Planet Oregon

Planet Oregon was born in 2009 as a wine brand seeking a mission greater than what is in the bottle, and a reach beyond the confines of one property. Planet Oregon Wines are made exclusively from Willamette Valley grapes grown using sustainable farming practices and bottled in our certified LIVE sustainable winery. We rigorously document, reduce, and mitigate all carbon accounted for in our onsite production methods. Planet Oregon wines have a name and purpose intended to make our mission clear: beyond making fabulously affordable and great drinking Pinot Noir, we give back to this very place that helps make it possible. Planet Oregon is a proud partner of 1% for the Planet and we donate 1% of all sales to the Oregon Environmental Council (OEC). Their work ensures Oregonians live healthier lives because our air, water and land are cleaner; our food is sustainably produced; and the products, energy, and transportation we rely on are safer for our environment. This desire to be an advocate and ally in the fight against climate change is what brought us together. Through the years we have donated almost $80,000 to the OEC, and to safeguarding the future of our planet.

Today, we create two Planet Oregon wines, both made from certified sustainably farmed Willamette Valley Pinot Noir: a classic, supple, and vibrant red wine redolent of Oregon summer berries, and a sparkling rosé with a perfume of rose petals and enough fizz to cause a commotion. The Planet Oregon brand inspires action in support of our planet, through the creation of life-affirming wines.

“Planet Oregon is not really a place but a state. Named after a state, Planet Oregon is really more a state of mind. You know like a worldview, frame of mind, attitude, approach, way of thinking, mindset and/or outlook. It’s the way we look at our world, our planet. We want what we do in this world and on this planet to matter. We want our actions to be healthy and not harmful, for ourselves, other people, other creatures, and, of course, the planet. We want our work to be delicious, fun loving, regenerative, worth doing, worth sharing, worth sustaining.” – Tony Soter