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The 2021 Estate Pinot Noir expresses the terroir of estate vineyards — the original planting by Founder Jim Bernau at the winery in the Salem Hills, Tualatin Estate planted by Oregon wine pioneer Bill Fuller in the foothills of the Coastal Range and Elton planted by Dick and Betty O'Brien on the east face of the Eola-Amity Hills.

Accolades:
90 points - James Suckling
90 points - International Wine Report

Sourced exclusively from 15 acres of Pinot Noir from the first plantings at the Estate Vineyard, Founder Jim Bernau planted these vines using a Christmas tree planter pulled behind his 33-horsepower tractor.

This single vineyard designate from our Bernau Estate Vineyard in the Dundee Hills. Named in honor of our Founder Jim Bernau, Bernau Estate is the home of our méthode traditionnelle sparkling wine facility.

Tualatin Estate Vineyard rests in the foothills of the Oregon Coast range and is one of the oldest plantings in Oregon, planted in 1973 by Oregon wine pioneer Bill Fuller, and now in the newly approved Tualatin Hills AVA. The unique Laurelwood soil profile at the Tualatin Estate Vineyard contributes to the complex nature of the wines.

— Wine Club & Owner Exclusive —

An illustration of the art of blending, the 2020 Signature Cuvée is our Winemaker's selection from the finest barrels sourced from our Estate, Elton and Tualatin Estate Vineyards. With site driven diversity, we are able to craft this wine to our precise and quality standards.

— Wine Club & Owner Exclusive —

An illustration of the art of blending, Signature Cuvée is our Winemaker's selection from the finest barrels sourced from our Estate, Elton and Tualatin Estate Vineyards. With site driven diversity, we are able to craft this wine to our precise and quality standards.

Willamette Valley Vineyards was established in 1983 by a dedicated group of wine enthusiasts committed to producing among the highest quality Pinot Noirs while being good stewards of the land. As a tribute to these individuals, we have created this special blend of Pinot Noir.

Certified Vegan

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.

The stylistic vision of this wine captures pure Pinot Noir fruit with beautiful depth and structure through whole cluster fermentation and carbonic maceration. The wine is balanced, refreshing and versatile for countless food pairings.

- Website and Retail Exclusive -

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 quality. These vines were brought back and quarantined at Oregon State University before being propagated for use in Oregon vineyards. Naturally derived Dijon Clones from France being planted in the Willamette Valley was one of the greatest tipping points in Oregon wine quality.

Expressing the terroir of our three estate vineyards. The Willamette Valley’s long, cool growing season is ideally suited for growing low yields of high-quality Chardonnay grapes.

Made with Dijon clones planted more than 20 years ago by Founder Jim Bernau who 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 vines were brought back and quarantined at OSU before being propagated for use in Oregon vineyards.

The unique Laurelwood soil profile at the Tualatin Estate Vineyard, planted in 1973 by Oregon wine pioneer Bill Fuller, contributes to the complex nature of the wines.

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.

Our Riesling is classic and versatile. Serve well-chilled and allow it to warm in your glass for optimal enjoyment of aromas and flavors.

Sourced exclusively from our Tualatin Estate Vineyard. Enjoy ice cold to preserve the bubbles.

The welcoming nose opens with vibrant aromas including lychee, pineapple, guava and honeysuckle. On the luscious palate, flavors of fresh peaches, citrus and vanilla build to create a round, juicy sip. The effervescence and balancing acidity contributes to a lively mouthfeel and clean finish.

Sourced from our sustainably-farmed Elton and Tualatin Estate Vineyards, the grapes were gently whole cluster pressed and fermented in stainless steel to deliver expressive aromas and flavors with a crisp, dry finish.

— Wine Club & Owner Exclusive —

Deep garnet in the glass, the bouquet is reminiscent of a classic Bordeaux blend with aromatics of red cassis, plum, herbs de provence and lavender. Rich flavors of Bing cherries, gardenia and baking spices provide a front palate concentration that transforms into a mineral-driven finish. The plush mouthfeel, balancing acidity and integrated, cellaring tannins make a strong case that this wine will reward those with patience.

Savory scents of red fruits, anise, clove, tobacco leaf and hibiscus flower offer a complex nose. Featuring fine-grain tannins that enhance the texture of the wine and balancing acidity, the palate offers flavors that mirror aromas with the addition of bergamot tea and cedar.

Dark garnet with purple/blue hues illuminates from the glass that gives perfumes of blueberry pie, allspice and violet florals. Fruits of bing cherries, boysenberries, elderberries are balanced with savory notes of dried oregano, sage, white & black pepper and minerality. Fine grain of milk chocolate with medium body tannins stay consistent and persistence as the flavors lingers for a long lasting finish.  

This wine opens with aromas of mulberry, plum and blueberry on the nose that continues to reveal dried lavender, baking spices and dark chocolate. Fruit-forward with flavors that mirror aromas with the addition of bergamot tea and earthy spice on the palate, the full-bodied wine features broad tannins and balancing acidity for harmony and structure.

Dark currant crimson color. Scent of wild boysenberries, coco nibble, cardamon, nutmeg and red peppercorns offer a very intriguing entry. Flavors of raspberries, strawberries, black olive tapenade and white pepper give this Tempranillo a very complex and intriguing flavor profile. The fine grain tannins provide the proper texture you would expect.

The perfect wine to enjoy in the winter with fruits of dark cherries, blueberries jam with notes of black tea, cocoa nibs, and baking spices that warm you up instantly. Brightness from the acid gives the wine plenty of life while the tannins provide a velvety richness that lasts from start to finish. Undertones of raspberry, english breakfast tea, and nutmeg give additional dimensions to this wine.

The nose opens with notes of red cherry, raspberry, vanilla and dark chocolate. The palate expresses dark fruit notes of blackberry and blueberry with dried herbs and baking spices. The wine is structured with persistent tannins and balancing acidity and a finish that carries lingering notes of tart cranberry and holiday spice.