On a beautiful June day in 1971, David Adelsheim and Ginny Adelsheim stood above an open field and were taken with the beauty of its orange and purple wildflowers. Five hundred feet below, Oregon’s north Willamette Valley stretched out in a patchwork of orchards, pasture and native trees. The field, rich with clay-loam soil, had a gentle southern exposure and was sheltered by the Chehalem Mountains. The Adelsheims had dreamed of planting a vineyard in the area since returning from a summer in Europe, where they were inspired by the artisanal foods and wines they encountered.
Today, the Adelsheim Vineyard estate has grown to include eleven exceptional vineyard sites in the Willamette Valley, totaling 190 acres. A new generation of experienced wine industry professionals has joined with David Adelsheim in their passionate endeavor to lead the industry in crafting consistently transcendent wines.
The winemaking process at Adelsheim Vineyard is extremely gentle, and is identical for their four series of wines. At harvest, the grapes are picked by hand into small totes, and are delivered to the winery’s two-level, gravity-feed fermentation room. Their white wine grapes are gently pressed as whole clusters and the juice transferred to the winery’s tank room. Slow, cool fermentation in stainless steel tanks emphasizes the bright intensity and fruit flavors in our unoaked white wines, while barrel fermentation and extended lees contact gives our Reserve Chardonnay richness and lovely balance.