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: Pale gold in color, the wine expresses aromas of citrus zest, pear and honey on the nose.

On the Palate: The wine offers flavors of lemon meringue, candied ginger and pineapple that glide into a broad textural experience with a round finish that lasts far beyond the sip and with lingering notes of vanilla and baking spices.

Food Pairings: Enjoy with delicate seafood dishes like sea scallops or white fish like halibut. Also pairs well with crab cakes, harvest soups, asparagus risotto and turkey burgers. 

Peak Drinkability: 2020 - 2025.

91 points - Owen Bargreen