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 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: The nose opens with aromas of fresh tropical fruit, pear, pineapple and honey.
On the Palate: A creamy medium-bodied palate offers a beautiful textural experience and carries in flavors of minerality with a kiss of oak. The finish is long with balancing acidity to highlight its vibrancy and notes of crème brûlée that linger far beyond the sip.
Food Pairings: Pair with rich seafood dishes like sea scallops or shrimp scampi, roast chicken, creamy risotto, peach caprese salad and white cheddar cheeses.
Peak Drinkability: 2020 - 2023.
91 points & Editors' Choice - Wine Enthusiast
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