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.
On the Nose: The bouquet opens with aromas of tropical fruit like pineapple and papaya, crème brûlée and honey.
On the Palate: A creamy medium-bodied sip offering flavors of lemon, lime and baking spices, with a vibrant acidity.
Food Pairings: Pair with seafood dishes like grilled halibut over peaches, seafood linguine, chicken pot pie or creamy soups, rice or potato dishes, fresh salads with vinaigrettes and hard cheeses such as aged white cheddar.
Peak Drinkability: 2021 - 2028