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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.

Accolades:
91 points - James Suckling

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.

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.

Made with Pinot Noir picked at peak ripeness and immediately gently pressed, releasing free run juice without color or tannins from the skins to produce this unique wine expressing both red and white wine characteristics.

Sourced from old vine plantings at our Elton Vineyard in the Eola-Amity Hills founded in 1983 by Dick and Betty O'Brien, a former schoolteacher and Executive Director of the Santiam Girl Scouts.

— 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

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.

Sourced from a small planting at our Tualatin Estate Vineyard, the grape clusters are whole cluster pressed and aged in stainless steel and neutral oak barrels.

Accolades:
90 points - James Suckling

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.

Translucent colors of pale-yellow shift in the glass with vivid clarity. Delicate aromas of honeydew, poached pear and elderflower are gently complimented by jicama and cardamom. Soft stone fruit and pineapple flavors balance with a subtle hint of ginger and tangerine. The wine presents with sweet aromas, fresh flavors and a lingering 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.

Abundant colors of purple and red detail the depth and weight of the wine. Enticing aromas of white pepper and leather shift to fruit notes of plum and blueberry compote. A warm palate of black currant and fresh cherry finishes with persistent tannins and notes of cacao and almond. The wine’s vibrant natural acidity is layered with lavish fruit flavors and minerality creating a lingering finish to this vintage.

Ruby in color, the nose opens with fruit notes of mulberry, plum and dried cranberries that flow into aromas of wood and baking spices. Medium in body, the palate expresses dark fruit, dried herbs and sandalwood framed around soft, supple tannins and balancing acidity. The finish is persistent with lingering notes of cranberry and pomegranate.

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.

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.

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.