Study trip: Oregon wines and sustainability

The aim of my article is to present an overview of the Oregon’s organic wine sector. However, first and foremost, let me express my gratitude with the University of Portland for their hospitality, and, in particular, to Kate Regan and Mary Simon, who accompanied our group during our visit in Portland and Oregon´s countryside. I would also like to thank all those companies and professionals that participated in our Study Trip program and/or showed their activities and facilities on site.

On March, 10 we visited “Lemelson Vineyards” a winery nearby Portland, -a one hour ride by car, approximately-: located in the Willamette Valley. This winery is entirely commited to running its business considering sustainable practices.

Indeed, this organic-ecologic approach is not rare in Oregon: according to the Oregon Winegrowers Association, “nearly half  – 47% – of Oregon’s vineyards are farmed in a sustainable manner as certified by one of several independent organizations”. This means that roughly 9700 acres -around 3900 ha.- are utilized following an ecological approach.The certifying agencies are the following: Low Input Viticulture and Enology – LIVEDemeter Certified Biodynamic®Oregon Tilth Certified OrganicSalmon-Safe, and USDA Organic.

Changing perspectives, fortunately, in regards to the production of sustainable wine, Spain seems to have done their homeworks adequately. For instance, initiatives such as those promoted by WWF Spain have the objective of increasing the importance of Spanish ecological wine industry. With this motivation, WWF Spain developed the project: “Ecologic wine and FSC cork”.

Undeniably, although the path to cover is still long, the future is promising, both in the USA and in Europe. However, new regulations and marketing initiatives within this sector will absolutely help organic wine producers and distributors thrive and capture more market.


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