Why We Love David Adelsheim
David's an educator with a curious mind and the heart of a scientist. He's relentless in the pursuit of excellence, that daring figure who isn’t afraid to lead the way. It’s a philosophy that inspires us to stay curious and constantly seek out new experiences.
“We’re proud of our role in Oregon’s wine history. Each day we strive to create remarkable Oregon Pinot noir and Chardonnay that connect wine lovers around the world to the spirit and beauty of Oregon.”
“Nobody's planted any laurels around here to rest on. It's always been in our DNA to ask what the next great challenge is going to be. What can do we do for our brand, to help the industry?”
Why did you get into wine?
I ran into it almost by mistake, with my former wife. We got sucked into it and entranced by it. And then it took over our lives, in the best of ways!
Your Burgundy connection goes back several decades. How did it begin?
After making wine one year in Oregon, I felt I needed to learn the secrets of making great Pinot noir and could only learn those in Burgundy, because Pinot noir comes from there. Of course there weren't any secrets. It was... the place.
How much did your time there play a part in your Oregon winery?
During harvest, we’ve had interns from all over the world. We feed them and put them up just as if we were in Burgundy and they were doing the same thing. I think the idea of exposing the world – one person at a time – to our winery is something I obviously did learn in Burgundy.
What excites you about visiting Burgundy these days?
It’s a place that's unreplicated; it's a Unesco World Heritage site because it’s the only one of its kind. And it is the reference that anyone who knows about wine points to for a certain style and a certain grape variety. And there is no other reference like that.
What's this trip about?
It's me visiting with a lot of friends that I’ve met over the years and also the connections between who they are and what they do and the wines of Burgundy and what I am and what I do and the wines of Oregon. It’s an opportunity for others to come along and be a part of that experience and create their own relationships with this pretty amazing place in the world.
What do you think the biggest takeaway of this trip is?
I suspect it will be who the people of Burgundy are, and the common interests they have with the people in Oregon. Not just the wine business. It comes down to a certain humanity people share regardless of where they are. And I think that may be the biggest takeaway of any travel...
Explore Upcoming Trips with our Tastemakers
Mexico City with Patrick Ryan
Aztec pyramids loom below you, hovering in a hot-air balloon in the skies outside the Western Hemisphere's biggest city. With chef Patrick, a lively guy who stresses community and fun, we go ringside at a wrestling match, boat down ancient canals, meet graffiti artists and dine on Patrick's feast in our penthouse suite in hip Condesa. Get ready for fun!
Oaxaca with Joshua McFadden
Joshua is all in on Oaxaca, as we'll see on this six-day exploration of the cultural and gastronomic wonder of southern Mexico. We'll take Zapotec cooking classes, wander street markets, climb pyramids and meet fourth-generation mezcal makers. Join us!
Republic of Georgia with Bonnie & Israel Morales
Seven days in the Caucasus Mountains with culinary pioneers of foods of the former Soviet Union. We'll learn to make khinkhali (dumplings), stomp grapes as part of some of the world's oldest wine traditions, hike to mountain-top churches, and master the Georgian art of toasting.