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.
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.
Featuring a nose of tropical papaya, ginger, lime and lemon crème aromatics. The palate offers flavors of candied orange, peach and honey with a round, refreshing finish. Enjoy with rich seafood dishes like scallops, shellfish or grilled halibut and Asian style dishes including Thai chicken lettuce wraps.
91 points - 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 juicy aromas of peach, orange, pineapple and honeysuckle. The mouthfeel is luscious with bright acidity that activates the palate and displays flavors of green apple, honeydew melon, lychee and nectar. The finish is wonderfully persistent with balance of sweetness and refreshing crispness.
Sourced exclusively from our Tualatin Estate Vineyard. Enjoy ice cold to preserve the bubbles.
The nose opens with playful aromas of the early Muscat grape including lychee, pineapple and honeysuckle. On the palate, flavors of peaches, apricot and orange blossom emerge around a sweet core. The effervescence and balancing acidity contributes to a delightful mouthfeel and clean finish.
Made with whole-cluster Syrah, this wine is light salmon hued and opens with perfumed notes of white peach and citrus blossoms over a foundation of minerality. The wine is layered with a compelling salinity and tension from the bright acidity and has a long, seamless and completely dry finish.
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.
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.