This U.S. State Is Making The Next Great Sparkling Wine

America may not be your first thought as to where your next great bubbly would originate, but it should be on your radar. Especially those from Oregon. 

Many of the state’s wine-growing regions, such as the Willamette Valley and its numerous subappellations, have a unique climate and geology that’s perfect to grow world-class Pinot Noir and Chardonnay, the two main grapes used to make Champagne. 

In addition to the wonderful still wines that those varieties yield there, they also combine to create exceptional sparkling wine, though only a handful of winemakers have made it. 

Today, however, traditional-method sparkling-wine production is on the rise. Local winemakers are working diligently to make Oregon wine country the world’s next great sparkling wine region. 

What is traditional-method sparkling wine?

The traditional method, or méthode Champenoise, has been employed in the Champagne region of France for hundreds of years. The process starts with an initial fermentation of a still base. However, the secondary fermentation is where the bubbly magic happens. This occurs in the bottle, where the base wine is introduced to yeast. The wine then enters the en tirage phase, where it ages in the bottle and develops levels of richness and complexity.

The process is different from other sparkling wine production methods, such as force carbonation, or tank-fermented (Charmat method) sparkling wine, which is how Prosecco is produced.

“Traditional method sparkling wine is the ultimate labor of love,” says Evan Rose, reserve winemaker at Stoller Family Estate in Willamette Valley. “At every point along the wine’s journey, the attention to detail and actual physical labor is higher than in still wine.”

Why is Oregon one of the best places to produce sparkling wine?

Oregon, and in particular the Willamette Valley, has a long growing season and is one of the coolest winegrowing regions in the U.S. Cooler climates, combined with coastal marine influences, help grapes like Pinot Noir maintain bright acidity. Oregon’s unique fruit profile is also ideal for the long aging required for traditional-method production. 

“World-class, traditional-method sparkling requires a cool, marginal climate suited to growing varieties such as Pinot Noir, Chardonnay, and Pinot Meunier. Oregon has this in spades,” says Jeanne Feldkamp, cofounder and winemaker at Corollary Wines. “The Willamette Valley is the biggest hub, with marine winds sweeping through the Van Duzer Corridor to cool the valley every night. But other regions of the state, including the Columbia Gorge and southern Oregon, also offer soils and microclimates that are well-suited to sparkling.” 

Feldkamp and Dan Diephouse cofounded Corollary Wines in 2017 with a singular mission: to produce sparkling wine that highlights Willamette’s Valley unique terroir. 

The sparkling start in Oregon 

“Argyle put Oregon traditional-method sparkling on the map in 1987, when founding winemaker Rollin Soles produced 12,000 cases in his first vintage,” says Diephouse. “Other winemakers had done some early experimentation, most notably Rich Cushman [Viento Wines] and Fred Arterberry [Arterberry Winery], but by producing a significant volume of bubbles and distributing them nationwide, Argyle really planted the seeds of the Oregon sparkling industry and began establishing Oregon’s reputation as a source of high-quality sparkling.”

At that time, only a handful wineries in the region produced traditional-method sparkling wines. The necessary equipment, such as riddling racks and disgorging/dosing machines, was expensive for most wineries, so production remained low. 

In 2013, Andrew Davis, who worked previously under Soles at Argyle Winery, founded Radiant Sparkling Wine Company, which offers winemakers the equipment required for sparkling wine production. 

Facilities like Radiant removed a significant barrier, which allowed producers to get into traditional-method sparkling production. 

“Andrew knew that the lack of riddling and disgorging equipment was the blocker for many winemakers who would otherwise be interested in making bubbles,” says Feldkamp. “So, he invested in a mobile bottling truck, gyropalettes [for riddling], and a disgorging line.” 

Radiant provided services and infrastructure for dozens of producers in Oregon. Others soon joined the fray. That includes Vinovate, a full-service, custom-crush facility that acquired Radiant in 2025, and Oregon Sparkling Wine Co., owned and operated by Allison and Kenny McMahon, cofounders and winemakers at Arabilis Wines in Willamette Valley.

Oregon’s bubbly future

“You are starting to see more and more producers and growers intentionally making traditional-method sparkling wines,” says Kenny McMahon. “What was once a mere handful of producers is now 50-plus wineries with quality sparkling wines. Oregon sparkling is no longer a novelty — it’s a movement.”

Looking to build on that momentum, Method Oregon was launched in 2025. It’s a collaborative effort between Oregon producers to promote the category. Its inaugural event, which took place in July, sought to educate consumers about Oregon traditional-method sparkling wines. 

“Method Oregon is a quality mark that helps consumers distinguish traditional-method sparkling from other Oregon sparkling styles, like tank-fermented, force-carbonated, or earlier-to-market wines,” says McMahon. “It signals intention, precision, and commitment to time-honored techniques.” 

While Oregon makes traditional-method sparkling wines with Pinot Noir and Chardonnay, it’s not Champagne. Local producers want consumers to understand that. 

“While we’re on the same stage sharing the spotlight, we’re not playing the same role,” says Rose. “Our soils and climates are different, so our wines are different. I love the ferrous red fruit and supple texture that we get from the Dundee Hills volcanic soil.”

And ultimately, there’s room to celebrate all the bubbles. 

“The collaboration between producers has always amazed me,” says Rose. ”It is why I am in the wine industry, specifically in Oregon, and why I am excited to see where we take sparkling wine.”