordon, editor of the wine magazine JamesSuckling.com, evaluated in a report, "Our team tasted 760 types of Oregon wines, and only 39 of them scored below 90 points."
One of the key figures in elevating the status of Oregon wine is David Adelsheim. Originally interested in the arts, he fell in love with wine after experiencing Burgundy, France, during a trip to Europe. Upon returning to his country, in 1971 he personally cultivated a vineyard in the Chehalem Mountains of the Willamette Valley, establishing Adelsheim Winery. The initial grape varieties were Riesling, Fino, and Chardonnay. In various interviews, he said, "The first few years were a series of failures, but I thoroughly recorded and researched everything."
After researching, he found a way to innovate the quality of Chardonnay and partnered with Oregon State University to bring in the "Dijon clone" from France. Even within the same variety, characteristics such as aroma, acidity, and structure vary according to genetic traits. The Dijon clone is a variety that maximizes disease resistance and quality by selecting only healthy and outstanding individuals. The introduction of this clone is regarded as a turning point in the Oregon wine industry. It contributed to the ascent of Oregon Chardonnay as a refined premium wine in the U.S. Adelsheim received recognition for this and other achievements, earning the Oregon Wine Association's Lifetime Achievement Award.
The result of these efforts is the "Adelsheim Willamette Chardonnay." It boasts refined acidity, vibrant fruit flavors, and elegant structure, avoiding the excessive oak or buttery flavors commonly found in American Chardonnays.
Adelsheim owns six vineyards, each possessing one of the three soil characteristics of the Chehalem Mountains. The soils are mainly composed of three types: marine sedimentary soil, wind-blown fine sediment, and volcanic soil.
Marine sedimentary soil consists primarily of sandstone, mudstone, and silt derived from sea sediments millions of years ago. Its even and moist particles contribute to a refined structure, balance, deep flavor, and vibrant fruit aromas. The fine sediment carried by the wind is soft, bright ochre in color, and has excellent moisture retention. It imparts a soft texture, elegance, and delicate flavors to the wine. Volcanic soil is made up of ancient volcanic ash and basalt-based sediments. This red soil has excellent drainage and provides refined minerality, power, and vibrant acidity to the grapes, anchoring the Chardonnay.
The grapes are all hand-harvested, cleansed of impurities, and then fermented and aged. Eighty-seven percent are aged in French oak barrels for 11 months, while the remaining 13% are aged in stainless steel tanks. After blending, the wine is aged additionally for five months before bottling.
Adelsheim Willamette Chardonnay has a deep golden yellow color with aromas of jasmine flowers, madeleine flowers, fresh apricot, lime zest, and white peach. It is fresh and invigorating with a rich texture, leaving a long finish. With excellent minerality and acidity, it pairs well with fruits, various types of cheese, and seafood. It received a score of 90 points from Wine Spectator and won the award for Best New World White Wine at the 2025 Korea Wine & Spirits Awards. The domestic importer is Les Vins.