91 points & Editors' Choice - Wine Enthusiast
90 points - Wilfred Wong, wine.com

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.

Certified Vegan

91 points - Wilfred Wong, wine.com

Expressing the terroir of 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 ​Vineyard ​planted by Dick and Betty O'Brien in the Eola-Amity Hills.

Certified Vegan

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

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's father, Fred Bernau, helped reestablish Oregon's wine industry in the early 1960s when he assisted Richard Sommer of HillCrest Vineyard in getting one of the first winery licenses post-prohibition. Jim was 10 years old at the time, so he and his brother John were allowed small tastes of Richard Sommer's wines at the dinner table.

From those small tastes, Jim's passion for Oregon wine grew. It has always been a dream of his to make a wine dedicated to his father, the help he provided to early Oregon wine pioneers and the passion he ignited in Jim. Père Ami, translated to "Father Friend," is just that.

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.