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, for both Chardonnay and Pinot Noir.
On the Nose: A classically-styled Willamette Valley Pinot Noir, the wine offers a fruit-forward nose of ripe red cherry, raspberry and cranberry accented by baking spice and red clay earth.
On the Palate: The palate is juicy and round with a medium-bodied silky texture, flavors that mirror aromas with the addition of sweet barrel toast, and balancing acidity that retains the wine’s vibrancy.
Food Pairings: Enjoy with cedar-plank salmon, chicken marsala, herb-crusted pork tenderloin, wood-fired flatbreads and fresh pastas with mushrooms.
Peak Drinkability: 2021 - 2026.
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