Accolades:
91 points - International Wine Report
90 points - Wine & Spirits Magazine
This classic "Willamette Valley style" Chardonnay is sourced from our three Estate vineyards — the original planting by Founder Jim Bernau 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 in the Eola-Amity Hills.
Accolades:
94 points & Gold Medal - Beverage Tasting Institute
91 points & Gold Medal - Savor Northwest
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. Naturally derived Dijon Clones from France planted in the Willamette Valley was one of the greatest tipping points in Oregon wine quality.
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.
Enjoy with macadamia nut crusted halibut, croque monsieur, clam linguine, fall soups and creamy cheeses.
In 1973, Bill Fuller emigrated from California to Oregon to plant vines at Tualatin Vineyard. Forty-six years later, it is our pleasure to continue working with Bill to produce this wine from his favorite blocks of Draper Chardonnay.
Pair with both rich and delicate dishes including grilled halibut with sweet corn salsa, steamed clams, soups like French onion or curried butternut squash, hush puppies, lobster mac ‘n cheese, brined turkey and soft cheeses.
Accolades:
91 Points - International Wine Report
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.
Certified Vegan
Accolades:
Platinum Medal & "Best Sparkling of the Northwest" - Sip Magazine
This inaugural vintage is crafted using méthode traditionnelle sourced from estate-grown Pinot Noir and Chardonnay. This blend combines the structure and vibrancy of Pinot Noir with the finesse and roundness of Chardonnay. The wine was aged on its lees for 23 months to develop added complexity before being disgorged.
Founder Jim Bernau's daughter, Emi, helped design a family crest for the label taking inspiration from their heritage and the biodynamic farming practices used at Bernau Estate Vineyard.
This inaugural vintage is crafted using méthode traditionnelle and sourced from estate-grown Pinot Noir. The wine was aged for seven months in neutral barrel and stainless steel, then aged 23 months on its lees to develop added complexity before being disgorged.
Inaugural vintage is crafted using méthode traditionnelle and sourced from estate-grown Chardonnay. The wine was aged for seven months in neutral barrel and stainless steel, then aged 23 months on its lees to develop added complexity before being disgorged.
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.
Straw in color, the wine opens with notes of pear and golden apple with hints of zesty citrus like lemon, lime and grapefruit on the nose. Light to medium in body, flavors mirror aromas with the addition of chamomile, white florals, fresh herbs and honey unfolding on the palate with bright, refreshing acidity to create an energetic finish.
Staff from various departments worked as a team to develop an experimental block of Sauvignon Blanc at Tualatin Estate Vineyard as a "vine to wine" educational project. They researched rootstocks and vine materials, helped plant and farm the vines. This bottling represents our team's collaborative approach of making the highest quality wines possible from the Willamette Valley appellation and continuing to tell the Oregon story through unique offerings.
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. 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.
Accolades:
93 points - Wine Panel
91 points & Gold Medal - Sunset International Wine Competition
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.
Sourced exclusively from our Tualatin Estate Vineyard. Enjoy ice cold to preserve the bubbles.
The welcoming nose of aromatic Early Muscat grape includes nectarine, peach, citrus, lychee and honey. On the palate, flavors of tropical passionfruit and melon emerge around a sweet core. The effervescence and balancing acidity contributes to a lively mouthfeel and clean finish.
Accolades:
90 points & Best Buy - Wine Enthusiast
Our Riesling is classic and versatile. Serve well-chilled and allow to warm in your glass for optimal enjoyment of aromas and flavors.
This semi-sweet wine opens with a bouquet of white peach, orange, pineapple and honeysuckle. The mouthfeel is luscious with refreshing acidity that activates the palate and displays flavors of juicy apple, honeydew melon, apricot, lychee and nectar. The finish is wonderfully persistent with a perfect balance of sweetness and crispness.
