| berry development |

Wine grape production occurs in predominantly five regions of Oregon: the north Willamette Valley, south Willamette Valley, Umpqua Valley, Rogue and Applegate valleys, Columbia Gorge, and Columbia Valley. Wine grape production has grown dramatically in Oregon during the last 10 years because of the reputation for fine wine production and affordable land in relation to land values in California. OSU has contributed to the growth in wine grape acreage by providing critical research that keeps private growers competitive and in business.

OSU’s Viticulture Research Program aims to promote understanding of grapevine physiology and metabolism. Viticulture research conducted at OSU addresses how vine physiology and metabolism can be manipulated through cultural practices to achieve target fruit and wine composition while maintaining a sustainable environment and enhancing grower profitability. Current and past research areas include:

• Carbohydrate production and allocation for optimal fruit composition and onset of ripening
• Vine water status on vine physiology, fruit and wine composition
• Effect of rootstocks on vine physiology, vine nutrition, fruit and wine composition
• Role of growth regulators on seasonal vine development and fruit ripening
• Nutrient uptake efficiency and effect on fruit and wine composition

Oregon’s Growing Viticulture Industry

The first vinifera vineyards in Oregon were planted in the southern part of the state in the late 1800’s in Jackson, Josephine, and Douglas counties. For the last 72 years, there have been BATF/TTB bonded wineries operating in Douglas County. The modern era of Oregon viticulture began in the 1960’s. New vineyards were planted in the Umpqua, Rogue, Applegate, and Illinois valleys of southwestern Oregon; the Willamette Valley; and the Mid-Columbia region. At the same time, the Southern Oregon Experiment Station planted an acre of experimental wine grapes.

As of February 2006, Oregon viticulture comprises more than 14,000 planted acres, 314 wineries, and 13 American Viticultural Areas (AVA’s). Oregon’s hot summer days, cool evening temperatures moderated by ocean breezes, and virtual rain-free period 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. Southwest Oregon is gaining a reputation for growing the fine warm season varieties ‘Syrah’, ‘Tempranillo’, ‘Cabernet Sauvignon’, and ‘Merlot’ as well as cool season production in close proximity to the coast. In the Mid-Columbia region, wine grapes are an emerging industry identified as a possible alternative for tree fruit growers facing challenging economic conditions. Since 2000, 10 new vineyards and six new wineries have been established in the Mid-Columbia region. 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’ wine grapes. From 1984 until the present, there has been a shift in the popularity of certain wine grape varieties because growers have now had time to match varieties and growing regions and experiment with the wines. Variety shift is part of the process of discovery in all new grape growing regions. ‘Pinot gris’, ‘Merlot’, ‘Viognier’, and ‘Cabernet franc’ are varieties that are increasing because they produce high quality wine in specific regions of Oregon.