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: Pearlescent color with a chlorophyllic hue. Apple, pear and citrus are fused with ginger and all spice that give the wine a nice warm entry on the palate.
On the Palate: A touch of brioche midpalate gives the wine a nice viscosity that then cools with flavors of green apple, lemon zest and kumquat, allowing the wine to have layers of complexity.
Food Pairings: Pesto Linguine with clams, grilled halibut with marinated artichoke hearts.
Peak Drinkability: 2022 - 2028
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