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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 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: 2023 - 2028
Our experienced winery Ambassadors are here to assist you! Call the winery at (503) 588-9463 and ask to speak with an Ambassador about delaying the shipment of your order, winery pickup, temperature-controlled shipping during extreme heat and other questions you may have about your order.
At this time, we cannot ship this wine to the following states:
AL, AR, DE, IN, LA, MI, NH, NJ, RI, UT, WV, WY.
About Willamette Valley Vineyards:
Founded in 1983 by Oregon native Jim Bernau with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast Magazine. Our approach is to grow, by hand, the highest quality fruit using careful canopy management and create wines that are truly expressive of the varietal and the place where they are grown. Stewardship of the land is fundamental to our winemaking and all of the vineyards have been certified sustainable through LIVE and Salmon-Safe programs since 1997.
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