Adelsheim Vineyard

16800 NE Calkins Lane, 97132 Newberg, OR

This company is co-exhibitor of
Oregon Wine Board

Hall map

ProWein 2018 hall map (Hall 9): stand D08

Fairground map

ProWein 2018 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.03  NORTH AMERICA
  • 01.03.03  USA
  •  Oregon

Our products

Product category: Oregon

2015 Willamette Valley Chardonnay

Appellation: Willamette Valley
Farming: LIVE Certified | Dry farmed
Composition: 100% Chardonnay
Bottled: June 9,10 2016
Alcohol & pH: 13.5% | 3.25
Production: 2,462 cases (12 - 750ml bottles)

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Product category: Oregon

2014 Boulder Bluff Vineyard Pinot noir

Our 2014 Boulder Bluff Pinot noir offers cedar and caramelized sugar on the nose and a palate full of black truffle, bing cherry, and lavender. The tannins are integrated and supple. Age this wine for seven years
or more.
93 Points - Wine & Spirits
93 Points - Wine Spectactor
92 Points - Wine Enthusiast
Composition: 100% Pinot noir
Farming: Estate Vineyard LIVE Certified
Aging: Small French Oak Barrels; 27% new; 10 months
Harvest: September 16 & 22, 2014
Bottled: August 17, 2015
Alcohol & pH: 13.5% | 3.53

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Product category: Oregon

2015 Bryan Creek Pinot blanc

This 2015 Pinot blanc shows minerality and features stone fruit, tropical and floral aromatics, augmented by a firm, textured palate. It pairs superbly with a wide range of foods- from shellfish to quiche to spicy Asian food. 

91 Points - Wine & Spirits
Composition: 100% Pinot blanc 
Farming: Estate Vineyard LIVE Certified 
Harvest: September 24, 2015 
Bottled: April 7, 2016 
Alcohol & pH: 13.0% | 3.19 

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About us

Company details

At its best, wine is a reflection of place and vintage. There is a direct link between the grapes in the vineyard, all the way through this complex process, and finally to the wine on a dining table. It’s a connection that is not possible with any other product.

How can the place where grapes are grown influence the qualities of the wine produced from those grapes? The most important thing is climate. It can be the climate of the region (macro-climate) or the climate of one particular vineyard (meso-climate). Either way, the influence of climate is hard to see since we experience climate one day at a time. But over the seven-month growing season for grapes, the differences build up and the grapes respond.

Soil differences are also important, but nowhere near as important as climate. The water-holding capability of soils, as well as their pH and chemical makeup, all have an influence.

These differences are further modified by the conditions during each growing season. This is particularly true in the north Willamette Valley where the climate can vary so hugely from one growing season to the next.

The differences show themselves in the sugar and acidity of the grapes, of course, but more importantly, in the quality and quantity of the aromas and tannins of the grapes. Once the grapes come into the winery and go through the transformative process of fermentation, the differences become even more obvious.

In a cool climate region like ours, winemakers typically explore and exploit the site and vintage differences to bring variety and excitement to consumers. To that end, we keep every block of grapes (a block can be as large as several acres or as small as less than an acre) coming to the winery separate from harvest to fermentation to aging. Only when we are preparing to bottle our wines do some of the individual blocks come together.

At our winery, we receive grapes that are grown at our estate vineyards and grapes that we purchase from other growers. Both are important to the creation of our wines.

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