Tasting Notes: Our Estate Pinot Noir captures the essence of the Willamette Valley, aromas of black cherry, clove, anise, and savory herbs. The wine finishes with bright acidity and velvety, well-integrated tannins, making it both expressive and elegant. Fermentation processed in small bins, 90% whole berries, cold soak, and hand-punched.

Food Pairings: This wine will pair beautifully with traditional Oregon lamb, duck breast with fruit compote, herb-crusted pork tenderloin, cedar plank grilled salmon, recipes with mushrooms or earthy truffles and aged cheeses.

Tasting Notes: Aromas of pear, peach, citrus zest, and jasmine lead to a bright, balanced palate with honeysuckle, hibiscus, and orange peel. Palette is medium-bodied with a creamy texture and crisp acidity, medium body and low tannins, it offers a refreshing profile and a pleasant, long finish—an elegant expression of our valley, perfect for any occasion. Fermentation in stainless steel & neutral French oak, and aged on lees.

Food Pairings: Enjoy with seafood dishes such as seared scallops, pork tenderloin, salads with citrus dressings and soft cheeses like brie.

Tasting Notes: This elegant, pale-gold Chardonnay offers delicate aromas of chamomile, apple, and sweet lemon. On the palate, its light body and balanced acidity highlight flavors of passion fruit, baked pear, and subtle brown sugar, complemented by gentle barrel influence. Aged for 10 months in French oak (20% new), this wine develops a refined texture with a lingering, nuanced finish.

Food Pairings: This wine pairs well with seafood and briny dishes including steamed mussels in caper butter sauce, fish piccata, lobster bisque or soft cheeses.

Tasting Notes: Pale straw in color with brilliant clarity, this Chardonnay opens with enticing aromas of honeysuckle, passionfruit, French cream, and lightly spiced dried ginger. A light body and balanced acidity lead to a palate of golden apple, white peach, and lemon meringue, culminating in a long, complex finish.

Food Pairings: This wine pairs well with a variety of desserts, including lemon bars and crème brûlée, and savory dishes like chicken marbella and wood-fired flatbread topped with pear and prosciutto.

Tasting Notes: Bright ruby in color, this Pinot Noir opens with aromas of rose, black cherry tart, baking spices, and toasted oak. The fruit-forward palate highlights notes of cranberry, raspberry, and dried herbs, with subtle undertones of ginger, black tea, and white pepper. Integrated tannins and balanced acidity create a smooth, medium-bodied wine with a refined finish.

Food Pairings: Enjoy with classic pairings like salmon with wild rice, lamb lollipops, pork tenderloin and mushroom risotto and desserts like chocolate torte.

Tasting Notes: This Pinot Noir presents a brilliant ruby hue with aromas of dried dark cherries, cinnamon, and cranberry. The palate is dry and light-bodied, with fresh acidity and smooth, integrated tannins. Flavors of cherry, leather, and tobacco add layers of complexity, leading to a juicy and lingering finish.

Food Pairings: A versatile Pinot Noir that pairs beautifully with a range of dishes, including sweet and tangy barbecue, pizza with red sauce, teriyaki short ribs, gourmet burgers, and cedar-planked salmon.

Tasting Notes: Medium pink in color, the nose offers fragrant and bright aromas of ripe cherries, blood orange, hibiscus flowers, and crushed herbs, lending to a fruity and refreshing Rosé. The palate is dry to off-dry, and the alcohol and body are balanced. Flavors of fresh-cut watermelon, cherry blossoms and ripe strawberries gather on the palate. Refreshing acidity creates an energetic finish that carries long beyond the sip.

Food Pairings: This Rosé is best served with fresh spring and summer ingredients. Enjoy it with a summer strawberry salad, Gouda cheese board, grilled pork loin or lemon herb salmon.

Tasting Notes: Light gold in color, the wine is fruit-driven with notes of citrus, fresh pineapple and subtle white flowers rounding out the nose. Lemon peel, yellow kiwi fruit, cantaloupe and light oak flavors emerge on the medium-bodied palate. Vibrant acidity leaves the wine refreshing and ideal for food pairing. Fermentation in french oak barrels and stainless steel tanks.

Food Pairings: This wine pairs well with roasted chicken tacos, sweet corn bread pudding, lobster bisque, scallops with white wine sauce and cheeses such as havarti and asiago.

Tasting Notes: The bright ruby hues illustrate a classically styled Willamette Valley Pinot Noir. Fresh aromas of strawberry, dried orange peel and potpourri delight the senses as the wine unfolds. The palate provides further depth of flavor with bright cherry, red currant and black tea notes. The balance of light tannins with the warm, balanced and natural acidity.

Food Pairings: This wine pairs well with savory food dishes and subtle sweet or savory sauces including seared scallops with strawberry balsamic glaze, cedar-plank salmon, chicken marsala and wood-fired flatbreads.

Tasting Notes: Pale yellow in color, the soft aromatics of blossom, lime-citrus and pear lend to a fresh and fruit-driven Pinot Gris. The palate is dry to off-dry and the alcohol and body are balanced, providing ripe flavors of apple, tropical citrus and melon with a hint of minerality. The Pinot Gris flavors of apple, pear and citrus that can age into honey and baking spice.

Food Pairings: Drink this refreshing white wine as an aperitif or with diverse food pairings from salads to seafood, including salmon, shrimp, crab and chowder.

Tasting Notes: This semi-sweet wine opens with a fruity bouquet of ripe papaya, honeydew and candied green apples. A luscious palate displays notes of honeycomb, lilac flower, mandarin orange peel and starfruit. The finish is wonderfully persistent with a perfect balance of sweetness and refreshing crispness.

Food Pairings: Serve well-chilled and allow to warm in your glass for optimal enjoyment of aromas and flavors. Perfect as an aperitif or as an ideal pairing to spicy Asian dishes, seafood and rich cheeses.

Tasting Notes: The wine opens with a savory bouquet of potpourri, rosemary and juniper that contrasts with sweeter aromas of raspberry and blackberry. Cranberry, baking spice, dried cherries and sage notes develop on the palate. Fresh tannins lift the flavors with acidity and a rich, weighted body.

Food Parings: The Bernau Block is not just for casual sipping—this wine can stand up to rich dishes. Enjoy it with grilled Oregon lamb chops, smoked salmon, crab cakes, mushroom-stuffed pork tenderloin and dishes featuring native Oregon truffles.

Tasting Notes: The stylistic vision is pure Pinot Noir fruit with a juicy mouthfeel, balanced oak and soft, sweet and ripe. Ruby in color, the wine expresses savory characteristics on the nose including dried herbs, minerality, red earth and wood spice. The palate is juicy and round, with Bing cherry, cranberry, raspberry and alluring spice that reaches a finale of balancing acidity and integrated tannins.

Food Pairings: Enjoy with duck confit, spiced lamb lollipops with tzatziki, sautéed foraged mushrooms and aged cow’s milk cheeses like white cheddar.

Tasting Notes: Deep ruby in the glass, this Pinot Noir has sweet and spice aromas joined by ripe black cherry, cassis, anise, red licorice, fennel and pink peppercorn on the nose. Delicate flavors play on the palate and move from sweet to savory, including nutmeg, Ceylon cinnamon, ripe pomegranate, orange peel, huckleberry, Medjool dates and dried ginger.

Food Pairings: This wine pairs well with grilled meats and savory dishes, such as sausage-stuffed acorn squash, apple cider pork chops and wild mushroom burrata bruschetta. An annual favorite to enjoy with your Thanksgiving turkey.

Tasting Notes: A hearty blend offering a deep nose of plum, black currant cedar and mocha, the wine features a velvety palate of dark fruits including blackberry, black cherry and huckleberry along with floral and leather notes. This full-bodied wine is structured with firm tannins, balancing acidity and generous length on the finish.

Food Pairings: Braised short ribs and garlic mashed potatoes, complement its deep black fruit, mocha, and cedar notes. Grilled lamb, beef bourguignon, or aged cheddar with fig jam also enhance its rich structure and velvety tannins.

Tastings Notes: This blend showcases a rich and complex profile from the Walla Walla Valley, the wine opens with warm aromas of Himalayan blackberry, fig, nutmeg and cinnamon. Deep fruit flavors of ripe pomegranate, blackcurrant and cigar box notes are complemented by fresh acidity for a lingering finish. This wine is drinkable upon release and will cellar well for eight years.

Food Pairings: Enjoy with rich red meat dishes like pan-seared steak with mushrooms and venison with berry sauce, wood-fired pizza and dark chocolate desserts.