Oregon’s wine industry has grown consistently and rapidly!
In 1995, Oregon had 92 wineries crushing grapes and producing wine.
In 2000, that number had climbed to 122.
In 2005, Oregon wineries increased in numbers to 215.
In 2010, it had increased again to 310.
As of 2016, 424 Oregon wineries were crushing grapes.
These statistics don’t include wineries that purchasing juice or participating in private production, which by some estimates in 2017 account for up to 300 additional wineries across the State.
In 2002, comparing wine production strictly on the basis of white to red, the ratio stood at 50% white and 50% red wine.
In 2001, comparing wine production strictly on the basis of white to red, the ratio stood at 45% white and 55% red wine.
(Source: the Oregon Wine Board)
In 1855, Peter Britt opened a winery, and produced wines with grapes grown outside the state.
Oregon’s first commercial winery opened in 1883.
The Hudson Bay Company established Oregon’s first vineyard in Fort Vancouver, around 1825. Pioneers planted vines in Oregon, many along the Columbia Gorge, in the mid-1800s. Some of the oldest Zinfandel vines can be found near Hood River, in the Columbia Gorge, and were planted well over 125 years ago.
Oregon has 17 officially recognized AVAs (appellations, or growing regions). As defined by federal law, each AVA is host to a unique set of growing conditions, which include soil quality and mineral content, and precipitation levels.
For more information, visit our section on Oregon wine growing regions.