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.

On the Nose: Pearlescence with a tinge of a chlorophyllic hue. Oranges, apples and pears are fused with ginger and baking spices that gives the wine a nice warm entry on the palate

On the Palate: A touch of brioche mid palate gives the wine a nice viscosity that then turns to a green apple, lemon zest, key limes, kiwis coolness that allows the wine to have layers of complexity

Food Pairing: Pesto Linguine with clams, grilled halibut with marinated artichoke hearts