Our 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. The unique Laurelwood soil profile at the Tualatin Estate Vineyard contributes to the complex nature of the wines.

The bouquet opens with notes of lemon crème, poached pear, custard, baking spices and florals. The palate entry is round with luscious flavor development of quince, pineapple, golden apple and caramel. 

Barrel fermented with 50% once-used French oak, the 2018 Voltigeur Viognier has elegant notes of lemon curd and fresh apricots, supported by hints of vanilla and brioche. The wine is medium-bodied, vibrant and generous while staying fresh, lively and seamless on the lingering finish. Only 107 cases produced.

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.

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.

Light to medium in body, flavors of green apple, pear, chamomile, white florals and fresh herbs unfold on the palate with bright, balancing acidity and a pronounced energetic finish.