Current Whites and Rosés
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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.
This small-lot wine is made from Sauvignon Blanc grapes sourced from our Tualatin Estate Vineyard first planted in 2010 and spanning just over 4 acres.
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.
Our Riesling is classic and versatile. Serve well-chilled and allow it to warm in your glass for optimal enjoyment of aromas and flavors.
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 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.