There is twice as much Pinot Noir as all other grapes combined planted in the state of Oregon. The Willamette Valley leads the charge with over 21,000 acres of vines, confirming it as one of the best areas in the United States to produce this finicky varietal. Burgundian wine families have been putting down roots here for decades, to the point that the valley has been dubbed the Burgundy of the Pacific Northwest. While the flavor profile of Pinot Noir grown in Oregon differs from Burgundy, there are many winemakers who try to emulate the style of the old country and a large percentage do so successfully. More than 80 percent of the Pinot Noir produced in Oregon is made from grapes grown in the Willamette Valley, which is home to over 700 wineries that benefit from a combination of sedimentary and volcanic soils.

On the east side of the state, the Cascade Mountains provide a barrier to the arid, dry climate of eastern Oregon while the Coast Range on the west shelters Willamette River vineyards from frigid Pacific air and pelting rain. The summers are moderate with cool nights that allow for concentration of sugars in the grapes and cooler, sunny autumns provide the perfect weather for harvesting grapes with vivid acidity and complex flavors.