One of a pair of single-vineyard, reserve-level Chardonnays, this seamlessly pulls together yellow apple, lemon panna cotta, white pepper and a suggestion of wet rock. Located in the Chehalem Mountains AVA, Aurora fruit is fermented with wild yeast all the way through malolactic, and aged in one-third new and two-thirds neutral French oak. The wild yeast adds detail and texture, and the wine makes a soft, buttery, graceful, prolonged exit.
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.