Although 72% of Oregon's vineyard acreage is currently located within the Willamette Valley, the first vineyards in the state were started in the 1800's in Oregon's southern Jackson, Josephine, and Douglas counties. However, the modern era of Oregon viticulture began in the 1960’s in the Willamette Valley where the new vineyard pioneers began their experimentation with Pinot noir, Chardonnay and other cool climate cultivars. Pinot noir turned out to work well. Watch Harvesting a Dream: The Pioneers of the Oregon Wine Industry.
 

As of February 2009, Oregon viticulture comprises more than 19,300 planted acres, 370 wineries, and 13 American Viticultural Areas (AVA’s). Oregon’s warm summer days, cool evening temperatures moderated by ocean breezes, and virtual rain-free summers (from June to October) produce grapes that preserve their acidity while encouraging the aromatics and flavors needed for fine wines. Pinot noir is recognized as a premium wine along with Pinot gris; both are produced in cool regions such as the Willamette Valley and some cooler sites in other regions of the state. Southwest Oregon is gaining a reputation for growing the fine warm season varieties Cabernet sauvignon, Merlot, Syrah, Tempranillo, Grenache, Viognier and Albarino as well as cool-climate cultivars.

In the Mid-Columbia region, winegrapes are an emerging industry identified as a possible alternative for tree fruit growers facing challenging economic conditions. In 2004, the Columbia Gorge AVA was established. The Columbia Basin region of Oregon is recognized as a region producing premium Cabernet sauvignon, Merlot, Syrah, and Chardonnay.

A new and rapidly growing area of the state is the Walla Walla Valley of eastern Oregon. While the region has the name of the Washington town, approximately 80% of the vineyard acreage in that AVA is located in Oregon. This region produces premium Cabernet sauvignon, Merlot and Syrah with its very warm and dry summers.