Method Oregon Standard
THE METHOD OREGON MARK REPRESENTS ONE OF THE WORLD’S MOST RIGOROUS STANDARDS FOR TRADITIONAL METHOD SPARKLING PRODUCTION.
100% Oregon Made
Wines must be made exclusively with fruit from the Willamette Valley AVA, Columbia Gorge AVA, and/or the Southern Oregon AVA.
Wines must be 100% fermented, bottled, riddled, and disgorged in Oregon.
Traditional Method
Wine must be produced in the traditional method with the second fermentation in bottle and removal of lees through disgorgement. Any carbon dioxide in the bottle in which the product is sold shall originate solely from the second alcoholic fermentation.
The period of time from the commencement of second fermentation to disgorgement must be a minimum of 24 months.
Wines must have at least 4 atmospheres of pressure.
Sustainable Farming
Effective 2029, source fruit must be either:
Grown using only organic (OMRI-approved) inputs, or
From LIVE-certified vineyards farmed without synthetic herbicides.
The 2026-2029 transition period is intended to give vineyard managers and owners sufficient time to migrate to new farming practices if necessary.
Transparent Labeling
Effective 2029, Method Oregon wine labels must include:
Method Oregon mark or text
AVA(s) of origin
Disgorgement date (season, month, or day)
The 2026-2029 transition period is intended to give wineries sufficient time to use up already-printed labels and make label design adjustments.
The Method Oregon mark may be used on labels before 2029, but it is optional until that date.