Discover the excellence of whole-cluster fermented wine when you experience our Whole Cluster Pinot Noir. Delicious when young, this wine is perfect for a savory beef tenderloin recipe and enjoyment at your upcoming gatherings with family and friends.
Years ago, Founder Jim Bernau began experimenting with Pinot Noir by gently dropping hand-picked whole clusters in a chilled stainless fermenter, pushing all the oxygen out with CO2 and sealing the vessel tight. What happened next was magical — the berries started to swell and turn pink. When they burst, they released the most aromatic, fermenting Pinot Noir.
This delicious Dungeness Crab recipe pairs perfectly with a bottle of our Willamette Valley Vineyards Pinot Gris.
Pinot Gris was first introduced into the United States from France by David Lett, who planted Pinot Gris in the North Willamette Valley at The Eyrie Vineyards. Founder Jim Bernau got his first cuttings of Pinot Gris as a result of David's innovative work. Pinot Gris is now Oregon's leading white variety.
Share this risotto recipe with friends and family while enjoying a bottle of Willamette Valley Dijon Clone Chardonnay.
Founder Jim Bernau traveled with the Oregon Governor's Delegation to Burgundy in the 1980s to seek out French clones to improve our state's Chardonnay quality. The delegation returned to Oregon with these vines, which were quarantined at Oregon State University before being propagated in Oregon vineyards. Naturally derived Dijon Clones from France planted in the Willamette Valley were one of the greatest tipping points in Oregon wine quality.
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