Pair with rich seafood dishes like sea scallops or shrimp scampi, roast chicken, creamy risotto, peach caprese salad and white cheddar cheeses.

The nose opens with aromas of fresh tropical fruit, pear, pineapple and honey that unfolds into a creamy medium-bodied palate offering 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.

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.

One of the longest serving estates in Oregon, Willamette Valley Vineyards was founded in 1983 by Oregon wine pioneer, Jim Bernau. Jim cleared away an old pioneer plum orchard in the Salem Hills to start his first vineyard. Over time Willamette Valley Vineyards has considerably increased their estate vineyards. Willamette Valley Vineyards sources all of its Pinot Noir from their nearly 500 acres of estate vineyards. Since the winery founding stewardship of the land has been a key principle in our winemaking. They practice environmentally sustainable farming and are part of the founding of the Low Input Viticulture and Enology (LIVE) program.