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Download the Eola-Amity Hills AVA Fact Sheet It’s hard to express the beauty of the Eola-Amity Hills region in words. So we make wine. About the Eola-Amity Hills AVA: Located in the heart of the Willamette Valley, the Eola-Amity Hills wine region is a little off the beaten path, with picturesque countryside and stunning views of the Coast Range to the west and the Cascades to the east. It is about a 45-minute drive south of the Portland Metropolitan Area and is just northwest of Salem, Oregon's capitol. The town of Amity lies to the north. The Eola-Amity Hills American Viticultural Area (“AVA”) is one of six sub-appellations of the Willamette Valley AVA and became officially recognized as an AVA in 2006. In 1971, Vitis Vinifera grapes, European wine grapes, were first planted in the Eola- Amity Hills when Jerry and Anne Preston planted Amity Vineyards. Two years later, Don and Carolyn Byard planted Eola Hills Vineyard, and Jim and Connie Feltz established Feltz Vineyard. Presently, the Eola-Amity Hills AVA is home to more than 23 wineries and over 80 vineyards. Pinot noir is the predominant variety grown in the AVA. Other varieties include: Chardonnay, Gamay, Gewürtztraminer, Grüner Veltliner, Pinot gris, Pinot blanc, Riesling, and Sauvignon blanc, among others. Wine grapes grown here are influenced by the steady and predictable afternoon marine breezes that come into the Willamette Valley through the Van Duzer Corridor, which is due west of the region. Those marine breezes cool the fruit quickly from the day's heat resulting in the preservation of the grape's natural acidity and producing a brighter, fresher wine. The soils of the Eola-Amity Hills AVA are generally shallower than those of other AVAs in Willamette Valley. In the upper hills, soils are predominantly basaltic clay/loams including Jory, Nekia, and Gelderman, among others, while lower elevation soils contain sedimentary Steiwer, Chehulpum, and Helmick types. It is not unusual for a single vineyard to have multiple soil types, depending on its altitude. .
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