This is their top cuvee, from 100% Dijon clones, and it's made in a fresh, clean style without excessive oak or alcohol. There's a good-flavored fullness in the mouth, that keeps the balance among juicy, sweet fruit, toasty barrel and evenhanded acid. This is the rare Oregon Chardonnay that will continue to improve over several years.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.