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.
On the Nose: Expresses aromas of apple cider, pear, lemon crème and minerality.
On the Palate: The bright acidity lengthens the palate carrying through additional flavors of baking spice and honey. The gentle oak influence puts a finish of hazelnuts around the juicy core.
Food Pairings: Fall soups like butternut squash or pumpkin, lobster mac and cheese and other rich, cream-based pasta dishes, herb roasted chicken with wild rice stuffing, and wood-fired flatbread topped with Honeycrisp apple, blue cheese and balsamic drizzle.
Peak Drinkability: 2021 - 2026
94 points & Gold Medal - Beverage Tasting Institute
91 points & Gold - Savor Northwest